This Asian Cucumber Salad is crisp, tangy, and loaded with bold flavors from sesame oil, rice vinegar, and a kick of chili paste that wakes up your taste buds. I started making this on hot summer afternoons when I wanted something light and refreshing that didn't require turning on the stove, and it's become one of those recipes I make on repeat all year long. The cucumbers get salted first to draw out excess water, which keeps them crunchy and helps the dressing cling to every slice.
If you love fresh, vibrant sides, you might also enjoy my Grilled Bruschetta Chicken for a light dinner or this comforting Blackened Shrimp Pasta for something heartier.
Why You will Love This Asian Cucumber Salad
This spicy Asian cucumber salad is light, refreshing, and packed with flavor. The cucumbers are crisp and cool, the dressing is tangy and slightly sweet with a hint of heat, and the sesame oil adds a rich, nutty depth that ties everything together. The ginger and garlic bring warmth and complexity, and the green onions add a fresh, sharp bite.
Salting the cucumbers first is a game-changer. It seasons them from the inside out and keeps them from releasing water into the dressing. The result is a salad that stays crisp and flavorful, even if you make it a few hours ahead.
I also love how fast this comes together. There's no cooking involved, just slicing, salting, mixing, and tossing. It's the perfect recipe for busy weeknights or when you need a last-minute side dish for a potluck or barbecue.
And at just 95 calories per serving, this healthy cucumber salad recipe is light enough to enjoy guilt-free. It's loaded with fresh vegetables, healthy fats from the sesame oil, and just enough sweetness from the honey to balance the tangy vinegar and salty soy sauce.
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Asian Cucumber Salad Ingredients
Here's everything you'll need to make this refreshing Asian cucumber side dish from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- English cucumbers: These are the long, thin cucumbers wrapped in plastic at the grocery store. They have fewer seeds and thinner skins than regular cucumbers, which makes them perfect for salads. You don't need to peel them, and they stay crisp and crunchy.
- Garlic: Minced garlic adds a pungent, savory base to the dressing. Fresh garlic is best, but you can use jarred minced garlic in a pinch.
- Fresh ginger: Grated fresh ginger adds a bright, spicy warmth that's essential to the flavor of this salad. Don't skip it or substitute dried ginger, it won't taste the same.
- Green onions: Thinly sliced green onions add a mild onion flavor and a pop of color. Use both the white and green parts for the best flavor.
- Kosher salt: Sprinkled over the cucumbers to draw out excess moisture. This step keeps the salad from getting watery and helps the cucumbers absorb the dressing.
- Rice vinegar: The base of the dressing, rice vinegar is mild, slightly sweet, and less harsh than white vinegar. It adds tang without overpowering the other flavors.
- Soy sauce: Adds saltiness and umami depth to the dressing. Use regular soy sauce or low-sodium if you're watching your salt intake.
- Sesame oil: This is what gives the salad its signature nutty, toasted flavor. A little goes a long way, so don't overdo it.
- Honey: Balances the acidity of the vinegar and the saltiness of the soy sauce with a touch of sweetness. You can use agave or maple syrup as a substitute.
- Chili paste or Sriracha: Optional, but highly recommended. This adds heat and a little extra flavor. Start with 1 teaspoon and add more if you like it spicy.
- Toasted sesame seeds: Sprinkled on top for a nutty crunch and visual appeal. You can find these in the Asian section of most grocery stores.
how to make Asian Cucumber Salad
This easy cucumber salad with sesame dressing comes together in just a few simple steps.
- Prepare cucumbers: Slice the English cucumbers as thinly as possible, about ⅛ inch thick. A mandoline makes this easy, but a sharp knife works too. Place the cucumber slices in a large mixing bowl and sprinkle with the kosher salt. Toss everything together with your hands to coat the cucumbers evenly. Let the salted cucumbers sit for 10 to 15 minutes. During this time, they'll release a surprising amount of liquid.
- Dry cucumbers: After the cucumbers have rested, drain off all the liquid that's accumulated at the bottom of the bowl. Spread the cucumber slices out on a paper towel-lined tray or baking sheet and pat them mostly dry with another paper towel. You don't need to get them completely dry, just remove most of the excess moisture. Return the cucumbers to the bowl.
- Make dressing: In a small bowl or glass measuring cup, whisk together the minced garlic, grated ginger, rice vinegar, soy sauce, sesame oil, honey, and chili paste or Sriracha if you're using it. Whisk until the honey is fully dissolved and the dressing is smooth and well combined.
- Combine salad: Pour the dressing over the cucumbers and toss everything together gently until the cucumbers are evenly coated. Taste and adjust the seasoning if needed. Add more chili paste for heat, more honey for sweetness, or a splash more soy sauce for saltiness.
- Garnish and serve: Sprinkle the salad with the thinly sliced green onions and toasted sesame seeds. Serve immediately at room temperature, or cover and chill in the fridge for up to an hour before serving. The salad is best enjoyed fresh, but it will keep in the fridge for a day or two.
Substitutions and Variations
This zesty cucumber salad is easy to customize based on what you have or what you prefer.
Use regular cucumbers: If you can't find English cucumbers, use regular cucumbers instead. Peel them and scoop out the seeds with a spoon before slicing.
Add more vegetables: Toss in thinly sliced radishes, shredded carrots, or red bell peppers for extra color and crunch.
Make it less spicy: Skip the chili paste or Sriracha entirely for a mild, family-friendly version.
