I’ve tried countless versions of Asian cucumber salad, but this one stands out for its perfect balance of tangy, sweet, and spicy flavors. The secret lies in the quick-pickling technique that keeps the cucumbers crisp while infusing them with umami-rich dressing. Toasted sesame seeds add a nutty finish, and chili flakes bring just the right heat. If you’re looking for a revitalizing side that’s ready in minutes, this might just be it.
Recipe
If there’s one salad that never fails to disappear at my dinner table, it’s this Asian cucumber salad. Crisp, tangy, and packed with umami, it’s the kind of side dish that steals the spotlight—even next to your main course.
The secret? A punchy dressing that balances sweet, salty, and spicy, plus a quick-pickle technique that keeps the cucumbers crunchy yet infused with flavor. I’ve made this for everything from backyard BBQs to weeknight dinners, and every time, someone asks for the recipe.
The best part? It comes together in minutes with just a handful of pantry staples. One bite of those cool, garlicky slices with a hint of chili heat, and you’ll be hooked. Trust me, this is the no-fuss, high-reward salad your summer spread has been missing.
Ingredients
This Asian cucumber salad shines with its simple yet bold flavors, and the ingredients you choose make all the difference. Opt for fresh, crisp cucumbers as the star, and don’t skimp on the seasonings—they’re the key to that perfect tangy-sweet balance with a hint of heat.
- English cucumbers (or Persian cucumbers): Thin-skinned and seedless, these varieties stay crisp and invigorating. If unavailable, peel and deseed regular cucumbers for a similar texture.
- Rice vinegar: Essential for that authentic tangy base. Apple cider vinegar works as a substitute, but it’ll bring a slightly different flavor profile.
- Soy sauce: Use low-sodium to control the saltiness; tamari is a great gluten-free alternative.
- Sesame oil: A must for its nutty aroma—don’t substitute with regular oil.
- Honey: Adds natural sweetness; maple syrup or agave can be used for a vegan option.
- Garlic: Freshly minced for a punch of flavor; garlic powder can work in a pinch.
- Red chili flakes: Adjust to your spice level for that subtle heat. Fresh red chilies or sriracha are great alternatives.
- Sesame seeds: Toast them lightly for an extra nutty crunch.
- Green onions: Thinly sliced for a fresh, vibrant finish.
For an extra touch, add a splash of lime juice or a sprinkle of furikake for a unique twist. This recipe is forgiving, so feel free to tweak it to suit your taste.
How to Make the Best Best Asian Cucumber Salad Recipe
– Slice cucumbers thin (but not too thin!)
Use a mandoline or sharp knife to cut cucumbers into 1/8-inch slices. Thicker slices hold their crunch better, while paper-thin ones can turn soggy.
– Salt and drain for crispness
Toss cucumber slices with 1 tsp salt and let sit for 10 minutes.
Rinse and pat dry—this removes excess water, keeping the salad crisp instead of watery.
– Whisk dressing separately
Combine rice vinegar, soy sauce, sesame oil, sugar, and minced garlic in a bowl.
Whisk until sugar dissolves fully—this confirms even flavor in every bite.
– Gently toss, don’t smash
Add cucumbers to the dressing and fold lightly with tongs or your hands.
Overmixing bruises the cucumbers, making them limp.
– Let it marinate (but not too long!)
Refrigerate for 15 minutes to meld flavors.
Longer than 30 minutes? Cucumbers lose their snap. Serve chilled for maximum freshness.
– Top just before serving
Sprinkle toasted sesame seeds and chili flakes right before eating so they stay crunchy.
Leftovers? Store dressing separately for next-day crunch.
Nutrition
This invigorating Asian cucumber salad is not only delicious but also packed with nutrients. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 45 |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Total Carbs | 10g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 1g |
Chef Tips
To make the most of this Asian cucumber salad, I recommend slicing the cucumbers thinly and evenly so they absorb the dressing better.
Salt them lightly and let them sit for 10 minutes to draw out excess water—this keeps the salad crisp.
Toss gently to avoid bruising the cucumbers. For extra flavor, toast sesame seeds before adding.
Serve immediately or chill briefly for a revitalizing crunch. Adjust chili flakes to taste.
