Easy Asian Cucumber Salad

Easy Asian Cucumber Salad

Introduction
A bright snap of cucumber, the nutty whisper of toasted sesame, the gentle heat of chili oil, and a shimmer of rice vinegar — this Easy Asian Cucumber Salad is pure sensory poetry. Imagine the cool, crisp crunch of thinly angled cucumber slices that release a faint cucumber perfume the moment they hit the mouth. The dressing tastes at once tangy, savory, slightly sweet, and warming from the chili oil; texturally, the sesame seeds add a delicate crunch that contrasts beautifully with the cucumber’s watery tenderness.

This salad is one of those recipes that feels like a little gift: fast to pull together, endlessly refreshing, and excellent at turning a simple meal into something memorable. It’s perfect for hot summer barbecues, as a crunchy side for weeknight dinners, for packing bright lunches, or as an elegant starter for gatherings and potlucks. If you want something cooling to balance rich mains or something speedy to elevate a bento, this is your go-to.

Dish Snapshot

• Prep Time: 10 minutes active (plus 20 minutes chilling)
• Cook Time: 0 minutes
• Total Time: 30 minutes (including chilling)
• Servings: 4
• Difficulty Level: Easy

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Nutrient values are approximate and calculated using USDA FoodData Central standard values and typical weights for the ingredients; individual brands and precise measurements will change totals.

• Calories: ~85 kcal
• Protein: ~1.0 g
• Carbohydrates: ~7.4 g
  • Sugars: ~2.8 g
  • Fiber: ~0.8 g
• Total Fat: ~6.0 g
  • Saturated Fat: ~1.0 g (approx.)
• Sodium: ~470 mg
• Cholesterol: 0 mg

Notes on data and health context: these figures are estimates based on government food composition data (USDA FoodData Central). For sodium context, daily sodium guidelines (for most adults) are generally recommended at ≤2,300 mg per day (see CDC recommendations). If you’re monitoring macros or sodium closely, weigh ingredients and use your preferred nutrition calculator for exact numbers.

Why You’ll Love It
This salad wins on several fronts:

• Instant refreshment: The crisp, chilled cucumbers are irresistibly cooling on warm days.
• Speed and simplicity: Minimal chopping, no cooking, and most steps are hands-off while it chills.
• Balanced flavor: The dressing hits sweet, salty, tangy, and spicy notes, making it a versatile companion for many dishes.
• Healthy and light: Mostly vegetables with modest oil make it a low-calorie side that still satisfies.
• Crowd-pleaser: It’s familiar enough for picky eaters yet interesting enough to elevate any meal — great for family dinners, picnics, or potluck spreads.

Preparation Guide
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)

Optional ingredients and substitutions

• Substitute tamari for light soy sauce to make it gluten-free.
• Use honey or maple syrup instead of sugar (adjust quantity to taste).
• Swap chili oil for a pinch of red pepper flakes plus 1 tsp neutral oil if you prefer less oil-forward heat.
• Add thinly sliced scallions or cilantro for fresh herb notes.
• Toss in crushed roasted peanuts for extra crunch and protein.

Step-by-step instructions

1. Rinse cucumbers and slice one end off at an angle. Continue slicing the cucumber at the same angle so each slice looks more oval than round. Slice thickness is up to your preference (3–5 mm works well for crunchy, easy-to-eat pieces).
2. Place the cucumber slices in a bowl or container and sprinkle 1/2 tsp salt over them. Mix well so salt coats the slices evenly.
3. Refrigerate the salted cucumbers for at least 20 minutes to draw out excess water.
4. After chilling, drain the water that has accumulated. Quickly rinse the cucumbers for about 10 seconds to remove excess surface salt, then drain thoroughly and return cucumber slices to the bowl or container.
5. Add sesame oil, light soy sauce, sugar (start with 1/2 tbsp and taste; add up to 1 tbsp if you want sweeter), rice vinegar, chili oil, sesame seeds, and minced garlic (if using).
6. Stir until the cucumbers are evenly coated in the dressing. Taste and adjust: more soy for saltiness, more rice vinegar for tang, a touch more sugar if it needs balancing, or extra chili oil for heat.
7. Serve chilled. Enjoy!

Practical tips

• Don’t skip the brief salting and draining step — it keeps the salad from becoming watery and intensifies the cucumber’s texture.
• Rinse briefly after draining to remove excess surface salt so the salad isn’t overly salty.
• Stir gently to avoid bruising the cucumbers; overmixing will make the slices limp.

