If you’re looking for a side dish that’s cool, crunchy, and full of zippy flavor, this Easy Asian Cucumber Salad has your name written all over it. It comes together in just minutes, uses everyday ingredients, and tastes like something you’d get at your favorite Asian restaurant. Whether you’re serving it with grilled meats, rice bowls, or packing it for a picnic, this salad is the kind of refreshingly simple recipe that you’ll find yourself making again and again.
What makes it special? It’s the perfect balance of tangy rice vinegar, savory soy sauce, a touch of honey, and the aromatic punch of garlic and ginger—all soaked into crisp, thinly sliced cucumbers. And the best part? It’s totally adaptable and beginner-friendly. Let’s dive in.
Why You’ll Love This Recipe
Key Benefits
This isn’t just another cucumber salad. It’s a bold, flavor-packed dish that checks all the right boxes:
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Quick and Easy: You’ll be done in about 10 minutes—no cooking required.
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Fresh and Light: It’s crisp, refreshing, and doesn’t weigh you down.
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Pantry-Friendly: The dressing is made from ingredients you likely already have.
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Healthy and Customizable: Naturally gluten-free, dairy-free, and vegan if you use maple syrup or sugar instead of honey.
It’s everything a great side dish should be—effortless, flavorful, and endlessly versatile.
Suitable For
This salad fits beautifully into just about any meal. It’s perfect for:
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Busy Weeknights: Whip it up on the side of a stir-fry or grilled chicken.
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Picnics and Potlucks: It holds up well chilled and doesn’t wilt.
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Asian-Inspired Dinners: Serve it alongside rice, noodles, or dumplings.
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Light Meals and Lunch Boxes: Pair it with tofu or shrimp for something clean and simple.
No matter the occasion, this salad brings that little extra something to the table.
Ingredients for Easy Asian Cucumber Salad
Let’s take a closer look at what you’ll need and why each ingredient matters. These aren’t just random pantry picks—each one plays a role in building flavor and texture.
Core Ingredients
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Cucumbers (2 large): The star of the show. You want something crisp and juicy—more on cucumber choice below.
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Rice Vinegar (2 tablespoons): This gives the salad its signature tang. Mild and slightly sweet, it’s ideal for delicate veggies like cucumbers.
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Soy Sauce (1 tablespoon): Adds depth, saltiness, and umami. Tamari is a great gluten-free option.
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Sesame Oil (1 teaspoon): Just a splash infuses the dish with that rich, nutty aroma.
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Honey or Sugar (1 teaspoon): Balances out the acidity with a touch of sweetness.
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Garlic (1 clove, minced): Brings a sharp, savory bite that really wakes up the flavors.
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Fresh Ginger (1 teaspoon, grated): Adds warmth and zing—don’t skip it.
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Toasted Sesame Seeds (1 tablespoon): Give the salad a subtle crunch and nutty finish.
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Optional Garnishes: Sliced green onions, chopped cilantro, or a pinch of red pepper flakes for heat.
Substitutions and Tips
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Cucumber Swap: Persian cucumbers are great if you want smaller slices; English cucumbers are less watery.
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Make It Vegan: Use maple syrup or agave instead of honey.
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Spice It Up: Add chili oil or Sriracha for a kick.
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Don’t Like Cilantro? Leave it out or sub with fresh basil or mint for a different twist.
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No Rice Vinegar? Apple cider vinegar can work in a pinch, though it’s a bit sharper.
This recipe is as flexible as it is flavorful, so feel free to make it your own.
Best Cucumbers for Easy Asian Cucumber Salad
Not all cucumbers are created equal, and the kind you use can seriously affect the texture and taste of your salad. Here’s what to look for.
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English Cucumbers: Long, thin-skinned, and virtually seedless. They’re less watery, which means less sogginess.
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Persian Cucumbers: Shorter and crunchier with a sweet flavor. These are perfect if you like bite-sized pieces.
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Avoid Waxed or Thick-Skinned Varieties: They tend to be bitter and require peeling, which takes away from the ease of the recipe.
Pro Tip: If you have time, toss your sliced cucumbers with a little salt and let them sit for 10 minutes. This draws out excess water, keeps the salad crisp, and prevents the dressing from getting diluted.
Kitchen Tools You’ll Need
You don’t need anything fancy here, but the right tools will make the process even easier.
Must-Have Tools
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Sharp Knife or Mandoline: For thin, even slices. A mandoline makes it effortless.
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Mixing Bowl: A medium-sized bowl will do the trick for tossing everything together.
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Whisk or Fork: To blend your dressing ingredients smoothly.
Nice-to-Have Tools
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Garlic Press: If you want to make mincing garlic less of a chore.
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Microplane: Perfect for finely grating fresh ginger without any stringy bits.
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Salad Spinner or Paper Towels: To dry cucumbers thoroughly if you rinse or salt them.
No blender, food processor, or fancy gadgets needed—just a few kitchen basics and you’re good to go.
How to Make Easy Asian Cucumber Salad
This salad might just be one of the easiest recipes you’ll ever make, and once you’ve done it once, you’ll barely need to glance at the instructions next time. Each step is simple, but there are a few little tricks that can take it from good to “where has this been all my life?” Let’s walk through it together.
Step 1: Prepare the Cucumbers
Start by giving your cucumbers a good rinse and drying them off. If you’re using English or Persian cucumbers, there’s no need to peel them—the skins are thin and tender.
