Asian Cucumber Salad is a refreshing, crunchy, and flavorful dish that comes together in just 5 minutes! Made with crisp cucumbers, a tangy-sweet dressing, and a hint of spice, this easy salad is the perfect side dish for any Asian-inspired meal.
Why You’ll Love This Recipe
- Quick & easy – Ready in just 5 minutes!
- Light & refreshing – Perfect for summer or as a palate cleanser.
- Healthy & low-calorie – Packed with hydration and nutrients.
- Pairs well with everything – Goes great with grilled meats, rice dishes, or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cucumbers (Persian or English cucumbers work best)
- Rice vinegar
- Soy sauce
- Sesame oil
- Honey or sugar
- Garlic, minced
- Red pepper flakes (optional, for spice)
- Sesame seeds
- Green onions, chopped
Directions
- Prepare the cucumbers: Slice cucumbers thinly or smash them slightly for more texture.
- Make the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and red pepper flakes.
- Combine: Toss the cucumbers in the dressing until well coated.
- Garnish: Sprinkle with sesame seeds and green onions.
- Serve immediately or chill: Enjoy fresh, or let it sit in the fridge for 10-15 minutes to absorb flavors.
Servings and Timing
- Servings: 2-4
- Prep time: 5 minutes
- Total time: 5 minutes
Variations
- Spicy version – Add sriracha or more red pepper flakes.
- Extra crunch – Toss in peanuts or sliced almonds.
- Keto-friendly – Use monk fruit sweetener instead of honey or sugar.
- Soy-free – Swap soy sauce for coconut aminos.
Storage
- Storage: Best eaten fresh but can be refrigerated for up to 2 days.
- Note: Cucumbers release water over time, so drain excess liquid before serving leftovers.
FAQs
What type of cucumbers should I use?
Persian or English cucumbers work best since they are less watery and have thin skins.
Can I make this salad ahead of time?
Yes! Just store it in the fridge and drain any excess liquid before serving.
How do I make it less salty?
Use low-sodium soy sauce or dilute the dressing with a little water.
Can I add protein?
Yes! Try adding shredded chicken, shrimp, or tofu for a heartier dish.
Is this salad gluten-free?
Use tamari or coconut aminos instead of soy sauce to keep it gluten-free.
Can I use white vinegar instead of rice vinegar?
Yes, but rice vinegar has a milder, slightly sweeter flavor.
What’s the best way to slice the cucumbers?
Thin slices work well, but smashing the cucumbers slightly helps them absorb more dressing.
Can I serve this as a main dish?
It’s best as a side, but you can add protein and serve it over rice or noodles for a full meal.
What dishes pair well with this salad?
It’s great with grilled chicken, teriyaki salmon, stir-fried tofu, or dumplings.
Can I add more vegetables?
Yes! Thinly sliced carrots or bell peppers add extra crunch and color.
Conclusion
This 5-minute Asian Cucumber Salad is a light, refreshing, and flavorful side dish that pairs beautifully with a variety of meals. Whether you’re looking for a quick snack or a crisp, tangy complement to your dinner, this salad is a must-try. Enjoy it fresh and let the flavors brighten your meal!
PrintCucumber Salad
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Asian, Chinese-Inspired
Description
This Cucumber Salad is light, refreshing, and packed with bold flavors! Made with crunchy cucumbers, a tangy-sweet dressing, and a hint of spice, it’s the perfect side dish or snack that comes together in just
Ingredients
- 2 large cucumbers (English or Persian), thinly sliced
- 1/2 teaspoon salt (to remove excess moisture)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon sriracha (optional, for spice)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 1 green onion, sliced (for garnish)
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Salt the cucumbers: Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 5 minutes, then drain any excess water.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, sriracha, garlic, and ginger.
- Toss everything together: Pour the dressing over the cucumbers and mix well.
- Garnish & serve: Sprinkle with sesame seeds, green onions, and red pepper flakes. Serve immediately or chill for extra flavor!
Notes
- Make it ahead: Tastes even better after marinating for 30 minutes in the fridge.
- Crunchier cucumbers: Pat dry after salting to keep them extra crisp.
- Variations: Add shredded carrots, bell peppers, or chopped peanuts for more texture.
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