This post may contain affiliate links. See my disclosure policy.
My Asian cucumber salad recipe combines crunchy cucumbers with classic Asian flavors to make a light and zesty salad. It’s a family favorite anytime we’re craving Asian fakeout!
Need more healthy salad recipes? Try my ramen cabbage salad, wedge salad, and green goddess salad next.
Table of Contents
I used to scroll past the cucumber salad when my family and I would go out for Asian food, but one day, I was feeling frisky, so I gave it a try. You guys, it’s the BEST salad ever.
Ever since then, my family has been asking me to make it at home. To make it, I combined a handful of Asian staples for the dressing and tossed it with lightly smashed and sliced cucumbers. The result is a refreshing salad laced with savory and umami flavors.
Why I love this recipe
- Simple ingredients. All you need are cucumbers and some straightforward Asian staples you could find at any grocery store.
- Refreshing. Like summer rolls, this is the kind of light and fresh appetizer you could make for a hot day or as a cooling side to some spicy mains.
- Healthy. It’s low-calorie, vegan, and filled with fiber from the cucumbers.
- Quick. We’re talking 10 minutes in the kitchen, max!
Key ingredients
- Cucumbers. While any cucumber can be used, I prefer small Persian cucumbers because they’re crunchy, sweet, and have thin skin (so they don’t need to be peeled). Turkish or English cucumbers work well, too.
- Soy sauce. Or tamari if you’re gluten-free.
- Vinegar. I used rice vinegar, but you could also use white vinegar.
- Sweet chili sauce. Use your favorite store-bought brand.
- Sesame seeds. A must for a subtle nutty flavor and crunch. I usually buy them pre-toasted, but you can toast them yourself in a dry pan over medium heat until fragrant.
- Green onions. For fresh flavor.
How to make an Asian cucumber salad
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep the cucumbers. Use a rolling pin to slightly flatten the cucumbers, then slice them.
Make the dressing. Combine the Asian cucumber salad dressing ingredients in a bowl.
Dress. Toss the cucumbers in the dressing to coat and set aside to marinate.
Garnish. Sprinkle the salad with the sesame seeds and green onions.
Arman’s recipe tips
- Low on time? Skip the marinade and serve right after dressing. If possible, I suggest scoring the cucumbers before slicing them so the dressing soaks in.
- Salt the cucumbers. If I have time, I like to salt the cucumbers in a colander and let them sit for 5 minutes. Then, drain and rinse them with cold water and pat them dry before marinating. I find this gives them an extra crunchy bite.
- Make it ahead of time. Make the cucumber salad dressing, but keep it in an airtight jar in the fridge for up to 1 week. When it’s time to eat, toss the smashed cucumbers in the dressing, marinate, garnish, and serve!
Variations
- Extended marinade. For a stronger flavor, let the cucumbers soak in the marinade for up to 30 minutes.
- Aromatics. Whisk in 1 teaspoon of fresh ginger or garlic or 1 tablespoon of finely diced red onion.
- Spicy. For a spicy Asian cucumber salad, add a pinch of red pepper flakes, Sriracha, or sweet chili oil.
- Sweet. Stir in 1-2 teaspoons of maple syrup or honey.
- Extra garnish. Top the salad with crushed peanuts, sesame oil, or cilantro.
Frequently asked questions
Yes, any long cucumber will work well for this salad.
You can, but I find the dressing seeps into the cucumber so much better when smashed beforehand.
Asian Cucumber Salad
Video
Ingredients
- 2 medium cucumbers
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
Instructions
- Place the cucumbers on a cutting board and use a rolling pin to slightly flatten in. Slice up the smashed cucumbers.
- In a separate small bowl, combine the minced garlic, soy sauce, vinegar, and sweet chili sauce. Stir well to combine the ingredients and create the dressing.
- Pour the dressing over the smashed cucumbers in the mixing bowl and toss gently to coat the vegetable. Let the salad sit for 10 minutes to marinate.
- While marinating, add the sesame seeds to a non-stick pan or skillet and toast them for 1-2 minutes until they crackle.
- Sprinkle the salad with the toasted sesame seeds and sliced green onions.
Notes
Nutrition
More Asian side dish recipes
Originally updated June 2023, updated and republished December 2024
Wow looks as perfect salad for hot summer days!
This was such a delicious recipe that the family loved!! Will make again
I tried your recipe first and I thought it was good but still lacking in like a punch of flavour so I added chilli flakes like you suggested but still I felt it needed more 😆 I put in 1 Tbls of Mrs Balls chutney and a little bit more of rice vinegar and it it became much more to my tastes. Spicy, sweet and sour.
So good will make it again
This is exactly what I have been looking for my garden is producing my first cucumbers and guess how I am going to serve them. Thank you for sharing
So simple and delicious ⭐️⭐️⭐️⭐️⭐️
Wow! So much flavor. This is my new go-to cuke salad. I used no-soy soy sauce (hubs is sensitive to soy), seasoned rice vinegar, and added some erythritol and a pinch of cayenne powder. Didn’t have scallions so I used Vidalia onion. First time smashing cukes but my marble rolling pin took care of it easily! Love your recipes, Arman – keep ’em coming please!
Very flavorful, has a nice tang to it!
Looks and sounds amazing. That’s definitely going to be my next salad when the weather warms up a bit in the south of Australia.
So happy came across your FB page!!!
Have been gluten free for years and your recipes are absolutely delicious!!