Easy Asian Cucumber Salad

Why You’ll Love This Recipe

I love how quick and easy this Asian Cucumber Salad is to make. With just a few simple ingredients, it’s packed with bold flavors that make the cucumbers come alive. The combination of sesame oil, soy sauce, and rice vinegar gives it a savory tang, while the chili oil adds a bit of heat that perfectly complements the cool, crisp cucumbers. It’s light, refreshing, and super versatile — you can enjoy it on its own or as a side to grilled meats or rice dishes. Plus, it’s ready in just 25 minutes!

Ingredients

5 Persian cucumbers

1/2 tsp salt

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 (adjust to heat preference)

1/2 tbsp sesame seeds

1/2 tbsp garlic, minced (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cucumbers: Rinse the cucumbers and slice one end at an angle. Continue slicing the cucumbers at an angle to create oval-shaped slices (instead of round). Slice them to your desired thickness.

Draw Out the Water: Add the sliced cucumbers to a bowl or container and sprinkle with 1/2 tsp of salt. Mix well, then refrigerate for at least 20 minutes to draw out the water from the cucumbers.

Drain and Rinse: After 20 minutes, drain the excess water from the cucumbers and give them a quick 10-second rinse to remove any excess salt.

Make the Dressing: Add sesame oil, light soy sauce, sugar (start with 1/2 tbsp and adjust to taste), rice vinegar, chili oil (adjust according to heat preference), sesame seeds, and minced garlic (optional) to the cucumbers. Stir everything well to combine.

Serve: Once the salad is well-mixed, serve it immediately and enjoy!

Servings and Timing

Servings: 4 servings

Prep time: 25 minutes

Total time: 25 minutes

Variations

Add Protein: If I want to turn this salad into a more filling dish, I sometimes add grilled chicken, shrimp, or tofu.

Extra Crunch: For a bit more texture, you can add chopped peanuts or cashews on top.

Less Heat: If I prefer a milder flavor, I’ll cut back on the chili oil or skip it altogether, keeping the salad light and refreshing.

Storage

This salad is best enjoyed immediately, as the cucumbers can release more water over time. If you have leftovers, store them in an airtight container in the fridge for up to 1 day, but be mindful that the cucumbers may lose their crispness.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes! You can use regular cucumbers, but Persian cucumbers are preferred for their sweetness and crisp texture. If using regular cucumbers, consider peeling them and removing the seeds for a better texture.

Can I make this salad ahead of time?

While it’s best served immediately, you can make it ahead of time and refrigerate it for up to 1 day. Just know that the cucumbers may become a bit softer as they sit in the dressing.

How can I adjust the sweetness of the dressing?

Start with 1/2 tbsp of sugar and taste. If you prefer a sweeter salad, add a little more sugar to balance the tanginess of the rice vinegar.

Can I make this salad spicier?

Definitely! I sometimes add more chili oil to increase the heat. You can also try adding a chopped fresh chili or a dash of chili flakes for extra spice.

Can I skip the garlic in the dressing?

The garlic adds a great depth of flavor, but it’s optional. If I prefer a milder, fresher taste, I leave it out. The salad will still taste amazing without it.

Conclusion

This Easy Asian Cucumber Salad is a quick and refreshing dish that packs a punch in flavor. The tangy dressing, crunchy cucumbers, and spicy kick from the chili oil make it a perfect appetizer or side dish to complement any meal. Whether you’re looking for something light and healthy or craving a burst of flavor, this salad is a must-try! It’s simple, flavorful, and sure to become a favorite in your kitchen. Enjoy!

Print