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This Asian Cucumber Salad recipe is a crisp, refreshing, and versatile vegetable side dish made with thinly sliced cucumbers tossed in a tangy, savory, and slightly sweet dressing. It takes just 20 minutes to make and pairs perfectly with all your favorite Asian-inspired meals.
This Asian cucumber salad is cool, crisp, tangy, savory, and just sweet enough to keep you coming back for more. It’s one of my favorite recipes to make during the warm summer months, when cucumbers are in season, and all I want to make (or eat) is something light, fresh, and crunchy.
The ingredients are simple, and it’s super fast and easy to make. The dressing is made with rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger, and offers delicious, bold, Asian-inspired flavor.
But what makes this salad especially great is how versatile it is. Add chili crisp, Gochujang, or Sriracha for more heat; toss in crushed peanuts for extra texture; or add a little fish sauce for bolder umami flavor. Whether you keep it simple or dress it up, this Asian cucumber salad is an easy way to add fresh flavor to any meal.
For more easy summer side dishes, try my creamy cucumber salad or this fresh and flavorful avocado cucumber salad next.
Table of Contents
Ingredients You’ll Need
This Asian cucumber salad is made with simple, fresh ingredients. Be sure to use fresh cucumbers and adjust the seasoning to suit your taste.
- Cucumbers: Since cucumbers are the main ingredient here, it is worth choosing the right ones. I prefer English cucumbers or Persian cucumbers because they are crisp, mild, and have thin skin that does not need peeling. If using regular garden cucumbers, I recommend peeling them first and scooping out the seeds if they are large, since they tend to be more watery and slightly bitter.
- Salt: Salting the cucumbers helps draw out excess moisture so the salad stays crisp and the dressing does not get watered down.
- Rice vinegar, soy sauce, sesame oil, and honey: These ingredients make up the base of the dressing. Rice vinegar adds tang, soy sauce adds salty umami flavor, sesame oil adds richness, and honey balances everything with a touch of sweetness. Use low-sodium soy sauce or substitute tamari to keep this salad gluten-free, and swap with maple syrup to make the dressing vegan.
- Garlic and fresh ginger: These add bold, fresh flavor and give the dressing extra depth.
- Red pepper flakes: Add a little heat. Add more or less depending on your preference.
- Sesame seeds and green onions: Simple finishing ingredients that add texture, color, and extra flavor.
How to Make Asian Cucumber Salad
- Salt the cucumbers: Thinly slice the cucumbers and transfer them to a fine-mesh strainer or colander. Sprinkle with 1/2 teaspoon salt and gently toss to coat. Let them rest for 10 to 15 minutes to help draw out excess moisture.
- Make the dressing: While the cucumbers rest, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes in a small bowl until fully combined.
- Drain the cucumbers: Once the cucumbers have rested, drain off any excess liquid. There is usually no need to rinse them, but you can give them a quick rinse and pat dry if you prefer a less salty salad.
- Toss everything together: Add the cucumbers to a clean bowl, pour the dressing over the top, and toss until evenly coated.
- Finish and serve: Top with sesame seeds and sliced green onions. Serve immediately, or refrigerate for 10 to 15 minutes before serving for even better flavor.
Tips for the Best Asian Cucumber Salad
- Use crisp cucumbers: English cucumbers or Persian cucumbers are my favorite for this salad because they have thin skin, fewer seeds, and a fresh, crisp texture. If using regular garden cucumbers, I recommend peeling them and scooping out the seeds first.
- Salt and drain the cucumbers well: This helps draw out excess moisture so the cucumbers stay crisp and the dressing does not get watered down.
- Serve it cold: This salad is especially refreshing when served chilled, and I think the flavor gets even better after resting in the fridge for 10 to 15 minutes.
- Adjust it to your taste: For extra heat, add chili crisp, Sriracha, or Gochujang. For more crunch, toss in crushed peanuts or extra sesame seeds. You can also add a squeeze of lime juice, fresh herbs, or a splash of fish sauce to change up the flavor a bit.
Serving Suggestions
This Asian cucumber salad is cool, crisp, and refreshing, making it the perfect side dish for all kinds of Asian-inspired meals. Serve it with gyoza, edamame, and fried rice for an easy takeout-inspired dinner at home. It also pairs really well with bowl-style meals like my shrimp rice bowl and teriyaki chicken bowl. For something a little bolder, try it with bang bang salmon bites, Korean fried chicken, or kalbi (Korean short ribs).
Frequently Asked Questions
Yes, but for the best texture, I recommend serving it the same day. You can prep the dressing and slice the cucumbers ahead of time, then toss everything together shortly before serving.
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind that the cucumbers will continue to soften and release moisture as they sit.
Not necessarily. As written, it has a very mild kick from the red pepper flakes, but you can easily make it spicier by adding more red pepper flakes, chili crisp, Sriracha, or Gochujang.
More Easy Salad Recipes
If you try making this easy Asian cucumber salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Asian Cucumber Salad
Ingredients
- 2 large English cucumbers, or 5 to 6 Persian cucumbers, thinly sliced
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh garlic, minced
- ½ teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
- Thinly slice the cucumbers and transfer them to a fine-mesh strainer or colander. Sprinkle with the salt and gently toss to coat. Let them rest for 10 to 15 minutes to draw out excess moisture.
- Meanwhile, make the dressing. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until fully combined.
- Once the cucumbers have rested, gently shake off any excess moisture and pat dry with paper towels. Add the cucumbers to the bowl with the dressing and toss until evenly coated.
- Transfer the cucumber salad to a serving bowl and top with sesame seeds and sliced green onions.
- Serve right away, or refrigerate for 10 to 15 minutes before serving for an even colder, more refreshing salad.
Notes
- English cucumbers and Persian cucumbers work best for this recipe because they have thin skin, fewer seeds, and a crisp texture. If using regular garden cucumbers, peel them first and scoop out the seeds if they are large.
- Salting the cucumbers helps draw out excess moisture so the salad stays crisp and the dressing does not get watered down.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- To make this salad vegan, swap the honey for maple syrup.
- For extra heat, add more red pepper flakes, chili crisp, Sriracha, or a little Gochujang.
- This salad is best served the same day while the cucumbers are still crisp and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the cucumbers will soften over time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
