Why You’ll Love This Asian Cucumber Salad
- It’s incredibly fast and fuss-free. We’re talking about 15 minutes from start to finish, with zero cooking involved. It’s the perfect solution for a busy weeknight or when you need an impressive side dish in a pinch.
- The texture is an absolute dream. The technique of salting the cucumbers first ensures they stay wonderfully crisp and crunchy, even after they’ve been dressed. No soggy cucumbers here!
- The flavor balance is just perfect. This salad hits all the right notes—salty from the soy sauce, tangy from the rice vinegar, a hint of sweetness, and a gentle warmth from the chili. It’s a true symphony in a bowl.
- It’s incredibly versatile. Serve it alongside grilled meats, with a rich curry to cut through the fat, or even piled on top of a burger for an extra crunch. It’s a side dish that plays well with others.
Ingredients & Tools
- 2 medium English cucumbers (or about 4-5 Persian cucumbers)
- 1 tsp fine sea salt, for salting
- 3 cloves garlic, finely minced or grated
- 1-2 red bird’s eye chilies or 1 tsp chili crisp, finely chopped (adjust to taste)
- 2 tbsp light soy sauce (or tamari for gluten-free)
- 1.5 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp granulated sugar or honey
- 1 tbsp neutral oil, like avocado or grapeseed
- 2 tbsp toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Tools: A sharp knife, a cutting board, a large bowl, a small bowl or jar for the dressing, a colander.
Don’t be intimidated by the list—it’s mostly pantry staples! The type of cucumber you use really matters here. English or Persian cucumbers have thinner skins and fewer seeds, which means less water content and a better crunch. And that neutral oil? We’ll heat it up briefly to bloom the garlic and chili, which unlocks an incredible depth of flavor.
Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus optional resting time)
Before You Start: Tips & Ingredient Notes
- Why salt the cucumbers? This is the most crucial step for texture. Salting draws out excess water, which prevents the salad from becoming a watery pool and ensures the cucumbers stay super crisp. Don’t skip it!
- English or Persian cucumbers are best. If you must use a standard garden cucumber, you’ll want to peel it and scoop out the watery seeds with a spoon to avoid a soggy salad.
- Adjust the heat to your liking. The recipe suggests 1-2 chilies, but start with less if you’re sensitive to spice. You can always add more. Chili crisp is a fantastic alternative for a more complex, savory heat.
- Taste your dressing! Before you pour it over the cucumbers, dip a little piece in and adjust. Want it tangier? Add a splash more vinegar. Sweeter? A pinch more sugar. Make it yours.
How to Make Asian Cucumber Salad
Step 1: Prepare and Salt the Cucumbers. Start by washing your cucumbers. You can peel them in stripes for a pretty look, or leave the skin on entirely for extra nutrients and color. Slice them into thin rounds, about 1/8-inch thick, or for a more traditional “smacked” cucumber style, you can place the whole cucumber on the cutting board and gently smack it with the flat side of your knife or a rolling pin until it cracks open, then chop it into rough chunks. Place the sliced or chopped cucumbers in a colander set over a bowl or in the sink. Toss them thoroughly with the teaspoon of salt, making sure every piece gets a little love. Let them sit for at least 10 minutes—this is when the magic happens and the water starts to draw out.
Step 2: Make the Flavor-Packed Dressing. While the cucumbers are draining, let’s make the dressing. In a small bowl, whisk together the light soy sauce, rice vinegar, sesame oil, and sugar until the sugar is completely dissolved. Now, take your finely minced garlic and chopped chili. In a small saucepan or skillet, heat the tablespoon of neutral oil over medium heat for about 30 seconds. Add the garlic and chili and swirl it in the oil for just 20-30 seconds—you’ll notice the most incredible aroma filling your kitchen. The goal is to gently cook the raw edge off the garlic, not to brown it. Immediately pour the hot oil with the garlic and chili into your soy sauce mixture. It will sizzle and bubble wonderfully, infusing the entire dressing. Set this aside.
Step 3: Rinse and Dry the Cucumbers. After 10-15 minutes, you’ll see a small pool of liquid at the bottom of your colander. Great! That’s exactly what we wanted. Now, give the cucumbers a quick rinse under cold water to wash off the excess salt. This is important so your salad isn’t overly salty. Then, pat the cucumbers very dry with a clean kitchen towel or several layers of paper towels. You want them as dry as possible so the dressing clings to them perfectly.
Step 4: Combine and Toss. Place your beautifully dry, crisp cucumbers into a large serving bowl. Give your incredible dressing one last stir and pour it all over the cucumbers. Using tongs or a large spoon, toss everything together gently but thoroughly, making sure each cucumber slice is coated in that glossy, fragrant dressing.
Step 5: Garnish and Serve. Right before serving, scatter the thinly sliced green onions and the toasted sesame seeds over the top. The green onions add a fresh, sharp bite, and the sesame seeds give a lovely nutty flavor and textural contrast. You can serve it immediately for maximum crunch, or let it sit for 15-20 minutes to allow the flavors to meld together even more. Honestly, it’s fantastic either way.
