There’s something so refreshing and vibrant about an Easy Asian Cucumber Salad Recipe that makes it a total winner for any occasion. Crisp Persian cucumbers mingle with a bright, tangy dressing, featuring sesame oil and chili oil that wakes up your taste buds with just the right kick. This salad is light but packed with flavor, making it perfect as a quick snack, a side dish for dinner, or even a party pleaser. Trust me, once you have this in your rotation, it’s going to become your go-to salad every time you want something cool, spicy, and utterly delicious.
Ingredients You’ll Need
All the ingredients in this Easy Asian Cucumber Salad Recipe are super simple but essential. Each component adds a unique twist that balances texture, flavor, and color to create that signature crisp and spicy vibe.
- Persian cucumbers (5): Their small size and thin skin make them perfect for crisp slices without peeling.
- Salt (1/2 tsp): Helps to draw out excess water from the cucumbers for a crunchier texture.
- Sesame oil (1/2 tbsp): Adds a toasty, nutty aroma that elevates the salad.
- Light soy sauce (3/4 tbsp): Provides savory umami depth without overpowering.
- Sugar (1/2-1 tbsp): Balances acidity and heat with a touch of sweetness—adjust to your taste.
- Rice vinegar (3/4 tbsp): Brings bright, tangy notes that brighten every bite.
- Chili oil (1 tbsp): Packs a mild spicy punch that lifts the entire dish.
- Sesame seeds (1/2 tbsp): Adds a subtle crunch and enhances the nutty flavor.
- Minced garlic (1/2 tbsp, optional): Introduces a flavorful zing that complements the dressing beautifully.
How to Make Easy Asian Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by rinsing your Persian cucumbers thoroughly. Then slice off one end at a sharp angle, creating oval-shaped pieces that are thicker than normal round slices. This shape lets the dressing cling better, and you control the thickness based on your preference for crunch or chewiness.
Step 2: Salt and Rest
Place the cucumber slices into a bowl or container and sprinkle with 1/2 teaspoon of salt. Toss everything together well and pop it into the refrigerator for at least 20 minutes. This resting time draws out excess water from the cucumbers, so your salad doesn’t end up watery but perfectly crisp.
Step 3: Rinse and Drain
After the chill-out period, drain the liquid the cucumbers released. Give the slices a quick rinse under cold water for about 10 seconds to remove excess salt, then return them to your mixing bowl. This step keeps the salad from becoming too salty while maintaining that satisfying crunch.
Step 4: Mix in the Dressing
Now for the delicious sauce! Add sesame oil, light soy sauce, sugar (start with 1/2 tablespoon and adjust if needed), rice vinegar, chili oil, sesame seeds, and if you’re using it, the minced garlic. Stir everything vigorously until the cucumbers are evenly coated with the fragrant, spicy, and tangy dressing.
Step 5: Serve and Enjoy
You are ready to indulge! This salad is best served fresh but also flavors up nicely if left to marinate a bit longer. It’s a perfect balance of heat, sweetness, acidity, and crunch that’s simply irresistible.
How to Serve Easy Asian Cucumber Salad Recipe
Garnishes
To make your Easy Asian Cucumber Salad Recipe extra special, sprinkle some toasted sesame seeds or finely chopped fresh cilantro on top just before serving. A few thinly sliced scallions or a drizzle of extra chili oil can also add a beautiful pop of color and flavor that invites everyone to dig in.
Side Dishes
This salad pairs wonderfully with grilled meats like teriyaki chicken or Korean BBQ, offering a crisp and refreshing counterbalance. It also complements steamed rice bowls or noodle dishes perfectly, lifting those heavier meals with its zesty brightness.
Creative Ways to Present
For a fun twist, try serving the cucumber salad in small individual cups or martini glasses when entertaining guests—it’s a chic and easy appetizer idea. Alternatively, you can layer it on top of crunchy lettuce leaves or use it as a topping for banh mi sandwiches to add fabulous texture and flavor.
Make Ahead and Storage
Storing Leftovers
You can keep your Easy Asian Cucumber Salad Recipe fresh in an airtight container in the refrigerator for up to 2 days. Because cucumbers release water over time, it’s best enjoyed as soon as possible to maintain that crisp bite.
