If you’ve been searching for something fresh, vibrant, and bursting with flavor, you’re in for a real treat. This Easy Asian Cucumber Salad Recipe is a perfect balance of crisp cucumbers, tangy rice vinegar, and savory sesame notes that come together in a light, refreshing side dish. Whether you’re new to Asian-inspired salads or a seasoned fan, this recipe is incredibly simple to whip up and guaranteed to brighten any meal with its delightful crunch and bold, harmonious flavors.
Ingredients You’ll Need
These ingredients might seem minimal, but each one plays a pivotal role in creating the perfect combination of taste, texture, and color in this salad. From the crisp cucumbers to the fragrant sesame oil, every element complements the others beautifully.
- 2 large English cucumbers: Thinly sliced for a refreshing crunch and mild flavor that forms the salad’s base.
- 1 teaspoon salt: Draws out moisture from the cucumbers to keep your salad crisp rather than soggy.
- 2 tablespoons rice vinegar: Adds a tangy, slightly sweet acidity that brightens the entire dish.
- 1 tablespoon soy sauce: Infuses a rich, umami depth enhancing the Asian flavor profile.
- 1 tablespoon sesame oil: Offers a nutty aroma and smooth finish that makes the salad irresistible.
- 1 teaspoon sugar: Balances the tang and saltiness with a touch of sweetness.
- 1 garlic clove, minced: Imparts a gentle zing and savory complexity.
- ½ teaspoon red pepper flakes (optional): Adds a subtle kick of heat for those who like a little spice.
- 1 tablespoon toasted sesame seeds: Provides nutty crunch and a beautiful garnish.
- 2 green onions, thinly sliced: Adds freshness and a mild onion bite to round out the flavors.
How to Make Easy Asian Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing your English cucumbers and placing them in a colander. Sprinkle the salt evenly over the slices, then let them sit for 15 to 20 minutes. This step is crucial because it draws out excess water, keeping the cucumbers wonderfully crisp instead of soggy. After this resting time, gently pat the slices dry with paper towels to remove the released moisture.
Step 2: Whisk the Dressing
In a large mixing bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and if you like a bit of heat, the red pepper flakes. Whisk these ingredients together until the sugar dissolves and the dressing becomes an inviting, aromatic blend. This simple dressing is really what transforms the salad from fresh veggies to a delightful Asian-inspired side.
Step 3: Toss Everything Together
Add the prepared cucumbers, sliced green onions, and toasted sesame seeds to your bowl of dressing. Toss everything gently but thoroughly to ensure each cucumber slice is evenly coated. This step is where the vibrant flavors come alive, coating the crunchy cucumbers with a perfect balance of tang, savoriness, and nuttiness.
Step 4: Chill and Serve
For the best flavor experience, transfer your salad to the refrigerator and let it chill for at least 10 minutes. This allows the dressing to truly seep into the cucumber slices, creating a harmonious blend of tastes that will make you crave this salad again and again!
How to Serve Easy Asian Cucumber Salad Recipe
Garnishes
To elevate your salad’s presentation and introduce additional layers of texture, sprinkle a few extra toasted sesame seeds on top just before serving. Thin strands of fresh cilantro or a few julienned carrots can also add a delightful pop of color and freshness.
Side Dishes
This salad pairs wonderfully with grilled meats, like teriyaki chicken or succulent pork skewers, and is a fantastic contrast alongside steamed rice or noodle bowls. You can also serve it as a vibrant side to accompany sushi, or even as a refreshing snack on its own!
Creative Ways to Present
For a fun twist, try serving this salad in individual bamboo bowls or small glass jars for gatherings. Layering the cucumbers with thin slices of radishes or even adding crispy wonton strips on top creates an inviting crunch and a stunning look that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Your Easy Asian Cucumber Salad Recipe keeps well in an airtight container in the refrigerator for up to 2 days. Just remember the cucumbers will soften over time, so it’s best enjoyed fresh or the next day for optimal crunch and flavor.
Freezing
This salad is not suitable for freezing because cucumbers release a lot of water and will become mushy once thawed. It’s best to enjoy it fresh whenever possible.
Reheating
Since this is a no-cook, cold salad, reheating is not recommended. Serve it chilled directly from the fridge for that crisp texture and refreshing bite.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! While English cucumbers have fewer seeds and thinner skins making them ideal, regular cucumbers can work well too. Just remove the seeds if they’re too watery, and slice thinly for the best texture.
Is there a substitute for sesame oil?
You could use a mild vegetable or peanut oil, but sesame oil’s distinctive nutty flavor is key to the salad’s authentic taste. If you can find toasted sesame oil, it’s worth the effort for that delicious aroma and depth.
Can I make this salad vegan and gluten-free?
Yes! This recipe is naturally vegan. To make it gluten-free, just be sure to use gluten-free soy sauce or tamari, which will keep all its wonderful flavors intact.
How spicy is the salad with red pepper flakes?
The red pepper flakes add a subtle heat that complements the cooling cucumbers. You can easily adjust the spice level according to your taste by adding more or less, or omitting them entirely.
Can I add other veggies to this Easy Asian Cucumber Salad Recipe?
Definitely! Thinly sliced radishes, shredded carrots, or even bell peppers add color and crunch. Feel free to experiment to make the salad your own fresh creation.
Final Thoughts
This Easy Asian Cucumber Salad Recipe is one of those dishes that feels like a cool breeze on a warm day. It’s effortless to prepare but packed with vibrant flavors and textures that make every bite exciting. I promise this salad will quickly become your go-to fresh side, perfect whenever you need a little brightness and crunch at the table.
Print
Easy Asian Cucumber Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
This Easy Asian Cucumber Salad is a refreshing and vibrant side dish featuring thinly sliced English cucumbers tossed in a tangy rice vinegar and soy sauce dressing, accented by toasted sesame seeds and a touch of spice. Quick to prepare with no cooking required, it’s perfect for a light, healthy addition to any meal.
Ingredients
Cucumbers
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes (optional)
Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with 1 teaspoon salt. Let them sit for 15–20 minutes to draw out excess water, which helps keep the salad crisp. Afterward, gently pat the cucumbers dry with a paper towel to remove moisture.
- Make dressing: In a large bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, minced garlic, and ½ teaspoon red pepper flakes if using. This combination creates a balanced tangy, savory, and slightly sweet dressing with a hint of heat.
- Toss salad: Add the drained cucumbers, sliced green onions, and toasted sesame seeds into the bowl with the dressing. Toss all ingredients thoroughly until the cucumbers are evenly coated with the flavorful dressing.
- Chill and serve: For the best flavor, refrigerate the salad for at least 10 minutes before serving. This allows the flavors to meld and enhances the refreshing taste of the dish.
Notes
- For extra crunch, substitute English cucumbers with Persian cucumbers or add thinly sliced radishes.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
- Adjust the spice level by adding more or less red pepper flakes according to your preference.
