Asian Cucumber Salad

This Asian Cucumber Salad is the kind of dish that proves simple can still be spectacular. With just a handful of ingredients and a quick toss in a bold, umami-packed dressing, this salad delivers big flavor in under 10 minutes. It’s light, refreshing, and coated in a tangy soy-sesame glaze that clings to every crunchy bite.

This recipe combines thin-sliced cucumbers, garlic, soy sauce, rice vinegar, and toasted sesame seeds, with an optional kick of heat for balance.

Why You’ll Love This Recipe:

• Crisp, cool, and hydrating

• Perfect side for rice bowls, grilled meats, noodles, or seafood

• Gluten-free adaptable and low-calorie

• Make-ahead friendly — even better after marinating

• Bold flavor with minimal effort

Final Thoughts:

This Asian Cucumber Salad with Soy Sauce and Sesame is the definition of a simple, flavorful side dish. It's light, tangy, and addictive — perfect for summer barbecues, weeknight dinners, or as a refreshing contrast to spicy mains. It’s proof that a few pantry staples and some fresh veggies are all you need for something truly crave-worthy.

Yield: 2-4 servings

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Asian Cucumber Salad

Prep time: 10 MinChill Time: 10 MinTotal time: 20 Min

This Asian Cucumber Saladis the kind of dish that proves simple can still be spectacular. With just a handful of ingredients and a quick toss in a bold, umami-packed dressing, this salad delivers big flavor in under 10 minutes. It’slight, refreshing, and coated in a tangy soy-sesame glaze that clings to every crunchy bite.

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Ingredients

• 2 large cucumbers (English or Persian work best), thinly sliced
• 1 tsp salt (for drawing moisture)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, grated or finely minced
• ½ tsp sugar or honey (optional, to balance flavors)
• 1 tsp toasted sesame seeds
• Optional: pinch of red pepper flakes or sliced chili for heat
• Optional garnish: chopped scallions or fresh cilantro

Instructions

1. Thinly slice cucumbers and place them in a colander. Toss with salt and let sit for 10–15 minutes to draw out excess water. Pat dry with paper towels.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, and sugar or honey (if using). Add red pepper flakes if you like a spicy kick.
3. Add the drained cucumbers to a large bowl and pour the dressing over. Toss well to coat. Sprinkle with toasted sesame seeds and stir again. Garnish with scallions or cilantro if desired.
4. Serve immediately for crisp cucumbers, or refrigerate for 15–30 minutes to let the flavors meld. Best eaten the same day.

Notes

No rice vinegar? Use apple cider vinegar or white vinegar in a pinch.

Sweeter profile? Add ½ tsp sugar or mirin to mellow the acidity.

Add crunch: Sprinkle in roasted peanuts or chopped cashews before serving.

Meal prep tip: Store undressed cucumbers separately and toss just before eating to preserve crunch.

Nutrition Facts

Calories

77

Carbs

9 g

Cholesterol

0 mg

Fat

3 g

Fiber

2 g

Net carbs

7 g

Protein

3 g

Sat. Fat

0 g

Sodium

1746 mg

Sugar

5 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.