The first time I tasted an Asian cucumber salad recipe, I was at my Moroccan neighbor Layla’s summer gathering. Her table was a vivid mosaic of spices and colors, but it was the unassuming bowl of glossy, sliced cucumbers that made everyone go back for seconds. Cold, crisp, and impossibly refreshing, the salad had a tangy-sweet brine with whispers of garlic, sesame, and a splash of rice vinegar I’d come to love.
From that moment, I knew I had to recreate it. What I love about this Asian cucumber salad recipe is how quick, healthy, and versatile it is. It’s naturally vegan, entirely gluten-free, and takes just 15 minutes to prepare. The balance of sweet, salty, tangy, and umami flavors makes it a perfect side for bold or rich main dishes or a light, standalone starter.
It reminds me of my Asian carrot ribbon salad, another bright and zesty favorite I often prepare during warmer days.
This cucumber salad adapts beautifully to Thai, Korean, or Japanese flavors, each offering a unique spin on a timeless classic.
Table of Contents
Asian Cucumber Salad
Equipment
- Sharp knife or mandoline
- Mixing bowls (x2)
- Fine mesh strainer
- Spoon or whisk
- Measuring spoons & cups
Ingredients
- 1 ½ lbs Persian English, or Japanese cucumbers (≈ 5 cups sliced thin)
- ½ teaspoon salt
- 1 teaspoon fresh ginger grated
- 1 garlic clove finely minced
- ¼ cup seasoned rice vinegar
- 1 tablespoon soy sauce or tamari / coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili garlic sauce or sriracha optional
- 1 –2 tablespoons toasted sesame seeds
- 4 –5 scallions thinly sliced
Instructions
- Lightly score the cucumber skin with a fork. Slice thinly.
- Toss cucumbers with salt in a bowl and let sit 10–15 minutes.
- Drain cucumbers without rinsing. Pat dry if needed.
- In a separate bowl, whisk vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic, and chili paste (if using).
- Add cucumbers, scallions, and sesame seeds to the bowl. Toss well to combine.
- Chill for 20 minutes before serving for the best flavor.
Storage Instructions:
- Refrigerate in an airtight container for up to 3 days. Best enjoyed within 24 hours for peak crunch and flavor.
Notes
Why You’ll Love This Asian Cucumber Salad Recipe
Crunchy, Cool & Refreshing
Cucumbers are the essence of crisp refreshment. Their high water content makes them ideal for summer dishes, but when salted and dressed properly, they become tender yet crunchy, a perfect base for a salad that cools the palate.
Balanced Flavors of Asia
This dish is a symphony of contrasts. The sweetness of maple syrup plays against the acidity of rice vinegar, while soy sauce adds a salty depth. The chili garlic sauce gives just enough kick without overpowering, and sesame oil brings in an aromatic, nutty richness that lingers. It is a masterclass in Asian culinary balance.
Healthy & Versatile Dish
Not only is it plant-based and gluten-free, but it is also low in calories and sugar. Serve it on its own, as a side dish, or spooned over rice or noodles. I often toss in tofu for a light lunch, or use it as a bed for grilled chicken or salmon. Its flexibility makes it suitable for everything from weekday lunches to festive dinners.
Ingredients You’ll Need
Best Cucumbers for Salad
Look for thin-skinned varieties such as Persian, English, or Japanese cucumbers. These are often seedless or have minimal seeds, which prevents the salad from becoming too watery. Regular cucumbers are acceptable if peeled and de-seeded.
The Asian Dressing Components
The dressing is what elevates this dish. You will need:
- Seasoned rice vinegar: Delivers mild acidity and subtle sweetness.
- Toasted sesame oil: Provides a warm, nutty depth.
- Soy sauce: For that umami punch.
- Sweetener: Maple syrup, honey, or a pinch of sugar to round out the acidity.
Optional Add-Ons for Flavor
To add complexity:
- Crushed peanuts or cashews
- Thai basil, cilantro, or mint
- A splash of lime or tamarind juice
- Gochujang or kimchi juice for spice
- Wakame or nori for a Japanese sea-like finish
Secret Ingredient Tips
Do not skip salting the cucumbers; it draws out excess moisture and concentrates flavor. Also, scoring the skin with a fork allows the dressing to seep deeper into each slice, enhancing taste and texture. These subtle touches set apart a good salad from a great one.
