Name: Easy Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 5 Persian cucumbers; 1/2 tsp salt; 1/2 tbsp sesame oil; 3/4 tbsp light soy sauce; 1/2-1 tbsp sugar (adjust to taste); 3/4 tbsp rice vinegar; 1 tbsp chili oil; 1/2 tbsp sesame seeds; 1/2 tbsp minced garlic (optional)

Introduction

This Easy Asian Cucumber Salad is a refreshing and flavorful side dish perfect for warm days or as a crunchy complement to your meals. Light, tangy, and with a subtle spicy kick, it comes together in just minutes using simple ingredients.

A white bowl filled with bright green cucumber slices coated in a shiny orange-red sauce, topped with white sesame seeds and small red chili flakes scattered all around. Three cucumber slices are held by wooden chopsticks in the center of the image, showing their smooth texture and glossy sauce coating. The bowl sits on a white marbled surface, adding soft contrast to the fresh colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2-1 tbsp sugar (see notes)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic, minced (optional)

Instructions

Step 1: Wash the Persian cucumbers and slice them thinly. Place the slices in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water.
Step 2: While the cucumbers drain, prepare the dressing. In a separate small bowl, whisk together the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and minced garlic if using.
Step 3: After 10 minutes, gently squeeze the cucumbers to remove any remaining water and transfer them to a serving bowl.
Step 4: Pour the dressing over the cucumbers and toss well to coat evenly.
Step 5: Sprinkle sesame seeds on top for a nutty finish. Serve immediately or chill for 15–30 minutes for flavors to meld.

Tips & Variations

Use Persian or Kirby cucumbers for the best crunch and thin skin that doesn’t require peeling.
Adjust the sugar to your taste to balance the acidity and spice.
Omit the garlic for a milder flavor or add finely chopped fresh herbs like cilantro for brightness.
For more heat, increase the chili oil or add a pinch of red pepper flakes.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It may release more liquid over time, so drain excess before serving and toss to refresh. Best enjoyed fresh for maximum crunch.

How to Serve

A close-up shows a white bowl filled with thin cucumber slices coated in a shiny, spicy reddish-orange sauce. The cucumber slices are bright green with a crisp texture, and they are sprinkled with white sesame seeds and red chili flakes. A pair of light brown chopsticks holds a few cucumber slices above the bowl, highlighting the sauce and seasonings. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, but regular cucumbers have thicker skin and more seeds. Peel and deseed before slicing to avoid bitterness and excess water.

Is this salad served cold or at room temperature?

It can be served either chilled or at room temperature, depending on your preference. Chilling enhances the flavors and adds refreshing crispness.

Easy Asian Cucumber Salad Recipe

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★★★★★

4.5 from 54 reviews

This Easy Asian Cucumber Salad is a quick and refreshing side dish perfect for warm weather or as a light accompaniment to your favorite Asian meals. Featuring crisp Persian cucumbers dressed in a flavorful combination of sesame oil, soy sauce, rice vinegar, and a touch of chili oil, it combines sweet, salty, tangy, and spicy notes with a subtle crunch from sesame seeds and optional minced garlic.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

5 Persian cucumbers

Dressing Ingredients

1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp sugar (adjust to taste)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp minced garlic (optional)

Instructions

Prepare Cucumbers: Rinse the Persian cucumbers thoroughly and slice them thinly to create a crisp base for the salad.
Make the Dressing: In a small bowl, combine the salt, sesame oil, light soy sauce, sugar, rice vinegar, and chili oil. Stir well until the sugar is fully dissolved and the dressing is evenly mixed.
Combine Ingredients: Place the sliced cucumbers in a large bowl. Pour the dressing over the cucumbers and toss gently to ensure the slices are evenly coated.
Add Sesame Seeds and Garlic: Sprinkle the sesame seeds over the salad and add the minced garlic if using. Toss once more to distribute these ingredients evenly.
Chill and Serve: For optimal flavor, refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld. Serve chilled as a refreshing side dish.

Notes

Adjust sugar quantity according to your preferred level of sweetness.
Use Persian cucumbers for a tender, seedless texture; regular cucumbers can be used but may require deseeding.
Minced garlic is optional but adds a nice pungent flavor.
For a less spicy version, reduce or omit the chili oil.
This salad is best enjoyed within 24 hours to ensure freshness and crispness.

Keywords: Asian cucumber salad, easy cucumber salad, no-cook Asian salad, sesame cucumber salad, quick side dish