Easy Asian Cucumber Salad

Hey there, salad lovers! Remember how I went a little crazy over Acar Timun Nanas (pickled cucumber pineapple salad) a while back? Well, that got me thinking about all the amazing cucumber salad possibilities out there. So, staying true to our healthy recipe streak, I have another winner for you!

This Asian cucumber salad is ridiculously easy to make, but the flavors will have you hooked. It’s the perfect balance of tangy, savory, and spicy (if you like it hot!). Plus, the cucumbers add a delightful crunch that keeps you coming back for more.

The Secret’s in the Simplicity

Cucumbers themselves might be a bit on the bland side, but that’s what makes them the perfect canvas for a flavorful dressing. This one is super easy – just a mix of vinegar, sugar, sesame oil, sesame seeds, and a touch of light soy sauce.

For an extra kick, I love adding a drizzle of homemade chili oil (hint: check out my recipe if you’re feeling adventurous!). Of course, you can adjust the amount of chili oil to suit your spice tolerance, or leave it out altogether.

Let’s Get Crunchy!

(Full ingredient amounts are listed in the recipe card below, but here’s a quick rundown for now.)

  • Persian cucumbers (or any type you prefer)
  • Salt
  • Sesame oil
  • Light soy sauce
  • Sugar
  • Rice vinegar
  • Chili oil (optional, but highly recommended!)
  • Sesame seeds

Making Magic Happen

  1. Grab your cucumbers and wash them well. Slice them on an angle for a pretty presentation – oval shapes are ideal, but thickness is up to you.
  2. In a bowl, toss the cucumbers with a sprinkle of salt (about 1/2 teaspoon). Let them hang out in the fridge for 20-30 minutes. This step, called “sweating,” helps draw out excess moisture, keeping your salad nice and crunchy.
  3. After the cucumbers have sweated it out, drain the water and give them a quick rinse under running water. You want to remove some of the salt, but not all (remember, we’re using soy sauce too).
  4. Now for the fun part! Add the sesame oil, soy sauce, sugar, rice vinegar, chili oil (if using), and sesame seeds to the bowl with the cucumbers. Toss everything together until it’s beautifully coated.
  5. And that’s it! Serve immediately and enjoy the refreshing crunch and delightful flavors of this Asian cucumber salad.

Tips from a Salad Enthusiast

  • Don’t skip the sweating step! It’s the secret to keeping your salad crisp and preventing a watery mess.
  • A quick rinse after sweating helps remove some of the saltiness, especially since we’re using soy sauce.
  • This salad is best enjoyed fresh, but you can store the sliced cucumbers separately from the dressing in the fridge for up to 2 days in an airtight container.

So there you have it – a simple, flavorful, and oh-so-crunchy Asian cucumber salad that’s perfect for a quick lunch, a light side dish, or a refreshing appetizer. Give it a try and let me know what you think!

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Easy Asian Cucumber Salad

Asian Cucumber Salad

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This Asian cucumber salad is ridiculously easy to make, but the flavors will have you hooked. It’s the perfect balance of tangy, savory, and spicy (if you like it hot!). Plus, the cucumbers add a delightful crunch that keeps you coming back for more.

  • Total Time: 25

Ingredients

Scale
  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1 tbsp sugar
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil (adjust for spice level)
  • 1/2 tbsp sesame seeds

Instructions

  1. Prep the Cucumbers: Wash and slice cucumbers diagonally into oval shapes (thickness to your preference).
  2. Salt & Drain: Place cucumbers in a bowl, sprinkle with salt, and refrigerate 20 minutes to release water. Drain and rinse briefly.
  3. Make the Dressing: Combine sesame oil, soy sauce, sugar, vinegar, chili oil, and sesame seeds in the bowl with cucumbers.
  4. Serve: Toss well and enjoy immediately.
  • Author: Anwar
  • Cook Time: 25
  • Category: Appetizer, Salad, Side Dish, Snack
  • Cuisine: Asian

Nutrition

  • Serving Size: 4

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