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); 1/2 teaspoon salt; 4-5 scallions, finely sliced; 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

Nothing beats the crisp, refreshing snap of an Asian Cucumber Salad Recipe on a warm day—it's like a little cool breeze for your taste buds. This salad combines tangy, savory, and just a touch of sweet with the perfect sesame crunch. Let me show you why this one’s become a favorite in my kitchen.

A white bowl filled with many round cucumber slices stacked loosely, each slice is bright green with darker skin edges, and the slices are coated with small sesame seeds and tiny pieces of green onion scattered throughout. The cucumbers look fresh and lightly shiny as if dressed with a light sauce. The bowl sits on a white marbled surface with a pair of wooden chopsticks placed above it. 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 can’t tell you how many times this Asian cucumber salad has saved me on busy weeknights or added that extra oomph to weekend BBQs. The flavor balance is so refreshing and vibrant, it brightens everything on your plate. Plus, it’s incredibly quick to whip up!

Quick & Easy: Prep takes just about 25 minutes with no cooking required, perfect for last-minute sides.
Flavorful Balance: The tangy rice vinegar and zesty ginger work beautifully with the crunch of fresh cucumbers.
Versatile: It’s vegan and gluten-free, fitting effortlessly into various dietary lifestyles.
Great Make-Ahead: Though it’s best fresh, it holds up well for a couple of days in the fridge.

Ingredients & Why They Work

The magic of this Asian Cucumber Salad Recipe is in how simple ingredients come together to create complex flavor and satisfying crunch. Using fresh cucumbers is key—they bring the cooling element that balances the punch of the dressing beautifully.

Flat lay of fresh whole Turkish cucumbers, a few scallions with green and white stalks, a small piece of knobby fresh ginger root, a whole garlic bulb with clean white skin, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of bright red chili garlic sauce, a small white ceramic bowl of toasted sesame seeds, all arranged with perfect symmetry 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: I love Turkish or Persian cucumbers for their thin skins and minimal seeds, which keep the texture pleasant.
Salt: Helps draw out moisture from the cucumbers, keeping the salad crisp instead of soggy.
Scallions: Add a mild sharpness and a bit of green color for freshness.
Fresh Ginger: Gives that characteristic warm, spicy zing essential to Asian dressings.
Garlic: Provides a savory depth, but be careful with quantity—too much can overpower.
Rice Vinegar: The tangy acid brightens the whole salad without harshness.
Soy Sauce: Adds umami richness; alternatively use Bragg’s Liquid Aminos for gluten-free needs.
Toasted Sesame Oil: A little goes a long way for that nutty, toasted flavor that brings it all together.
Maple Syrup: Balances acid and spice with subtle sweetness. Honey or sugar work fine too.
Chili Garlic Sauce: Just enough heat to give the salad a kick, adjustable to your taste.
Toasted Sesame Seeds: Finish with a sprinkle for crunch and an extra layer of sesame flavor.

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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 like to tweak this Asian Cucumber Salad Recipe depending on what’s in the fridge and what my mood calls for—feel free to play around with it too! The beauty is in how forgiving and adaptable it is.

Variation: I often swap the maple syrup for honey when I want a more floral sweetness, and adding fresh cilantro makes it feel even fresher.
Heat Level: Like it spicy? Add more chili garlic sauce or a pinch of red pepper flakes for a fiery twist.
Dietary Mods: For a lower sodium version, reduce soy sauce and add a splash of water or extra vinegar to keep the balance.
Seasonal Change-Up: During summer, adding thin slices of radish or carrot adds nice color and variety.

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

A white bowl with small brown speckles is full of bright green cucumber slices that are slightly shiny and mixed with chopped green onions. On top, there are light brown sesame seeds scattered evenly. The bowl sits on a wooden surface next to a pair of light tan chopsticks, against a dark blurred background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Cucumbers

Start by scoring the cucumbers lengthwise with the tines of a fork—this isn’t a dealbreaker but really helps the dressing stick. Then slice them thinly; the thinner, the better for that crisp-tender bite. Toss the slices with salt and let them rest for 10-15 minutes. This step draws out excess water so the salad isn’t watery. Trust me, it makes all the difference!

