Asian Cucumber Salad is a crisp, refreshing side dish made with sliced cucumbers tossed in a tangy, savory-sweet dressing. Ready in just 5 minutes, this salad is perfect as a light appetizer, side dish, or snack with bold Asian-inspired flavors.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
English cucumbers (thinly sliced)rice vinegarsoy saucesesame oilsugargarlic (minced)red pepper flakes (optional)sesame seeds (for garnish)green onions (sliced, for garnish)
directions
Thinly slice the cucumbers and place them in a large bowl.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until sugar is dissolved.
Pour the dressing over the sliced cucumbers and toss to coat evenly.
Sprinkle with red pepper flakes (if using), sesame seeds, and sliced green onions.
Serve immediately or refrigerate for 10-15 minutes to let the flavors meld.
Servings and timing
This recipe yields approximately 2-4 servings.Preparation time: 5 minutesTotal time: 5 minutes (plus optional chill time)
Variations
Add sliced red onion or shredded carrots for extra crunch.
Use chili oil for a spicy version.
Substitute maple syrup or honey for sugar.
Add chopped peanuts for a nutty twist.
Mix in a splash of lime juice for added brightness.
storage/reheating
Store Asian Cucumber Salad in an airtight container in the refrigerator for up to 2 days.Best enjoyed fresh, as cucumbers can become soggy over time.
FAQs
Can I use regular cucumbers?
Yes, but peel them and remove the seeds for best texture.
Is this salad spicy?
It’s mild unless you add red pepper flakes or chili oil.
Can I make it ahead of time?
Yes, but for best texture, serve within a few hours of preparing.
Can I skip the sugar?
Yes, but the sugar balances the tanginess of the vinegar. You can reduce it or use a sugar substitute.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Conclusion
Asian Cucumber Salad is a quick, crunchy, and flavorful dish that’s perfect for any meal. With just a handful of ingredients and a few minutes of prep, it delivers bold flavor and refreshing crunch in every bite. Ideal as a side dish, snack, or light appetizer, it’s a must-try for cucumber lovers.
Print
Asian Cucumber Salad (5 Minute)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
Asian Cucumber Salad is a quick, refreshing side dish made in just 5 minutes. Crisp cucumbers are tossed in a tangy, sweet, and savory dressing with sesame and soy flavors, perfect alongside any Asian-inspired meal.
Ingredients
- 2 cups thinly sliced cucumber (English or Persian cucumbers)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 green onion, thinly sliced (optional, for garnish)
Instructions
- Thinly slice the cucumbers and place them in a bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar or honey, and minced garlic.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with red pepper flakes, sesame seeds, and green onions if using.
- Serve immediately or let chill in the fridge for enhanced flavor.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- For extra crunch, lightly salt the cucumbers beforehand and let them sit for 10 minutes, then drain off excess water before dressing.
- You can adjust the sweetness and spice levels to your preference.