Asian Cucumber Salad: Crisp, Cool, and Full of Flavor
If you’re looking for a quick side that’s light, refreshing, and full of bold flavor, this Asian Cucumber Salad is a must-try. It’s the perfect balance of sweet, savory, tangy, and a little spicy—ready in minutes, and ideal for pairing with grilled meats, noodles, rice bowls, or just eating straight from the bowl.
Why I Love This Recipe
What I love most about this salad is how effortless it is. You slice a couple of cucumbers, whisk together a zesty dressing, and boom—you’ve got a side dish that feels vibrant, fresh, and restaurant-quality. The toasted sesame, garlic, and ginger bring real depth, while the cilantro and green onions keep it bright and herbaceous.
It’s also totally flexible and easy to double or triple for a crowd.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
Ingredient Notes and Swaps
- Cucumbers: English cucumbers or Persian work best—less seedy, more crunch.
- Vinegar: Rice vinegar is key, but apple cider vinegar is an OK sub.
- Sweetener: Maple syrup or agave can replace honey for a vegan version.
- Spice: Want it hotter? Add sriracha or extra chili flakes.
- Herbs: Don’t love cilantro? Sub with Thai basil or skip altogether.
Directions
- Make the Dressing
In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth. - Toss the Cucumbers
Add the thinly sliced cucumbers to the bowl and toss gently until fully coated with the dressing. - Marinate
Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle. - Garnish and Serve
Right before serving, sprinkle with toasted sesame seeds, sliced green onions, and chopped cilantro.
Tips for the Best Cucumber Salad
- Salt the Cucumbers First: Sprinkle with salt and let sit for 10 minutes, then pat dry. This keeps them crisp and removes excess moisture.
- Use a Mandoline: For perfectly even, paper-thin slices.
- Chill Before Serving: It’s even better when cold.
Serving Suggestions
Pair this fresh, punchy salad with:
- Crockpot Nacho Dip for an appetizer duo
- Grilled chicken, salmon, or tofu
- A glass of blueberry lemonade
- No-Bake Monster Cookie Energy Balls for dessert contrast
Make-Ahead and Storage
- Make Ahead: Best eaten the day it’s made, but flavor deepens after a few hours in the fridge.
- Storage: Store in a sealed container for up to 2 days. Stir before serving.
More Recipes You’ll Love
- Chicken Enchiladas – hearty main to go with a light side
- Pumpkin Spice Muffins – sweet counterbalance to a spicy salad
Final Thoughts
Whether you’re meal-prepping, grilling, or just craving something crisp and clean, this Asian Cucumber Salad delivers on flavor and simplicity. It’s a fresh twist that’ll become a staple in your fridge.
Tried it? Let us know your favorite add-ins or pairings! And don’t forget to follow ChefManiac for more fresh, flavorful recipes made simple.
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