Cucumber Salad

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

  1. Prepare the cucumbers: Slice cucumbers thinly or smash them slightly for more texture.
  2. Make the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and red pepper flakes.
  3. Combine: Toss the cucumbers in the dressing until well coated.
  4. Garnish: Sprinkle with sesame seeds and green onions.
  5. 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.
Cucumber Salad

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!

Print
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Cucumber Salad

Cucumber Salad

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  • Author: samahkitchen
  • 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

Scale

 

  • 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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