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Easy Asian Cucumber Salad – Fresh, Crunchy, and Full of Flavor

Sometimes, the simplest recipes pack the boldest punch — and that’s exactly what this Easy Asian Cucumber Salad delivers. Crisp, cool Persian cucumbers are tossed in a zesty dressing made from soy sauce, rice vinegar, sesame oil, garlic, and chili oil, then finished with a sprinkle of sesame seeds for the perfect crunch and spice combo. Whether you're serving it as a quick appetizer, a fresh side for noodles, rice bowls, or grilled meats, or just enjoying it as a refreshing snack, this salad is light, healthy, and wildly addictive. It comes together in just 10 minutes and keeps well in the fridge, making it ideal for meal prep or hosting. And with zero cooking required, it’s as easy as slice, toss, and enjoy! Love simple Asian-inspired sides? You’ll also enjoy Spicy Korean Cucumber Salad or Sesame Noodle Bowls.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 as a side
Ingredients Equipment Method Notes

Ingredients
  

Produce:
  • 5 Persian cucumbers sliced
  • ½ tablespoon garlic finely minced or grated
Condiments & Oils:
  • ¾ tablespoon light soy sauce
  • ¾ tablespoon rice vinegar
  • ½ tablespoon sesame oil
  • 1 tablespoon chili oil adjust to taste
Baking & Spices:
  • ½ tablespoon sesame seeds
  • ½ tablespoon sugar
  • ½ teaspoon salt
🥒 Persian cucumbers are ideal because they're crisp, thin-skinned, and nearly seedless — no peeling needed!

Equipment

  • Cutting board & sharp knife
  • Mixing bowl
  • Garlic press or microplane (optional)
  • Measuring spoons
  • Spoon or spatula for mixing
  • Serving bowl or plate

Method
 

Step 1: Slice the Cucumbers
  1. Wash and dry the Persian cucumbers.
  2. Slice thinly on a diagonal or into rounds, about ⅛ inch thick for max surface area and texture.
  3. Add to a large mixing bowl.
✅ Want extra crunch? Lightly salt and let the cucumbers sit for 10 minutes, then drain excess water before adding the dressing.
    Step 2: Make the Dressing
    1. In a small bowl or directly in the cucumber bowl, whisk together:
    2. Soy sauce
    3. Rice vinegar
    4. Sesame oil
    5. Chili oil
    6. Sugar
    7. Salt
    8. Minced garlic
    9. Mix well until sugar and salt dissolve and the dressing is glossy.
    Step 3: Toss and Garnish
    1. Pour the dressing over the sliced cucumbers.
    2. Toss to coat evenly using clean hands or a spatula.
    3. Sprinkle with sesame seeds and give it a final toss.
    Step 4: Chill (Optional) & Serve
    1. Serve immediately, or chill for 10–15 minutes for extra flavor.
    2. Garnish with extra sesame seeds, scallions, or crushed peanuts if desired.

    Notes

    🔁 Variations
    1. Korean-Inspired
    Add gochugaru (Korean chili flakes) and a splash of fish sauce for a spicy, funky kick.
    2. Creamy Sesame Cucumber Salad
    Add 1 tablespoon of tahini or peanut butter to the dressing for a nutty twist.
    3. Crunchier Version
    Toss in sliced radishes, bean sprouts, or julienned carrots for texture.
    4. Sweet & Tangy
    Use honey or maple syrup instead of sugar for a natural sweetness.
    5. Protein-Packed
    Serve with sliced grilled chicken, tofu, or even boiled eggs to make it a light meal.
    🧊 Storage & Reheating
    Refrigerator:
    Store leftovers in an airtight container for up to 3 days.
    The cucumbers will soften slightly but still taste great.
    Freezer:
    Not recommended. Cucumbers become watery and mushy after freezing.
    Reheating:
    Not needed — this salad is served chilled or at room temperature.
    🥶 Pro tip: Make a double batch and enjoy throughout the week with rice bowls or grilled dishes!
    ❓ 10 Frequently Asked Questions (FAQs)
    1. Can I use regular cucumbers instead of Persian?
    Yes, but English cucumbers are a better swap due to their thinner skin and fewer seeds. Slice thin and pat dry if using standard cucumbers.
    2. Is this salad spicy?
    It can be! Adjust the chili oil and garlic to your heat preference.
    3. Can I make it ahead of time?
    Yes — it tastes even better after marinating for 15–30 minutes in the fridge.
    4. Is it vegan and gluten-free?
    Yes — use tamari or gluten-free soy sauce to keep it gluten-free.
    5. What’s the best way to slice cucumbers?
    Use a sharp knife or mandoline for even, thin slices.
    6. Can I add herbs?
    Yes! Fresh cilantro, mint, or Thai basil all work beautifully.
    7. What can I serve this with?
    Try with:
    Grilled chicken or tofu
    Ramen or rice bowls
    Asian BBQ
    Dumplings
    8. Can I double the recipe?
    Absolutely! Just scale the dressing ingredients accordingly.
    9. Does this salad get soggy?
    Over time, yes. It's best eaten within 24 hours for optimal crunch.
    10. What if I don’t have chili oil?
    Use red pepper flakes in sesame oil or make a quick chili oil with neutral oil, garlic, and crushed red pepper.
    ✅ Conclusion
    This Easy Asian Cucumber Salad is a crisp, refreshing, flavor-packed side that takes just minutes to make. Whether you're pairing it with spicy noodles, grilled proteins, or enjoying it solo, it’s guaranteed to become a staple in your rotation.
    It’s vegan, gluten-free, endlessly adaptable, and perfect for warmer months or as a palate cleanser between richer dishes.
    Once you make it, you’ll keep coming back for more.
    Looking for more fresh, simple dishes?
    Thai Mango Salad
    Sesame Ginger Slaw
    Cold Soba Noodle Salad