Sometimes the best dishes are the simplest ones. This Easy Asian Cucumber Salad is the definition of “quick and simple.” It requires no cooking, just a bit of slicing and whisking. The result is a refreshing, crunchy, and tangy side dish that acts as a perfect palate cleanser. The cool cucumbers are dressed in a vibrant vinaigrette of rice vinegar, soy sauce, and sesame oil, creating a flavor profile that is both savory and slightly sweet. It is light, healthy, and ready in minutes, making it the ultimate last-minute addition to any Asian-inspired meal.
Why You’ll Love This Recipe
Minimal Effort, Maximum Flavor
There is zero heat involved in making this salad. It is strictly an assembly job. Yet, the flavors are complex. The salt draws out the moisture from the cucumber, concentrating its flavor and changing its texture from raw to tender-crisp. The dressing hits every note: salty, sweet, sour, and nutty. It tastes like it came from a restaurant, but it takes less effort than tossing a bag of lettuce.
Versatile Pairing
This salad goes with everything. It cuts through the grease of fried foods, complements the richness of grilled meats, and adds a necessary crunch to soft noodle dishes. It is also naturally vegan and low-calorie, making it a crowd-pleaser that fits almost any dietary requirement.
Ingredients
- 2 large English cucumbers, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp sesame seeds
- 1/2 tsp red pepper flakes (optional)
Instructions
- Wash and thinly slice the cucumbers. Place in a bowl with a pinch of salt.
- Let sit for 10 minutes to draw out water, then drain and pat dry.
- Whisk rice vinegar, soy sauce, sesame oil, sugar, and garlic in a small bowl.
- Pour dressing over cucumbers and toss to coat. Garnish with sesame seeds.
- Serve immediately or chill for 15 minutes.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
- English Cucumbers: These long, thin-skinned cucumbers are essential. They are seedless (mostly) and don’t require peeling, which saves time and keeps the texture crisp.
- Rice Vinegar: This provides a mild, slightly sweet acidity that is less harsh than white vinegar.
- Soy Sauce: Adds the savory umami depth.
- Sesame Oil: Toasted sesame oil is non-negotiable for that authentic aroma.
- Sugar or Honey: A touch of sweetness balances the acid and salt.
- Red Pepper Flakes: For a little heat.
Smart Substitutions
- Cucumbers: If using standard American cucumbers, peel them and scoop out the seeds, or the salad will be watery. Persian mini cucumbers are a great alternative.
- Acid: Lime juice or apple cider vinegar can work in a pinch, though the flavor will shift.
- Soy Sauce: Use Tamari or Coconut Aminos for a gluten-free version.
- Heat: Swap red pepper flakes for Chili Crisp or Sriracha for a more robust spicy kick.
Step-by-Step Instructions
Prep Phase
Wash the cucumbers. Slice them as thinly as possible. A mandoline slicer is the best tool for speed and consistency, but a sharp knife works too. Place the slices in a bowl and sprinkle with a generous pinch of salt. Toss and let sit for 10 minutes. This “sweating” process draws out excess water. Drain the water well and pat the cucumbers dry.
Dressing Phase
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and garlic. Taste and adjust—some like it sweeter, some like it more acidic.
Assembly Phase
Pour the dressing over the drained cucumbers. Toss well to coat every slice. Sprinkle with sesame seeds and red pepper flakes. While you can eat it immediately, letting it sit in the fridge for 15 minutes allows the flavors to marinate and the cucumbers to absorb the dressing.
Pro Tips for Perfect Results
Technique Secrets
The “Smash”: For a different texture, try the “smashed cucumber” technique. Instead of slicing, use the side of a heavy knife to smash the cucumber chunks until they crack. The rough edges hold the dressing even better than smooth slices. Also, drying the cucumbers after salting is crucial. If you skip this, the dressing will slide right off.
Common Mistakes to Avoid
Over-salting. The soy sauce adds salt, so go easy on the initial salting step, or rinse the cucumbers before dressing them. Also, don’t dress the salad too far in advance (more than 24 hours), or the cucumbers will lose their crunch and become soft pickles.
Serving Ideas & Pairings
Presentation & Plating
Serve in small individual bowls. The contrast of the green skin and white flesh with the dark dressing is visually appealing. Top with plenty of toasted sesame seeds.
Pairing Suggestions
This is the perfect side for rich, heavy dishes. Serve it alongside grilled pork belly, sticky wings, or a hearty rice bowl. If you are looking for a complete meal that incorporates fresh, crisp elements, pairing this with our High Protein Southwest Chicken Salad provides a double dose of healthy, vibrant vegetables.
Frequently Asked Questions
Q1? How long does this keep?
It is best eaten within 24 hours. After that, it is still edible but will be much softer.
Q2? Can I add other veggies?
Yes! Thinly sliced red onion, radishes, or shredded carrots are great additions.
Q3? Is sesame oil necessary?
Yes, it provides the signature flavor. There is no good substitute for the flavor of toasted sesame oil.
Nutritional Table
| Nutrient | Amount |
|---|---|
| Calories | 50 |
| Fat | 3g |
| Carbs | 5g |
| Protein | 1g |
Conclusion
This Easy Asian Cucumber Salad is a testament to the power of simplicity. With just a few ingredients and ten minutes of time, you can create a side dish that is refreshing, flavorful, and healthy. It elevates any meal it accompanies with its bright, zesty crunch.