Serving Suggestions
Complementary Dishes
- Grilled Lemongrass Chicken or Pork — The fresh, acidic punch of the salad cuts beautifully through the rich, smoky char of grilled meats, creating a perfectly balanced plate.
- A Rich Coconut Curry — Think Thai green or red curry. The cool, crisp salad provides a refreshing counterpoint to the creamy, spicy curry, cleansing the palate between bites.
- Sticky Soy-Glazed Salmon — The savory-sweet glaze on the fish is a dream partner for the tangy and garlicky notes in the cucumber salad.
Drinks
- A Crisp, Cold Lager — The effervescence and clean finish of a light beer like a Japanese lager or a pilsner work wonders with the spicy and savory flavors.
- Off-Dry Riesling — A slightly sweet white wine has enough acidity to stand up to the vinegar and a fruitiness that complements the chili heat beautifully.
- Iced Green Tea with Mint — A non-alcoholic option that’s incredibly refreshing; the mild bitterness of the tea and the cool mint are a perfect match.
Something Sweet
- Mango with Sticky Rice — A classic Southeast Asian dessert that continues the theme. The sweet, creamy coconut rice and ripe mango are a heavenly follow-up.
- Lychee Sorbet — Light, floral, and not too heavy, a few scoops of lychee sorbet feel like a natural, elegant ending to the meal.
- Fortune Cookies and Orange Slices — A simple, bright, and easy way to finish—the citrus is a lovely palate-cleanser.
Top Mistakes to Avoid
- Mistake: Skipping the salting step. This is the number one reason cucumber salads turn out watery and limp. That 10-minute wait is non-negotiable for achieving the perfect crisp-tender texture.
- Mistake: Not tasting the dressing. Soy sauces can vary in saltiness, and chilies in heat. Always taste your dressing and adjust the balance of salty, sweet, sour, and spicy to suit your palate before committing it to the cucumbers.
- Mistake> Overcooking the garlic and chili in the oil. You’re just looking to take the raw edge off and infuse the oil. If the garlic turns brown, it will become bitter and overpower the whole dish. A quick 20-second sizzle is all you need.
- Mistake: Forgetting to rinse and dry the cucumbers. If you don’t rinse off the excess salt, your salad will be far too salty. And if you don’t dry them, the dressing will slide right off. Patience here pays off!
Expert Tips
- Tip: Use the “smack” method for maximum flavor absorption. Smacking the cucumber creates craggy, uneven surfaces that the dressing can cling to, meaning every bite is packed with flavor. It’s also incredibly satisfying.
- Tip: Make it ahead. You can slice the cucumbers, salt them, and make the dressing a few hours in advance. Keep them separate in the fridge, then simply toss together 15 minutes before you plan to serve. The cucumbers will stay even crisper this way.
- Tip: Add a twist with aromatics. Feel free to add a teaspoon of grated fresh ginger to the dressing along with the garlic, or toss in some fresh cilantro or Thai basil at the end for an extra layer of freshness.
- Tip: Turn it into a main course. Bulk it up by adding shredded cooked chicken, some cooked soba noodles, or a handful of edamame. It transforms from a side salad into a fantastic, light lunch.
FAQs
Can I make this salad ahead of time?
You absolutely can, with a small caveat. For the best texture, I recommend preparing the components ahead but combining them last minute. Salt the cucumbers and store them in an airtight container in the fridge for up to 24 hours. Make the dressing and keep it separate. When you’re ready to serve, just rinse and dry the cucumbers, give the dressing a shake, and toss everything together. If you don’t mind a slightly softer texture, you can toss it all together a few hours ahead—it will still taste delicious, just less crunchy.
What can I use instead of rice vinegar?
Rice vinegar has a mild, slightly sweet acidity that’s hard to replicate perfectly, but in a pinch, you can use other vinegars. Apple cider vinegar is a good substitute, though it has a fruitier note. White wine vinegar will work too, but it’s a bit sharper, so you might want to reduce the quantity by about a teaspoon. I’d avoid balsamic or malt vinegar as their strong flavors will overpower the delicate balance of the salad.
Is this salad spicy?
It has the *potential* to be spicy, but you are in complete control! The heat comes entirely from the fresh chilies or chili crisp. If you’re sensitive to spice, simply omit them entirely. The salad will still be wonderfully flavorful from the garlic, soy, and sesame. If you love heat, feel free to add more chilies or even a drizzle of chili oil on top when serving.
How long will leftovers keep?
This salad is truly best eaten the day it’s made. However, leftovers will keep in the fridge for 1-2 days. The cucumbers will release more water and soften significantly, and the garlic will become more pungent. It will still taste good, but the texture won’t be the same. I don’t recommend freezing it, as the cucumbers will become completely mushy upon thawing.
Can I make this gluten-free or vegan?
Yes, it’s very easy to adapt! For gluten-free, simply ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. The recipe is naturally vegan as written, but always double-check your specific brands of sugar to ensure they are vegan-friendly (some refined sugars use bone char).
