Say goodbye to boring salads! This vibrant Asian Cucumber Salad is the perfect blend of crunchy, tangy, and savory, all tossed in an addictive dressing. Ready in just 10 minutes, it’s the refreshing side dish you’ll be making all year round. Whether you need a quick addition to a weeknight dinner or a light and zesty dish for a summer barbecue, this recipe is a guaranteed crowd-pleaser.
We’re using simple, fresh ingredients to create a salad that’s bursting with flavor. The key is in the technique, which ensures every slice of cucumber is perfectly crisp and never watery. Forget those sad, soggy cucumber salads of the past—this is the real deal.
Why You’ll Love This 10-Minute Asian Cucumber Salad
Incredibly Fast: This entire salad comes together in just 10 minutes, making it the perfect last-minute side dish.
Packed with Flavor: The dressing is a perfect balance of savory soy sauce, tangy rice vinegar, nutty sesame oil, and a hint of sweetness.
Perfectly Crunchy: We’ll share the simple secret to drawing out excess water from the cucumbers, ensuring a satisfying crunch in every bite.
Versatile Side Dish: It pairs beautifully with everything from grilled chicken and fish to hearty beef dishes like this Keto Ground Beef Casserole.
The Simple Ingredients You’ll Need
You only need a handful of pantry staples to make this spicy Asian cucumber salad. The magic is in the combination!
Choosing the Best Cucumbers
For the best texture, use firm, thin-skinned cucumbers. English or Persian cucumbers are ideal because they have fewer seeds and are less watery than traditional Kirby cucumbers. This means you get a crisper, crunchier final salad.
The Perfect Asian Dressing
This dressing is what makes the salad truly special. It’s a simple vinaigrette made with:
Rice Vinegar: Provides a mild, sweet acidity.
Soy Sauce: For that essential savory, umami depth. Use low-sodium if you prefer.
Sesame Oil: Toasted sesame oil adds a rich, nutty aroma and flavor.
Honey or Maple Syrup: A touch of sweetness to balance the other flavors.
Garlic & Red Pepper Flakes: For a little kick of heat and aromatic flavor.
How to Make Asian Cucumber Salad (Step-by-Step)
Making this dish is as easy as slice, salt, and toss. Follow these simple steps for perfect results.
Prep the Cucumbers: Wash and thinly slice your cucumbers. You can slice them into rounds or smash them gently for more texture and surface area to soak up the dressing.
Salt and Drain: Place the cucumber slices in a colander and sprinkle them with salt. Let them sit for about 5-10 minutes. The salt will draw out excess water, which is the key to preventing a soggy salad. Gently pat them dry with a paper towel afterward.
Mix the Dressing: While the cucumbers are draining, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes in a large bowl.
Toss and Serve: Add the drained, dry cucumbers to the bowl with the dressing. Toss everything together until the cucumbers are well-coated. Garnish with sesame seeds and fresh scallions, then serve immediately for the best crunch.
Ready to be served alongside your favorite main course.
Pro Tips for the Best Cucumber Salad
Don’t Skip the Salting Step: This is the most crucial step for a crunchy salad. It makes a huge difference!
Slice Thinly: For the best texture and flavor absorption, slice the cucumbers as thinly and uniformly as you can. A mandoline slicer works wonders here.
Serve Immediately: This salad is best enjoyed fresh when the cucumbers are at their crunchiest.
Flavor Variations to Try
This recipe is a fantastic base for customization. Try one of these delicious variations!
The perfect balance of tangy, savory, and a little bit of spice.
Make it Spicy: Double the red pepper flakes or add a drizzle of chili oil for an extra kick.
Add Nuts: Toasted peanuts or cashews add a wonderful extra crunch and savory flavor.
Fresh Herbs: Mix in some freshly chopped cilantro or mint for a burst of freshness.
Add Protein: Make it a light lunch by adding shredded chicken. It would be fantastic with a simple baked chicken like this 30-Minute Baked Chicken Breast.
What to Serve with Your Salad
This versatile side dish complements a wide variety of main courses. It’s the perfect cooling contrast to spicy dishes and adds a refreshing crunch to richer meals.
Seafood: Excellent with grilled salmon, shrimp, or a light fish fillet.
Storing for Maximum Freshness
This Asian Cucumber Salad is best served immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The cucumbers will soften slightly but will still be delicious. Do not freeze this salad.
The best cucumbers to use are thin-skinned varieties with minimal seeds, such as English cucumbers or Persian cucumbers. They are less watery and provide a much crunchier texture in the final salad.
The key is to draw out the excess moisture before dressing the salad. Thinly slice the cucumbers, toss them with salt, and let them rest in a colander for about 10 minutes. This process, called disgorging, pulls out the water and ensures a crisp, crunchy salad.
This salad is best served immediately to maintain its optimal crunch. However, you can prep the components ahead of time. Slice the cucumbers and mix the dressing separately, then store them in the fridge. Toss them together just before serving.
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours. The cucumbers will lose some of their crispness but will still be flavorful and enjoyable.
There are many ways to customize it! For extra crunch, add toasted peanuts or cashews. For more freshness, toss in some chopped cilantro or mint. To make it spicier, add extra red pepper flakes or a drizzle of chili oil.
The Best Asian Cucumber Salad Recipe
FL Recipes
Asian Cucumber Salad (Quick & Refreshing Recipe)
A quick and refreshing Asian Cucumber Salad ready in 10 minutes! This crunchy, tangy side dish is made with simple ingredients and features a perfectly balanced, addictive dressing.
Place the thinly sliced cucumbers in a colander and sprinkle with 1 tsp of salt. Toss to coat and let it sit for 10 minutes to draw out excess water.
While the cucumbers rest, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes in a large mixing bowl.
After 10 minutes, gently pat the cucumber slices dry with a paper towel to remove the excess moisture and salt.
Add the drained cucumbers to the bowl with the dressing. Toss well to combine.
Garnish with sesame seeds and chopped scallions. Serve immediately for the best crunchy texture.
Nutrition
Calories: 55kcalProtein: 1gFat: 3gFiber: 1g
Notes
Don't skip the salting step! This is the most important part for ensuring a crunchy salad that isn't watery. For best results, use English or Persian cucumbers as they have thinner skin and fewer seeds. Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
Keyword asian cucumber salad,cucumber salad,quick side dish
We hope you love this quick and refreshing Asian Cucumber Salad recipe! It’s a simple dish that proves you don’t need a lot of time to create something truly delicious. If you make it, please let us know what you think in the comments below. We’d love to see your creations—tag us when you share them on Pinterest!
You won't believe how much flavor is packed into this 10-minute salad!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
