This Easy Asian Cucumber Salad is the perfect side dish or appetizer for any meal. With its cool, crisp texture and a bold dressing that blends savory soy sauce, tangy vinegar, a hint of sweetness, and spicy chili oil, it’s light, refreshing, and packed with flavor. Quick to make and full of crunch, it’s ideal for warm weather meals or anytime you need a clean and satisfying veggie side.
Why You’ll Love This Salad
Fast and fuss-free—ready in just 25 minutes.
No cooking required, just slice, season, and toss.
Perfectly balanced flavors: salty, sweet, spicy, and tangy.
Healthy, low-calorie, and full of fresh ingredients.
A great side dish for rice bowls, grilled meats, or noodles.
Ingredients (Serves 4)
5 Persian cucumbers
½ tsp salt
½ tbsp sesame oil
¾ tbsp light soy sauce
½–1 tbsp sugar (to taste)
¾ tbsp rice vinegar
1 tbsp chili oil (adjust to spice preference)
½ tbsp sesame seeds
½ tbsp minced garlic (optional but recommended)
How to Make Asian Cucumber Salad
Rinse the cucumbers and cut off one end. Slice them at an angle into thin ovals. Add the slices to a bowl and sprinkle with salt. Toss well and refrigerate for 20 minutes to draw out excess water. After 20 minutes, drain the liquid and quickly rinse the cucumbers under cold water for about 10 seconds. Return them to the bowl. Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using). Stir until evenly coated. Serve immediately for the freshest crunch.
Serving Suggestions
Serve alongside dumplings, ramen, or grilled meats.
Add to bento boxes or rice bowls for extra freshness.
Makes a great topping for sandwiches or bao buns.
Serve as a chilled snack with a sprinkle of chili flakes.
Storage Tips
Best enjoyed immediately for the best crunch and flavor.
If storing, keep in an airtight container in the fridge for up to 1 day.
Cucumbers may soften over time and release water—drain before serving leftovers.
Flavor Tips & Variations
Use Japanese cucumbers or English cucumbers if Persian are unavailable.
Add crushed peanuts or chopped scallions for extra texture.
Swap soy sauce for tamari to make it gluten-free.
Mix in thinly sliced red onion or shredded carrots for color and crunch.
For extra kick, add a dash of Sriracha or red pepper flakes.
Final Thoughts
This Easy Asian Cucumber Salad is a light and flavorful dish you’ll find yourself making again and again. It’s crisp, clean, and full of contrast—perfect for pairing with bold main dishes or enjoying on its own. It’s one of those recipes that proves simple really can be spectacular.
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Easy Asian Cucumber Salad – Crisp, Tangy, and Refreshingly Spicy
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Asian Cucumber Salad is crisp, refreshing, and bursting with flavor. A quick, no-cook side dish featuring cucumbers tossed in a tangy, spicy, savory dressing—perfect for pairing with rice bowls, noodles, or grilled meats.
Ingredients
- 5 Persian cucumbers
- ½ tsp salt
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce
- ½–1 tbsp sugar (to taste)
- ¾ tbsp rice vinegar
- 1 tbsp chili oil (adjust to taste)
- ½ tbsp sesame seeds
- ½ tbsp minced garlic (optional)
Instructions
- Rinse cucumbers and slice off one end. Cut cucumbers into thin angled ovals.
- Add slices to a bowl, sprinkle with salt, toss well, and refrigerate for 20 minutes.
- Drain excess water and rinse cucumbers under cold water for 10 seconds. Return to the bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Toss until cucumbers are evenly coated. Serve immediately for best crunch.
Notes
Best served fresh. If prepping ahead, store in an airtight container for up to 1 day and drain any excess liquid before serving. Adjust chili oil to your preferred spice level. Add scallions or crushed peanuts for texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: asian cucumber salad, spicy cucumber salad, quick side dish, refreshing salad, chili oil cucumber, low calorie snack