What ingredients make up a classic Asian Cucumber Salad?

A classic Asian Cucumber Salad starts with crisp cucumbers—Persian, Turkish, or English varieties work best. The flavor comes alive with a mix of rice vinegar, soy sauce, toasted sesame oil, grated ginger, and garlic. Scallions add a fresh bite, while a touch of maple syrup or honey brings balance. Toasted sesame seeds offer a nutty crunch, and a little chili garlic sauce or sriracha gives it gentle heat. All these ingredients come together for a salad that’s bright, tangy, and refreshing.

Is Asian Cucumber Salad a healthy option?

Absolutely! Asian Cucumber Salad is naturally low in calories and packed with hydrating cucumbers. The dressing uses heart-healthy sesame oil and rice vinegar, with just a touch of sweetener. You can easily make it gluten-free by using coconut aminos instead of soy sauce. It’s also vegan-friendly, especially if you stick to maple syrup. Enjoy it as a light side that adds both nutrition and flavor to your table.

What’s the “secret ingredient” that makes Asian Cucumber Salad pop?

The magic often lies in the toasted sesame oil—it brings a deep, nutty aroma that transforms the whole dish. Fresh ginger also makes a huge difference, adding warmth and a gentle zing. Scoring the cucumbers with a fork before slicing helps the dressing cling to each piece for maximum flavor. If you like a little kick, don’t skip the chili garlic sauce or sriracha. These small touches turn a simple salad into something crave-worthy.

How long does Asian Cucumber Salad last, and can I make it ahead?

Asian Cucumber Salad is best enjoyed the same day you make it, as the cucumbers stay at their crunchiest and brightest. However, you can keep leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen as it sits, but the cucumbers may soften a bit. If you want to prep ahead, slice the cucumbers and mix the dressing separately, then combine just before serving. This way, you keep everything crisp and fresh for your meal.

Asian Cucumber Salad: Easy, Refreshing, and Authentic Recipe

Name: Asian Cucumber Salad: Crisp, Refreshing Flavor in 10 Minutes
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced); 1/2 teaspoon salt; 4 scallions, finely sliced; 1 teaspoon fresh ginger, grated; 1 clove garlic, finely minced; 1/4 cup rice vinegar; 1 tablespoon soy sauce (or coconut aminos for gluten-free); 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup (or honey or sugar); 1 teaspoon chili garlic sauce (sambal oelek or sriracha); 1 tablespoon toasted sesame seeds

Description

Cool, crisp cucumbers tossed in a tangy sesame-ginger dressing—an easy, refreshing side for any meal.

Ingredients

Scale

1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)

1/2 teaspoon salt

4 scallions, finely sliced

1 teaspoon fresh ginger, grated

1 clove garlic, finely minced

1/4 cup rice vinegar

1 tablespoon soy sauce (or coconut aminos for gluten-free)

1 tablespoon toasted sesame oil

1 tablespoon maple syrup (or honey or sugar)

1 teaspoon chili garlic sauce (sambal oelek or sriracha)

1 tablespoon toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Using a fork, score the cucumbers lengthwise to help dressing cling (optional).

2. Slice cucumbers thinly and place in a mixing bowl. Toss with salt and let stand for 10 minutes.

3. Strain cucumbers using a fine mesh strainer; do not rinse.

4. In a large bowl, combine cucumbers, scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and sesame seeds.

5. Toss well to combine. Taste and adjust seasoning if needed.

6. Refrigerate until ready to serve. Serve chilled.

Notes

Salad is best served the same day but keeps up to 3 days in an airtight container.

For extra crunch, add chopped peanuts or more sesame seeds.

Prep Time: 25
Category: Salad
Method: No-cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 60 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg