Name: Asian Cucumber Salad
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 cups sliced cucumbers (English or Persian cucumbers); 3/4 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 tablespoon sugar (or honey/maple syrup); 2 garlic cloves, finely minced; 1 teaspoon grated ginger; 1-2 teaspoons chili flakes (optional, to taste); 1 tablespoon sesame seeds; 2 scallions, thinly sliced

Why You’ll Love This Recipe

This salad works beautifully as a refreshing side dish or a light stand‑alone snack. The cool cucumbers contrast with the warm sesame and umami‑rich soy dressing, making it perfect for warm weather or as a crisp counterpoint to richer mains. Since it’s vegan and gluten‑free, it’s also a versatile choice for many diets.
It also offers flexibility: you can lean more Thai, Korean or Japanese in its flavor profile, depending on what you serve alongside.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cucumbers (thin‑skinned – English, Turkish or Persian work best)
Salt
Scallions (finely sliced)
Fresh ginger (grated)
Fresh garlic (minced)
Rice vinegar (seasoned)
Soy sauce (or gluten‑free liquid aminos)
Toasted sesame oil
Maple syrup (or honey / sugar)
Chili garlic sauce or sriracha (optional, for heat)
Toasted sesame seeds

Directions

Using the tines of a fork, score the cucumber skins lengthwise. This helps the dressing cling to the cucumbers. (You may skip this step if short on time.)
Thinly slice the cucumbers and place them in a mixing bowl. Toss with salt and let stand while you prepare the rest of the ingredients. This step helps the cucumbers release excess liquid.
Strain the cucumbers (do not rinse) and return to a large mixing bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce (or alternative), sesame oil, maple syrup (or sweetener), and toasted sesame seeds. Add optional chili sauce or sriracha if you like heat.
Taste and adjust for salt, sweetness or spice according to your preference.
Refrigerate until ready to serve. While it’s best freshly made, it will keep in the fridge for up to about 3 days in an airtight container.

Servings and timing

Makes about 4–5 servings.
Preparation time: 25 minutes (includes slicing, dressing and chilling time).

Variations

Thai version: Add crushed roasted peanuts, fish sauce, lime juice or tamarind (replace some vinegar accordingly).
Korean version: Add gochujang, extra ginger and garlic, cilantro and optionally some chili flakes.
Japanese version: Remove the garlic and chili paste, and use chive blossoms or milder herbs for a subtler flavor.

Storage/Reheating

Store the salad in an airtight container in the refrigerator. It will keep well for up to 3 days, though it’s best on the first day.
There’s no reheating needed — it’s served chilled. Before serving again, you may want to give it a light stir and possibly drain any excess liquid that accumulated from the cucumbers.

FAQs

What type of cucumbers should I use?

Thin‑skinned, “burpless” cucumbers like English, Turkish or Persian varieties work best. Waxy cucumbers can be used, but you may need to peel them for best results.

Can I make this ahead of time?

Yes — you can prepare it ahead, but it’s best when served the same day. If you make it ahead, strain the cucumbers well and store chilled; flavor may continue to deepen but the texture may soften slightly.

Is this recipe vegan and gluten‑free?

Yes — as written it is vegan and gluten‑free (if you use gluten‑free soy sauce or an alternative like liquid aminos).

Can I omit the sweetener or use less?

Yes — you can reduce the maple syrup (or alternative) if you prefer less sweetness. A small amount helps balance the acidity, but you can adjust to your taste.

How spicy is the salad?

The heat level depends on your choice of chili garlic sauce or sriracha. It’s optional, so you can leave it out for no spice, or add to taste.

Can I add more vegetables?

Yes — you could julienne carrots, radishes or add thin slices of red onion for extra color, crunch or flavor.

Do I need to peel the cucumbers?

If you’re using thin‑skinned burpless cucumbers, peeling is typically unnecessary. If your cucumbers have a thick waxy skin, peeling may improve texture and taste.

Why is scoring the cucumber recommended?

Scoring the cucumber skin with a fork helps the dressing cling more effectively and increases flavor uptake in each bite.

Can I serve this warm?

This salad is designed to be served chilled, offering a crisp, refreshing contrast. Warming would alter its texture and may soften the cucumbers more than desired.

What should I serve it with?

It pairs wonderfully with grilled meats or fish, rice bowls, tofu dishes, or as a crisp side to heavier mains like teriyaki chicken, seared tuna, or miso mushrooms.

Conclusion

This Asian Cucumber Salad is a brilliant option when you want something fresh, quick and full of flavor. It’s easy to whip up in around 25 minutes, works for many dietary needs, and can flex between Thai, Korean or Japanese flavors depending on your mood. Whether you’re serving it alongside grilled sandwiches, bowls or simply craving a refreshing side, this recipe hits the spot.