Asian Cucumber Salad Recipe (Step-by-Step Instructions)
Prep the Cucumbers
Begin by rinsing the cucumbers thoroughly under cold water. Using a fork, gently score the skins lengthwise to help the dressing cling. Slice them as thinly as possible; a mandoline can be helpful here. Once sliced, place the cucumbers in a bowl and sprinkle them evenly with salt. Let them rest for 10 to 20 minutes to draw out excess moisture.
Make the Dressing
In a separate mixing bowl, combine the rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, and minced garlic. Whisk thoroughly until the sweetener dissolves and the dressing becomes emulsified. If using chili garlic sauce or sriracha, add it here and taste to balance the heat.
Toss & Chill
Drain the cucumbers but do not rinse. Pat them lightly with paper towels if they seem overly wet. Place them in a serving bowl, pour the dressing over them, and add the sliced scallions and sesame seeds. Mix gently until evenly coated. For best flavor, cover and refrigerate for 20–60 minutes before serving.
Storage Tips
Refrigerate leftovers in an airtight glass container. The salad is best within the first 24 hours but will remain crisp and flavorful for up to three days. Avoid freezing, as the cucumbers will become mushy.
Expert Tips & Tricks
How to Keep Cucumbers Extra Crunchy
Always salt the cucumbers and let them rest before dressing. This removes water and tightens their texture. Scoring also allows the cucumbers to absorb flavor without turning soggy. Refrigeration after assembly ensures a snappy, fresh bite.
Balancing the Sweet, Sour & Umami
Do not underestimate the importance of taste-testing. Use a clean spoon to sample the dressing before combining it with the cucumbers. Adjust with a drop more maple syrup if it is too tangy, or a splash more vinegar if too sweet. A dash of soy sauce can restore umami.
Adjusting Heat Levels
If you are sensitive to spice, reduce or omit the chili paste. Alternatively, infuse the dressing with fresh chili slices and remove them before serving. Want it hotter? Add a pinch of crushed red pepper or drizzle in chili oil.
Regional Variations of Asian Cucumber Salad
Thai Cucumber Salad Recipe
In Thai cuisine, cucumber salad is commonly known as “Ajad.” It incorporates distinct Southeast Asian ingredients that bring brightness and depth. Fish sauce replaces soy sauce for a more intense umami flavor, while lime juice and palm sugar deliver a bold sweet-and-sour tang.
Crushed peanuts, thinly sliced shallots, and chopped Thai chilies are often included for crunch and heat. Thai basil adds an herbal note that complements grilled meats perfectly. Serve it with satay or jasmine rice for a harmonious meal.
These regional profiles also inspire how I balance other dishes across my table. For example, when I prepare a delicate herb-forward pasta like lemon basil tortellini, I often think about whether the salad I’m serving needs brightness like this cucumber version or creaminess like its accompanying sauce.
Korean Cucumber Salad Recipe (Oi Muchim)
This Korean variation is a fiery, garlic-rich side dish typically served as part of a banchan (side dish) spread. The cucumbers are cut into thicker slices or sticks, then tossed in a mixture of gochugaru (Korean red pepper flakes), garlic, sesame oil, rice vinegar, and salt.
Gochujang can be added for a fermented chili kick. Garnish with toasted sesame seeds and chopped scallions. Its boldness makes it ideal with grilled meats or bibimbap.
Japanese Cucumber Salad Recipe (Sunomono)
Sunomono is a delicate and minimalist version of cucumber salad from Japan. It highlights the clean flavors of rice vinegar, sugar, and a pinch of salt. Sometimes a dash of soy sauce or mirin is used. Thin cucumber slices are combined with wakame seaweed and sesame seeds.
The result is a light, refreshing salad perfect as a palate cleanser between bites of sushi or sashimi.
Chinese Cucumber Salad (Pai Huang Gua)
This Chinese rendition, often found in Sichuan cuisine, features smashed cucumbers marinated in a bold mixture of garlic, vinegar, soy sauce, sugar, and chili oil. The smashing technique creates jagged edges that better absorb the sauce.
Optionally, Sichuan peppercorns can be added for a tingling heat. The dish is commonly served cold as a starter or side, especially during warmer months.
What to Serve with Asian Cucumber Salad
With Proteins
This salad pairs beautifully with both plant-based and animal proteins. Try it alongside:
- Grilled salmon or ahi tuna
- Teriyaki chicken or miso-glazed cod
- Crispy tofu or marinated tempeh
- Asian-style meatballs or satay skewers
I’ve even served it next to luxurious dishes like lobster pappardelle, and the contrast between the buttery shellfish and the cold, tangy salad works surprisingly well.
