Crisp, refreshing, and bursting with bold flavors, this easy Asian Cucumber Salad recipe is the perfect sidekick to your favorite homemade Asian takeout dishes. The light, tangy dressing paired with the subtle heat of sriracha and a sprinkle of sesame seeds makes each bite irresistibly satisfying. Whether you're serving it alongside a savory stir-fry or enjoying it on its own, this sliced cucumber salad adds the perfect balance of crunch and zest to your meal.
I love recreating some of my favorite takeout-style Asian dishes at home. Not only is it a more affordable option, but it also gives me the peace of mind of knowing exactly what’s going into my meal—no questionable ingredients, just fresh, wholesome foods from my local grocery store. Plus, I get to control the flavors, tweaking the spice levels and customizing each dish to my taste.
This Asian Cucumber Salad has become a go-to side dish whenever I whip up homemade stir-fry, dumplings, or even sushi. The crisp cucumber slices, paired with the tangy, slightly spicy dressing, complement just about anything. It’s light, refreshing, and the perfect contrast to more savory dishes. Honestly, I enjoy it so much that I’ll sometimes eat it on its own for a quick lunch.
It’s also a great addition to grilled meats or fish, especially when I want a side that’s bright and fresh. Whether I’m preparing an elaborate Asian-inspired feast or just looking for a healthy side, this cucumber salad always hits the spot.
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Ingredients
- Cucumber – Choose a large seedless cucumber (like an English cucumbers) or mini cucumbers (Persian cucumbers) for the best texture. These varieties have a thin skin so there’s no need to peel them and the seeds are very small.
- Garlic – Use fresh garlic cloves for a more robust flavor.
- Sesame Oil – Opt for toasted sesame oil for a rich, nutty flavor.
- Soy Sauce – Use low-sodium soy sauce to control the saltiness of the dish. If you're gluten-free, tamari or amino acids are great substitutes.
- Olive Oil – Use your favorite light, neutral flavored oil.
- Honey – Honey adds a touch of sweetness. You can also substitute agave syrup or maple syrup for a vegan version of the salad.
- Rice Vinegar – Opt for unseasoned rice vinegar to avoid extra sugar and salt.
- Sriracha Sauce – Adjust the amount of sriracha based on your spice preference. If you don’t have sriracha, crushed red pepper or another chili oil can work as substitutes.
- Sea Salt – Use a good quality sea salt or kosher salt for seasoning.
- Sesame Seeds – Lightly toasted sesame seeds add a subtle crunch. You can find pre-toasted sesame seeds, or toast them in a dry pan for a few minutes until they’re golden and fragrant.
- Red Pepper Flakes (optional) – If you like a little extra heat, sprinkle some red pepper flakes on top before serving. Adjust to taste!
See recipe card for quantities.
Instructions
- Step 1: Thinly slice the cucumbers. Blend together sesame oil, soy sauce, olive oil, honey, rice vinegar, and sriracha sauce in a mason jar or small bowl.
- Step 2: In a large bowl, combine cucumbers, garlic, and salad dressing. Mix well then garnish with sesame seeds and red pepper flakes if desired.
Hint: Use a mandolin to make even slices of cucumber.
Variations/ Substitutions
- Add Protein – Incorporate diced cooked chicken, shrimp, or tofu to make the salad more filling. This turns it into a light meal rather than just a side dish.
- Vegetables – Add shredded carrots, bell peppers, green onions or radishes for added color and crunch.
- Add Nuts - Toss in some chopped peanuts or cashews for extra crunch and a nutty flavor that complements the sesame.
- Cucumbers – If you can’t find seedless cucumbers, regular cucumbers will work, but you may want to peel them to reduce bitterness.
- Ginger – Add fresh ginger for an enhanced Asian flavor.
Equipment
A mandolin slicer with adjustable blade settings allows you to create uniform slices ensuring even cooking and an appealing presentation. This handy tool not only saves time but also reduces the risk of uneven cuts, enhancing the overall texture of dishes.
Storage
This cucumber salad is best made a few hours before serving so the cucumbers marinate in the dressing. It can also be made the night before. Store in an airtight plastic container for up to 3 days.
Top Tips
- Select a large seedless cucumber for the best texture and flavor. English or Persian cucumbers work well since they have a thin skin and fewer seeds.
- Thinly slice the cucumber for the salad—using a mandoline can help get consistent slices.
- Allow the salad to sit in the refrigerator for at least a couple of hours before serving. This gives the cucumbers time to absorb the flavors of the dressing, making it taste even better.
- You can prepare the salad a day in advance, which makes it a great option for meal prep or entertaining. Just keep it in an airtight container in the fridge.
- For the best taste and crunch, serve the salad cold. It’s refreshing and pairs wonderfully with warm dishes.
- Adjust the amount of sriracha or add red pepper flakes according to your spice preference. Taste as you go to find the right balance for you.
Serving Suggestions
This Asian Cucumber Salad is incredibly versatile and pairs beautifully with a variety of dishes. Easy Chinese Chicken with Green Beans Stir-Fry, Spicy Honey Glazed Asian Salmon with Mango Slaw, or Shrimp and Chicken Fried Rice would be a classic pairing. For a satisfying meal, serve it alongside Easy One-Pan Cast Iron Skillet Chicken Breasts, where the juicy, seasoned chicken complements the refreshing crunch of the salad. If you're in the mood for something hearty, try it with Air Fryer Country Style Ribs; the tangy flavors of the salad balance the richness of the ribs perfectly. For a lighter option, enjoy it with Asian Seared Scallops with Spinach, allowing the fresh salad to enhance the delicate flavors of the scallops.
FAQ
This is one of those dishes that improves as it marinates. You can prepare the salad a few hours in advance or even the night before. Just store it in an airtight container for the best results.
This salad should be stored in an airtight container and consumed within 3 days. After that, the crunchy cucumbers may lose their crisp texture and the dressing can become watery.
If you don’t have sesame oil, you can use a neutral oil, such as grapeseed or canola oil, but keep in mind that it won’t provide the same nutty flavor.
Related
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RECIPE
Asian Cucumber Salad
Ingredients
- 1 large seedless cucumber
- 2 cloves garlic
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1-2 teaspoons sriracha sauce, to taste
- ½ teaspoon sea salt
- 1 tablespoon sesame seeds
- optional red pepper, to taste
Instructions
- Thinly slice cucumber and finely chop the garlic.
- In a small bowl or mason jar, blend together sesame oil, soy sauce, olive oil, honey, rice vinegar, and sriracha sauce.
- Place sliced cucumbers and minced garlic in a medium sized bowl. Pour dressing over and mix together well. Season with ½ teaspon of salt (more or less to taste) then garnish with sesame seeds. Serve with red pepper flakes if a more spicy cucumber salad is desired.
Notes
Nutrition
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