There’s something effortlessly refreshing about a crisp cucumber tossed in bright, savory dressing — which is exactly why this Easy Asian Cucumber Salad deserves a permanent spot in your summer and seasonal recipe rotation. The star is simple: crunchy Persian cucumbers that soak up a tangy-salty-sweet dressing with a hint of heat and toasty sesame. It’s quick to make, endlessly adaptable, and the kind of side that brings a light, homemade lift to a heavy meal or a picnic spread. If you enjoy seasonal salads that celebrate fresh produce — similar to a favorite Honeycrisp apple feta salad — this cucumber salad will feel both comforting and invigorating.
Ingredients & Equipment
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Notes on ingredients
- Persian cucumbers are small, thin-skinned, and almost seedless — perfect for a crisp salad. If you only have English or garden cucumbers, peel and deseed if the seeds are large.
- Sugar range (1/2–1 tbsp): start with 1/2 tbsp if you prefer more tang/salt; go up to 1 tbsp for a sweeter balance. You can replace sugar with honey or maple syrup in equal amounts, though flavors will change slightly.
- Light soy sauce gives salt and umami without overpowering color; use tamari if you need a gluten-free option.
- Chili oil adds both color and warmth. For less heat, reduce to 1/2 tbsp or swap for a drizzle of chili crisp.
Equipment
- Sharp chef’s knife or mandoline (carefully)
- Cutting board
- Mixing bowl or container with lid
- Measuring spoons
- Large spoon or tongs for mixing
- Fine mesh strainer (optional)
- Paper towels or a clean kitchen towel
- Refrigerator
Helpful tools: a mandoline makes uniformly thin slices fast, but a sharp knife works just fine. A container with a lid is handy for refrigerating the salted cucumbers and for storing leftovers.
Step-by-Step Instructions (with tips)
This method takes advantage of a quick salting step to pull excess water from the cucumbers so the dressing doesn’t get diluted. Follow the base directions below and enjoy the small tweaks suggested in the tips.
- Rinse the cucumbers and trim one end at an angle.
- Continue slicing at an angle so each piece looks more oval than round; adjust the thickness to your preference (thinner slices absorb more dressing; thicker slices are crunchier). Tip: hold the cucumber at a slight tilt as you slice to create those pretty elongated ovals.
- Add the sliced cucumbers to a bowl or container and sprinkle 1/2 tsp of salt over them. Toss well so the salt contacts all pieces.
- Cover and refrigerate for at least 20 minutes to draw out water. For extra-crisp results, extend to 30–40 minutes. The cucumber will release a surprising amount of liquid.
- Drain the water and give the cucumbers a quick 10-second rinse under cold water to remove excess salt. Shake off or pat dry with paper towels and return to the bowl or container. Tip: you don’t need to dry them bone-dry — a little moisture helps the dressing cling.
- Add 1/2 tbsp sesame oil, 3/4 tbsp light soy sauce, 1/2–1 tbsp sugar (adjust to taste), 3/4 tbsp rice vinegar, 1 tbsp chili oil, 1/2 tbsp sesame seeds, and 1/2 tbsp minced garlic (if using).
- Stir until well combined, tasting and adjusting for salt, acid, and heat. Serve immediately or chill for 10–15 minutes to let flavors meld. Enjoy!
Tips and variations
- Slice thickness: Thin slices (1–2 mm) absorb dressing fast and make a softer salad; 3–5 mm slices deliver more crunch. Use a mandoline if you want perfectly even thin slices.
- No-rinse option: If you prefer not to rinse, reduce the salting time and use less salt initially to avoid over-salting.
- Add-ins: Toss in thinly sliced scallions, fresh cilantro, or toasted peanuts for texture. A scoop of crushed roasted garlic or a splash of lime juice brightens the salad.
- Heat options: Swap chili oil for crushed red pepper flakes, sriracha, or a spoonful of gochujang thinned with a little rice vinegar.
- Make it vegan-friendly by swapping honey (if used) for maple syrup or leaving sugar as-is (most sugar is vegan, but check brands if that matters).
- For other vegetables: If you want to adapt this method to zucchini, eggplant, or peppers, consider roasting or quick blanching first (see roasting vs boiling notes below).
Roasting vs. boiling (and why this salad usually skips both)
- Cucumber is best served raw to preserve crunch and cooling texture, so roasting or boiling is rarely used here. However, if you want to riff on the flavors with other seasonal vegetables, roasting brings caramelized depth (great for eggplant or zucchini) while boiling/blanching is good for removing raw bite from denser vegetables (like green beans). For a warm variant, roast halved small cucumbers or zucchini briefly on a baking tray at high heat to give a smoky edge before tossing in the dressing.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Keep the salad in an airtight container for up to 2–3 days. Note: cucumbers will gradually soften and release more liquid over time, so texture is best on day one.
