Name: Easy Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 Persian cucumbers; 1/2 tsp salt; 1/2 tbsp sesame oil; 3/4 tbsp light soy sauce; 1/2-1 tbsp sugar (adjust to taste); 3/4 tbsp rice vinegar; 1 tbsp chili oil; 1/2 tbsp sesame seeds; 1/2 tbsp minced garlic (optional)

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Introduction

This Easy Asian Cucumber Salad is a refreshing and vibrant side dish perfect for warm days or as a complement to your favorite Asian meals. Crisp cucumbers tossed in a tangy, spicy dressing offer a delightful balance of flavors with minimal effort.

A white bowl holds many thin cucumber slices, bright green with a glossy look, soaking in a reddish-brown sauce that has some oil shine. The cucumbers are topped with white sesame seeds and small red chili flakes, adding texture and color contrast. In front, a pair of light brown chopsticks hold two cucumber slices, showing the seed pattern and the seasoning on top. The background shows more cucumber slices in the sauce, all inside the white bowl resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2-1 tbsp sugar (adjust to taste)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp minced garlic (optional)

Instructions

Step 1: Rinse the cucumbers and slice one end at an angle. Continue slicing at the same angle so the slices look more oval than round. Adjust the thickness to your preference.
Step 2: Place the cucumber slices in a bowl or container, sprinkle with 1/2 teaspoon of salt, and mix well. Refrigerate for at least 20 minutes to draw out excess water.
Step 3: Drain the water from the cucumbers, then rinse quickly for about 10 seconds. Return the cucumbers to the bowl or container.
Step 4: Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using). Mix thoroughly to combine all flavors.
Step 5: Let the salad sit for a few minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Adjust the sugar amount depending on your preferred balance of sweetness and acidity.
For less heat, reduce the chili oil or omit it entirely.
Try adding chopped fresh cilantro or green onions for extra freshness.
Use regular cucumbers if Persian cucumbers are unavailable, but peel them if the skin is thick or waxed.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release more water over time, so drain any excess liquid before serving. It’s best enjoyed fresh but can be lightly tossed and served cold or at room temperature after refrigeration.

How to Serve

A white bowl filled with sliced green cucumbers that are coated in a light brown sauce, sitting on a white marbled surface. The cucumber slices are thin and have a shiny texture, layered evenly to cover the bowl's base. Red chili flakes and white sesame seeds are sprinkled on top in an irregular pattern, adding small spots of red and white color throughout the dish. The sauce pools slightly at the bottom, giving a glossy finish to some cucumber pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance and refrigerate it. Allow it to sit covered in the fridge so the flavors develop, but consume within 2 days for the best texture and freshness.

What can I use instead of chili oil?

If you don’t have chili oil, you can substitute with a few drops of hot sauce, chili flakes mixed with sesame oil, or omit the spicy element entirely for a milder salad.