If I’m craving something light, crisp, and full of flavor, this Simple Asian Cucumber Salad always hits the spot. With fresh cucumbers, a tangy sesame-soy dressing, and just the right amount of heat, this salad is incredibly easy to throw together and brings the perfect balance to just about any meal. Whether I’m meal prepping for the week or putting together a quick dinner, this is my go-to side dish.

Simple Asian Cucumber Salad: A Refreshing Side Dish I Love

Why You’ll Love This Recipe

Quick and Easy – I can make this in 10 minutes without turning on the stove.
Fresh and Flavorful – The cucumbers soak up every bit of that savory, tangy dressing.
Healthy and Hydrating – It’s low-calorie, full of water, and packed with antioxidants.
Perfect for Pairing – I love serving it with grilled meats, stir-fry, or even sushi.
Customizable – I often tweak the spice level or switch up garnishes depending on my mood.

Ingredients

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

2 English cucumbers (or Persian cucumbers), thinly sliced
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar or honey
1 garlic clove, minced
1 teaspoon grated fresh ginger (optional)
1 teaspoon red pepper flakes or sliced chili
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced

Directions

Prepare the Cucumbers
I wash and thinly slice the cucumbers, then toss them with salt in a bowl. I let them sit for 10 minutes to release excess water, then drain and pat them dry with a paper towel.
Make the Dressing
In a separate small bowl, I whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, ginger, and red pepper flakes.
Combine and Toss
I add the cucumbers to the dressing and mix until they’re fully coated.
Garnish and Serve
To finish, I top the salad with toasted sesame seeds and sliced green onions. I like to chill it in the fridge for about 10–15 minutes before serving so the flavors really come together.

Servings and Timing

Servings: 4 as a side dish
Prep Time: 10 minutes
Chill Time: 10–15 minutes (optional but recommended)
Total Time: About 20 minutes

Variations

Korean Style – I sometimes add gochugaru and a splash of fish sauce for bold, spicy flavor.
Japanese Inspired – Swapping in mirin and dashi gives it a lighter, sweeter taste.
Thai-Inspired – A bit of lime juice, fish sauce, and crushed peanuts turns it into a Thai favorite.
Creamy Version – Stirring in some Greek yogurt or mayo gives a smooth twist.
Add Protein – Grilled shrimp, tofu, or shredded chicken make it a light meal.

Storage/Reheating

Fridge – I store leftovers in an airtight container for up to 2 days. The cucumbers may soften, but the flavors stay delicious.
Meal Prep Tip – I often prep the dressing ahead and slice cucumbers fresh right before serving for best crunch.
Freezer – Not ideal for freezing; cucumbers lose their texture.

FAQs

Can I use regular cucumbers instead of English or Persian?

Yes, I’ve used them before. I just make sure to peel them and scoop out the seeds to avoid excess moisture.

Can I make this salad less spicy?

Definitely. I just leave out the chili flakes or replace them with a bit of black pepper for milder flavor.

How long do I need to salt the cucumbers?

10–15 minutes does the trick for drawing out moisture while keeping them nice and crisp.

Is this salad vegan?

Yes, it’s naturally vegan. I just double-check that the soy sauce I’m using is vegan-certified.

Can I double this recipe for a party?

Absolutely. I’ve made a big batch for BBQs and potlucks—it’s always a hit. Just multiply the ingredients and mix in a large bowl.

Conclusion

This Simple Asian Cucumber Salad is one of those recipes I keep coming back to. It’s fast, easy, and adds a pop of freshness to any plate. Whether I’m hosting friends or just need something crisp and clean to balance a heavier meal, this salad always delivers. Give it a try and I’m sure it’ll become a regular on your table too.