Make it extra spicy: Add more chili paste, toss in some sliced fresh jalapeños, or sprinkle with red pepper flakes.
Add herbs: Fresh cilantro or Thai basil adds a bright, herby note that complements the ginger and garlic.
Use apple cider vinegar: If you don't have rice vinegar, use apple cider vinegar or white wine vinegar. The flavor will be slightly sharper, but it still works.
Add peanuts: Toss in a handful of crushed roasted peanuts for extra crunch and protein.
Make it sweeter: Increase the honey to 2 tablespoons if you prefer a sweeter dressing.
Equipment
You don't need much to make this crunchy Asian cucumber salad.
Large mixing bowl: For salting the cucumbers and tossing everything together with the dressing.
Small bowl or glass measuring cup: For whisking together the dressing ingredients.
Knife and cutting board: For slicing the cucumbers, mincing the garlic, grating the ginger, and slicing the green onions.
Paper towels: For patting the cucumbers dry after salting.
Storage and Reheating Tips
This cold cucumber salad side dish is best enjoyed fresh, but it stores reasonably well.
Refrigerator: Store the salad in an airtight container in the fridge for up to 2 days. The cucumbers will start to soften and release more liquid over time, so it's best eaten within the first day or two.
Make-ahead: You can prep the cucumbers and make the dressing a few hours ahead, then toss them together just before serving. This keeps the cucumbers as crisp as possible.
Freezing: This salad doesn't freeze well. The cucumbers will turn mushy when thawed.
Serving cold: This salad is best served cold or at room temperature. If it's been in the fridge, let it sit out for 5 to 10 minutes before serving to take the chill off.
Serving Suggestions
This Asian-inspired cucumber salad pairs beautifully with so many dishes.
With grilled meats: Serve alongside grilled chicken, steak, pork chops, or salmon. The cool, crisp cucumbers balance the richness of the meat.
With rice bowls: Add this salad to rice bowls, poke bowls, or bibimbap for a fresh, crunchy element.
With sushi: Serve it as a side dish with homemade sushi or sushi rolls. It's a refreshing palate cleanser between bites.
With noodles: Pair it with cold sesame noodles, ramen, or stir-fried noodles for a complete meal. Try it with my Dublin Coddle for a fusion twist.
As a snack: This salad is so light and flavorful that it makes a great healthy snack on its own.
Expert Tips
These little tricks will help you nail this recipe every time.
Slice the cucumbers thinly: The thinner the slices, the better the dressing coats them and the more elegant the salad looks. Use a mandoline if you have one.
Don't skip the salting step: This is what keeps the cucumbers crisp and prevents the salad from getting watery. It only takes 10 minutes and makes a huge difference.
Pat the cucumbers dry: After draining the liquid, make sure to pat the cucumbers dry with paper towels. This helps the dressing stick.
Use fresh ginger: Fresh grated ginger has a bright, zingy flavor that dried ginger can't replicate. It's worth the extra effort.
Adjust the heat: Start with 1 teaspoon of chili paste and add more to taste. You can always add more, but you can't take it out once it's in.
Serve fresh: This salad is best within the first few hours of making it. The cucumbers will soften and release more liquid as it sits.
Toast your own sesame seeds: If you have raw sesame seeds, toast them in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant. This brings out the nutty flavor.
FAQ
To make this Asian Cucumber Salad spicy, add chili paste, Sriracha, or sambal oelek to the dressing. Start with 1 teaspoon and taste, then add more if you want extra heat. You can also toss in sliced fresh jalapeños, red pepper flakes, or a drizzle of chili oil. The amount of spice is completely customizable, so adjust it based on your heat tolerance. If you accidentally make it too spicy, add a little more honey to balance the heat.
Yes, you can make this salad a few hours ahead of time. For the best texture, prep the cucumbers and make the dressing separately, then toss them together just before serving. If you toss everything together too far in advance, the cucumbers will continue to release liquid and the salad will become watery. The salad will keep in the fridge for up to 2 days, but it's crispest and most flavorful within the first day.
If you don't have rice vinegar, you can use apple cider vinegar, white wine vinegar, or even regular white vinegar in a pinch. Apple cider vinegar has a slightly fruity flavor that works well, while white vinegar is sharper and more acidic. If using white vinegar, start with 3 tablespoons instead of ¼ cup and add more to taste. You can also add a tiny pinch of sugar to mellow out the acidity and mimic the mild sweetness of rice vinegar.
Asian Cucumber Salad will keep in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time and release more liquid, so the salad is best eaten within the first day or two. If you plan to store it, be aware that the texture won't be as crisp as when it's freshly made. You can drain off any excess liquid before serving to freshen it up. For other fresh side dishes, try my Baked Ham or S'mores Bars for dessert.
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Pairing
These are my favorite dishes to serve with Asian Cucumber Salad
Asian Cucumber Salad
Ingredients
Method
- Slice the cucumbers thinly and place in a large bowl. Sprinkle with salt and toss to coat. Let them rest for 10–15 minutes to release excess water.
- Drain any liquid released from the cucumbers and transfer them to a paper towel–lined tray. Pat mostly dry and return to the bowl.
- In a small bowl, whisk together garlic, ginger, rice vinegar, soy sauce, sesame oil, honey, and optional chili paste until smooth.
- Pour the dressing over the cucumbers and toss to coat evenly. Taste and adjust seasoning if needed.
- Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately or chill until ready to serve.
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