There’s something magical about a simple, refreshing, and flavorful salad that comes together in minutes. This Easy Asian Cucumber Salad is exactly that! Crisp cucumbers, tangy rice vinegar, umami-rich soy sauce, and a hint of heat from chili oil create the perfect balance of flavors. Whether you’re looking for a quick appetizer, a side dish for your favorite Asian-inspired meals, or just a light snack, this salad will hit the spot.
Let’s dive into this delicious and easy recipe, and don’t forget to subscribe to my email list so you never miss out on more quick and tasty recipes!
Why You’ll Love This Asian Cucumber Salad
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Quick & Easy – Ready in just 10 minutes (plus a little chilling time)
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Light & Refreshing – Perfect for summer or anytime you need a cool, crunchy bite
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Customizable – Adjust the sweetness, spice, and garlic to suit your taste
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Pairs Well with Everything – Great alongside rice dishes, grilled meats, or even on its own
What Does This Asian Cucumber Salad Taste Like?
Imagine biting into a cool, crisp cucumber coated in a tangy, savory, slightly spicy dressing with just a hint of sweetness. The sesame oil adds a nutty aroma, while the chili oil gives it a gentle heat that lingers pleasantly. Every bite is refreshing and packed with flavor—making this salad an absolute crowd-pleaser!
Ingredients You’ll Need
For this simple yet flavor-packed salad, you’ll need:
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5 Persian cucumbers – Crisp, mild, and perfect for salads
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1/2 tsp salt – Helps draw out excess water from the cucumbers
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1/2 tbsp sesame oil – Adds a nutty aroma and richness
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3/4 tbsp light soy sauce – For that perfect umami depth
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1/2 – 1 tbsp sugar – Balances the acidity and spice
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3/4 tbsp rice vinegar – Brings a refreshing tang
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1 tbsp chili oil – Adds a delicious hint of heat
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1/2 tbsp sesame seeds – Adds a toasty crunch
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1/2 tbsp minced garlic (optional) – For a bold, aromatic kick
Kitchen Tools You’ll Need
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Sharp knife
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Cutting board
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Mixing bowl
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Measuring spoons
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Strainer or colander
How to Make Easy Asian Cucumber Salad
1. Slice the Cucumbers
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Rinse the cucumbers thoroughly
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Slice one end of a cucumber at an angle
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Continue slicing at an angle so that the pieces are slightly oval rather than round
2. Salt & Chill
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Place the sliced cucumbers in a bowl and sprinkle with 1/2 tsp salt
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Toss to coat and refrigerate for at least 20 minutes. This helps draw out excess moisture, keeping the salad crisp
3. Drain & Rinse
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After chilling, drain the excess liquid
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Give the cucumbers a quick rinse (about 10 seconds) to remove any excess salt
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Return them to the bowl
4. Make the Dressing
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Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using) to the cucumbers
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Stir well until everything is evenly coated
5. Serve & Enjoy!
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Serve immediately for the best crunch and flavor. Enjoy this refreshing salad on its own or as a side to your favorite dishes!
Serving Suggestions
This Asian cucumber salad is incredibly versatile. Here are some ideas on how to enjoy it:
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With rice bowls – Serve alongside this Street Corn Chicken Rice Bowl for a flavor-packed meal
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With salads – Pair it with this Southwest Chicken Salad for a fresh and healthy lunch
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With stir-fries – Serve it as a cooling side to this Mediterranean Ground Beef Stir Fry
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With grilled meats – Perfect with grilled salmon, Korean BBQ, or spicy shrimp
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As a snack – Enjoy it straight from the fridge for a light and refreshing bite
Tips for the Best Cucumber Salad
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Use Persian or English cucumbers – They have fewer seeds and a crispier texture
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Chill for maximum crunch – Letting the cucumbers sit in the fridge with salt draws out excess water, making them extra crisp
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Adjust the sweetness & heat – Start with 1/2 tbsp sugar and 1 tbsp chili oil, then adjust to taste
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Best served fresh – This salad is best enjoyed immediately, but it can be stored for up to 24 hours in the fridge
Storage Instructions
While this salad is best eaten fresh, you can store it in an airtight container in the fridge for up to 24 hours. However, the cucumbers may lose some of their crispness over time. If storing, avoid adding garlic until just before serving for the best flavor.
