This quick Asian-inspired cucumber salad takes simple ingredients and turns them into a refreshing dish bursting with sesame, soy, and garlic. It’s ideal for busy days, warm weather, or when you need something delicious fast.
⭐ Ingredients
For the Salad
2 large English cucumbers (or 4–5 Persian cucumbers)
½ teaspoon salt
2 green onions, sliced (optional)
1 teaspoon sesame seeds (optional)
For the Dressing
1 ½ tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar or honey
1 clove garlic, minced
½–1 teaspoon red pepper flakes (adjust to spice preference)
1 teaspoon grated ginger (optional, but recommended)
⭐ Instructions
1. Slice the Cucumbers
Slice cucumbers thinly (use a mandoline for super-thin slices).
Place in a bowl and sprinkle with salt.
Toss and let sit 10 minutes to draw out extra water.
2. Remove Excess Moisture
Pat the cucumbers dry with a paper towel to prevent a watery salad.
3. Make the Dressing
In a small bowl, whisk together:
Soy sauce
Rice vinegar
Sesame oil
Sugar or honey
Garlic
Red pepper flakes
Ginger (if using)
4. Combine & Toss
Pour the dressing over the cucumbers.
Add green onions and sesame seeds if desired.
Toss well to combine.
5. Chill (Optional)
Let the salad sit in the fridge for 10–20 minutes to enhance the flavor—but you can enjoy it immediately!
⭐ Tips for the Best Asian Cucumber Salad
Use English or Persian cucumbers for fewer seeds and better crunch.
Salt the cucumbers—this step keeps the salad crisp, not soggy.
Add extra red pepper flakes or sriracha for more heat.
Add crushed peanuts for crunch or fresh cilantro for brightness.
Swap soy sauce for tamari to make it gluten-free.
⭐ Optional Add-Ins
Shredded carrots
Thinly sliced red onion
Fresh mint
Chili crisp drizzle
Cooked edamame
⭐ Why You’ll Love This Recipe
✔ Ready in 10 minutes
✔ Fresh, light, and healthy
✔ Perfect with rice bowls, grilled meats, noodles, or sushi
✔ Naturally vegetarian and dairy-free