Next, slice them as thinly as you can. A sharp knife works just fine, but a mandoline will make this step even quicker. You’re looking for about ⅛-inch slices. Too thick, and the cucumbers won’t soak up the dressing as well.
Optional but recommended: Sprinkle a small pinch of salt over the slices and let them sit in a colander for 10 minutes. This draws out excess moisture, making the cucumbers crunchier and the dressing more concentrated. Afterward, give them a quick pat with a paper towel to remove any extra water.
Step 2: Make the Dressing
In a small bowl, whisk together:
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Rice vinegar
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Soy sauce or tamari
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Sesame oil
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Honey or sugar
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Minced garlic
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Grated fresh ginger
It’s that simple. Taste and adjust. If you like it sweeter, add a touch more honey. Want more punch? A splash of extra vinegar can brighten it up.
Step 3: Toss Everything Together
Place your cucumber slices in a mixing bowl and pour the dressing right over the top. Toss everything gently until the cucumbers are well coated.
If you’re adding in sliced green onions, cilantro, or red pepper flakes, now’s the time to stir those in too.
Step 4: Garnish and Chill
Sprinkle on the toasted sesame seeds and give the salad one final toss.
For the best flavor, let the salad chill in the fridge for 10 to 15 minutes. This short resting time helps the cucumbers absorb all the deliciousness in the dressing. That said, if you’re short on time, it’s still great served immediately.
Tips for Success
Even the simplest recipes have room for extra love. Here are a few tried-and-true tips to make sure your salad turns out perfect every time:
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Salt the cucumbers first to remove water. It keeps them from watering down the dressing and adds extra crunch.
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Use fresh ginger and garlic if you can. It makes a noticeable difference in flavor.
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Adjust the dressing to your taste. If you’re serving this with salty dishes, you might prefer the dressing a bit sweeter or tangier.
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Don’t skip the chilling step if you have time—it really lets the flavors come together beautifully.
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Toast your sesame seeds just before serving for the best aroma. A dry pan over medium heat for a couple minutes does the trick.
How to Store Easy Asian Cucumber Salad
While this salad is best enjoyed fresh, you can absolutely make it a little ahead of time or save leftovers. Here’s how to keep it tasting its best.
At Room Temperature
If you’re serving it at a party or picnic, it’s fine to leave it out for up to one hour. Just keep it shaded or covered.
In the Refrigerator
Store any leftovers in an airtight container. It will stay good for up to two days, though the cucumbers will soften a bit over time. If you salted them beforehand, they’ll hold up longer.
Tip: If you’re meal prepping, consider storing the cucumbers and dressing separately and mixing them just before serving for maximum crunch.
Freezing Tips
This is not a freezer-friendly salad. Cucumbers are high in water and don’t freeze well—they turn mushy when thawed. Stick to enjoying it fresh or refrigerated.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best eaten within a few hours of making it. If you need to prep ahead, slice the cucumbers and mix the dressing separately. Combine them just before serving for the best texture.
What type of cucumbers should I use?
English or Persian cucumbers are the top choices. Their skins are thin, and they’re less watery, which keeps your salad from getting soggy.
How do I make it spicier?
Add red pepper flakes, a dash of chili oil, or even a spoonful of gochujang if you want to bring the heat. Start small—you can always add more.
Is it gluten-free?
It can be. Just use tamari or coconut aminos in place of soy sauce to make it gluten-free.
Related Recipes
If you loved this Easy Asian Cucumber Salad, you might enjoy these fresh and flavorful dishes:
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The Best Pineapple Cucumber Salad Recipe – Sweet, tangy, and hydrating, perfect for summer.
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Creamy Cucumber Salad Recipe – A creamy twist on your favorite veggie side.
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Quick Pickled Cucumbers and Onions Recipe – A crunchy, tangy condiment to pair with grilled dishes.
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Crunchy Asian Sesame Chicken Salad Recipe – Great main dish salad with similar flavor elements.
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Cucumber Tomato Salad with Lemon Poppy Seed Dressing – Bright and refreshing, perfect for warm-weather meals.
Conclusion
This Easy Asian Cucumber Salad is one of those recipes you’ll turn to again and again. It’s fast, flavorful, and makes any meal feel just a little more special. Whether you’re dressing up a weeknight dinner or packing a fresh side for a picnic, this salad brings brightness and crunch to the table every time.
Give it a try, and don’t forget to make it your own. Add heat, switch up the herbs, or keep it simple—there’s no wrong way to enjoy it. And if you do make it, I’d love to hear how it turned out.
Print
Easy Asian Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Easy Asian Cucumber Salad is cool, crunchy, and loaded with flavor from soy sauce, rice vinegar, garlic, and sesame. It’s the perfect refreshing side that comes together in just minutes!
Ingredients
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- Optional: sliced green onions, cilantro, red pepper flakes
Instructions
- Slice cucumbers thinly and optionally salt for 10 minutes, then drain excess liquid.
- In a small bowl, whisk together vinegar, soy sauce, sesame oil, honey, garlic, and ginger.
- Toss cucumbers with dressing until evenly coated.
- Sprinkle with sesame seeds and garnish as desired.
- Chill for 10–15 minutes before serving.
Notes
- Use Persian or English cucumbers for best crunch.
- Make it spicier with red pepper flakes or chili oil.
- For meal prep, store dressing and cucumbers separately until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3g
- Sodium: 290mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, sesame cucumber salad, easy vegan side dish, gluten-free cucumber salad, healthy Asian salad