In Bowls & Plates
Incorporate the salad into fusion-style meal bowls:
- Bibimbap bowls with rice, egg, and gochujang
- Teriyaki chicken bowls with steamed broccoli
- Sushi bowls with avocado, cucumber, and pickled ginger
- Soba noodle plates with edamame and shredded carrots It works as both a side or topping element that ties all the components together.
As a Side Dish
This cucumber salad can also accompany:
- Barbecue dishes for a refreshing contrast
- Stir-fried noodles or fried rice
- Dumpling platters or steamed buns
- Creamy summer pasta dishes like this lemon basil tortellini salad, which it balances with its fresh crunch
For heavier mains like Casarecce Bolognese, this cucumber salad acts as a crisp, acidic counterpoint that brightens the richness of the sauce.
Health Benefits of Cucumber Salad Asian Style
Low-Calorie, High Hydration
Cucumbers are over 95% water, making this dish an excellent option for hydration, especially in hot weather. A single serving is under 100 calories, making it ideal for weight-conscious individuals.
Rich in Antioxidants & Vitamins
This salad contains vitamin K from cucumbers, antioxidants from sesame seeds, and trace minerals like manganese and magnesium. Garlic and ginger add natural anti-inflammatory properties.
Gut-Friendly Ferments & Vinegars
Rice vinegar aids in digestion and helps regulate blood sugar levels. When paired with fermented additions like kimchi juice or gochujang in variations, the salad supports gut microbiota.
Discleamer: This section is for informational purposes only and does not substitute professional medical advice, diagnosis, or treatment.
Common Mistakes to Avoid
Not Salting the Cucumbers
Failing to salt the cucumbers leads to a watery, bland dish. Salting helps them release moisture, intensifying their crunch and allowing the dressing to cling.
Overdressing & Watering Down
Too much dressing can overpower the salad. Always drain cucumbers thoroughly and start with less dressing, adding more gradually as needed.
Serving Too Early or Too Late
If served too soon, the salad may lack flavor; if served too late, it can become soggy. Chill for 20–60 minutes for optimal texture and taste.
Final Thoughts & Serving Inspiration
An Asian cucumber salad recipe is one of the most versatile, refreshing, and satisfying dishes you can add to your culinary rotation. Whether you are preparing a quick lunch or building a full Asian-inspired dinner, this salad complements a variety of meals while offering health-conscious benefits.
What I love most is its customizability. You can shift the flavor profile from Japanese simplicity to Korean spice or Thai brightness, depending on your pantry or mood. Its crisp texture and vivid flavors deliver both comfort and excitement on the plate.
I encourage you to experiment with different regional twists, garnishes, and proteins. Let this guide serve as your foundation for creativity. If you try a variation or pairing you love, share it with your friends or comment below. The beauty of this salad lies not only in its taste but in how it connects cultures and kitchens around the world.
Cucumber Salad FAQs (People Also Ask)
What goes in cucumber salad Asian?
An Asian cucumber salad typically includes thinly sliced cucumbers, rice vinegar, soy sauce or tamari, sesame oil, garlic, ginger, and a touch of sweetness from maple syrup or honey. Optional additions such as chili garlic paste or sriracha add heat, while sesame seeds and scallions enhance texture and flavor. Some regional versions might include peanuts, wakame, fish sauce, or gochujang.
What is the secret ingredient in cucumber salad?
While the ingredients may seem simple, the “secret” lies in salting the cucumbers before dressing them. This step draws out excess moisture and intensifies the cucumbers’ flavor. Another key technique is scoring the skin of the cucumber with a fork, which allows the dressing to cling better, enhancing every bite. These subtle methods elevate the dish beyond expectations.
What is in Japanese cucumber salad?
Japanese cucumber salad, or Sunomono, consists of thin cucumber slices, seasoned rice vinegar, sugar, and salt. Variations may include soy sauce or mirin and often incorporate wakame seaweed and sesame seeds. It is a delicate and light dish that emphasizes clean flavors and elegant presentation, frequently served as a refreshing side with sushi or sashimi.
What is in Korean cucumber salad?
Known as Oi Muchim, Korean cucumber salad features sliced cucumbers tossed in gochugaru (Korean red pepper flakes), garlic, sesame oil, rice vinegar, and salt. Gochujang (fermented chili paste) may be added for extra heat. The salad is bold, spicy, and commonly served as a banchan (side dish) alongside grilled meats or rice dishes.
Disclaimer: This content is intended for informational and educational purposes only. It does not constitute medical advice or replace consultation with a qualified health professional.