Step 2: Strain and Combine Ingredients

After resting, drain the cucumbers in a fine-mesh strainer but don’t rinse, so you keep that salty goodness. Place them in a large bowl. Add minced garlic, grated ginger, sliced scallions, rice vinegar, soy sauce, maple syrup, toasted sesame oil, chili garlic sauce, and toasted sesame seeds.

Step 3: Taste & Adjust

Mix everything gently but thoroughly. Now comes the fun part — taste it! Adjust sweetness, saltiness, or heat according to your preference. I always add a little more chili sauce for a mild kick, but you do you.

Step 4: Chill & Serve

Pop the salad in the fridge for at least 10 minutes before serving to marry the flavors. It’s best eaten the same day but keeps well up to 3 days sealed tightly. Just give it a quick stir before plating.

Top Tip

Over the years, I’ve learned these little tricks that help transform this salad from good to unforgettable. These are simple but game-changing steps you’ll appreciate every time you make it.

Score the Cucumbers: This helps the dressing cling better, giving you flavor in every bite — skip it only if you’re really in a rush.
Don’t Rinse After Salting: Leaving the salt on lets it keep the perfect seasoning. Just drain well to avoid sogginess.
Toast Your Sesame Seeds: Toasting fresh sesame seeds yourself adds fragrance and crunch that store-bought toasted ones can’t match.
Chill Before Serving: It’s tempting to dig right in, but giving the flavors time to meld elevates the salad to a whole other level.

How to Serve Asian Cucumber Salad Recipe

Garnishes

I love finishing this salad with extra sesame seeds and a sprinkle of finely chopped fresh cilantro or mint—adds a bright herbal note that wakes up the flavors. A few thin slices of red chili can also make it pop visually if you’re feeling fancy.

Side Dishes

This salad pairs beautifully with grilled meats—think teriyaki chicken or sticky ribs—as well as alongside rice bowls or cold noodles. It’s also a great light side for heavy mains, cutting through richness with its crisp acidity.

Creative Ways to Present

For dinner parties, I sometimes serve this cucumber salad in little Asian soup spoons or on sliced cucumber rounds topped with a single toasted sesame seed. It looks stunning as a refreshing amuse-bouche on trays, adding color and flair.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. The cucumbers will release a bit of water over time, so drain off any excess liquid before serving again. It stays crisp and tasty for up to 3 days, which is perfect for prepping ahead for quick lunches or snacks.

Freezing

Freezing is not really ideal for this salad because cucumbers become mushy when thawed. I recommend enjoying it fresh or within a few days refrigerated for the best texture.

Reheating

No reheating needed here since it’s a cold salad! Just give it a good stir and maybe add a splash of fresh rice vinegar to brighten it back up before serving again.

Frequently Asked Questions:

Can I make Asian cucumber salad in advance?

Yes! You can prepare this salad a few hours ahead or even the day before. Just keep it refrigerated in an airtight container and stir before serving. It’s best eaten within 3 days for optimal freshness and crunch.

What’s the best cucumber to use for Asian cucumber salad?

I prefer Turkish or Persian cucumbers because they have thinner skins and fewer seeds, which results in a better texture. English cucumbers work well too. Avoid slicing regular large garden cucumbers thickly, as their seeds can make the salad watery.

How spicy is this Asian cucumber salad?

The heat level is totally adjustable! The recipe calls for chili garlic sauce or sambal oelek, which adds a mild to moderate heat. You can easily dial it up or down depending on your taste or leave it out for a no-spice version.

Is this salad gluten-free?

Yes! As long as you use a gluten-free soy sauce alternative like Bragg’s Liquid Aminos or coconut aminos, this Asian cucumber salad is completely gluten-free and vegan, making it a great choice for many dietary needs.

Final Thoughts

Honestly, this Asian Cucumber Salad Recipe has been a reliable, delicious go-to for me when I want something fresh, flavorful, and fuss-free. It’s that little something that lifts any meal without stealing the spotlight. I hope you enjoy making and sharing it just as much as I do—it’s one of those recipes you’ll come back to again and again.