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Asian cucumber salad: refreshing summer side dish.
Lady Maria

Asian Cucumber Salad

Light, crisp, and full of flavor, this Asian Cucumber Salad is a refreshing blend of cucumbers, tangy rice vinegar, sesame oil, garlic, and chili — perfect for hot summer days or as a bright side to any meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 60

Ingredients
  

  • 2 large cucumbers (English or Persian), thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp sesame oil
  • 1 tbsp granulated sugar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (or more to taste)
  • 1 tbsp sesame seeds, toasted (optional)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tsp salt (for optional cucumber salting step)

Equipment

  • Mandoline or sharp knife
  • Mixing bowl
  • Colander
  • whisk
  • Paper towel or kitchen towel

Method
 

  1. Wash cucumbers and slice them thinly, about 1/8 inch thick. You may leave the skin on for texture or peel if preferred.
  2. Place sliced cucumbers in a colander and sprinkle with salt. Toss and let sit for 15–20 minutes to draw out excess moisture.
  3. Rinse cucumbers under cold water to remove salt, then pat dry using a clean towel or paper towel. Squeeze gently if needed.
  4. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and red pepper flakes until sugar is dissolved.
  5. Add cucumbers to the bowl and toss until evenly coated with dressing.
  6. Optional: Cover and chill salad for at least 30 minutes to enhance flavor.
  7. Just before serving, sprinkle with toasted sesame seeds and green onions. Serve chilled and enjoy!

Notes

For best results, salt and drain cucumbers first. Toast your sesame seeds for maximum flavor. You can adjust sweetness and spice to taste, and add shrimp, avocado, or carrots for variations. Chill before serving for the best texture!