Get ready for a burst of refreshing flavor with this incredible Asian Cucumber Salad! Crisp, thinly sliced cucumbers are tossed in a vibrant, tangy, and subtly spicy dressing infused with aromatic ginger, garlic, rice vinegar, soy sauce, and toasted sesame oil. It’s a quick, healthy, and incredibly satisfying side dish that’s perfect for summer meals, barbecues, or any time you crave a light and zesty bite.
Why I Love This Recipe
This Asian Cucumber Salad is a true lifesaver in my kitchen, especially on hot days! What I love most is its incredible crispness and refreshing quality. The simple technique of salting and straining the cucumbers is genius, drawing out excess water to ensure they remain perfectly crunchy and absorb the dressing beautifully. The balance of tangy rice vinegar, savory soy sauce, nutty sesame oil, and a hint of sweetness from maple syrup, all with that zesty kick from ginger, garlic, and chili garlic sauce, is pure magic. It comes together in minutes and is the perfect counterpoint to richer main dishes, or a delightful light meal on its own.
Ingredients
Here’s what you’ll need to create this vibrant and flavorful Asian Cucumber Salad:
- 1 1/2 pounds cucumbers (about 5 cups sliced, English or Persian cucumbers recommended)
- 1/2 teaspoon salt (for drawing out water)
- 1 teaspoon ginger, grated (fresh)
- 4–5 scallions (green onions), finely sliced
- 1 clove garlic, finely minced
- 1/4 cup rice vinegar (not seasoned rice vinegar)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce, more to taste (like Huy Fong brand)
- 1–2 tablespoons toasted sesame seeds
Swaps and Notes
- Cucumbers: English or Persian cucumbers are ideal as they have thin skins and fewer seeds, requiring less prep. Regular cucumbers can be used but may need to be peeled and seeded.
- Salt: Regular table salt or fine sea salt works for drawing out water.
- Ginger: Freshly grated ginger provides the best vibrant flavor. Ground ginger is not a good substitute here.
- Scallions: Adds a mild oniony freshness. You can also use very thinly sliced red onion.
- Garlic: Freshly minced garlic is crucial for the aromatic punch.
- Rice Vinegar: Unseasoned rice vinegar is preferred for its clean, mild acidity. Do not use seasoned rice vinegar, which has added sugar and salt.
- Soy Sauce: Use regular or low-sodium soy sauce. Tamari is a great gluten-free alternative.
- Toasted Sesame Oil: This is key for the distinct nutty, aromatic flavor. Ensure it’s toasted sesame oil.
- Maple Syrup/Honey: Adds a touch of sweetness to balance the tang and spice. Adjust to your preference.
- Chili Garlic Sauce: This provides a fantastic savory heat. Adjust the amount (1 teaspoon to more) to your desired spice level. Sriracha can be used as an alternative, but chili garlic sauce offers more texture and a slightly different flavor.
- Toasted Sesame Seeds: Adds a nutty flavor and delightful crunch.
Instructions
Let’s get this refreshing Asian Cucumber Salad assembled!
- Prepare Cucumbers: Using the tines of a fork, score the cucumbers lengthwise. This creates shallow grooves that help the dressing adhere better. Then, thinly slice the cucumbers into rounds or half-moons. Place the sliced cucumbers in a bowl. Toss them with 1/2 teaspoon of salt. This step is essential as it helps to draw out excess water, ensuring your cucumbers remain crisp. Let the cucumbers sit in the bowl while you prepare the other ingredients (about 15-20 minutes).
- Strain Cucumbers: After resting, you’ll notice a pool of water at the bottom of the bowl. Strain the cucumbers through a colander, but do not rinse them. The salt on the cucumbers helps season them. Transfer the strained cucumbers to a large mixing bowl.
- Add Dressing Ingredients: To the large bowl with the strained cucumbers, add the finely sliced scallions, grated fresh ginger, finely minced garlic, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 teaspoon chili garlic sauce (or more, to taste), and 1–2 tablespoons toasted sesame seeds.
- Toss Thoroughly: Mix everything thoroughly with a spoon or tongs to ensure all the cucumbers are well coated with the vibrant dressing and seasonings.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed. You might want to add a little more salt (if using plain cucumbers), or more chili paste for extra heat, depending on your preference. Mix briefly again if adjusting.
- Chill: For the best flavor, refrigerate the Asian Cucumber Salad until ready to serve, allowing the flavors to meld and deepen. This salad is best served the same day for optimal crispness, but can be stored for up to 3 days.
Tips for Success
- Salt & Drain Cucumbers: This is the most crucial step for a crisp, non-watery salad. Don’t skip it, and don’t rinse after salting.
- Thinly Slice Cucumbers: Uniform, thin slices ensure even seasoning and a delicate texture. A mandoline slicer can help achieve this.
- Fresh Aromatics: Fresh ginger and garlic provide a much brighter, more authentic flavor than powdered versions.
- Toasted Sesame Oil: Use toasted sesame oil for its distinct nutty aroma, and add it at the same time as other liquid dressing components.
- Adjust Chili Garlic Sauce: Start with 1 teaspoon and add more to your liking. Brands vary in heat.
- Chill Before Serving: Chilling allows the flavors to meld beautifully and makes the salad even more refreshing.
Serving Suggestions and Pairings
This Asian Cucumber Salad is a fantastic side dish for any Asian-inspired meal or as a refreshing counterpoint to richer dishes:
- Stir-Fries: Perfect with our Moo Goo Gai Pan or Mongolian Beef.
- Grilled Meats: A great fresh side for grilled chicken (like our Caramelized Baked Chicken Legs or Wings) or pork.
- Noodles/Rice Dishes: Complements noodle bowls or rice dishes like Pineapple Chicken and Rice or One-Pan Cajun Chicken, Sausage, and Rice.
- Sushi or Sashimi: A light and refreshing accompaniment.
- Picnics & BBQs: A great make-ahead option that brings a unique flavor to outdoor gatherings.
Storage and Leftover Tips
This salad is best served the same day, but can be stored.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers may become slightly softer over time, but the flavor will remain good.
- Freezing: Freezing is not recommended for this salad due to the cucumbers’ high water content.
More Recipes You Will Love
If you loved the fresh, zesty, and easy nature of this Asian Cucumber Salad, you’ll definitely want to explore some of our other fantastic Asian-inspired and vegetable-focused recipes:
- For another rich and savory one-pot meal that’s a staple in Filipino cuisine, check out our Adobong Sitaw (Long Bean Adobo).
- If you’re a fan of flavorful one-pan meals, our This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a must-try.
- And for a refreshing and vibrant fruit salad, don’t miss our Melon and Pineapple Salad Bursting with Flavor!
- Finally, for another amazing Asian-inspired soup, check out our Spicy Thai Chicken Soup with Coconut Milk and Red Curry!
Final Thoughts
This Asian Cucumber Salad recipe is a brilliant solution for bringing vibrant, fresh, and incredibly flavorful Asian-inspired taste to your table with minimal effort. It’s perfect for summer meals, healthy eating, or simply adding a zesty kick to any plate. Give it a try and let the refreshing flavors brighten your day!
What’s your favorite quick salad to make in the summer? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy tossing!
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