Easy Asian Cucumber Salad

What’s this delicious business?

So I got hooked on this cucumber salad at my favorite local noodle shop and finally figured out how to make it at home. It’s this amazing, refreshing side dish with crisp cucumbers in a tangy-sweet-spicy dressing that takes literally minutes to throw together. It’s the perfect cool contrast to spicy main dishes, and honestly, I’ve eaten an entire bowl of just this for lunch on hot summer days. The secret is in the balance of flavors and that satisfying crunch that stays even after it marinates!

Why You’ll Love This Recipe

Let me tell you why this is about to become your go-to side dish:

• It’s ridiculously quick – like 10 minutes from fridge to table.
• The flavor combo is insane – sweet, sour, salty, spicy all in one bite.
• It actually gets BETTER after sitting in the fridge for a bit.
• No cooking required! Perfect for those days when it’s too hot to turn on the stove.
• It’s pretty darn healthy but doesn’t taste “healthy” if you know what I mean.
• Super adaptable – make it as sweet, spicy, or garlicky as you want.
• It works with practically ANY Asian meal (or honestly, just burgers and sandwiches too).
• The leftovers (if there are any) stay good for days.

The Good Stuff You’ll Need

For the Salad:

• 2 English cucumbers (those long ones wrapped in plastic) OR 4-5 Persian cucumbers (the little ones) – regular cucumbers work too, but you’ll want to scoop out the seeds
• 1/2 red onion, thinly sliced (or use green onions if raw red onion is too much for you)
• 1 small handful cilantro, roughly chopped (leave it out if you’re one of those cilantro-haters)
• 1-2 tablespoons toasted sesame seeds (white, black, or both)
• Optional but awesome: 1 thinly sliced red chili pepper or jalapeño for extra heat

For the Dressing:

• 3 tablespoons rice vinegar (seasoned or unseasoned, both work)
• 2 tablespoons soy sauce (or tamari if you’re gluten-free)
• 1 tablespoon toasted sesame oil (don’t skip this – it’s THE flavor)
• 1-2 tablespoons honey or sugar (depending how sweet you like it)
• 2 cloves garlic, minced or grated (or more, I won’t judge)
• 1 tablespoon fresh ginger, grated (or 1/2 teaspoon dried ginger in a pinch)
• 1 teaspoon chili oil or chili crisp (optional, if you like heat)
• Pinch of red pepper flakes (adjust to your spice tolerance)

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Let’s Do This

Prep the Cucumbers (5 minutes):

1. Wash your cucumbers. If you’re using regular (not English or Persian) cucumbers, peel them if the skin is thick or waxed, then cut in half lengthwise and scoop out the seeds with a spoon.
2. Now here’s the secret to CRISP cucumber salad: after slicing the cucumbers thinly (about 1/8 inch), toss them with 1 teaspoon of salt in a colander. Let them hang out for about 10-15 minutes. The salt pulls out extra moisture. While you wait, make your dressing.
3. After 10-15 minutes, rinse the cucumber slices really well under cold water (to wash off the excess salt) and then – THIS IS IMPORTANT – pat them dry with paper towels or a clean kitchen towel. Like, really dry them. This step makes all the difference between a watery mess and a crisp, flavorful salad.

Make the Dressing (3 minutes):

1. In a bowl big enough to hold all your cucumbers, whisk together the rice vinegar, soy sauce, sesame oil, honey/sugar, garlic, ginger, chili oil (if using), and red pepper flakes.
2. Give it a taste. Need more sweet? Add honey. More tang? More vinegar. More salt? A splash more soy sauce. Make it yours!

Put It All Together (2 minutes):

1. Add your dried cucumber slices, sliced red onion, and chopped cilantro to the bowl with the dressing.
2. Toss everything together really well. Like, get in there and make sure every slice is coated.
3. Sprinkle with toasted sesame seeds and give it one more gentle toss.
4. You can eat it right away, but honestly, this is one of those rare salads that gets better after it sits for a bit. Even 15-30 minutes makes a difference as the flavors meld.

Serving Suggestions

• This is the perfect side dish for literally any Asian-inspired meal – dumplings, fried rice, noodles, you name it.
• I love serving this alongside something spicy like Mapo Tofu or Korean Fried Chicken – the cool crunch is the perfect contrast.
• Make it a meal by adding shredded rotisserie chicken or tofu cubes and some cooked and chilled soba noodles.
• This is incredible with grilled foods in the summer – the acidity cuts through rich meats perfectly.
• For a simple lunch, I pile this on top of warm rice with a fried egg on top and a drizzle of sriracha. Cheap, easy, delicious.
• Bring it to potlucks! It won’t wilt like regular salads and actually tastes better at room temperature after sitting a bit.

Switch It Up

Got the basic idea but want to get creative? Try these twists:

• The Creamy Version: Add 2 tablespoons of peanut butter to the dressing for a rich, tahini-like sauce.
• Noodle It Up: Toss with cooked and chilled rice noodles or soba noodles to make it a more substantial side.
• Thai-Inspired: Swap the soy sauce for fish sauce, add lime juice, and throw in some chopped peanuts and Thai basil.
• Japanese Twist: Use rice vinegar and mirin as the acid, and add strips of nori seaweed and shredded daikon radish.
• Make It a Meal: Add thinly sliced cooked chicken breast, shrimp, or tofu cubes for protein.
• Extra Crunch: Add thinly sliced bell peppers, carrots cut into matchsticks, or bean sprouts.

Storage Tips

• This cucumber salad will keep in the fridge for 3-4 days in an airtight container, though the cucumbers will soften a bit more each day.
• If you’re making it ahead for a party, you can prep all the components separately: make the dressing, slice and salt the cucumbers (store them dried in a container with paper towels), and combine everything about 30 minutes before serving.
• Don’t freeze this. Just don’t. Cucumbers turn to mush when frozen, and nobody wants that.
• If your salad gets a little watery after sitting (it happens), just drain off the excess liquid or scoop the salad out with a slotted spoon.

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Questions People Actually Ask

Q: Can I use regular cucumbers instead of English ones?
A: Absolutely! Just peel them if the skin is thick or bitter, cut them in half lengthwise, and scoop out the seeds with a spoon before slicing. The seedy center makes the salad too watery.

Q: I don’t have rice vinegar! Now what?
A: In a pinch, you can use apple cider vinegar or white wine vinegar mixed with a pinch of sugar. It won’t be exactly the same, but it’ll still be delicious.

Q: How do I make this less spicy for my kids?
A: Easy! Just skip the chili oil and red pepper flakes. The garlic and ginger still give plenty of flavor without the heat. You can always serve chili oil on the side for the heat-lovers.

Q: Can I make this ahead for meal prep?
A: Yes, but with one trick: salt and drain the cucumbers as directed, then store them separately from the dressing until the day you want to eat them. Combine in the morning and by lunch, they’ll be perfectly marinated but still have some crunch.

Q: The sesame oil is so strong! Did I use too much?
A: Toasted sesame oil is definitely potent! Start with just 1 teaspoon if you’re not used to it, and you can always add more. Make sure you’re using toasted sesame oil (dark in color) and not plain sesame oil (light in color), which has much less flavor.

Q: My cucumbers got soggy. What happened?
A: Probably skipped the salting and drying steps! Those steps draw out excess moisture before adding the dressing. Next time, don’t rush that part, and make sure to really dry the cucumbers well after rinsing off the salt.

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