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Refreshing Asian cucumber salad recipe close-up. Crisp cucumbers in a flavorful sesame dressing.

Refreshing Asian Cucumber Salad

Avatar photoAmelia Chen-Morrison
This refreshing Asian cucumber salad is a delightful combination of crisp cucumbers, tangy dressing, and savory flavors. Perfect as a side dish, light lunch, or topping for grilled meats, this easy-to-make salad is sure to become a new favorite.
Prep Time 25 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4
Calories 150 kcal

Equipment

  • Cutting board
  • Knife
  • Colander
  • Medium bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Clean kitchen towel or paper towels
  • Dry skillet (for toasting sesame seeds)
  • Spatula (for toasting sesame seeds)
  • Airtight container (for storing leftovers)
  • Mandoline (optional, for slicing cucumbers)

Ingredients
  

  • 2 large cucumbers English or Persian
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes or to taste
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions, thinly sliced
  • ¼ cup chopped cilantro or mint optional

Instructions
 

  • Wash the cucumbers thoroughly. Peel them if desired, or leave the skin on for added texture. Thinly slice the cucumbers to about 1/8 inch thick.
  • Place the sliced cucumbers in a colander and sprinkle them generously with salt (about 1 teaspoon). Toss to coat and let them sit for 15-20 minutes to draw out excess moisture.
  • After 15-20 minutes, rinse the cucumbers thoroughly with cold water to remove the salt. Gently squeeze out any remaining excess water. Pat them dry with a clean kitchen towel or paper towels.
  • In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes. Whisk until everything is well combined and the honey is dissolved. Taste and adjust the seasoning to your liking.
  • Place the dried cucumber slices in the bowl with the dressing. Gently toss to coat, making sure every slice is evenly coated.
  • Sprinkle the toasted sesame seeds and sliced green onions over the salad. If using, add chopped cilantro or mint.
  • Gently toss again to incorporate all ingredients.
  • Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld together. This step is optional but recommended.
  • Serve the refreshing Asian cucumber salad chilled as a side dish, light lunch, or topping for grilled meats or fish.

Notes

For the best flavor, use fresh ginger and garlic. Toast the sesame seeds to enhance their flavor. The amount of red pepper flakes can be adjusted to your preference. Salting the cucumbers is crucial for achieving that perfect crispness. This salad can be stored in an airtight container in the refrigerator for up to 2 days, but the cucumbers may become soggy over time. Drain off any excess liquid before storing. You can add protein like cooked shrimp, grilled chicken, or tofu for a more substantial salad. For a vegan option, substitute the honey with maple syrup or agave nectar.