Name: Asian Cucumber Salad Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced); 4-5 scallions, finely sliced; 1/2 teaspoon salt; 1 teaspoon ginger, grated; 1 clove garlic, finely minced; 1/4 cup rice vinegar; 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos); 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup (or honey, or sugar), more to taste; 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste; 1-2 tablespoons toasted sesame seeds

There’s something incredibly refreshing about this **Asian Cucumber Salad Recipe** that makes it a staple in my kitchen whenever I want a crisp, tangy side. It’s bright, full of flavor, and so simple to whip up—perfect for those days when you want a light but satisfying bite.

A white bowl filled with many thin slices of cucumber layered loosely on top of each other, showing fresh green skins and lighter green insides. The cucumber slices are mixed with small bits of green onion and sprinkled generously with golden sesame seeds. The textures are shiny and slightly wet, with some dark red chili flakes visible among the fresh green colors. The bowl sits on a white marbled surface with a pair of light wooden chopsticks placed diagonally in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Cucumber Salad Recipe
Top Tip
How to Serve Asian Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Cucumber Salad Recipe

Why You'll Love This Recipe

I remember the first time I made this Asian Cucumber Salad Recipe—its perfect blend of tangy, sweet, and spicy had me hooked immediately. It’s not just a salad; it’s a flavor party in every bite that complements just about any meal.

Effortless preparation: This salad comes together quickly, making it ideal for busy weeknights or last-minute gatherings.
Wonderful texture: The cucumbers stay crisp and refreshing thanks to the salt draw-out method, preventing sogginess.
Customizable heat level: You decide how spicy to make it, which means it suits everyone’s taste buds.
Vegan and gluten-free: A versatile side that fits plenty of dietary needs without compromising flavor.

Ingredients & Why They Work

Every ingredient in this Asian Cucumber Salad Recipe plays a role in balancing flavors and textures. Fresh cucumbers bring the crunch, while rice vinegar adds that signature tang, and toasted sesame oil gives a nutty, aromatic depth.

Flat lay of fresh Turkish cucumbers sliced thinly arranged beside a small pile of bright green scallions finely sliced, a small mound of freshly grated pale yellow ginger, a single peeled garlic clove whole and uncut, a small white ceramic bowl filled with clear rice vinegar, another small white bowl containing dark glossy soy sauce, a third small bowl holding golden toasted sesame oil, a small white bowl with rich amber maple syrup, a small bowl with vibrant red chili garlic sauce, and a simple white plate sprinkled with light brown toasted sesame seeds, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cucumbers: Turkish, Persian, or English cucumbers have fewer seeds and thinner skins, making them crisp and tender—perfect for a refreshing salad.
Salt: Tossing cucumbers with salt first draws out excess moisture, which keeps your salad from getting watery later on.
Scallions: Thinly sliced scallions add a mild onion flavor without overpowering the salad.
Ginger: Fresh grated ginger brings a zesty warmth that livens up the cucumbers beautifully.
Garlic: Minced garlic adds depth and a punch of flavor that complements the ginger.
Rice vinegar: This mild vinegar provides a subtle acidity that brightens every bite.
Soy sauce (or alternatives): Adds saltiness and umami; for gluten-free options, try Bragg’s Liquid Aminos or coconut aminos.
Toasted sesame oil: Its smoky, nutty essence is essential, offering complexity to the dressing.
Maple syrup (or honey/sugar): Just a touch to balance the acidity with natural sweetness.
Chili garlic sauce (sambal oelek) or sriracha: Adds a bold kick—you control the heat level here.
Toasted sesame seeds: The finishing touch that enhances texture and nutty aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the heat and sweetness levels in this Asian Cucumber Salad Recipe. Sometimes I add a bit more chili if we’re feeling bold, or swap the maple syrup for honey to bring a richer sweetness. You can totally tailor it to your taste—don’t be shy to experiment!

Variation: When summer squash is in season, I sometimes swap cucumbers for zucchini for a slightly different crunch and mild flavor that still pairs beautifully with the dressing.
Dietary tweaks: For a less spicy version, just cut down or omit the chili sauce. It’s still deliciously tangy without the heat.
Adding crunch: Try tossing in thinly sliced red bell peppers or shredded carrot for extra color and texture.

