Name: Easy Asian Cucumber Salad
Prep time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced; 1½ tsp salt; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp sugar; 1 garlic clove, minced; ½ tsp red pepper flakes (optional); 1 tsp toasted sesame seeds; 1 green onion, thinly sliced (for garnish)

Why You’ll Love This Recipe

I love this salad because it comes together in minutes and delivers a big punch of flavor with very few ingredients. It’s crunchy, light, and has just the right balance of sour, sweet, and umami. I often make it when I want something refreshing without turning on the stove. It also pairs beautifully with grilled meats, noodles, or rice dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers
Rice vinegar
Soy sauce
Sesame oil
Sugar
Garlic, minced
Red pepper flakes or chili oil (optional, for heat)
Toasted sesame seeds
Green onions, thinly sliced

directions

I start by slicing the cucumbers thinly, using a sharp knife or mandoline for even slices.
I place the cucumbers in a colander, sprinkle with a little salt, and let them sit for 10–15 minutes to draw out excess moisture. Then I pat them dry with paper towels.
In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until the sugar dissolves.
I toss the cucumbers with the dressing in a mixing bowl until they’re evenly coated.
I finish by adding sliced green onions, sesame seeds, and red pepper flakes or chili oil if I want some heat.
I chill the salad for at least 15 minutes before serving for the flavors to meld.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep, plus another 15–20 minutes for draining and chilling, so I usually have it ready in about 30 minutes.

Variations

I sometimes add thinly sliced red onion or carrots for extra crunch and color. I’ve also swapped rice vinegar for lime juice when I want a citrusy edge. For a Korean twist, I add a little gochugaru or a splash of fish sauce. And when I want more protein, I toss in chilled tofu cubes or shredded chicken.

storage/reheating

I store the salad in the fridge in an airtight container for up to 2 days. The cucumbers start to soften after that, but they still taste great. I don’t reheat this salad—it’s meant to be enjoyed cold.

FAQs

Can I use regular cucumbers?

Yes, I’ve used regular cucumbers, but I peel and seed them first since their skins and seeds can be tougher than English or Persian types.

Is it necessary to salt the cucumbers?

I like to salt them first to remove moisture, which helps keep the salad from getting soggy. But if I’m short on time, I skip it and serve it right away.

Can I make this ahead of time?

Yes, I often make it a few hours in advance. The flavors improve as it chills, but I usually serve it within the same day for the best texture.

How do I make it spicier?

I add more red pepper flakes, a drizzle of chili oil, or a few drops of Sriracha if I want more heat.

Can I double the recipe?

Absolutely. I just make sure to adjust the seasoning to taste, especially if I’m serving it to a crowd.

Conclusion

This Easy Asian Cucumber Salad is my go-to when I need something quick, cool, and full of flavor. I love how light and versatile it is, making it ideal for pairing with so many meals or enjoying on its own. Whether I make it for a summer BBQ or a weeknight dinner, it always hits the spot.