Why You’ll Love This Recipe

I love how incredibly simple and versatile this salad is. The cucumbers soak up the vibrant dressing and stay crisp and cool, making it an ideal dish for hot days or quick dinners. I can serve it with grilled meats, rice dishes, or just enjoy it on its own. It’s the kind of recipe I make on repeat because it’s fast, flavorful, and always a hit.

ingredients

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

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

directions

I start by slicing the cucumbers thinly—either into rounds or half-moons depending on the size.
In a bowl, I whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and a pinch of red pepper flakes or a few drops of chili oil.
I toss the cucumbers in the dressing and mix well to coat.
I let the salad sit for at least 10 minutes so the cucumbers can absorb the flavors.
Just before serving, I sprinkle sesame seeds and chopped green onions on top for extra crunch and color.

Servings and timing

This salad serves 4 as a side dish. It takes about 10 minutes to prepare and can be served immediately or chilled for up to an hour to intensify the flavor.

Variations

Sometimes I add thinly sliced carrots for extra color and crunch, or julienned radishes for a peppery bite. When I want to make it more of a main dish, I top it with cold cooked shrimp or shredded chicken. I’ve also swapped out the soy sauce for tamari to keep it gluten-free.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 2 days. The cucumbers will continue to release water, so the salad gets a bit more diluted over time, but it still tastes great. I don’t recommend reheating this salad—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I use regular cucumbers?

Yes, but I usually peel and deseed them since the skin and seeds are thicker than English or Persian cucumbers.

How do I keep the cucumbers crisp?

I salt the cucumbers lightly and let them sit for 10 minutes before tossing them in the dressing if I want extra crunch.

Is this salad spicy?

It can be! I control the heat by adjusting the amount of red pepper flakes or chili oil.

Can I make this ahead of time?

Yes, but I prefer to make it no more than a few hours in advance to keep the cucumbers from getting soggy.

What can I serve this with?

I love serving it with grilled meats, stir-fried noodles, or rice bowls. It adds a refreshing contrast to rich or spicy dishes.

Conclusion

Easy Asian Cucumber Salad is one of those side dishes I keep in my back pocket for busy days. It’s fast, refreshing, and packed with flavor. Whether I’m adding it to a dinner spread or enjoying it solo for a light lunch, it always satisfies without the fuss.