Step-by-Step: How I Make Asian Cucumber Salad Recipe

A white speckled bowl filled with a pile of bright green cucumber slices, each slice showing a glossy texture with small seeds and skin edges. The cucumber pieces are mixed with chopped green onions and topped with small, light brown sesame seeds scattered over the top. The bowl sits on a wooden surface, with light brown wooden chopsticks placed diagonally in front of it. The background is dark blue and blurred, keeping focus on the fresh cucumber salad photo taken with an iphone --ar 2:3 --v 7

Step 1: Score and Salt the Cucumbers

Start by using the tines of a fork to lightly score the cucumbers lengthwise. This little trick helps the dressing cling to every bite—though if you’re in a rush, feel free to skip this. Thinly slice the cucumbers, toss them with salt in a bowl, and let them rest about 10 minutes to release excess water. This step is crucial for keeping the salad crisp and not watery.

Step 2: Drain and Mix

After they’ve released their water, strain the cucumbers well—don’t rinse them, so that the salt can keep lightly seasoning the slices. Place them back into a clean, large mixing bowl and add the scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, and maple syrup. Mix everything gently but thoroughly.

Step 3: Spice It Up and Finish

Add chili garlic sauce or sriracha according to your heat preference. Toss in a good handful of toasted sesame seeds last for crunch and flavor. Give it a final stir, taste, and adjust seasoning as needed—you might want a little more salt or a touch more sweetness depending on your palate.

Step 4: Chill Before Serving

Place your salad in the fridge for at least 15 minutes before serving. This chilling helps the flavors meld into a harmonious balance. While it’s best eaten the same day for freshness, it does keep well for up to 3 days in the fridge.

Top Tip

From my experience, the key to a stellar Asian Cucumber Salad Recipe lies in managing moisture and balancing flavors. Here are some tips that will take your salad from good to unforgettable.

Salt the cucumbers properly: Don’t skip the salting step—it prevents sogginess, keeping cucumbers delightfully crisp for hours.
Don’t rinse after salting: Rinsing washes away the seasoning; just strain well to keep the flavor intact.
Use fresh ginger and garlic: Pre-minced or powdered versions just don’t bring the same vitality to the dressing.
Toast sesame seeds yourself: A quick toast in a dry pan brings out nuttiness and aroma way better than pre-toasted seeds.

How to Serve Asian Cucumber Salad Recipe

Asian Cucumber Salad - Serving Suggestion

Garnishes

I love finishing this salad with a fresh sprinkle of chopped cilantro or a few thin strips of toasted nori for an extra layer of flavor. Sometimes a squeeze of lime brightens it even more. The toasted sesame seeds are my absolute must-have garnish—it’s the little crunch that makes every bite sing.

Side Dishes

This salad pairs beautifully with grilled chicken, crispy tofu, or even alongside spicy stir-fried noodles. It’s a great palate cleanser between richer dishes or a lovely light starter at Asian-inspired meals.

Creative Ways to Present

For parties, I like serving the salad in small, individual cups or on Asian-style appetizer spoons for easy, elegant bites. Draping thin cucumber ribbons around the edges of the bowl adds a pretty visual touch that guests love.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator, and it generally stays fresh and crunchy for up to 3 days. Just give it a gentle stir before serving to redistribute the dressing.

Freezing

This salad doesn’t freeze well because cucumbers have a high water content, which can make them watery and mushy after thawing. I recommend enjoying it fresh for best texture and flavor.

Reheating

No reheating needed here! This salad is best served chilled or at room temperature to preserve that crisp, refreshing vibe. Simply take it out of the fridge about 10 minutes before you plan to eat.

Frequently Asked Questions:

Can I make this Asian Cucumber Salad Recipe ahead of time?

Yes! You can prepare it a few hours ahead and keep it chilled. For best texture, however, enjoy it the same day or within 3 days.

What type of cucumbers works best?

Turkish, Persian, or English cucumbers are ideal since they have fewer seeds and thinner skins, which help keep the salad crisp and less bitter.

How spicy is the salad?

The level of spiciness depends on how much chili garlic sauce or sriracha you add. You can adjust it to taste—start with less and add more if you want a bigger kick.

Is this salad gluten-free?

Absolutely! Use gluten-free tamari, Bragg’s Liquid Aminos, or coconut aminos instead of regular soy sauce to keep it gluten-free.

Final Thoughts

This Asian Cucumber Salad Recipe is such a refreshing classic that I find myself making it again and again, whether for a casual dinner or a special occasion. It’s simple, flexible, and guaranteed to brighten up whatever you’re serving alongside it. Give it a try—you might just find it becoming your go-to salad too!