This Asian Cucumber Salad Recipe is pure magic in a bowl—crisp, cool cucumber slices tossed with fragrant herbs, a zippy sesame-soy dressing, and a spark of heat! It’s bright, refreshing, and comes together in a speedy 10 minutes. Whether you’re planning a potluck, prepping for a weeknight dinner, or just craving a snack with crunch and flavor, this is the salad you’ll want on repeat all season long.
Why You Should Make This Recipe
- Ridiculously Quick: This Asian Cucumber Salad Recipe comes together in under 10 minutes, so you get maximum flavor with minimal effort.
- Vibrant & Healthy: It’s loaded with fresh herbs and crunchy cucumbers, making it as nourishing as it is delicious.
- Pairs With Everything: The bold, tangy flavors play well with almost any main course, from sticky grilled chicken to a simple bowl of rice.
- Customizable Heat: Love it mild? Spice fiend? You’re in control with the crushed red pepper—just a pinch or go all in!
Ingredients & Substitutions
The beauty of this Asian Cucumber Salad Recipe is in its simplicity. Each ingredient is thoughtfully chosen to layer on flavor, texture, and color, creating a dish that’s so much more than the sum of its parts!
- English cucumbers: Their thin skin and minimal seeds make them ideal for salads—super crunchy and never watery. You can substitute Persian cucumbers for a similar refreshing bite.
- Green onion: Also known as scallions, they bring a gentle oniony kick without overpowering the delicate cucumbers.
- Seasoned rice wine vinegar: Adds a pop of sweet-tart flavor that balances the richness of the sesame oil; if you have unseasoned, just add a pinch of sugar.
- Toasted sesame oil: A little goes a long way, lending deep, nutty warmth—don’t skip it if you want that signature flavor.
- Salt: Essential for drawing out excess moisture and keeping every bite perfectly seasoned.
- Fresh cilantro, basil, and mint: This aromatic trio adds color, freshness, and layers of herby flavor. You can use any combo or even swap in Thai basil if you have it.
- Garlic: Grated fresh for just the right hint of pungency—if you love garlic, add a little extra!
- Fresh ginger: Just a touch for a subtle peppery zing that ties everything together beautifully.
- Black sesame seeds: Earthy crunch on top. If you don’t have black, white sesame seeds work in a pinch.
- Crushed red pepper flakes: Customize the heat to your liking. For a chili-free version, serve on the side!
How to Make Asian Cucumber Salad Recipe
Step 1: Slice the Cucumbers and Prep the Veggies
Grab your sharpest knife or a trusty mandoline and thinly slice those English cucumbers. The thinner, the better—they’ll soak up all that incredible dressing! Chop up the green onion and have your herbs, garlic, and ginger ready to go. Laying everything out makes assembly a breeze.
Step 2: Mix the Dressing
In a large bowl, combine the seasoned rice wine vinegar, toasted sesame oil, and a sprinkle of salt to taste. Whisk it well so the flavors become fully blended—this is where the tangy, nutty magic begins!
Step 3: Toss and Layer the Flavors
Add the sliced cucumbers and green onion to the bowl with the dressing. Toss gently until they glisten. Scatter in the fresh cilantro, basil, mint, grated garlic and ginger, and those nutty black sesame seeds. Give it a good, even toss so every slice is cloaked in flavor.
Step 4: Finish with Heat and Serve
Sprinkle over crushed red pepper flakes to taste—start small and adjust if you love extra heat! Mix again and taste, adjusting the salt as needed. Serve your Asian Cucumber Salad Recipe right away for super crunch, or let it chill in the fridge so the flavors marry even more.
How to Serve Asian Cucumber Salad Recipe
Garnishes
This salad is extra gorgeous (and irresistible) when topped with another sprinkle of black sesame seeds, a tuft of fresh herbs, and maybe a few more chili flakes for those who can handle the heat. A wedge of lime on the side is also a lovely, zesty touch—and makes the colors pop!
Side Dishes
The Asian Cucumber Salad Recipe shines as a crisp side to grilled meats, sticky teriyaki tofu, or even spicy noodles. You can also tuck it into lettuce wraps or serve alongside dumplings and steamed rice for a fresh, balanced meal.
Creative Ways to Present
Try layering the salad in individual glass jars for picnic-style lunches, or shape the cucumbers into pretty “ribbons” using a vegetable peeler for a modern take. Pile it high on a platter as part of a colorful salad spread, or tuck spoonfuls onto little endive leaves for a crunchy, bite-sized appetizer. The possibilities are endless and always appealing!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), store the Asian Cucumber Salad Recipe in an airtight container in the fridge. The flavors keep developing and stay fresh for up to five days—just note that the cucumbers may soften slightly over time but will still taste amazing.
Freezing
This salad’s charm is all about crispness, so freezing isn’t recommended—the cucumbers will lose their snap and become mushy. It’s quickest to make fresh, which means you’re never far from a crave-worthy batch!
Reheating
No reheating necessary for this dish! Asian Cucumber Salad Recipe is at its best chilled straight from the fridge, making it the perfect make-ahead, no-cook side for busy days or spontaneous cravings.
FAQs
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Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers work, but be sure to peel them and scoop out any large seeds to keep the texture crisp. English or Persian varieties are preferred because they’re seedless and have delicate skin, but don’t let that stop you from using what’s on hand.
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What other herbs can I add or substitute?
The trio of cilantro, basil, and mint is classic, but you can swap in Thai basil, dill, or even a handful of chives for a fresh twist. The beauty of the Asian Cucumber Salad Recipe is how easily it adapts to your herb garden or whatever you have in the fridge.
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How long does the Asian Cucumber Salad stay crisp?
This salad is crispest when served immediately, but it keeps beautifully in the refrigerator for up to five days. Expect the flavors to intensify and the cucumbers to soften a bit, which some people find even more delicious!
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Is this salad spicy?
Only if you want it to be! The red pepper flakes are totally adjustable—leave them out for a mild salad or add extra if you love a kick. You control the heat every time you make it.
Final Thoughts
If you’re searching for a salad that feels as refreshing as a spring breeze and tastes like it came straight from your favorite restaurant, you have to try this Asian Cucumber Salad Recipe. It’s quick, endlessly adaptable, and downright addictive—give it a whirl and don’t be surprised when it becomes your new go-to for everything from solo lunches to dinner parties with friends!
Print
Asian Cucumber Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: No-Cook
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This Asian Cucumber Salad is a refreshing and vibrant dish that combines crunchy cucumbers with a flavorful dressing and aromatic herbs. Perfect for a light and healthy side dish.
Ingredients
Cucumbers
- 2 medium English cucumbers, thinly sliced
Dressing
- 1 green onion, chopped
- 1/4 cup seasoned rice wine vinegar
- 2 teaspoons toasted sesame oil
- Salt to taste
Herbs and Spices
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 1 clove garlic, grated
- 1/4 teaspoon fresh ginger, grated
- 1 tablespoon black sesame seeds
- Crushed red pepper flakes, to taste
Instructions
- Prepare Vegetables: Place the sliced cucumbers and green onions in a large bowl.
- Make Dressing: Add rice wine vinegar, sesame oil, and salt to the bowl and stir.
- Add Herbs and Spices: Mix in cilantro, basil, mint, garlic, ginger, black sesame seeds, and red pepper flakes.
- Finish and Serve: Toss everything together and serve immediately. Store leftovers in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
