Easy Asian Cucumber Salad

Name: Easy Asian Cucumber Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 Persian cucumbers; 1/2 tsp salt; 1/2 tbsp sesame oil; 3/4 tbsp light soy sauce; 1/2–1 tbsp granulated sugar; 3/4 tbsp rice vinegar; 1 tbsp chili oil; 1/2 tbsp sesame seeds (toasted if possible); 1/2 tbsp garlic, minced (optional)

Introduction

Bright, crunchy, and impossibly refreshing—this Easy Asian Cucumber Salad is a small bowl of vivid contrasts. Imagine the cool snap of thinly sliced Persian cucumbers, their watery, vegetal aroma cut through by nutty sesame oil and a flicker of chili oil heat. There’s a subtle tang from rice vinegar, a hint of sweetness from a touch of sugar, and the salty umami of light soy sauce. Sesame seeds add tiny pops of toasted nuttiness and a delicate textural counterpoint to the cucumbers’ crispness.

This salad feels like a breath of fresh air on a warm afternoon, a lively side at a weeknight dinner, and a welcome palate cleanser at gatherings. It’s fast enough for busy weeknights, elegant enough for potlucks, and light enough for summer lunches. If you love dishes that are effortless to assemble yet full of personality, this is one to keep in your repertoire.

At a Glance

Prep Time: 10 minutes active (+ 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 serves 4). Values are approximate and were calculated using USDA FoodData Central for ingredient values and checked against general guidance from the Mayo Clinic regarding sodium recommendations.

Calories: ~85 kcal
Protein: ~1.4 g
Carbohydrates: ~7 g
- Sugars: ~2.5–4 g (varies with chosen sugar amount)
- Fiber: ~0.8 g
Fat: ~5.7 g
- Saturated fat: ~0.8 g
Sodium: ~475 mg

Notes:

Sodium can vary widely by soy sauce brand; switching to low-sodium soy sauce reduces sodium per serving substantially. For reference and guidance on daily sodium intake see recommendations from the Mayo Clinic and USDA (use USDA FoodData Central for precise ingredient entries).

Why You’ll Love It

This salad delivers instant gratification: big, fresh flavor from minimal effort. It’s one of those recipes that sparks joy because it balances crisp texture, bright acidity, and savory depth with only a handful of pantry staples. It’s perfect as a cooling side in warm weather, a crunchy complement to grilled meats or dumplings, and an elegant addition to any spread where you want something light and refreshing. For busy hosts or weeknight cooks, it’s a fast, reliable crowd-pleaser that keeps well for a few days—making meal prep and entertaining easier and more relaxed.

Step-by-Step Instructions

Ingredients

5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp granulated sugar (see notes below)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds (toasted if possible)
1/2 tbsp garlic, minced (optional)

Optional ingredients and substitutions:

Use low-sodium soy sauce to reduce sodium.
Swap sugar for 1 tsp honey or 1 tsp agave for a less-refined sweetener.
Substitute toasted walnut or peanut oil for sesame oil if sesame allergy is a concern (note flavor change).
Add thinly sliced scallions or chopped cilantro for herbaceous brightness.
Omit garlic for a milder profile or if serving cold to guests with garlic sensitivities.

Method

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

Practical tips:

Do not overmix once dressed; toss gently to avoid bruising the cucumbers.
Adjust sugar between 1/2–1 tbsp to taste—start smaller and add more if you prefer a sweeter balance.
If you prefer extra crunch, chill cucumbers in an ice bath after rinsing for 1–2 minutes before dressing.
Toast sesame seeds in a dry skillet for 1–2 minutes over medium heat until fragrant to boost their flavor—watch carefully to avoid burning.

Best Pairings

Alongside grilled chicken, teriyaki salmon, or pan-seared tofu for a light, textured contrast.
As part of an appetizer spread with steamed dumplings, edamame, and pickled ginger.
Piled on top of a rice bowl with sesame-crusted tuna or spicy shredded chicken for extra brightness.
Served with cold soba noodles for a simple, cooling lunch.
Enjoyed solo as a low-calorie snack or a crunchy side to afternoon tea.

Keeping it Fresh

Room temperature: Do not leave at room temperature for more than 2 hours (per USDA food safety guidelines for perishable foods). In very hot environments reduce this to 1 hour.
Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Flavor and texture are best within the first 48 hours; cucumbers will gradually soften as they sit.
Freezer: Not recommended. Freezing will break down the cucumbers’ cell walls and result in a mushy texture once thawed.

Chef’s Advice

Use Persian or Kirby cucumbers rather than large slicing cucumbers—smaller cucumbers have thinner skins and fewer seeds, making for a crisper salad.
Salting and resting is key: it draws out excess water so the dressing won’t become diluted and the cucumbers retain a satisfying crunch.
Balance flavors by tasting before serving: you may want a touch more vinegar for brightness, a pinch more sugar if the chili oil is very spicy, or an extra drizzle of sesame oil for nuttiness.
If you want an extra layer of umami, add a teaspoon of toasted sesame paste (tahini) or a few drops of toasted sesame oil—use sparingly to avoid overpowering the salad.

Creative Twists

Spicy-Garlic Kick: Increase garlic to 1 tbsp, add 1 tsp freshly grated ginger, and finish with a splash of toasted sesame oil for an aromatic, bolder version.
Herb & Citrus Refresh: Add thin ribbons of mint and cilantro plus 1 tsp lime zest and 1 tsp lime juice for herbaceous citrus notes—great with seafood.
Peanut-Sesame Crunch (vegan): Add 1–2 tbsp crushed peanuts and 1 tsp peanut butter whisked into the dressing for a satay-like twist. Use tamari for gluten-free option.
Miso-Soy Variation: Stir 1/2 tsp white miso into the dressing for extra savory depth; dissolve miso in the rice vinegar first to avoid lumps.

Frequently Asked Questions

Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes; peel and seed large slicing cucumbers if their skins are thick and seeds are abundant. Persian or Kirby cucumbers are preferred for texture and flavor.

Q: How can I reduce the sodium without losing flavor?
A: Use low-sodium soy sauce and reduce added salt to 1/4 tsp. Increase rice vinegar or a touch of sugar to balance flavors as needed.

Q: My cucumbers got soggy—what went wrong?
A: Likely they were not drained long enough after salting or they sat in dressing too long at room temperature. Salt and chill for at least 20 minutes and drain well; keep refrigerated.

Q: Is this salad suitable for vegan and gluten-free diets?
A: It’s naturally vegan if you use sugar and no honey. For gluten-free, use tamari or a certified gluten-free soy sauce.

Q: Can I prepare this ahead of time for a party?
A: You can prepare cucumbers salted and drained up to a day ahead; add dressing and seeds just before serving to preserve the best texture.

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Conclusion

This Easy Asian Cucumber Salad is a fast, flavorful, and adaptable side that brightens meals and makes entertaining effortless—try it once and you’ll find reasons to make it again. For another take on a similar crisp, savory cucumber side, see Farah J. Eats’ Easy Asian Cucumber Salad recipe, and for more inspiration and variations, check out Feasting At Home’s Asian Cucumber Salad.

If you make it, please share a photo and your favorite tweaks—I love seeing how readers make a recipe their own.