Cool, Crisp, and Full of Bold Flavor
This Easy Asian Cucumber Salad is the perfect side dish for warm days, light meals, or whenever you’re craving something fresh and flavorful. Made with thinly sliced cucumbers tossed in a tangy-sweet soy-vinegar dressing, it delivers that irresistible combo of cool crunch and zesty heat that balances rich or spicy mains beautifully.
Inspired by flavors found in Korean and Japanese cuisine, this salad uses everyday ingredients like rice vinegar, sesame oil, soy sauce, and a pinch of red pepper flakes to create a dressing that’s savory, slightly sweet, and full of umami. The cucumbers soak it all up, resulting in a quick-pickled effect that’s addictive and refreshing.
Ingredients (Serves 4)
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 2 cloves garlic, finely minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
1. Prep the Cucumbers
Thinly slice the cucumbers using a knife or mandoline. Place them in a bowl and sprinkle with salt. Toss and let sit for 10–15 minutes to draw out excess moisture. This keeps the salad from getting watery later.
After resting, drain off the liquid and gently pat the cucumber slices dry with a paper towel.
2. Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and red pepper flakes until the sugar dissolves.
3. Toss and Chill
Pour the dressing over the drained cucumbers and toss to coat evenly. Let it sit in the fridge for at least 15 minutes to allow the flavors to meld. The longer it rests, the better it gets!
4. Garnish and Serve
Before serving, toss once more and top with sesame seeds and green onions for extra crunch and flavor.
Nutrition Facts (Per serving, approx.)
- Calories: 70
- Fat: 4g
- Carbohydrates: 7g
- Sugar: 3g
- Fiber: 1g
- Protein: 1g
- Sodium: 290mg
Tips & Tricks
- Use English or Persian cucumbers for their thin skin and fewer seeds. If using regular cucumbers, peel and remove seeds.
- Add a kick with more red pepper flakes, a splash of chili oil, or thin-sliced fresh red chili.
- Want extra crunch? Toss in some julienned carrots or radish.
- This salad can be made up to 24 hours in advance — just give it a stir before serving.
- Serve cold for best flavor and texture.
A Little Something From Me 🥢💚
There’s something magical about a salad that’s this simple and yet so packed with flavor. I make this cucumber salad year-round—it’s a staple in my kitchen, especially when I’m grilling, making dumplings, or prepping rice bowls. It’s light but punchy, with just the right balance of sweet, salty, and spicy.
What I love most is how it elevates even the most basic meal. Have leftover rice and some protein? Add this salad on the side and suddenly it feels complete and fresh.
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