Crisp cucumbers, sesame oil, garlic, chili flakes, and a splash of rice vinegar come together in this refreshing Asian Cucumber Salad—a perfect blend of tangy, spicy, and crunchy goodness.
You know how some recipes just happen? No planning. No big Pinterest inspiration board. Just pure, accidental magic? That’s exactly how this Asian Cucumber Salad came into my life.
It was one of those chaotic Sundays when I had friends over and realized (too late) that I forgot to make a side dish. Yep. Full-on host fail.
I had some mini cucumbers, a half-used bottle of sesame oil (you know the one that gets pushed to the back of the pantry for months?), and a jar of chili flakes I bought way too much of for a stir-fry phase last summer.
I threw it all together, hoping for a “meh, it’s fine” moment. But wow. The cucumbers were crisp, the dressing had just the right kick, and that tang from the vinegar? Perfection. My friends were literally asking for the recipe before they left.
And guess what? It’s been a summer staple ever since.
Why You’ll Love This Asian Cucumber Salad Recipe?
Okay, let’s get real—this salad’s more than just pretty. It’s a whole vibe.
- Quick & Easy: No cooking. No fuss. Done in 30 minutes.
- Flavor Explosion: Tangy, garlicky, with a hint of heat and sweetness.
- Crispy & Refreshing: Seriously, the crunch is next-level satisfying.
- Perfect for Every Occasion: BBQs, weeknight dinners, meal prep—this salad just works.
- Totally Customizable: Want it spicier? Sweeter? Crunchier? I got you—keep reading for swaps.
Ingredient Notes:
You don’t need much for this salad, but each ingredient matters.
- Cucumbers: Mini cucumbers work best—they’re super crisp and not too watery. Persian or English cucumbers also hold up well.
- Salt: A key step! The salt draws out moisture from the cucumbers, keeping them extra crunchy.
- Rice Wine Vinegar: Mild, slightly sweet, and perfect for this dressing.
- Chili Crisp (Optional): Adds a hit of spice with an umami twist. If you don’t have it, regular chili flakes work too.
- Honey (or Sugar): A touch of sweetness balances the heat and tang.
- Garlic: Freshly grated garlic adds a bold punch. No garlic powder here, please.
- Korean Chili Flakes (Gochugaru): Smoky, mild, and adds beautiful color.
- Sesame Oil: Nutty and aromatic—one of those “little bit goes a long way” ingredients.
- Sesame Seeds: For a finishing crunch and a little visual flair.
Pro Tip: Want to level up the crunch? Toss in some crushed peanuts or cashews before serving.
How To Make Asian Cucumber Salad?
Step 1: Prep the Cucumbers
You’ve got options here, my friend.
- Fancy Spiral Cut: Lay two chopsticks on either side of the cucumber. Make thin diagonal cuts, stopping when your knife hits the chopsticks (so you don’t slice all the way through). Flip the cucumber and repeat—cut only halfway this time.
- Simple Smash Cut: Cut cucumbers lengthwise into halves, then into 2-inch chunks. Gently smash them with the side of your knife. It’ll look rustic but trust me, smashing = more flavor soaking into every bite.
Step 2: Salt and Rest
Lay your sliced cucumbers on a paper towel-lined tray. Sprinkle both sides generously with salt. Let them hang out for 30 minutes.
Why? Salt helps draw out excess moisture—so you get crunch, not sogginess.
Once they’ve rested, rinse them thoroughly under cold water (no one wants a salt bomb) and pat dry with a clean towel.
Step 3: Make the Dressing
Time for the flavor bomb!
- In a small bowl, whisk together the rice wine vinegar, sesame oil, honey, grated garlic, chili flakes, and chili crisp (if using).
- Mix until the honey fully dissolves—it should taste slightly tangy, slightly sweet, and just a tiny bit spicy.
Taste test. Need more heat? Add a pinch more chili flakes. Want it sweeter? A drizzle more honey will balance it out.
Want To Save This Recipe?
Step 4: Toss & Garnish
- Add your prepped cucumbers to a large bowl.
- Pour the dressing all over.
- Toss gently until every slice is perfectly coated.
Sprinkle sesame seeds on top for that final crunchy flair.
