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 magically crisp and bright about a salad that wakes up your taste buds without any fuss. This Asian Cucumber Salad Recipe is my go-to when I want fresh, tangy, and just a touch of spice – it’s like summer in a bowl and pairs beautifully with so many meals.

A white bowl filled with a salad of green cucumber slices, each slice showing a fresh, moist texture. The cucumbers are thinly sliced and mixed with small pieces of green onion, sprinkled evenly with light brown sesame seeds and tiny bits of red chili flakes. The bowl sits on a white marbled surface with a pair of wooden chopsticks lying near it at the top of the image. The overall look is fresh, crunchy, and colorful with mainly green tones and hints of beige and red 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 genuinely enjoy making this Asian Cucumber Salad Recipe because it’s quick, vibrant, and versatile. It brings such a refreshing crunch and complex flavors that feel special but never intimidating to whip up.

Ultra Freshness: The cucumbers stay crisp and refreshingly cool, perfect for hot days or anytime you want a light side.
Balanced Flavors: The tangy rice vinegar, nutty sesame oil, and a hint of sweet chili create a harmonious taste that’s truly crave-worthy.
Quick to Make: It comes together in about 25 minutes, including the time the cucumbers rest to release extra water.
Customizable Heat: You control the spice level, whether you prefer just a whisper of kick or a fiery punch.

Ingredients & Why They Work

This Asian Cucumber Salad Recipe uses simple ingredients that complement each other’s textures and flavors. Here’s why each is a star and how to pick the best ones at the store.

Flat lay of fresh Persian cucumbers sliced thinly in a simple white ceramic bowl, a small white bowl of rice vinegar, a small white bowl of soy sauce, a small white bowl of toasted sesame oil, a small white bowl of maple syrup, a small white bowl of chili garlic sauce, a few whole uncracked brown eggs (to appear as a natural element though not part of this recipe), fresh scallions finely sliced next to a piece of fresh ginger root with a small pile of grated ginger, a whole garlic bulb with a few cloves separated, a small white bowl of toasted sesame seeds, and a pinch of coarse salt scattered neatly beside all ingredients, arranged with perfect symmetry, 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 are ideal because they're thin-skinned and less bitter, giving you that perfect crunch.
Salt: It draws out water from the cucumbers so they don't get soggy, helping keep that crispness intact.
Scallions: Their mild onion flavor adds just the right sharpness and freshness.
Ginger: Freshly grated ginger brings warmth and zing – don’t skip it!
Garlic: Minced garlic packs a punch that balances the sweetness and acidity.
Rice Vinegar: Its gentle acidity gives the salad a bright, clean taste without overpowering.
Soy Sauce: Adds savory umami depth; swap with Bragg’s Liquid Aminos or coconut aminos for gluten-free needs.
Toasted Sesame Oil: Just a splash infuses nutty richness that feels so comforting.
Maple Syrup (or Honey/Sugar): A touch of sweetness lets all the other flavors pop beautifully without being overly sweet.
Chili Garlic Sauce (Sambal Olek or Sriracha): For a customizable spicy kick; adjust to your heat preference.
Toasted Sesame Seeds: They add crunch and an extra layer of flavor — don’t leave them out!

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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 tweaking this Asian Cucumber Salad Recipe depending on the season or what’s in my fridge. It’s so forgiving that you can easily adjust everything from sweetness to spice to suit your cravings or dietary needs.

Variation: Once, I added a handful of chopped fresh mint and cilantro for a herby twist that made the salad feel extra bright and refreshing on a summer picnic.
Heat Level: If you prefer milder, just halve the chili garlic sauce and add a splash more maple syrup; for heat lovers, I sometimes double it or add a pinch of crushed red pepper flakes.
Crunch Addition: Toasted peanuts or sliced almonds make a great crunchy upgrade when you want something heartier.
Vinegar Swap: For a softer acidity, try a splash of apple cider vinegar instead of rice vinegar — it changes the vibe but stays delicious.

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

A white ceramic bowl with small brown specks is filled with small round green cucumber slices, some with visible seeds. The cucumbers are layered loosely and topped with scattered light brown sesame seeds and small bits of green onion. The bowl sits on a white marbled surface with a pair of light wooden chopsticks placed diagonally beside it. The background is dark and blurry, making the bright green cucumbers stand out clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Cucumbers Ready

I love taking a few extra seconds to score the cucumbers lengthwise with a fork—this little trick helps the dressing cling better and amps up the flavor. Then, slice them thin; the thinner the better for crunch and easy eating. Toss them with salt and let the salt do its magic to pull out extra moisture while you prep the rest.

