Asian Cucumber Salad – Crisp, Refreshing & Flavor-Packed

Recipe Card

Servings & Timing

Prep Time: 10 minutes
Marinate Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4

Dietary Badges:
✔ Vegetarian
✔ Dairy-Free
✔ Light & Refreshing

🛒 Ingredients

Cucumbers, thinly sliced
Rice vinegar
Soy sauce
Sesame oil
Honey
Garlic
Fresh ginger
Red pepper flakes
Toasted sesame seeds
Green onions

👩‍🍳 Instructions

In a large bowl, whisk together vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
Add sliced cucumbers and toss until evenly coated.
Let marinate for at least 10 minutes to absorb flavors.
Sprinkle with sesame seeds and green onions before serving.

Notes:

Best enjoyed fresh, though it can chill for a few hours before serving.
Adjust red pepper flakes to taste for spice level.

Introduction

This Asian Cucumber Salad is crisp, tangy, and full of flavor. With refreshing cucumbers tossed in a savory-sweet sesame soy dressing, it’s the perfect side dish for grilled meats, stir-fries, or even as a light snack. Quick to prepare and bursting with fresh flavor, this salad is a summer favorite you’ll want to make again and again.

Step-by-Step Cooking Guide

Step 1 – Make the dressing
Whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes. Tip: Taste and adjust—add more honey for sweetness or more vinegar for tang.

Step 2 – Slice cucumbers
Thinly slice cucumbers into rounds. Tip: Use a mandoline for even, paper-thin slices that soak up the dressing better.

Step 3 – Toss & marinate
Add cucumbers to the bowl, toss well, and let sit for 10 minutes to allow flavors to meld.

Step 4 – Garnish & serve
Top with sesame seeds and sliced green onions. Serve chilled or at room temperature.

Ingredient Details & Substitution Tips

Cucumbers: English or Persian cucumbers work best—less watery and more tender.
Soy Sauce: Use tamari or coconut aminos for gluten-free.
Honey: Swap with maple syrup or agave for a vegan option.
Sesame Oil: Toasted sesame oil gives the best flavor; don’t skip it.
Red Pepper Flakes: Adjust to your spice preference, or use chili oil for a bolder kick.

Variations & Serving Suggestions

Spicy Kick: Add sliced jalapeños or drizzle with sriracha.
Extra Crunch: Toss in thinly sliced carrots or radishes.
Protein Boost: Serve with grilled shrimp, chicken, or tofu for a light meal.
Party Platter: Serve alongside dumplings, spring rolls, or sushi for a complete spread.

Storage & Make-Ahead

Refrigeration: Store in the fridge for up to 2 days. Best eaten within a few hours, as cucumbers release water over time.
Make-Ahead: Mix the dressing ahead and keep cucumbers separate until ready to serve. Combine just before eating.

FAQs

Q: Can I use regular cucumbers?
A: Yes, but peel and remove seeds to avoid excess water.

Q: How do I make this less spicy?
A: Simply skip the red pepper flakes or use a pinch of black pepper instead.

Q: Can I double this recipe?
A: Absolutely—just scale up the dressing ingredients evenly.

Personal Note

This salad has been my go-to side dish for busy weeknights and backyard barbecues. It’s crisp, refreshing, and never fails to disappear fast! I especially love making it in summer when cucumbers are at their sweetest and crunchiest.

👉 If you make this, let me know your twist—did you go extra spicy, or keep it cool and tangy?

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.