Asian Cucumber Salad

I still remember the first time I tasted this Asian cucumber salad at my aunt’s summer potluck – one bite and I was hooked! The crisp cucumbers soaked in that tangy, spicy-sweet dressing were like a flavor explosion on a hot day. Since then, I’ve made this refreshing salad at least twice a week during warmer months because it’s ridiculously easy (ready in under 30 minutes!) and always disappears fast at gatherings. What I love most is how the simple ingredients transform into something magical – the sesame oil and chili oil creating this perfect balance that makes you keep reaching for “just one more” bite. Trust me, once you try this Asian cucumber salad, it’ll become your go-to summer side dish too!

Why You’ll Love This Asian Cucumber Salad

Oh, where do I even start? This Asian cucumber salad is basically summer in a bowl – and here’s why it’s about to become your new obsession:

• Crazy fast: No cooking, just chopping and mixing. You’re 35 minutes away from flavor town (and 20 of those are just the cucumbers chilling in the fridge!).
• Cool as a cucumber: That crisp, refreshing crunch is like air conditioning for your taste buds on hot days.
• Flavor fireworks: Sweet, tangy, spicy, nutty – every bite keeps your tongue guessing (in the best way possible).
• Your rules: Love heat? Add extra chili oil. Not a garlic fan? Skip it. This salad bends to your taste buds’ will.

Seriously, I’ve converted so many “I don’t like cucumbers” people with this magic little dish. It’s that good.

Ingredients for Asian Cucumber Salad

Here’s everything you’ll need to make this flavor-packed salad (measurements matter here – trust me, we’ve tested this balance a dozen times!):

• 5 Persian cucumbers – sliced at an angle into pretty oval shapes (not rounds!) about 1/4-inch thick
• 1/2 tsp salt – for drawing out that excess water
• 1/2 tbsp sesame oil – the good, toasted kind that smells like heaven
• 3/4 tbsp light soy sauce – not the dark stuff, it’s too intense here
• 1/2-1 tbsp sugar – start with less, you can always add more
• 3/4 tbsp rice vinegar – that mild tang is everything
• 1 tbsp chili oil – with or without the crunchy bits
• 1/2 tbsp sesame seeds – because that nutty crunch is non-negotiable
• 1/2 tbsp minced garlic (optional) – but really, why would you skip it?

Ingredient Notes & Substitutions

No Persian cucumbers? English cukes work too – just remove the seeds first. Reduce the sugar if you’re using mirin instead of rice vinegar. If chili oil’s too intense, try half chili oil and half neutral oil. And hey – if you’re out of sesame seeds, a sprinkle of crushed peanuts makes a fun twist!

How to Make Asian Cucumber Salad

Okay, let’s get slicing! The secret to this Asian cucumber salad is all in the technique – follow these steps and you’ll have a restaurant-worthy side dish in no time:

1. The Angle Game: Rinse those Persian cukes and slice one end at a 45-degree angle. Keep going at that same angle – you want pretty oval slices, not boring rounds! (Thinner slices = more dressing absorption, thicker = more crunch.)
2. Salt Magic: Toss the slices with 1/2 tsp salt in a bowl – don’t skip this! The salt pulls out excess water so your salad isn’t watery later. Pop it in the fridge for at least 20 minutes (I sometimes go 30 if I want extra crispness).
3. The Great Drain: Pour off all that cucumber water (you’ll be shocked how much comes out!), then give the slices a quick 10-second rinse to remove excess salt. Shake ’em dry!
4. Flavor Party: Now the fun part – add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic if using. Stir gently but thoroughly – I like using my hands to really coat every slice.
5. Taste Test: Adjust anything now – more sugar? Extra chili oil? This is your moment! Serve immediately or let it chill 10 more minutes for flavors to marry.

Pro Tips for Perfect Texture

Want maximum crunch? Refrigerate the salted cucumbers for 30+ minutes. Prefer softer texture? 15 minutes does the trick. And whatever you do – don’t go wild with the salt! That 1/2 tsp measurement is golden – too much and you’ll be rinsing forever. Trust me, I learned this the hard way!

Serving Suggestions for Asian Cucumber Salad

This little salad plays so well with others! I love pairing it with sizzling Korean BBQ short ribs – the cool crunch cuts right through that rich meat. It’s also magic next to steaming jasmine rice or tucked into bao buns with pulled pork. For parties, I garnish with extra sesame seeds and thinly sliced scallions – makes it look fancy with zero effort. Last summer, we even piled leftovers onto turkey sandwiches, and wow – game changer!

Storing Your Asian Cucumber Salad

This salad stays crisp and delicious in an airtight container for about 3 days – but let’s be real, it never lasts that long in my fridge! The cucumbers soften slightly by day 2 (still tasty, just less crunchy). Pro tip: Keep the sesame seeds separate if you’re meal prepping – sprinkle them fresh when ready to eat for maximum nutty crunch!

Asian Cucumber Salad Nutritional Information

Just so you know, these numbers are estimates (your exact cukes and oil amounts might vary slightly). But here’s the nutritional breakdown per serving of this guilt-free flavor bomb:

• Calories: 70
• Fat: 4g (0.5g saturated)
• Carbs: 8g
• Fiber: 1g
• Sugar: 5g
• Protein: 1g
• Sodium: 300mg

See? You can totally have seconds (or thirds… no judgment here!).

Frequently Asked Questions

Let me answer the burning questions I get all the time about this Asian cucumber salad (because yes, people get passionate about cucumbers – who knew?):

Can I use regular cucumbers? Absolutely! Just peel them and scoop out the seeds first – they’re more watery than Persian cucumbers. Cut them into those signature angled slices, and you’re golden.

How do I tone down the heat? Easy! Use half the chili oil and replace the rest with neutral oil. Or skip the chili oil completely and sprinkle with red pepper flakes at the end – you control the spice level.

Can I prep this ahead? You bet! The salted cucumbers keep refrigerated for up to 6 hours before dressing. Fully dressed, it’s best within 2 hours for peak crispness, but I’ve happily eaten leftovers the next day (just expect softer cukes).

Share Your Creation

I’d love to see your take on this Asian cucumber salad! Snap a pic and tag me when you make it – nothing makes me happier than seeing your crunchy, flavorful creations. Happy chopping!

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Asian Cucumber Salad

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• Author: Sophie Lark
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and tangy Asian cucumber salad with a perfect balance of sweet, salty, and spicy flavors.

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Ingredients

Scale 1x2x3x

• 5 Persian cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2–1 tbsp sugar
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp garlic (optional)

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Instructions

1. Rinse and slice one end of the cucumber at an angle.
2. Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
3. Add to a bowl/container and sprinkle 1/2 tsp of salt.
4. Mix that well and refrigerate for at least 20 minutes to draw out the water.
5. Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
7. Stir until well combined and serve. Enjoy!

Notes

• Adjust sugar to taste.
• For extra crunch, keep cucumbers refrigerated longer.
• Garlic is optional but adds depth.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 70
• Sugar: 5g
• Sodium: 300mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: Asian cucumber salad, spicy cucumber salad, quick salad