Step 2: Build the Flavor Base

Drain the cucumbers well but don't rinse—that salty brininess is key. Add the scallions, grated ginger, and minced garlic next. Then, whisk together rice vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce before pouring it all over the cucumbers. Mix gently but thoroughly.

Step 3: Final Touches & Chill

Toast your sesame seeds lightly in a dry skillet — this extra step really elevates their nuttiness. Sprinkle them over the salad and toss once more. Taste it carefully and adjust salt, sweetness, or spice as needed. Refrigerate it for at least 15 minutes; chilling melds those flavors beautifully, but I find it’s best served the same day for that perfect crisp texture.

Top Tip

I’ve made this Asian Cucumber Salad Recipe dozens of times, and a few tweaks made all the difference in my kitchen. Here are my go-to tips so you nail it the first time — or better!

Don’t Skip Salting: Letting the cucumbers sit with salt for 10 minutes makes them crispier and avoids a watery salad.
Use Fresh Ginger & Garlic: Pre-grated or powdered won’t give you that fresh zing; trust me, it’s worth the extra minute to grate fresh.
Toast Sesame Seeds: Nutty aroma from toasting sesame seeds adds a rich depth you can’t get from store-bought toasted seeds.
Adjust Your Heat: Start sparingly with chili garlic sauce and add more slowly so it doesn’t overpower the salad.

How to Serve Asian Cucumber Salad Recipe

Asian Cucumber Salad - Serving Suggestion

Garnishes

I like to top mine with an extra sprinkle of toasted sesame seeds and sometimes a few thinly sliced fresh red chilies for a pop of color and heat. A sprinkle of chopped fresh cilantro or mint also brightens the salad and adds a fresh herbal note.

Side Dishes

This salad is a fantastic, refreshing side for grilled chicken, BBQ pork, or even as a crunchy contrast on the plate with rich dishes like fried rice or spicy noodles. I also love it alongside steamed dumplings or as part of a vibrant Buddha bowl.

Creative Ways to Present

For dinner parties, I serve it in small glass jars or pretty bowls, layering the cucumbers and dressing so guests can see all the colors. You can even turn it into an appetizer by piling the salad on thin rice crackers or cucumber rounds for easy finger food.

Make Ahead and Storage

Storing Leftovers

I store leftover Asian Cucumber Salad in an airtight container in the fridge. Expect that the cucumbers will soften somewhat after a day or two, so it’s best fresh but still tasty up to 3 days. Drain off any excess liquid if it gets watery before serving again.

Freezing

I don’t recommend freezing this salad because cucumbers have high water content and will get mushy and lose their fresh crunch after thawing. It’s truly best enjoyed fresh or refrigerated short-term.

Reheating

This salad is always served cold, so no reheating needed! Just give it a gentle stir, and if it’s lost some crispness, add a few fresh slices of cucumber to revive that crunch.

Frequently Asked Questions:

Can I use regular cucumbers instead of Turkish or Persian cucumbers?

Regular cucumbers work but are usually thicker-skinned and more bitter. If you choose regular slicing cucumbers, peel them first and remove seeds if large to keep the texture light and crisp.

Is this Asian Cucumber Salad Recipe gluten free?

Yes! As long as you use gluten-free soy sauce alternatives like Bragg’s Liquid Aminos or coconut aminos, this salad is naturally gluten free and vegan.

How long can I keep this salad in the fridge?

It’s best eaten the same day for maximum crunch, but it keeps well in an airtight container for up to 3 days. Just drain any excess liquid before serving again.

Can I make this salad spicier or milder?

Absolutely! Start with less chili garlic sauce and add more gradually to suit your spice tolerance. If you prefer it milder, reduce or skip the chili sauce and add a touch more sweetener to balance flavors.

Final Thoughts

This Asian Cucumber Salad Recipe has become a staple in my kitchen because it’s effortless yet bursting with layers of flavor. It feels like a little celebration every time I eat it, whether paired with a simple grilled dinner or as part of a festive spread. I hope you enjoy making and sharing it as much as I do – it’s a fresh, bright friend you’ll keep going back to.