Easy Asian Cucumber Salad

Name: Easy Asian Cucumber Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 Persian cucumbers; 1/2 tsp salt; 1/2 tbsp sesame oil; 3/4 tbsp light soy sauce; 1/2–1 tbsp sugar (to taste); 3/4 tbsp rice vinegar; 1 tbsp chili oil; 1/2 tbsp sesame seeds; 1/2 tbsp garlic (minced, optional)

kate

Update : March 12, 2026

Easy Asian cucumber salad with fresh ingredients and vibrant colors

why make this recipe

This salad is quick, fresh, and full of flavor. It takes little time. It uses simple ingredients you may already have. It pairs well with many meals. It helps cool the palate with a bit of spice and crunch.

introduction

This Easy Asian Cucumber Salad uses crisp cucumbers and a simple sauce. The salad is light, tangy, and a bit spicy. You make it fast and serve it cold. It works as a side dish or a light snack.

how to make Easy Asian Cucumber Salad

Follow a few easy steps: slice the cucumbers, salt them to pull out water, rinse and drain, then mix the dressing and toss. Chill a little if you want it colder. Serve and enjoy.

Ingredients :

5 Persian cucumbers
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
1/2 tbsp sesame seeds
1/2 tbsp garlic (minced, optional)

Directions :

Rinse and slice one end of the cucumber at an angle.
Continue slicing at an angle. Slices should look more oval than round. Thickness up to your preference.
Add slices to a bowl or 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 second rinse before returning them to the bowl or container.
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
Stir until well combined and serve. Enjoy!

how to serve Easy Asian Cucumber Salad

Serve cold or slightly chilled. Place it beside rice, noodles, grilled vegetables, or tofu. It also works as a side for simple fish or chicken dishes. Use it as a crunchy topping for bowls and sandwiches.

how to store Easy Asian Cucumber Salad

Store in an airtight container in the fridge. Eat within 2–3 days for best texture. The cucumbers will soften over time, so avoid long storage.

tips to make Easy Asian Cucumber Salad

Use Persian or other small cucumbers for the best crunch.
Slice at an angle for a nicer look and quick dressing absorption.
Salt and rest to remove excess water; this keeps the salad crisp.
Taste and adjust sugar from 1/2 to 1 tbsp to balance the vinegar.
Add garlic only if you like a stronger bite.

variation (if any)

Make it milder by using less chili oil or skip it.
Add thinly sliced scallions or chopped cilantro for fresh herbs.
Toss in a few crushed peanuts for extra crunch.
Use rice syrup or honey instead of sugar if you prefer.

FAQs

Q: Can I use regular cucumbers?
A: Yes. Peel if the skin is thick. Seeded or English cucumbers also work.

Q: Is this salad spicy?
A: It can be. Adjust the chili oil to make it mild or spicy.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. Eat within 2–3 days.

Q: Is this vegan?
A: Yes. All ingredients here are plant-based.

Q: Can I skip the garlic?
A: Yes. The garlic is optional. The salad tastes good without it.

Conclusion

For a quick recipe and more photos, see the original Farah J. Eats Easy Asian Cucumber Salad page. If you want another take with serving ideas, try the version on Feasting At Home’s Asian Cucumber Salad.