Step 5: Chill & Serve (Or Dive In)
If you can resist (seriously, it’s hard), pop the salad in the fridge for an hour. Letting it chill gives the flavors time to really meld together.
But hey, if you’re too hungry to wait—I totally get it.
Storage Options:
Honestly? This salad is best fresh. But if you’ve got leftovers:
- Fridge: Store in an airtight container for up to 3 days. The cucumbers will soften a bit but still taste amazing.
- Meal Prep Tip: If making ahead, keep the dressing separate and toss just before serving for max crunch.
Variations and Substitutions:
This salad? Total blank canvas. Here are some fun twists:
- Extra Crunch: Add chopped peanuts, cashews, or fried onions.
- Protein Boost: Toss in shredded chicken, shrimp, or even tofu.
- Heat Lovers: Add sliced red chilies or a drizzle of sriracha.
- Vegan Swap: Use maple syrup instead of honey.
- Soy Sauce Twist: Add a splash of soy sauce for extra umami.
What to Serve with Asian Cucumber Salad?
This salad goes with everything. Seriously.
- Grilled Chicken or Salmon: Perfectly balances richer proteins.
- Rice Dishes: Great with jasmine rice, fried rice, or sushi.
- BBQ Staples: Ribs, burgers, kebabs—yes, yes, yes.
- Noodle Bowls: Try it alongside ramen or a cold soba noodle bowl.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Just keep the cucumbers and dressing separate and toss them together before serving.
What if I don’t have Korean chili flakes?
No worries! Crushed red pepper or even a dash of cayenne will work.
Can I use regular cucumbers instead of mini ones?
Totally! Just slice them a bit thinner and salt them well to remove extra moisture.
So there you have it—an Asian Cucumber Salad that’s crunchy, tangy, a little spicy, and just ridiculously good. Whether you’re hosting a BBQ, meal prepping for the week, or just need a snack that actually tastes fun, this one’s a keeper.
Try it out and let me know how it goes! Got your own twist? I’d love to hear how you made it your own—drop a comment below!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Asian Cucumber Salad
Ingredients
For the Salad:
- 6 mini cucumbers or 2½ large cucumbers
- 1½ tablespoons salt
For the Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or sugar
- 1 tablespoon Korean chili flakes gochugaru
- 2 cloves garlic grated
- 2 tablespoons chili crisp optional
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
Prepare the Cucumbers
- Trim the ends off each cucumber. To create a decorative spiral effect, place two chopsticks along the sides of the cucumber as a guide. Make thin diagonal slices along the cucumber without cutting all the way through—stop when your knife touches the chopsticks. Flip the cucumber over and repeat the cuts on the opposite side, this time slicing only halfway through.
- Alternatively, for a simpler method, slice the cucumbers in half lengthwise and cut them into 2-inch segments. Gently smash the segments with the flat side of a knife to break them slightly. This technique helps the cucumbers absorb the dressing more effectively.
Salt the Cucumbers
- Place the sliced cucumbers on a tray lined with paper towels. Sprinkle them evenly with salt and allow them to rest for 30 minutes. This process draws out excess moisture, preventing a watery salad while enhancing the cucumbers' natural crunch.
- After 30 minutes, rinse the cucumbers thoroughly with cold water to remove the salt. Pat them dry with a clean towel.
Prepare the Dressing
- In a small bowl, whisk together the rice wine vinegar, honey (or sugar), grated garlic, chili flakes, and sesame oil. If you are using chili crisp, add it to the dressing as well. Stir until the honey is fully dissolved, and the ingredients are well combined.
- Taste the dressing and adjust for preference—add more honey for sweetness, additional vinegar for tang, or extra chili flakes for heat.
Toss the Salad
- Transfer the salted and dried cucumbers to a large mixing bowl. Pour the prepared dressing over the cucumbers and toss gently to ensure every piece is evenly coated.
- Sprinkle the sesame seeds over the top for a final garnish.
Chill and Serve
- For optimal flavor, allow the salad to chill in the refrigerator for at least 1 hour before serving. This marination helps the cucumbers absorb the dressing, enhancing the overall taste.
- Serve chilled as a refreshing side dish, appetizer, or snack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
