Asian Cucumber Salad

If you’re looking for a light, refreshing dish that’s easy to make and packed with flavor, look no further than this Asian cucumber salad. This simple recipe features crisp cucumbers, a tangy dressing, and a mix of fresh herbs that all come together in the most delicious way.

It’s the perfect side dish for any meal, especially on those warm, sunny days when you want something cool and refreshing.

I love making this salad because it’s quick, healthy, and versatile. It’s great for a weeknight dinner when I don’t feel like spending hours in the kitchen, and it’s also a hit at family gatherings or BBQs.

This salad is light enough to be paired with any main dish but flavorful enough to stand out on its own. Plus, it’s perfect for meal prepping, so you can enjoy it throughout the week. Whether you’re craving something fresh on a hot day or looking for a side dish to brighten up your plate, this Asian cucumber salad never disappoints.

What is Asian Cucumber Salad?

Asian cucumber salad is a light, crunchy dish made primarily from fresh cucumbers, seasoned with a tangy and slightly sweet dressing. The salad typically includes ingredients like soy sauce, rice vinegar, sesame oil, and sometimes a bit of honey or sugar to balance out the flavors.

It’s often garnished with sesame seeds, chili flakes, and fresh herbs like cilantro or green onions. The beauty of this salad lies in its simplicity — it’s all about highlighting the crispness of the cucumber while blending it with the bold, savory, and tangy flavors of the dressing.

Unlike the creamy, mayo-based dressings you might find in classic American cucumber salads, this version uses a light, vinegar-based dressing that brings a much sharper, more vibrant taste.

Why You’ll Love It

• It’s super quick to make: You can whip this up in under 10 minutes. Perfect for busy weeknights or when you just don’t feel like cooking something complicated.
• It’s the perfect side dish: Whether you’re serving it with grilled meats, rice, or just about anything, it’s a great way to add a fresh, crunchy element to your meal.
• Light, but satisfying: This salad is light enough to enjoy on a hot day but still packed with flavor, so it keeps you feeling satisfied without being heavy.
• Healthy but delicious: With just a handful of ingredients, this dish is full of fresh veggies and bold flavors, making it both healthy and tasty.
• Great for meal prep: Make a big batch and store it in the fridge — it stays fresh for a few days, so you can enjoy it throughout the week!

Ingredient List

For the Salad:

• 2 large cucumbers, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 tbsp sesame seeds (optional)
• 1 tbsp red chili flakes (optional)

For the Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or sugar (adjust for sweetness)
• 1 tsp grated fresh ginger (optional)

Ingredient Notes

• Cucumbers: I recommend using English cucumbers for this salad because they’re less watery and have fewer seeds. If you use regular cucumbers, you may want to remove the seeds before slicing.
• Sesame Oil: A little sesame oil goes a long way. It adds a rich, nutty flavor that makes this salad pop, so don’t skip it!
• Honey/Sugar: If you prefer a sweeter salad, adjust the honey or sugar to your taste. You can always add more if you like it a little sweeter.
• Chili Flakes: If you like a bit of heat, add the chili flakes! They give a nice contrast to the tangy dressing, but feel free to leave them out if you’re not into spice.

Kitchen Tools Needed

• Cutting Board: To slice the cucumbers and chop the herbs. A large, sturdy cutting board is perfect for prepping all your ingredients. I love using a bamboo one — it’s durable and easy on the knives.
• Sharp Knife: A sharp knife will make slicing the ingredients much easier. I swear by a good chef’s knife like the Wüsthof Classic — it’s reliable and holds an edge really well.
• Mixing Bowl: A medium-sized mixing bowl to toss all the salad ingredients together. I recommend using a glass or stainless steel bowl for easy cleaning and durability.
• Measuring Spoons: To measure out the dressing ingredients. I use a stainless steel set because they’re precise and last forever.
• Whisk or Fork: To whisk the dressing ingredients. If you don’t have a whisk, a fork works just as well! I like using a small silicone whisk — it’s easy to clean and won’t scratch your bowls.
• Salad Tongs or Spoon: To toss the salad without making a mess, I always go for wooden salad tongs — it’s gentle on my bowls and easy to use.

Instructions

Step 1: Prep the Vegetables

• Start by washing the cucumbers thoroughly. If you’re using regular cucumbers, peel them, but if you’re using English cucumbers, the skin is tender enough to leave on.
• Slice the cucumbers thinly, aiming for slices about 1/8 inch thick. The thinner, the better! This helps the dressing soak in and gives each bite that perfect crunch.
• Chop the green onions and cilantro into small pieces. Set them aside for later.

Pro Tip: Use a mandolin slicer if you have one — it makes slicing the cucumbers perfectly thin and saves time!

Step 2: Make the Dressing

• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (or sugar). Stir until the honey or sugar is fully dissolved.
• Add the grated ginger, if using, and whisk again to combine all the flavors. You should taste the dressing — if it’s too tangy, add a little more honey for balance.

Pro Tip: If you want a bit of spice, now is the time to stir in the chili flakes, but only add a pinch at a time if you’re unsure about the heat!

Step 3: Toss the Salad

• Place the sliced cucumbers, green onions, and cilantro in a large mixing bowl.
• Pour the dressing over the vegetables and toss everything together. Make sure the cucumbers are evenly coated in the dressing for the best flavor in every bite.

Pro Tip: Be gentle when tossing — don’t squish the cucumbers! You want them to stay crisp and fresh.

