Asian cucumber salad combines crisp cucumbers with a sweet-tangy dressing of rice vinegar, sesame oil, and soy sauce for a refreshing side dish that’s ready in just 15 minutes.
Table of Contents
Why You’ll Love This Asian Cucumber Salad
This refreshing cucumber salad offers the perfect balance of flavors – sweet, tangy, savory, and just a hint of spice. The crisp texture of fresh cucumbers paired with the umami-rich dressing creates an addictive side dish that complements almost any meal. Plus, it comes together in minutes with minimal prep work, making it perfect for busy weeknights or last-minute gatherings. You’ll love how it adds a bright, vibrant element to your dining table without any complicated techniques.
Ingredients for Asian Cucumber Salad
For the Salad:
- 2 English cucumbers (or 4-5 Persian cucumbers)
- 1/2 red onion, thinly sliced
- 2 green onions, finely chopped
- 1 tablespoon toasted sesame seeds
- 1/4 cup fresh cilantro, chopped (optional)
- 1-2 red chilies, thinly sliced (optional for heat)
For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
Supplies & Tools
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Mandoline slicer (optional but helpful)
- Serving dish
- Airtight container for storage
How to Make Asian Cucumber Salad
- Prepare the cucumbers: Wash the cucumbers thoroughly. For English cucumbers, you can leave the skin on for color and nutrients. Slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline slicer. For extra crispness, cut the cucumbers, place them in a colander, sprinkle with 1 teaspoon salt, and let sit for 15-20 minutes. Then rinse and pat dry.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until well combined.
- Combine ingredients: In a large bowl, combine the sliced cucumbers, red onion, and green onions.
- Dress the salad: Pour the dressing over the cucumber mixture and toss gently to coat evenly.
- Finish and serve: Sprinkle with toasted sesame seeds and chopped cilantro if using. For best flavor, let the salad marinate for at least 10 minutes before serving.
Common Mistakes to Avoid & How to Perfect the Recipe
- Skipping the salting step: While optional, salting the cucumbers draws out excess moisture, resulting in a crispier salad that won’t become watery.
- Using regular cucumbers without preparation: Regular (garden) cucumbers have thicker skin and more seeds. If using them, peel partially, halve lengthwise, and scoop out seeds before slicing.
- Adding the dressing too early: If making ahead, keep the dressing separate until ready to serve to prevent cucumbers from becoming soggy.
- Not adjusting flavors: Taste and adjust the dressing – add more honey for sweetness, vinegar for tang, or soy sauce for saltiness according to your preference.
You Must Know
For the ultimate crisp texture, place sliced cucumbers in an ice bath for 5-10 minutes before draining thoroughly and adding to the salad. This simple step enhances their natural crunch and makes the salad even more refreshing.
Serving & Storing Asian Cucumber Salad
This salad is best served chilled or at room temperature. It makes an excellent side dish for grilled meats, fish, rice bowls, or as part of an Asian-inspired meal.
For storing, keep in an airtight container in the refrigerator for up to 2 days. The cucumbers will release more liquid as they sit, so use a slotted spoon when serving leftovers. For optimal freshness when making ahead, store the cucumber mixture and dressing separately, combining them just before serving.
Tips and Variations
- Alternative cucumbers: Try Japanese, Persian, or Kirby cucumbers for different textures and flavors.
- Add protein: Transform this side dish into a light meal by adding edamame, tofu cubes, or shredded chicken.
- Creamy variation: Add 1 tablespoon of tahini or peanut butter to the dressing for a creamy twist.
- Spice adjustments: Increase the heat with more red pepper flakes or fresh jalapeños, or keep it mild by omitting the chilies completely.
- Additional vegetables: Mix in thinly sliced bell peppers, shredded carrots, or daikon radish for extra color and nutrients.
- Herbs and toppings: Experiment with fresh mint, Thai basil, crushed peanuts, or fried shallots as alternative garnishes.
Frequently Asked Questions
Can I make Asian cucumber salad ahead of time? Yes, but for best results, prepare all components and store them separately. Combine the cucumbers with the dressing up to 30 minutes before serving for optimal texture.
How do I keep the cucumbers crisp? Salt the cucumber slices and let them sit for 15-20 minutes, then rinse and thoroughly pat dry before mixing with the dressing. The salt draws out excess moisture, helping maintain crispness.
Is this recipe gluten-free? To make this recipe gluten-free, simply substitute regular soy sauce with tamari or gluten-free soy sauce.
Can I use a different type of vinegar? While rice vinegar gives the most authentic flavor, you can substitute apple cider vinegar or white wine vinegar in a pinch. Adjust sweetness as needed since these alternatives have different acidity levels.
How can I make this recipe vegan? Replace honey with maple syrup or agave nectar for a completely vegan version that’s just as delicious.
Final Thoughts
This Asian cucumber salad brings a perfect balance of flavors and textures to your table in just minutes. Its versatility and refreshing taste make it an ideal complement to any meal. Make it tonight and discover your new favorite side dish!
More Recipes to Try!
- Crispy Buttermilk Fried Chicken
- Homemade Cheese Bread Recipe
- Chicken Rice Casserole
- Garlic Parmesan Chicken Meatloaf
- Crispy Hot Honey Feta Chicken Recipe
- Churro Bites Recipe
- California Turkey Club Wraps
- Taco Bell Beefy Melt Burrito
- Blueberry Cottage Cheese Breakfast Bake
- Hawaiian Roll French Toast
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| Asian Cucumber Salad | |
|---|---|
| Prep Time | 15 minutes |
| Marinating Time | 10 minutes (optional) |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Calories | 85 calories per serving |