Name: Easy Asian Cucumber Salad
Prep time: 5 min
Total time: 25 min
Cuisine: Asian
Ingredients: 4 Persian cucumbers; 1/2 tsp salt; 1 tbsp sesame oil; 2 tbsp light soy sauce; 1/2–1 tbsp sugar (to taste); 2 tbsp rice vinegar; 1 tbsp chili oil (adjust to taste); 1 tbsp sesame seeds; 1 clove garlic, minced (optional)

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This easy Asian cucumber salad is a refreshing, crunchy dish tossed in a savory, tangy, and mildly spicy dressing. It comes together in under 30 minutes and is perfect as a quick appetizer or a crisp, cool side dish to balance out rich, bold mains.

Easy Asian Cucumber Salad

Why You’ll Love This Recipe

I love how effortlessly quick this salad is to prepare. The cucumbers bring the crunch, while the dressing delivers layers of flavor with every bite—savory from the soy sauce, tangy from the rice vinegar, and just the right amount of heat from the chili oil. It’s light yet flavorful, which makes it a versatile addition to any meal. Whether I’m hosting a dinner party or just craving something simple and satisfying, this salad hits the spot every time.

Ingredients

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

Persian cucumbers
Salt
Sesame oil
Light soy sauce
Sugar
Rice vinegar
Chili oil
Sesame seeds
Garlic (optional)

Directions

I rinse the cucumbers and slice one end at an angle. Then I keep slicing at that same angle so the slices turn out oval instead of round. I go for medium-thin slices, but that’s totally up to personal preference.
I toss the cucumber slices in a bowl with ½ teaspoon of salt and refrigerate them for at least 20 minutes. This step helps draw out excess moisture and keeps them crunchy.
After chilling, I drain out the liquid, give the cucumbers a quick rinse under water for about 10 seconds, then pat them dry.
I return them to the bowl and add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
I mix everything well until the cucumbers are fully coated in that delicious dressing and serve immediately.

Servings and timing

This recipe serves 4 people as a side dish. It takes about 25 minutes from start to finish, including time to sweat the cucumbers in the fridge.

Variations

Less spicy: I sometimes skip the chili oil or reduce it to just a few drops if I want something milder.
Extra crunch: I like to toss in a few thin slices of red onion or some chopped green onions for extra flavor and texture.
Sweet twist: If I’m feeling like adding more sweetness, I go for 1 full tablespoon of sugar instead of just ½.
Garlicky kick: Adding garlic gives it an extra punch, especially when I want bold flavors.
Korean-style: Occasionally, I add a splash of Korean gochujang or a sprinkle of Korean chili flakes for a deeper umami heat.

storage/reheating

This salad is definitely best when eaten fresh, right after preparing. But if I need to prep ahead, I store the sliced cucumbers and the dressing in separate airtight containers in the fridge. They hold well for about 2 days. I avoid mixing them too early to prevent sogginess. Once dressed, I try to consume the salad within a few hours for the best texture and flavor.

FAQs

What kind of cucumbers work best for this salad?

I use Persian cucumbers because they’re crisp, have thin skin, and are nearly seedless. English cucumbers also work well if that’s what I have on hand.

Can I make this salad ahead of time?

Yes, but I keep the dressing and cucumbers separate until I’m ready to serve. This keeps the cucumbers crunchy and prevents the salad from becoming watery.

How spicy is this salad?

That depends on how much chili oil I add. I usually start with 1 tablespoon, but it’s totally adjustable. I can go milder or spicier depending on the day.

Is it necessary to salt and sweat the cucumbers?

Absolutely. It’s what makes this salad stay crunchy and keeps the dressing from becoming diluted with cucumber water. I never skip this step.

Can I use regular soy sauce instead of light soy sauce?

I prefer light soy sauce for its subtle flavor and lighter color, but regular soy sauce works too—it just makes the dish a bit darker and slightly saltier, so I adjust the salt accordingly.

Conclusion

This easy Asian cucumber salad is the kind of dish I keep coming back to. It’s quick, flavorful, and always refreshing. Whether I’m pairing it with fried rice, grilled meats, or enjoying it on its own, it adds a bright and zesty contrast that elevates any meal. Give it a try—I’m sure it’ll find a regular spot in your rotation just like it did in mine.