introduction
Easy Asian Cucumber Salad is a bright, crunchy side that comes together in minutes — perfect for weeknight dinners, potlucks, or a fresh lunch side. This recipe balances crisp Persian cucumbers with a tangy-salty-sweet dressing and just a touch of chili oil for warmth. For a sushi-inspired twist to serve alongside this salad, try the creamy flavors in a California-style cucumber salad for a playful pairing.
Ingredients Needed :
Produce
- 5 Persian cucumbers
Seasoning & sauce
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
Toppings & optional
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic, minced (optional)
Step-by-Step Instructions :
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
- Add to a bowl/container and sprinkle 1/2 tsp of salt.
- Mix that well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
Serving Suggestions Easy Asian Cucumber Salad
- Serve chilled as a crisp side to grilled meats or tofu.
- Spoon over bowls of rice or cold noodles for a quick lunch.
- Top with extra sesame seeds and a drizzle of chili oil for entertaining.
- Pair with other light salads like a crunchy edamame bowl; this crunchy Asian edamame salad complements it beautifully.
Tips for Success Easy Asian Cucumber Salad
- Use Persian cucumbers for thin skins and fewer seeds — no peeling needed.
- Don’t skip the salting step; it draws out excess water so the dressing isn’t diluted.
- Taste for sweetness: start with 1/2 tbsp sugar and add up to 1 tbsp if you like a sweeter balance.
- Rinse briefly after draining to remove excess salt, then squeeze gently to remove extra liquid.
- Make it ahead: cucumbers can rest in the fridge for up to 24 hours; toss before serving.
variation (if any)
- Add sliced scallions or thinly sliced red onion for extra bite.
- Swap chili oil for a teaspoon of gochujang thinned with a little water for a Korean twist.
- Add toasted peanuts or sliced almonds for crunch and protein.
FAQs
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it stays good for 2–3 days, though cucumbers soften over time. Best enjoyed within 24 hours for peak crunch.
Q: Can I use regular cucumbers instead of Persian?
A: Yes — peel and remove seeds from large cucumbers to avoid excess water and bitterness.
Q: Is chili oil required?
A: No — chili oil adds a warm, smoky heat, but you can omit it or substitute a pinch of red pepper flakes.
Q: Can I make this sugar-free?
A: Yes — replace sugar with a zero-calorie sweetener to taste, or omit entirely for a more tart profile.
Ingredients
Produce
- 5 count Persian cucumbers Use for thin skins and fewer seeds — no peeling needed.
Seasoning & sauce
- 1/2 tsp salt Helps to draw out excess water.
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar Adjust to taste for sweetness.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Can be omitted or substituted with red pepper flakes.
Toppings & optional
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic, minced Optional ingredient.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. Slices should look more oval than round and thickness should be to preference.
- Add sliced cucumbers to a bowl/container and sprinkle 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning them back to the bowl/container.
Mixing
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
