Easy Asian Cucumber Salad Recipe
Cool, crunchy, and packed with layers of flavor, Easy Asian Cucumber Salad is the kind of dish you’ll crave all summer long! With crisp cucumber slices tossed in a zingy soy-sesame dressing and finished with toasted sesame seeds and scallions, every bite is a celebration of freshness and simplicity. Whether it’s served at a backyard BBQ, alongside your favorite takeout, or just as a quick snack, this little salad is about to become your new all-purpose favorite.
Ingredients You’ll Need
The magic of Easy Asian Cucumber Salad is how just a handful of essential ingredients come together to create a symphony of flavors. Crisp, colorful, and beautifully aromatic, each component plays a crucial role in the final dish.
- 4 cups cucumber, thinly sliced: Choose English or Persian cucumbers for fewer seeds and a tender crunch.
- 1 teaspoon salt: A quick toss with salt draws out excess moisture and keeps the salad crunchy, never soggy.
- 2 tablespoons rice vinegar: Adds a clean, tangy note that perks up the cucumbers without overpowering them.
- 1 tablespoon soy sauce: Delivers deep umami and a savory edge that ties everything together.
- 1 tablespoon sesame oil: A few drops infuse the salad with a nutty, rich aroma for that unmistakable Asian flair.
- 1 tablespoon honey or sugar: Balances the acidity and salt, providing just a hint of sweetness.
- 2 cloves garlic, minced: Raw garlic gives a punchy kick, livening up every bite.
- 1 teaspoon grated fresh ginger: Fresh ginger brings warmth and brightness—don’t skip it!
- 1/2 teaspoon red pepper flakes (optional): For those who love a touch of heat, this adds gentle warmth.
- 2 tablespoons sesame seeds, toasted: These little gems add texture and a lovely toasty flavor.
- 2 green onions, thinly sliced: A sprinkle of green onions gives a crisp, fresh finish and a pop of color.
How to Make Easy Asian Cucumber Salad
Step 1: Salting the Cucumbers
Start by placing your thinly sliced cucumbers in a colander and giving them a generous sprinkle of salt. The salt works some kitchen magic, drawing out extra water from the cucumbers so your salad stays satisfyingly crunchy and never watery. Let the cucumbers sit for about 10 minutes, then use a few paper towels to gently pat them dry—no limp cucumber slices in this salad!
Step 2: Mixing the Dressing
In a medium mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, ginger, and, if you’re feeling a little fiery, those red pepper flakes. This vibrant dressing is the heart of Easy Asian Cucumber Salad, infusing every slice with bold, balanced flavor.
Step 3: Tossing it All Together
Add your perfectly prepared cucumbers to the bowl with the dressing. Toss everything together until every slice is glistening and thoroughly coated in that delicious sauce. Take a quick moment to check for seasoning and adjust anything—extra heat, a squeeze more honey, or a splash more soy—so it’s just right for your taste.
Step 4: Chilling for Maximum Flavor
Cover the salad and pop it in the refrigerator for at least 15 minutes. This brief chill not only keeps the salad refreshingly cold, but it also gives the flavors time to meld together, making every bite even more irresistible.
Step 5: Garnishing Before Serving
Right before it’s time to serve, sprinkle toasted sesame seeds and sliced green onions over the top. These finishing touches add crunch, color, and an irresistible aroma that make Easy Asian Cucumber Salad utterly vibrant and inviting.
How to Serve Easy Asian Cucumber Salad
Garnishes
A scatter of toasted sesame seeds and fresh green onions on top gives this salad a beautiful, finished look and extra layers of flavor. If you love a little more color, thinly sliced carrots or radishes are gorgeous options too.
Side Dishes
Easy Asian Cucumber Salad pairs well with just about anything! It’s fantastic alongside grilled meats, tofu stir-fries, spicy noodles, or sushi. For summer gatherings, it’s always a hit at picnics and potlucks because it stays crisp and cool, even after sitting out for a bit.
Creative Ways to Present
Try piling the salad into small glasses or jars for cute individual servings at parties. For a fancier presentation, arrange the cucumbers in overlapping circles on a platter and scatter the garnishes in the center. You can even use it as a topping for rice bowls, wraps, or burgers to add crunch and brightness.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Asian Cucumber Salad will stay fresh and crisp in the refrigerator for up to two days, especially if you use sturdier English or Persian cucumbers. Store it in an airtight container to keep all those delicious flavors intact.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well—the cucumbers lose their texture and become watery once thawed. Instead, simply make a fresh batch as needed and enjoy its signature crunch every time.
Reheating
No reheating necessary! In fact, Easy Asian Cucumber Salad is meant to be served chilled. If it’s been sitting out, just pop it back in the refrigerator to keep it cool until you’re ready to eat.
FAQs
Can I make Easy Asian Cucumber Salad ahead of time?
Absolutely! This salad actually gets even better after a couple of hours in the fridge, giving the flavors time to mingle. Just add the sesame seeds and green onions right before serving for maximum crunch.
How do I keep the cucumbers from getting soggy?
Salting the cucumbers beforehand is key. Let them sit with a little salt, then pat them dry—this draws out excess water and keeps the salad crisp and vibrant.
Is there a way to make this salad gluten-free?
Yes! Simply swap the soy sauce for tamari or coconut aminos, which are both naturally gluten-free, and you’re all set.
Can I adjust the sweetness or spiciness?
Definitely. Taste as you go, and feel free to add more honey for extra sweetness or toss in additional red pepper flakes or a drizzle of chili oil for some kick.
What other vegetables can I add?
Thinly sliced carrots, radishes, or even bell peppers add a great crunch and color. Feel free to mix and match your favorites for a fun twist on classic Easy Asian Cucumber Salad.
Final Thoughts
If you’ve been hunting for a refreshingly simple yet flavor-packed side, Easy Asian Cucumber Salad delivers every time. Grab a few crisp cucumbers and whip up this dish—you’ll see just how quickly it disappears from the table!
Print
Easy Asian Cucumber Salad Recipe
- Total Time: 15 minutes plus chilling time
- Yield: 4 servings
- Diet: Vegan
Description
This Easy Asian Cucumber Salad is a refreshing and flavorful dish that is perfect for summer. The combination of crisp cucumbers, tangy rice vinegar, and savory soy sauce creates a delicious balance of flavors. Topped with toasted sesame seeds and green onions, this salad is as visually appealing as it is tasty.
Ingredients
Cucumbers:
4 cups cucumber thinly sliced (English or Persian cucumbers work best)
Dressing:
1 teaspoon salt, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey or sugar, 2 cloves garlic minced, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes (optional)
Garnish:
2 tablespoons sesame seeds toasted, 2 green onions thinly sliced.
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander and sprinkle with salt. Let sit for 10 minutes, then pat dry with paper towels.
- Make Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes if using.
- Combine Ingredients: Add the cucumbers to the bowl and toss until well coated. Refrigerate for at least 15 minutes to meld flavors.
- Finish and Serve: Before serving, sprinkle with toasted sesame seeds and green onions. Serve chilled.
Notes
- For extra crunch, add thinly sliced carrots or radishes.
- This salad tastes even better after a couple of hours in the fridge.
- If you prefer it spicier, add more red pepper flakes or a drizzle of chili oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
