Easy Asian Cucumber Salad – Crisp, Tangy & Refreshing Side Dish

Introduction

When you need a quick, refreshing, and flavorful side, this Easy Asian Cucumber Salad delivers on all fronts. It’s made with crunchy sliced cucumbers, tossed in a zesty sesame-soy dressing with hints of garlic, vinegar, and chili — creating a perfect balance of sweet, sour, salty, and spicy.

Ready in under 10 minutes, this salad is ideal for hot summer days, meal prep, or as a light accompaniment to stir-fries, noodles, grilled meats, or rice bowls. It’s vegan, low-carb, gluten-free optional, and packed with flavor in every bite.

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Ingredients Overview

This recipe uses simple pantry ingredients, but the combination of textures and flavors creates a bold, crave-worthy dish.

Main Ingredients:

• Cucumbers: Persian or English cucumbers are best — thin-skinned and nearly seedless. They stay crisp and absorb flavor well.

• Salt: Used to draw out moisture and intensify crunch.

• Garlic: Finely minced for aromatic depth.

• Green Onions (Scallions): Adds mild bite and freshness.

• Chili Flakes or Chili Oil: Optional, but adds heat and complexity.

For the Dressing:

• Rice Vinegar: Light and tangy, it’s the base of the dressing.

• Soy Sauce: Brings umami and saltiness. Use tamari or coconut aminos for gluten-free version.

• Sesame Oil: Nutty and rich, it rounds out the dressing.

• Maple Syrup or Sugar: Adds a slight sweetness to balance the acidity.

• Toasted Sesame Seeds: Adds crunch and depth of flavor.

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Step-by-Step Instructions

1. Prepare the Cucumbers

• Wash and thinly slice 2–3 Persian or 1 English cucumber into rounds or half-moons (¼ inch thick).

• Place slices in a bowl and sprinkle with ½ tsp salt. Toss and let sit for 5–10 minutes to release water.

Optional: Gently squeeze excess liquid or pat dry with paper towel for a less watery salad.

2. Make the Dressing

In a small bowl, whisk together:

• 1½ tbsp rice vinegar

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tsp sesame oil

• 1 tsp maple syrup or sugar

• 1 small clove garlic, minced

• Optional: ½ tsp chili flakes or a drizzle of chili crisp oil

Taste and adjust seasoning — more soy for salt, vinegar for tang, sweetener for balance.

3. Assemble the Salad

• Drain any water released by the salted cucumbers.

• Toss cucumbers with the dressing.

• Add 1 sliced green onion and 1 tsp toasted sesame seeds.

• Chill for 10 minutes if time allows, or serve immediately.

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Tips, Variations & Substitutions

Tips for Success:

• Salting the cucumbers helps draw out moisture and keeps the salad crisp.

• For ultra-thin, even slices, use a mandoline slicer.

• Letting the salad sit for 10–30 minutes helps the flavors deepen.

Flavor Variations:

• Spicy Korean Style: Add a spoonful of gochugaru or gochujang.

• Creamy Twist: Mix 1 tsp tahini or peanut butter into the dressing for a nutty spin.

• Thai-Inspired: Add lime juice, cilantro, and a splash of fish sauce (if not vegan).

• Pickled Style: Let the cucumbers marinate for 2+ hours for more pickle-like tang.

Substitutions:

• No rice vinegar? Use white wine vinegar or apple cider vinegar.

• Low-sodium option? Use low-sodium soy sauce or dilute with water.

• Keto version? Use monk fruit or erythritol instead of sugar.

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Serving Ideas & Occasions

This Asian cucumber salad pairs beautifully with:

• Stir-fried noodles or rice dishes

• Grilled meats or tofu

• Sushi rolls or poke bowls

• Summer barbecues or picnics

• Appetizer boards for an Asian-themed dinner

It’s great as:

• A light lunch on hot days

• A make-ahead side dish

• A refreshing palate cleanser between spicy bites

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Nutritional & Health Notes

This dish is:

• Naturally vegan and gluten-free (if using tamari)

• Low in calories and carbs

• Packed with hydrating cucumbers and antioxidant-rich ingredients like garlic and sesame

Estimated per serving (½ of recipe):

• Calories: ~60

• Carbs: ~6g

• Protein: ~1g

• Fat: ~3g

• Fiber: ~1g

Great for light eating, clean meals, or low-carb meal plans.

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FAQs

Q1: How long does this salad keep?
Best eaten fresh, but can be stored in the fridge for up to 2 days. The cucumbers may soften but will still be flavorful.

Q2: Can I make this ahead of time?
Yes. Salt and drain cucumbers in advance, and keep dressing separate. Mix right before serving.

Q3: What kind of cucumbers should I use?
Persian and English cucumbers are ideal. Avoid regular cucumbers with thick skins and large seeds.

Q4: Can I add protein to make it a meal?
Absolutely — add cold tofu, edamame, grilled shrimp, or tempeh for a more filling dish.

Q5: Is this salad spicy?
It’s mild unless you add chili flakes or chili oil. Adjust to your spice level preference.

Q6: Can I double the recipe?
Yes, easily scale up the ingredients. Great for feeding a crowd or meal prep.

Q7: Is this keto-friendly?
Yes — simply swap the sweetener for a keto option like monk fruit or erythritol.

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