Freezing
Freezing is not recommended for this salad since the cucumbers will become mushy when thawed, losing their delightful crunch and freshness that make this salad so special.
Reheating
This salad is best served cold or at room temperature, so there’s no need to reheat. If you prefer it slightly less chilled, simply leave it out on the counter for 10-15 minutes before serving to take the chill off.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can! Just peel and remove the seeds from regular cucumbers for the best texture and to avoid bitterness. Persian cucumbers are preferred because they have thin skins and fewer seeds, making them ideal for quick salads.
How spicy is this salad with the chili oil?
The spice level is moderate and can be adjusted by using less chili oil or choosing a milder variety. The chili oil adds warmth and complexity without overwhelming the refreshing cucumber taste.
What if I don’t have rice vinegar? Can I substitute it?
Rice vinegar gives a mild acidity that’s perfect here, but you can substitute with apple cider vinegar or white wine vinegar in equal amounts. Avoid stronger vinegars like balsamic, which can overpower the delicate flavors.
Can I add other vegetables to this salad?
Absolutely! Thinly sliced carrots, radishes, or even bell peppers can bring additional color and crunch. Just add them with the cucumbers in the resting stage so they soak up the flavors evenly.
Is this recipe gluten-free?
The recipe is naturally gluten-free if you use gluten-free soy sauce. Be sure to check your soy sauce label to keep it safe if gluten is a concern.
Final Thoughts
This Easy Asian Cucumber Salad Recipe is a treasure you’ll want to keep close. It’s quick to make, bursting with vibrant flavors, and versatile enough for all kinds of meals and occasions. I can’t wait for you to try it—once you do, you’ll see why it’s become such a beloved staple for so many home cooks!
Print
Easy Asian Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and refreshing Easy Asian Cucumber Salad featuring crisp Persian cucumbers seasoned with a flavorful mix of sesame oil, light soy sauce, rice vinegar, chili oil, and sesame seeds. Perfect as a light side dish or appetizer, this salad brings a balance of savory, sweet, and spicy notes with a crunchy texture, ready in just 30 minutes.
Ingredients
Produce
- 5 Persian cucumbers
- 1/2 tbsp minced garlic (optional)
Seasonings & Condiments
- 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
Instructions
- Slice Cucumbers: Rinse the Persian cucumbers thoroughly. Slice one end of each cucumber at an angle, continuing to make angled slices so that the pieces appear oval-shaped rather than perfectly round. Adjust slice thickness to your preference for crunchiness and bite size.
- Salt and Refrigerate: Place the sliced cucumbers into a bowl or container and sprinkle evenly with 1/2 teaspoon of salt. Mix well to ensure all slices are coated. Refrigerate for at least 20 minutes to allow the cucumbers to release excess water, which enhances their crunchiness.
- Drain and Rinse: After the chilling period, drain the liquid that has accumulated from the cucumbers. Quickly rinse the cucumber slices under cold water for about 10 seconds to remove excess salt without washing away flavor, then drain thoroughly and return them to the bowl or container.
- Add Dressing Ingredients: To the cucumbers, add 1/2 tablespoon sesame oil, 3/4 tablespoon light soy sauce, 1/2 to 1 tablespoon sugar (adjust based on your preferred sweetness), 3/4 tablespoon rice vinegar, 1 tablespoon chili oil for heat, 1/2 tablespoon sesame seeds, and the optional 1/2 tablespoon minced garlic if using.
- Mix and Serve: Stir all ingredients together thoroughly until the cucumbers are evenly coated with the dressing. Serve immediately or chill briefly before serving. Enjoy this fresh, flavorful salad as a side dish or light appetizer.
Notes
- Sugar quantity can be adjusted between 1/2 to 1 tablespoon depending on desired sweetness.
- Minced garlic is optional and adds a pungent depth to the salad.
- Refrigeration after salting helps draw out excess moisture, ensuring a crisp texture.
- Short rinsing post-salting removes excess salt but retains flavor.
- Use fresh Persian cucumbers for best crunch and flavor.
- Chili oil can be adjusted or omitted to control the spiciness according to taste.