Frequently Asked Questions (FAQ)
1. Can I make this salad ahead of time?
Yes! However, for the best crunch, I recommend keeping the dressing separate and mixing it in right before serving.
2. What can I use instead of Persian cucumbers?
English cucumbers work great as a substitute. Avoid regular cucumbers, as they tend to be more watery and less crisp.
3. Is this salad spicy?
It can be! The heat level depends on the amount and type of chili oil you use. Start with a little and adjust based on your preference.
4. Can I make it without garlic?
Absolutely! The garlic is optional but adds a bold flavor. If you’re not a fan, feel free to leave it out.
5. What’s the best chili oil to use?
You can use store-bought chili oil, but I highly recommend trying my homemade chili oil recipe for the best flavor.
6. Can I use regular cucumbers instead of Persian or English cucumbers?
Yes, but regular cucumbers contain more seeds and water, which can make the salad soggy. If using them, remove the seeds and pat dry before mixing.
7. How do I make this salad less spicy?
Reduce or omit the chili oil to make a milder version. You can also replace it with a small amount of toasted sesame oil for flavor without heat.
8. Can I make this salad ahead of time for meal prep?
It’s best served fresh, but you can prep the cucumbers and store them separately from the dressing. Mix everything just before serving to maintain crispness.
9. What can I use instead of soy sauce?
For a gluten-free option, use tamari or coconut aminos. If you prefer a different flavor, try ponzu sauce for a citrusy twist.
10. Can I add protein to make it a complete meal?
Absolutely! Add shredded chicken, tofu, shrimp, or even edamame to turn this refreshing salad into a light, protein-packed meal.
Final Thoughts – A Must-Try Quick & Easy Salad
This Easy Asian Cucumber Salad is proof that simple ingredients can create incredibly delicious flavors. Whether you’re making it as a refreshing side dish, a light snack, or part of a larger meal, it’s sure to be a favorite in your kitchen.
If you try this recipe, I’d love to hear from you! Leave a comment below, rate the recipe, and tag me on Pinterest with your beautiful salad photos here
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Happy cooking!
Print
Easy Asian Cucumber Salad – A Refreshing & Flavorful Side Dish
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Diet: Vegetarian
Description
This Easy Asian Cucumber Salad is a light, refreshing, and flavorful dish that comes together in minutes! Crisp cucumbers are tossed in a tangy, savory, slightly spicy dressing made with soy sauce, rice vinegar, sesame oil, and chili oil. Perfect as a quick appetizer, a cooling side dish, or a healthy snack, this salad pairs beautifully with grilled meats, rice bowls, or stir-fries.
Ingredients
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5 Persian cucumbers
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1/2 tsp salt
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1/2 tbsp sesame oil
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3/4 tbsp light soy sauce
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1/2 – 1 tbsp sugar (adjust to taste)
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3/4 tbsp rice vinegar
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1 tbsp chili oil (adjust to spice preference)
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1/2 tbsp sesame seeds
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1/2 tbsp minced garlic (optional)
Instructions
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Slice the cucumbers – Rinse the cucumbers and slice them at an angle to create oval-shaped pieces.
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Salt and chill – Add the sliced cucumbers to a bowl and sprinkle with salt. Toss and refrigerate for at least 20 minutes to draw out excess moisture.
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Drain and rinse – Discard the liquid, rinse the cucumbers lightly, and return them to the bowl.
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Make the dressing – Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using) to the cucumbers.
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Mix and serve – Stir until everything is well combined, then serve immediately for the best crunch and flavor!
Notes
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Sugar adjustment – Start with 1/2 tbsp sugar, then taste and add more if needed, depending on your preferred level of sweetness and the chili oil you use.
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Garlic is optional – It adds an extra kick, but the salad is delicious with or without it.
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Chili oil variation – Adjust the amount based on your heat preference. Store-bought or homemade chili oil both work great!
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Best served fresh – While it can be stored for up to 24 hours, the cucumbers are at their crispiest when eaten immediately.
- Equipment
Sharp knife
Cutting board
Mixing bowl
Measuring spoons
Strainer or colander
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Asian, Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, spicy cucumber salad, easy cucumber salad, chili oil cucumber salad, Asian side dish