Easy Asian Cucumber Salad – The Perfect Side Dish

If you want something crisp, quick, and bright for lunch or a weeknight side, Easy Asian Cucumber Salad fits the bill. It takes almost no time and wakes up plain cucumbers with a little sweet, salty, and spicy. I make this when I need something fresh but not fussy.

This salad pairs well with grilled chicken or rice bowls. If you like a creamy cucumber idea, try this cucumber caprese salad I keep coming back to.

why make this recipe

It’s fast. You barely cook anything.
It’s cheap. A few cucumbers, a handful of pantry staples, and you’re done.
It tastes bright and balanced. Sweet, tangy, a bit of heat. All at once.

Most days I want food that feels like it took more work than it did. This does that. And yes, the cooling crunch really matters on hot nights.

how to make Easy Asian Cucumber Salad

You’ll slice the cucumbers at an angle so they look pretty and soak up more flavor. Salt draws water out so the dressing doesn’t get diluted. After a short chill, rinse and toss with a simple mix of sesame, soy, rice vinegar, sugar and chili oil. Let it sit a bit and the flavors meld. That’s it.

I like to taste after a few minutes and tweak the sugar or soy if needed. Little adjustments make it feel homemade, not from a jar.

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))

Directions

1. Rinse and slice one end of the cucumber at an angle.
2. Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
3. Add to a bowl/container and sprinkle 1/2 tsp of salt.
4. Mix that well and refrigerate for at least 20 minutes to draw out the water.
5. Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
7. Stir until well combined and serve. Enjoy!

how to serve Easy Asian Cucumber Salad

Keep it simple. Spoon the salad into a shallow bowl and serve cold. It goes great next to plain rice, grilled fish, or something saucy like stir-fry. I often serve it with a couple of sandwiches or as part of a picnic spread.

If you want a small upgrade, sprinkle a few extra toasted sesame seeds or a pinch of thinly sliced scallion on top. No plating drama needed.

Also, if you’re packing a lunch, it sits well in a small container and keeps its crunch for a day or so. Try it beside this apple chicken salad recipe for an easy combo.

how to store Easy Asian Cucumber Salad

Keep leftovers in an airtight container in the fridge. It lasts 2 to 3 days, maybe a touch longer if the cucumbers were very firm to start. Expect the cucumbers to soften and lose some crunch over time. That’s normal.

If you plan to save it, drain any excess liquid before storing. It prevents the dressing from getting watered down. If it seems flat the next day, stir in a splash more rice vinegar and a pinch of sugar to brighten it.

tips to make Easy Asian Cucumber Salad

• Slice at an angle for more surface area. They soak up dressing faster.
• Use Persian cucumbers or any small, thin-skinned cucumber. Fewer seeds means less watery salad.
• Salt is key. It pulls moisture out so the dressing doesn’t go thin. Don’t skip it.
• Sugar balance: start with 1/2 tablespoon and add up to 1 tablespoon if you like it sweeter. Taste as you go.
• If you like garlic but worry about raw garlic’s bite, mince it fine and let it sit in the dressing for a few minutes before tossing. It mellows.
• Chill at least 20 minutes. The salad tastes cleaner and fresher that way.
• For extra crunch, add thinly sliced radishes or toasted peanuts right before serving. (I learned this the hard way ; don’t add nuts too early or they go soft.)
• If you want less heat, halve the chili oil and add a drop more sesame oil for balance.

I also bookmark quick sides like this when I make big batches of rice or grilled meats. If you want a list of easy make-ahead dinners, I’ve found useful ideas in this collection of 10 easy crockpot recipes. It helps on busy weeks.

variation (if any)

• Milder: Skip the garlic and use half the chili oil.
• More green: Add chopped cilantro or mint for a fresh twist.
• Crunchy mix: Toss in thinly sliced carrots or bell pepper.
• No heat: Swap chili oil for a light drizzle of toasted sesame oil and a squeeze of lime.

Keep changes small. This salad’s charm is in its simple balance.

FAQs

Q: Can I use ordinary garden cucumbers?
A: Yes. Peel them if the skin is thick and scoop out big seeds if they’re watery. The texture will be slightly different but still good.

Q: How spicy is this?
A: It depends on your chili oil. Start with less and add more if you want heat. You can always add, but you can’t take it out.

Q: Can I make this ahead for a party?
A: You can make it a few hours ahead and refrigerate. For more than a day, expect some softening. If making early, drain before storing and toss with dressing just before serving.

Q: Does it need garlic?
A: No. Garlic is optional. If you use it, mince finely so it mixes well and doesn’t overpower.

Q: Is there a sugar substitute I can use?
A: A little honey or maple syrup works in a pinch. Start with less than the sugar amount and taste. They change flavor slightly, but still pleasant.

Q: Can I double the recipe?
A: Yes. Use a larger bowl and keep the same ratios. Salt enough to draw water from the cucumbers, and taste the dressing before serving.

Q: Why rinse after salting?
A: Rinsing removes extra surface salt and some bitter juices. It keeps the salad pleasantly seasoned, not salty. A quick 10-second rinse does the trick.

Conclustion

Conclusion

If you want another take on this kind of salad, I like how Farah J. Eats’ Easy Asian Cucumber Salad leans into crunchy textures. For a version that uses herbs and a slightly different dressing, check out Feasting At Home’s Asian Cucumber Salad.

Thanks for reading. I hope this becomes one of those easy dishes you make without thinking the kind you bring back to when you want simple, good food.

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