Best Pairings

• With grilled proteins: Pair with teriyaki chicken, Korean BBQ short ribs, or grilled salmon to add brightness and cut through richness.
• As part of a bowl: Serve atop steamed rice with tofu, edamame, and pickled vegetables.
• For appetizers: Plate on a bed of baby greens and top with crushed peanuts for a party-ready starter.
• Simple side: Serve alongside dumplings, fried rice, or a noodle salad to add refreshing contrast.
• Snack: Enjoy straight from the bowl for a hydrating, low-calorie snack with a kick.

Shelf Life & Storage

• Room temperature: Not recommended for more than 1–2 hours. Cucumbers and the oil-based dressing can become unsafe or lose crunch when left out.
• Refrigeration: Store in an airtight container for up to 3–4 days. Expect the cucumbers to soften over time as they continue to release water; a quick drain and gentle re-toss before serving helps restore texture.
• Freezer: Not suitable for freezing. Freezing will ruin the crisp texture of the cucumbers.

Chef’s Advice

• Use fresh, firm Persian cucumbers for the best crunch; English cucumbers with thinner skin also work well.
• Slice at an angle for larger surface area — this helps each piece absorb more dressing and creates a prettier plate.
• Toast sesame seeds lightly in a dry pan for 1–2 minutes before adding to intensify their aroma and flavor.
• If you prefer less oil flavor, reduce chili oil to 1/2 tbsp and add 1/2 tsp neutral oil or a touch more rice vinegar to balance.
• Assemble close to serving time if you want maximum crispness. If making ahead, keep dressing separate and toss just before serving.

Fun Flavor Ideas

• Citrus-Ginger Twist: Add 1 tsp grated fresh ginger and 1 tsp finely grated orange zest; reduce sugar slightly and add a splash of fresh lime juice for brightness.
• Spicy-Sesame Crunch: Stir in 2 tbsp crushed roasted peanuts and 1 tsp gochujang (Korean chili paste) mixed into the chili oil for deeper umami heat.
• Miso-Soy Variation: Whisk 1/2 tsp white miso into the rice vinegar and soy sauce combination for savory depth; omit/minimize sugar if miso is salty.
• Herb & Scallion Version: Add thinly sliced scallions, a tablespoon of chopped cilantro, and a drizzle of toasted sesame oil for a fresher, aromatic profile.

Recipe Q&A
Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes — English cucumbers or thin-skinned slicing cucumbers work well. Thicker-skinned garden cucumbers may benefit from peeling.

Q: My cucumbers are watery after mixing. How do I fix that?
A: After salting and draining, press gently with paper towels or a clean kitchen towel to remove extra water. Toss the cucumbers with dressing just before serving.

Q: Is this salad vegan and gluten-free?
A: The recipe is naturally vegan. To make it gluten-free, use tamari or a certified gluten-free soy sauce instead of light soy sauce.

Q: How can I reduce sodium?
A: Use low-sodium soy sauce or tamari and reduce added table salt; rinse the salted cucumbers slightly longer before adding the dressing.

Q: Can I make this ahead for a party?
A: Yes — but keep the dressing separate and toss dressings just before serving to preserve crunch. If already dressed, prepare up to 3–4 hours ahead and refrigerate.

Conclusion

Give this Easy Asian Cucumber Salad a try the next time you want a fast, flavorful side that brightens everything on the plate. If you’d like another take or inspiration, check out this Easy Asian Cucumber Salad – Farah J. Eats for a similar version, or compare techniques and variations at Asian Cucumber Salad | Feasting At Home. Come back and share your tweaks, photos, and favorite pairings — I love hearing how readers make recipes their own.

Easy Asian Cucumber Salad

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• Author: recipechangegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing and vibrant salad featuring crisp cucumbers, sesame oil, and chili oil, perfect for warm days and a versatile side dish.

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Ingredients

Scale 1x2x3x

• 5 Persian cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2–1 tbsp sugar
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp garlic (minced, optional)

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Instructions

1. Rinse cucumbers and slice one end off at an angle. Continue slicing at the same angle, making 3–5 mm thick slices.
2. Place cucumber slices in a bowl, sprinkle with salt, and mix well.
3. Refrigerate cucumbers for at least 20 minutes to draw out excess water.
4. After chilling, drain the water and rinse cucumbers for about 10 seconds, then drain thoroughly.
5. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
6. Stir until cucumbers are evenly coated in the dressing. Adjust flavors as needed.
7. Serve chilled. Enjoy!

Notes

Best to serve immediately after mixing for maximum freshness. Store covered in the fridge for up to 3–4 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 85
• Sugar: 2.8g
• Sodium: 470mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 7.4g
• Fiber: 0.8g
• Protein: 1g
• Cholesterol: 0mg