Step 4: Garnish & Serve

• If you’re using sesame seeds or extra chili flakes, sprinkle them over the salad right before serving for an extra layer of flavor and crunch.
• Serve immediately for the freshest taste, or refrigerate for about 30 minutes to let the flavors meld together. Either way, it’s delicious!

Pro Tip: Letting the salad chill in the fridge for a bit allows the flavors to deepen, but it’s also perfectly fine to enjoy it right away!

Tips and Tricks for Success

• Slice Thinly for the Best Texture: The thinner the cucumber slices, the better the texture. You’ll get that satisfying crunch in every bite, and the dressing will soak in more effectively. Don’t rush the slicing!
• Customize the Sweetness: If you prefer a sweeter dressing, don’t be afraid to add more honey or sugar. I often adjust it depending on my mood (or how sweet my cucumbers are that day!). It’s all about balancing the tang and sweetness to your liking.
• Let It Rest: If you have time, let the salad sit in the fridge for 15-30 minutes before serving. This helps the cucumbers soak up the flavors and gives you a more flavorful salad, but I’ve been known to eat it right away if I’m hungry!
• Don’t Overdo the Sesame Oil: Sesame oil is powerful! A little goes a long way, so make sure to measure it out carefully. You don’t want it to overpower the rest of the flavors.
• Use Fresh Herbs: Fresh cilantro really brightens up the dish, so I always try to use the freshest bunch I can find. If you’re not a fan of cilantro, green onions, or mint work well, too!

Ingredient Substitutions and Variations

• Cucumbers: If cucumbers aren’t your thing or you don’t have them on hand, you could try using thinly sliced zucchini instead. It’ll give you a similar texture with a milder taste.
• Soy Sauce Alternatives: If you’re gluten-free or want a lighter alternative, you can use tamari or coconut aminos instead of soy sauce. Both work beautifully in this dressing!
• Vinegar Options: While rice vinegar is traditional, you can also try apple cider vinegar or even lemon juice for a different twist. Apple cider vinegar adds a slightly tangy sweetness, while lemon juice brings a bright, fresh zing.
• Add Protein: To turn this into a more substantial meal, add grilled chicken, shrimp, or even tofu. The salad is light and refreshing, but these additions make it hearty enough for a main dish.
• Spice It Up: If you love heat, throw in some sliced red chili or a dash of sriracha in the dressing. For a more complex flavor, add a splash of hoisin sauce to the dressing for a bit of sweetness and depth.

Experiment with what you have in your kitchen and adjust to your taste preferences!

Serving Suggestions

• Perfect with Grilled Meat: I love serving this salad alongside grilled chicken, steak, or pork. The cool, crisp cucumber contrasts beautifully with the smoky, charred flavors of the meat.
• Topped with Tofu: For a vegetarian or vegan option, top the salad with crispy tofu cubes. The tofu soaks up the dressing and adds protein to make the salad more filling.
• As a Side for Asian Dishes: This salad pairs wonderfully with any Asian-inspired main dish — think stir-fry, dumplings, or even sushi. The freshness of the salad balances the richness of the other dishes perfectly.
• As a Refreshing Snack: Sometimes, I make a big batch and snack on it throughout the day. It’s the perfect light bite when you need something refreshing but not too heavy.
• On the Side with Rice: Serve it with a bowl of steamed rice or fried rice for a complete meal. The salad’s tangy dressing complements the rice nicely and adds a much-needed crunch!

Storage and Reheating

• Storage: Store any leftover salad in an airtight container in the fridge for up to 2-3 days. The cucumbers will release some of their water, so the salad may get a bit more watery, but the flavors will still be great. Just give it a quick toss before serving again.
• Reheating: There’s no need to reheat this salad! It’s meant to be served cold or at room temperature. If you want to eat it warm, I suggest skipping the cucumbers and serving the dressing over warm rice or grilled meat instead.

Pro Tip: For the best texture and flavor, it’s best to eat the salad on the first or second day after making it. The longer it sits, the more the cucumbers will soften.

Frequently Asked Questions

How long does this salad last in the fridge?

The salad will last about 2-3 days in the fridge. However, since cucumbers release water as they sit, the salad may become a bit watery, so it’s best to eat it within the first day or two for the best crunch.

Can I make this salad ahead of time?

Yes! You can prepare the salad up to a day in advance, but I recommend adding the dressing just before serving to keep the cucumbers crisp. If you’re prepping it ahead, store the dressing separately and combine them when you’re ready to serve.

Is this salad spicy?

It can be! The chili flakes give it a nice kick, but you can adjust the amount to suit your taste. If you prefer it mild, simply leave the chili flakes out entirely.

Can I use a different type of vinegar?

Absolutely! While rice vinegar is traditional, you can experiment with apple cider vinegar or even lemon juice. They’ll give the salad a different flavor profile, but it’ll still taste delicious.

Can I add other vegetables to this salad?

Of course! You can toss in thinly sliced bell peppers, shredded carrots, or even radishes for extra crunch and color. It’s a very adaptable recipe!

Is this salad vegan?

Yes, this Asian cucumber salad is naturally vegan, as long as you use plant-based ingredients like tamari for the soy sauce and maple syrup or agave instead of honey.

---

I’d love to hear how this turns out for you! Let me know in the comments — what are your favorite twists on this cucumber salad? Are you adding any extra veggies or spices? Can’t wait to hear your thoughts!