Asian Cucumber Salad is just my go-to when the weather’s sweltering and all I want is something cold, crunchy, simple, and super-flavorful. Ever get that “I’ve only got five minutes and company’s already walked in” panic? Yeah, me too. Dishes like this are my escape hatch. And hey, if you’re into fresh, bright salads, check out my quirky favorite cucumber caprese salad or even this summer corn salad. Not even kidding, salads are my love language.
What kind of cucumbers to use?
Not all cucumbers are the same. Some are bland, some stay crisp for ages. Here’s what I’ve learned muddling through my own kitchen:
Honestly, the best ones for Asian Cucumber Salad have thinner skins and tiny seeds. Go for Persian cucumbers if you see ‘em—they’re always crunchy and won’t drown your salad in water. English cucumbers work well too, except sometimes you’ll run into those tough waxy skins (I just skip peeling if the skin looks thin). Living in the South, I’ll sometimes grab regular garden cukes from the farmers’ market. They aren’t as snappy, but work in a pinch (take out the seeds though, trust me).
Skip those huge ones coated in wax (you know what I mean). Too watery and flavorless in a fresh salad. I still say if all you’ve got is what’s in the fridge, use it. A quick peel and scoop will do the trick. The fresher the cucumber, the happier your taste buds will be.
“This is just the best salad when it’s blazing hot outside. I eat it straight from the bowl. Super refreshing and not too heavy. Thanks for sharing your quick tips—it works even for a clueless cook like me!” – Jamie R.
Cucumber Salad Instructions
Let’s keep this as un-fussy as possible because, well, that’s more my style. I like this recipe since you barely need to measure or even break out another bowl. Here’s the basic rundown:
Grab your favorite cucumbers and slice them thin. Some folks use a mandoline, but I just use a sharp knife and slice ‘em as thin as I can without nicking a finger. Chuck them in a big bowl.
For the dressing, I mix up rice vinegar, soy sauce, a bit of sugar, sesame oil, and a pinch of salt. Don’t forget the garlic—freshly minced is best, but a quick dusting of garlic powder works if you’re feeling lazy. Toss everything together. Let it sit five minutes in the fridge for maximum flavor, or eat it right away if you just can’t wait.
Sometimes I’ll sprinkle on sesame seeds or thinly sliced green onions at the end. Chili flakes if feeling spicy! See what I mean? Not complicated, but so dang good.
What to serve with Asian Cucumber Salad
This is the part of the whole thing where I just wing it, honestly. The flavors work with a bunch of stuff, and here are my favorite mash-ups:
- Pair it with grilled chicken or salmon for an easy weeknight meal.
- Scoop it alongside sticky white rice or fried rice.
- Tuck it in a summer picnic basket, right next to your sandwiches.
- Or heck, eat it cold as a midnight snack (guilty).
If you ever throw together potlucks, slide a bowl of this next to something hearty like broccoli cauliflower salad—trust me, people love having a crunchy, lighter option!
Variations
Okay, I’m kind of a “let’s-do-it-different” person every time I hit the kitchen, and Asian Cucumber Salad lets you riff so much. Here’s my vibe: If you love bold flavors, add a splash more sesame oil. Not a fan of sugar? Try honey instead, or skip for an even zippier bite. Sometimes I’ll swop in rice wine vinegar with lime juice (crazy but yummy).
Toss in thin-sliced red onion or radishes if you want more punch. If fresh herbs are around (cilantro, mint), just throw them in. And if you want more heat, dot some Sriracha or fresh chili pepper in. The thing is, this salad can be whatever you want—seriously.
More Cucumber Recipes
Not gonna lie, I fully believe cucumbers are kind of underrated. Summer hits and suddenly everything I make is crunchy and cool. If you’re craving another twist, pop over to my salads collection. There are so many ways to kick boring salads to the curb, especially with watermelon feta combos or even a wild peach salad.
If you ask me (and lots do), a good Asian Cucumber Salad is the first step into salad obsession. But the options go way beyond!
Common Questions
Can I make this salad ahead of time?
Absolutely! The longer it chills, the more flavor soaks in. Just know after a day, cucumbers might get a bit softer.
Should I peel the cucumbers?
Up to you! If the skin is thin (think Persian or English), leave it on for crunch. Thicker skins or store cucumbers? Give them a quick peel.
What if I don’t have rice vinegar?
No biggie. White vinegar, apple cider vinegar, even a squeeze of lemon work in a pinch. The taste will change a little, but it’ll still be fresh.
Is this salad spicy?
Not unless you want it to be. Leave out chili flakes for a milder bite, or bump them up if you like it hot.
Can I double or triple the recipe?
Yes, please do. Just taste as you go so the dressing’s not too salty or overpowering.
Freshest thing you’ll eat all summer
Alright, if you’ve read this far, let me say: try this Asian Cucumber Salad as soon as you can. It’s honestly the fastest way to impress yourself or your friends. Tons of crunch, hints of sweet and spicy, wonderful with just about anything off the grill or straight from your fridge. Let recipes like this take on Asian Cucumber Salad or this super easy version from Farah J. Eats fire up your own kitchen creativity. If you swap veggies or add extras, let me know—that’s how the best salads are born.
Asian Cucumber Salad
Ingredients
Method
- Slice the cucumbers thinly and place them in a large bowl.
- In a small bowl, mix together rice vinegar, soy sauce, sugar, sesame oil, salt, and minced garlic.
- Pour the dressing over the cucumbers and toss to combine.
- Let the salad sit in the fridge for about 5 minutes to enhance the flavor.
- Optionally, sprinkle sesame seeds, sliced green onions, and chili flakes before serving.
Notes
Asian Cucumber Salad
Ingredients
Method
- Thinly slice the cucumbers using a sharp knife or mandoline and place them in a large bowl.
- In a separate bowl, mix together the rice vinegar, soy sauce, sugar, sesame oil, salt, and minced garlic.
- Pour the dressing over the sliced cucumbers and toss to coat.
- Let the salad sit in the refrigerator for 5 minutes for maximum flavor before serving.
- Garnish with sesame seeds, green onions, and chili flakes if desired.
