This Easy Asian Cucumber Salad is the perfect blend of crisp, cool, and tangy, delivering a refreshing side dish in under 15 minutes. After testing countless variations, I’ve perfected this recipe to balance sweet, savory, and spicy notes effortlessly. It’s a go-to for adding a bright, flavorful crunch to any meal, from weeknight dinners to summer barbecues.

Easy Asian Cucumber Salad

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp sugar (see notes)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic (minced (optional))

Instructions

Rinse and slice one end of the cucumber at an angle.
Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.

Add to a bowl/container and sprinkle 1/2 tsp of salt.
Mix that well and refrigerate for at least 20 minutes to draw out the water.

Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.

Stir until well combined and serve. Enjoy!

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

Easy Asian Cucumber Salad Recipe