- Dressing separation: If you plan to make this ahead, store the dressing separately and toss with cucumbers just before serving to preserve crunch. The dressing keeps in the fridge for about a week in a sealed jar.
Freezing
- Don’t freeze this salad. Cucumbers are high in water and will become mushy and watery after freezing and thawing. Freeze the dressing (without sesame seeds) in an ice cube tray for up to 2 months; thaw and whisk before using.
Portioning advice
- This recipe is a light side for 4 people, or an appetizer for 6–8. For meal prep, portion into small containers (3/4–1 cup each) to keep textures pleasant and to pair with mains easily.
Make-ahead timeline
- Up to 24 hours ahead: slice cucumbers and lightly salt them, drain, and store dry in the fridge. Keep dressing in a separate jar. Assemble within a day for best texture.
- 1–2 days ahead (dressing only): prepare the dressing and store refrigerated; bring to room temperature and whisk before using.
How to Use / Serve This Dish
Serving ideas
- Classic side: Serve alongside grilled chicken, sesame tofu, or teriyaki salmon for a bright contrast. The acid and spice cut through rich, fatty mains beautifully.
- Picnic or potluck: Pack in a shallow container and keep chilled; add sesame seeds just before serving for extra crunch.
- Sandwich topping: Use as a vibrant topping for banh mi or rice bowls for freshness and texture.
- Quick appetizer: Spoon over small toast rounds or cucumber boats and garnish with scallions for a party bite.
Pairings and creative variations
- Grain bowls: Layer over rice or quinoa with edamame and sliced avocado for a light lunch.
- Noodle salads: Toss with cold rice noodles and fresh herbs for a summer noodle salad.
- Fusion twist: Add a splash of coconut milk and lime for a Thai-inspired version, or swap chili oil for gochujang to lean Korean.
If you’re building a comforting spread, this salad pairs well with hearty sides like a classic creamy corn casserole or a bright, sweet-salty dish such as a cranberry pretzel salad for seasonal gatherings.
FAQ
Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes. If using garden or English cucumbers, you may want to peel thick skins and scoop out large seeds before slicing. Adjust salting time slightly since larger cucumbers can release more water.
Q: How long does this salad keep in the fridge?
A: Best eaten within 24 hours for peak crunch. It stays safe to eat up to 2–3 days, but expect softer texture and more dressing separation.
Q: What are good substitutes for light soy sauce and rice vinegar?
A: Use tamari for a gluten-free soy substitute. For rice vinegar, substitute white wine vinegar or apple cider vinegar in a pinch; reduce quantity slightly and taste as you go to keep the balance.
Q: Can I make this mild for kids or spice-averse guests?
A: Absolutely — reduce or omit chili oil and instead add a tiny drizzle of toasted sesame oil for flavor without heat. A pinch of smoked paprika can add complexity without spiciness.
Conclusion
This Easy Asian Cucumber Salad is a little bowl of seasonal joy — cool, crisp cucumbers dressed in a lively balance of sesame, soy, vinegar, and chili. It’s fast enough for weeknights, pretty enough for guests, and forgiving enough to customize based on what’s in your kitchen. If you’d like more inspiration or alternative takes, check out a classic version over at Asian Cucumber Salad | Feasting At Home, a quick recipe twist at Easy Asian Cucumber Salad – Farah J. Eats, and a speedy 5-minute option at 5-minute Asian Cucumber Salad Recipe – The Delicious Spoon. Give it a try, tweak it to make it yours, and if it becomes a new favorite, share it with someone who loves fresh, from-scratch comfort food.
Easy Asian Cucumber Salad
Ingredients
Cucumbers
- 5 pieces Persian cucumbers Small, thin-skinned, and almost seedless, perfect for crisp salads.
Dressing
- ½ tsp salt To taste; helps draw out moisture.
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce Use tamari for a gluten-free option.
- 1/2–1 tbsp sugar Adjust based on preference for sweetness.
- ¾ tbsp rice vinegar
- 1 tbsp chili oil Adjust quantity for desired heat.
- ½ tbsp sesame seeds For garnish.
- ½ tbsp garlic (minced) Optional.
Instructions
Preparation
- Rinse the cucumbers and trim one end at an angle.
- Slice cucumbers at an angle to create oval shapes, adjusting thickness to preference.
- Add sliced cucumbers to a bowl and sprinkle with salt. Toss to coat.
- Cover and refrigerate for at least 20 minutes to draw out excess moisture.
- Drain the water and rinse the cucumbers under cold water briefly. Pat dry.
- In the same bowl, add sesame oil, soy sauce, sugar (adjust to taste), rice vinegar, chili oil, sesame seeds, and minced garlic.
- Stir well to combine; adjust seasoning if necessary. Serve immediately or chill for 10-15 minutes before serving.
