Name: Easy Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 Persian cucumbers; 1/2 tsp salt; 1/2 tbsp sesame oil; 3/4 tbsp light soy sauce; 1/2-1 tbsp sugar (adjust to taste); 3/4 tbsp rice vinegar; 1 tbsp chili oil; 1/2 tbsp sesame seeds; 1/2 tbsp minced garlic (optional)

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Introduction

This Easy Asian Cucumber Salad is a refreshing and vibrant side dish perfect for warm days or to accompany your favorite meals. Crisp cucumbers tossed in a tangy, slightly spicy dressing create a delightful balance of flavors that’s simple to prepare and always satisfying.

A white bowl filled with bright green cucumber slices, each slice thin and glossy with a fresh, wet texture, coated lightly in a reddish-brown spicy sauce. The cucumber pieces are sprinkled generously with small white sesame seeds and tiny red chili flakes. In the foreground, a pair of light brown wooden chopsticks holds up three cucumber slices, showing their fresh, crisp edges against the bowl's contents. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Rinse and slice one end of each cucumber at an angle, creating oval-shaped slices. Adjust the thickness based on your preference.
Step 2: Place the cucumber slices in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well to coat evenly.
Step 3: Refrigerate the salted cucumbers for at least 20 minutes to draw out excess water.
Step 4: After refrigerating, drain the liquid from the cucumbers. Quickly rinse them under cold water for about 10 seconds, then return to the bowl or container.
Step 5: Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
Step 6: Stir everything together until well combined, then serve immediately and enjoy!

Tips & Variations

Adjust the sugar quantity to balance the acidity and heat to your taste.
Use regular cucumbers if Persian cucumbers aren’t available, but peel them if the skin is thick.
Add chopped fresh cilantro or green onions for extra freshness.
For a milder version, reduce or omit the chili oil.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh. Before serving leftovers, give it a quick stir and optionally drain any excess liquid.

How to Serve

A white bowl filled with sliced cucumbers coated in a shiny, reddish-brown sauce. The cucumber slices are bright green with a slight glossy texture, layered unevenly with some pieces overlapping. There are small white sesame seeds sprinkled all over the top along with crushed red chili flakes adding a touch of dark red color. The sauce pools slightly at the bottom of the bowl, creating a wet, glossy look. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can substitute with regular cucumbers. It’s best to peel them if the skin is thick or waxy to keep the salad crisp and pleasant.

How spicy is this salad?

The chili oil adds a noticeable but balanced spiciness. If you prefer less heat, start with less chili oil or omit it altogether.