Easy Asian Cucumber Salad

A crisp, refreshing side dish featuring thinly sliced cucumbers tossed in a flavorful mix of soy, rice vinegar, sesame, and aromatics. I make this salad when I want a light, tangy dish that complements any meal—from grilled meats to noodle bowls.

Why You’ll Love This Recipe

I love how simple yet vibrant this salad is—it comes together in minutes, requires minimal ingredients, and delivers big on refreshing flavor. The combination of crunchy cucumbers and bold, savory dressing always makes this one of my go-to sides for quick lunches or shareable potlucks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large cucumbers (English or Persian), thinly sliced

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar

• 1 garlic clove, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon toasted sesame seeds

• Optional garnish: thinly sliced green onions, red pepper flakes

directions

1. I slice cucumbers thinly, using a mandoline or sharp knife, and place them in a bowl.

2. I whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger in a separate small bowl.

3. I pour the dressing over the cucumbers and toss until evenly coated.

4. I sprinkle the toasted sesame seeds over the salad and add green onions or pepper flakes if I want extra flavor.

5. I let the salad sit in the fridge for 10–15 minutes so the flavors meld, then toss once more before serving.

Servings and timing

• Servings: serves 4 as a side dish

• Prep time: 10 minutes

• Marinating time: 10–15 minutes

• Total time: about 25 minutes

Variations

• I add thinly sliced red onion or shallot for additional crunch and bite.

• To spice it up, I mix in a pinch of red pepper flakes or drizzle sriracha.

• For extra freshness, I toss in chopped cilantro or mint leaves.

• I add sliced chili or jalapeño for heat when serving.

• I mix in a handful of toasted peanuts or crushed roasted nuts for crunch and texture.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers release some water over time, so I drain excess liquid and give it a quick toss before serving again. I don’t reheat this salad—it’s best cold or at room temperature.

FAQs

Can I use regular cucumbers instead of English or Persian?

I can—I peel and remove the seeds from thicker cucumbers to prevent the salad from becoming watery.

Can I make this salad ahead of time?

Yes—I prepare it up to 2 hours ahead and refrigerate. I hold off adding sesame seeds and garnish until just before serving to keep them crisp.

Is this salad gluten-free?

It is if I use tamari instead of soy sauce. I also check that sesame oil and honey are gluten-free certified, if needed.

Can I add protein to make it a main dish?

I do sometimes toss in cooked shrimp, shredded chicken, or tofu cubes to turn it into a light, refreshing meal.

How spicy is it?

I keep it mild, but adding red pepper flakes or a splash of sriracha gives it a noticeable, pleasant heat.

Conclusion

I find this Easy Asian Cucumber Salad to be one of my favorite no-fuss sides—refreshing, flavorful, and versatile. Whether I serve it alongside grilled dishes or pack it for lunch, it always adds a bright, crisp element to my meals. I hope it brings that easy freshness to your table too!

Print