Why You’ll Love This Recipe
I love how quick and simple this salad is to prepare, yet it delivers such a punch of flavor. The cucumbers stay crisp and juicy, while the dressing hits all the right notes—savory, tangy, spicy, and just a little sweet. It’s a dish I often come back to when I want something light but satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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5 Persian cucumbers
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1/2 tsp salt
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1/2 tbsp sesame oil
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3/4 tbsp light soy sauce
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1/2–1 tbsp sugar (to taste)
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3/4 tbsp rice vinegar
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1 tbsp chili oil
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1/2 tbsp sesame seeds
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1/2 tbsp garlic, minced (optional)
Directions
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I rinse the cucumbers and slice one end at an angle.
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I continue slicing at an angle so the pieces come out more oval than round. The thickness is totally up to me—I just keep it consistent.
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I place the slices in a bowl or container and sprinkle them with salt.
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I mix well and refrigerate the cucumbers for at least 20 minutes to draw out excess water.
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After chilling, I drain the water and give the cucumbers a quick 10-second rinse. Then I return them to the bowl.
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I add sesame oil, light soy sauce, sugar (starting with 1/2 tbsp), rice vinegar, chili oil, sesame seeds, and garlic.
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I stir until everything is well combined and serve right away.
Servings and timing
This recipe makes 4 servings. It takes about 25 minutes from start to finish, including chilling time.
Variations
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I use English cucumbers or mini cucumbers when I don’t have Persian ones—they work just as well.
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I adjust the chili oil for more or less heat depending on the day.
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I add thinly sliced red onions or scallions for an extra layer of flavor.
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I sprinkle crushed peanuts or crispy fried shallots on top for crunch.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly as they sit but still taste great. I don’t recommend reheating—it’s best served cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes, I often prep the cucumbers and dressing separately, then combine just before serving to keep them crisp.
What type of cucumbers should I use?
I prefer Persian cucumbers because they’re crisp and nearly seedless, but English cucumbers also work well if sliced thinly.
Is this recipe spicy?
It depends on the chili oil I use. I can reduce or skip the chili oil for a milder version.
Can I use regular soy sauce?
Yes, but I go light on the amount since regular soy sauce is saltier than light soy sauce. I adjust to taste.
Can I double the recipe?
Absolutely. I just double all the ingredients and prep the cucumbers the same way—it scales well for larger servings.
Conclusion
This Easy Asian Cucumber Salad is my go-to for a refreshing, flavor-packed dish that comes together in no time. Whether I serve it as a side, starter, or snack, it always hits the spot. With its crunchy texture and bold seasoning, it’s a salad I keep in regular rotation.
