This QUICK & EASY ASIAN CUCUMBER SALAD is a refreshing side dish bursting with flavor. Tossed in a savory-sweet dressing with a kick of heat from chili garlic sauce and a hint of nuttiness from toasted sesame oil, it’s the perfect balance of crisp, tangy, and spicy. Whether served alongside your favorite main dish or enjoyed on its own, this salad is a light, vibrant addition to any meal.
Cucumber salad is a go-to in our house when we’re looking for something fresh and flavorful that comes together quickly. It’s one of those dishes that checks all the boxes—it’s easy to make, pairs well with just about anything, and tastes even better after a little time in the fridge. Whether it’s for a weekday dinner or a casual get-together, this salad is always a hit.
The magic of this recipe lies in its balance. The crisp cucumbers soak up a tangy-sweet dressing made with rice vinegar, soy sauce, and a touch of sesame oil, while the chili garlic sauce gives it just the right amount of heat. Adding scallions, ginger, and garlic makes the salad bright and bold without being overpowering. Toasted sesame seeds on top bring a little nuttiness and texture to tie everything together.
One small but important step is salting the cucumbers before mixing them with the dressing. This helps draw out excess water so the cucumbers stay crunchy and the salad doesn’t end up watery. It’s a quick step that makes a big difference, especially if you’re planning to store the salad for a couple of days.
I love how versatile this salad is. It’s perfect as a side dish for anything from grilled chicken to a stir-fry or even alongside a bowl of noodles. It’s also great to make ahead—the flavors get even better after they’ve had time to meld together in the fridge. If you’re looking for a quick and flavorful addition to your table, this cucumber salad is one you’ll want to keep in your rotation!
IN THIS RECIPE...
What do I need to make this?
The ingredients in this cucumber salad are simple, yet each one plays an important role in building the dish’s fresh, tangy, and savory flavor.
- MINI CUCUMBERS: Mini cucumbers are perfect for this salad because they’re crisp, sweet, and have thin skins, so there’s no need to peel them. If you can’t find mini cucumbers, you can use English cucumbers or Persian cucumbers as substitutes. Just make sure to remove the seeds from larger cucumbers to avoid excess water.
- SCALLIONS: Scallions add a mild onion flavor that blends beautifully with the other ingredients. Thinly slicing them ensures they don’t overpower the dish. If you don’t have scallions, finely chopped chives or even shallots can work as substitutes, though shallots will add a slightly sharper taste.
- GINGER & GARLIC: Fresh ginger and garlic are essential for the bold, aromatic base of this salad. If you’re in a pinch, ground ginger or garlic powder can be used, but fresh will always give the best flavor.
- RICE VINEGAR: Rice vinegar provides the tangy, slightly sweet backbone of the dressing. It’s milder than other vinegars, which makes it ideal for lighter dishes like this one. You can substitute apple cider vinegar or white wine vinegar. To mimic the sweetness of rice vinegar, add a small pinch of sugar or a drizzle of honey to the dressing.
- SOY SAUCE: Soy sauce brings savory umami depth to the salad.
- TOASTED SESAME OIL: This is a must-have for the nutty, aromatic richness it adds. A little goes a long way, so 2 teaspoons are just enough to elevate the dish. If you don’t have sesame oil, you can use olive oil for the base, but it won’t have the same toasty, nutty flavor. Adding a sprinkle of sesame seeds can help make up for it.
- MAPLE SYRUP: Maple syrup provides a touch of sweetness that balances the tang and spice in the dressing. If you don’t have maple syrup, honey works just as well, adding a slightly floral sweetness. You can also use granulated sugar dissolved into the dressing, though the liquid sweeteners blend more seamlessly.
- CHILI GARLIC SAUCE: If you don’t have it on hand, sriracha can be a good substitute, though it’s slightly sweeter and less garlicky. For a milder option, use a pinch of red pepper flakes or a drizzle of chili oil. If you want to skip the spice altogether, the salad is still flavorful without it.
- TOASTED SESAME SEEDS: These are sprinkled on top for a nutty crunch and a bit of visual appeal. You can use either white or black sesame seeds, or a combination of both for extra contrast. If you’re out of sesame seeds, chopped peanuts or cashews can add a similar crunch and nuttiness.
How to make this salad
Here’s a detailed walkthrough of the steps to make this flavorful cucumber salad. Each step is straightforward, but a little extra care can help bring out the best in the ingredients.
1. Slice & Salt the Cucumbers
Start by slicing the mini cucumbers into thin, even rounds. Uniform slices not only make the salad look appealing but also help them absorb the dressing evenly. Once sliced, toss them in a medium bowl with ½ teaspoon of salt. This step is key—it helps draw out excess water from the cucumbers, keeping the salad crunchy and preventing the dressing from becoming diluted. Let the cucumbers sit while you prepare the rest of the ingredients, giving the salt time to do its magic.
2. Prepare the Dressing
While the cucumbers are resting, whisk together the dressing in a small bowl. Combine the thinly sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce. Use a whisk or fork to mix it thoroughly until all the flavors are evenly blended. Take a quick taste and adjust the seasoning to your liking—maybe a little more vinegar for extra tang, or an extra dash of chili garlic sauce if you like it spicy. The dressing should have a balance of savory, tangy, sweet, and spicy notes.
3. Strain the Cucumbers
Once the cucumbers have been sitting for about 10-15 minutes, you’ll notice they’ve released some water. Strain them well, but don’t rinse—rinsing would wash away the salt that has already started enhancing their flavor. A quick pat with a paper towel can help remove any excess moisture, ensuring the dressing clings to the cucumbers perfectly.
4. Combine Cucumbers & Dressing
Pour the dressing over the strained cucumbers and toss gently to coat every slice. Use a spatula or your hands to ensure the dressing gets evenly distributed. At this stage, you can taste again and make any last-minute adjustments. Need a touch more salt or spice? Now’s the time to fine-tune.
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Quick & Easy Asian Cucumber Salad
Ingredients
- 2 pounds mini cucumbers about 12-14 cucumbers, sliced
- ½ teaspoon salt
- 5 scallions thinly sliced
- 1 teaspoon ginger grated
- 2 cloves garlic finely minced or crushed
- ¼ rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon maple syrup optionally replace with honey or sugar
- 2 teaspoons chili garlic sauce
- 2 tablespoons toasted sesame seeds white or black
Instructions
- Toss the sliced cucumbers with salt in a medium mixing bowl and let them sit while you prepare the remaining ingredients. This will help to release water from the cucumbers.2 pounds mini cucumbers, ½ teaspoon salt
- In a small bowl make the sauce by whisking together the scallions, ginger, garlic, vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce.5 scallions, 1 teaspoon ginger, 2 cloves garlic, ¼ rice vinegar, 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, 1 tablespoon maple syrup, 2 teaspoons chili garlic sauce
- Strain (but do not rinse) the cucumbers and place them back into the bowl. Pour the prepared sauce over the cucumbers and mix to combine.
- Taste and adjust salt and spice levels to your liking.
- Top with toasted sesame seeds, serve, and enjoy immediately or store in the fridge for up to 3 days.2 tablespoons toasted sesame seeds