Bursting with tangy and slightly spicy flavor in each crunchy bite, our Asian cucumber salad is one of those unexpectedly refreshing side dishes (or meals, because it is mildly addictive) you never knew you needed.
In 15 minutes or less, you’ll have one of the best summer salads you’ve ever tasted!
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There are different variations of this refreshing salad, but the staple ingredients remain the same: cucumbers (usually English or Persian), rice vinegar, soy sauce, sesame oil, garlic, honey, sesame seeds, and green onions.
The Korean version of the Asian cucumber salad is known for being on the spicier side, incorporating gochugaru into the dressing. The Japanese style is sweeter using rice vinegar and sugar, while the Thai style adds fish sauce, lime, and sometimes mint.
A mandolin is the perfect tool to make our Asian cucumber salad uniform in cut size. But if you don’t have one, slice the cucumbers into thin slices and try to keep them as uniform as you can.
It’s the perfect side to add to our Baked Chicken Legs or Fried Shrimp recipes. The cool, refreshing flavor is a nice complement to grilled, baked, and fried foods.
Ingredients
Gather the ingredients to prepare our Asian Cucumber Salad recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to Make an Asian Cucumber Salad
Follow along with my simple step-by-step instructions to learn how to make an Asian Cucumber Salad in your home kitchen.
- Rinse the cucumbers in cold running water, and cut the ends off.
- Slice the cucumbers into thin slices.
- Sprinkle salt over cucumbers and toss to combine. Let the cucumbers sit for 5-8 minutes (no longer, or they will start to break down). Then rinse with cold water to remove the salt. Strain and set aside until needed.
- Add the scallions, grated ginger, chopped garlic, rice vinegar, low-sodium soy sauce, sesame oil, honey, Thai chill sauce, and toasted sesame seeds to a small bowl.
- Whisk to combine. Taste and adjust by adding more honey, salt, or chili sauce to your taste preference.
- Pour the dressing over the sliced cucumbers.
- Gently toss to combine.
Refrigerate until ready to serve.
It’s time to take advantage of the bright, crisp flavors of garden-fresh cucumbers you pass by every time you’re in the grocery store.
I promise that after one taste, you’ll be hooked! And your friends and family are going to be asking you to make it, again and again.
How To Store
Our Asian cucumber salad is best eaten within a few hours of being made, as the thin cucumbers will begin to get soggy.
It can be refrigerated in an airtight container for 1-2 days (make sure to drain any excess liquid before storing). You will want to have some extra dressing stored separately to add to the salad. Freezing is not suggested as you’ll end up with a soggy, limp mess.
Recipe FAQs
Either English or Persian cucumbers are recommended as they are usually seedless, or only have a small number of seeds. These cucumber types also stay crisp longer.
Yes. Salting the cucumbers will draw out excess water, which means the salad can stay crisp for longer.
Asian Cucumber Salad pairs well with grilled meats, rice or noodle bowls, or spicy dishes.
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Asian Cucumber Salad Recipe
Ingredients
- 5 cups English cucumbers about 1½ pounds
- ½ teaspoon table salt
- 4 scallions finely sliced
- 2 teaspoons fresh garlic finely minced
- 1 teaspoon fresh ginger grated
- ⅓ cup rice vinegar
- 1½ tablespoon low sodium soy sauce or regular
- 1½ tablespoon toasted sesame oil
- 1½ tablespoon honey
- 1½ teaspoon thai chili garlic sauce sambal olek or sriracha (more or less to taste)
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the cucumbers in cold running water, and cut the ends off.
- Slice the cucumbers into thin slices.
- Sprinkle salt over cucumbers and toss to combine. Let the cucumbers sit for 5 -8 minutes (no longer or they will start to break down). Then rinse with cold water to remove the salt. Strain and set aside until needed.
- Add the scallions, grated ginger, chopped garlic, rice vinegar, low-sodium soy sauce, sesame oil, honey, Thai chill sauce, and toasted sesame seed to a small bowl. Whisk to combine.
- Taste and adjust by adding more honey, salt, or chili sauce to your taste preference.
- Pour the dressing over the sliced cucumbers and gently toss to combine.
- Refrigerate until ready to serve.
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