Easy Asian Cucumber Salad – Light, Refreshing & Full of Flavor

This Easy Asian Cucumber Salad is crisp, tangy, and irresistibly refreshing—perfect for hot days, quick dinners, or adding a fresh crunch to your favorite Asian-inspired meals. Made with thinly sliced cucumbers, a punchy sesame-soy vinaigrette, and optional chili flakes for heat, it’s a delicious balance of sweet, savory, tangy, and spicy.

Ready in just 10 minutes and packed with flavor, this salad is naturally vegan, low-carb, gluten-free (with the right soy sauce), and ideal for meal prep or lightening up rich dishes like stir-fries or grilled meats.

Why You’ll Love This Asian Cucumber Salad

This dish is:

Quick & easy – no cooking required

Low-calorie & low-carb – great for light meals or sides

Crunchy and hydrating – cucumbers are 95% water!

Customizable – adjust sweet, heat, and acidity to your taste

Make-ahead friendly – gets even better as it chills

Whether you’re serving it alongside teriyaki chicken, Korean BBQ, or a bowl of rice noodles, this salad adds brightness and balance to any meal.

Ingredients Overview: What You’ll Need
Cucumbers

Persian or English cucumbers work best—thin-skinned, less bitter, and fewer seeds.

Slice them thinly using a sharp knife or mandoline.

Optional: lightly salt and drain to reduce moisture for a crunchier salad.

Rice Vinegar

Adds tang and brightness. Use unseasoned rice vinegar for better control of flavor.

Soy Sauce or Tamari

Brings umami and depth. Use low-sodium soy sauce or gluten-free tamari.

Sesame Oil

Toasted sesame oil adds a nutty, rich aroma—just a small amount goes a long way.

Sweetener

A touch of sweetness balances the acidity. Use:

Maple syrup or honey (for non-keto)

Monk fruit or erythritol for a low-carb/keto option

Garlic & Ginger

Finely grated or minced. Adds warmth and bold flavor to the dressing.

Chili Flakes or Sliced Chili (Optional)

Adds a touch of heat. Adjust to your spice preference.

Sesame Seeds

For crunch and presentation. Toast briefly in a dry skillet for more flavor.

Step-by-Step Instructions
1. Prepare the Cucumbers

Slice 3–4 small Persian cucumbers (or 1 large English cucumber) into very thin rounds.

Optional: place slices in a colander, toss with a pinch of salt, and let drain for 10 minutes. Pat dry with a paper towel.

2. Make the Dressing

In a small bowl, whisk together:

2 tbsp rice vinegar

1 tbsp low-sodium soy sauce or tamari

1 tsp sesame oil

1–2 tsp sweetener (maple syrup, honey, or monk fruit)

1 garlic clove, minced

½ tsp grated fresh ginger

Optional: ¼ tsp red chili flakes or sliced fresh chili

3. Toss & Chill

Add cucumbers to a mixing bowl and pour dressing over top.

Toss well to coat evenly.

Let sit for 10–15 minutes in the fridge to marinate (or longer for deeper flavor).

4. Garnish & Serve

Sprinkle with toasted sesame seeds and chopped scallions or cilantro before serving.

Serve cold or chilled.

Tips, Variations & Substitutions
Pro Tips

Thinner = better: Use a mandoline for even slices that absorb flavor well.

Don’t skip the rest: Marinating even briefly makes a big flavor difference.

Serve cold: This salad is most refreshing when well-chilled.

Variations

Korean-Style: Add gochutgaru (Korean chili flakes), a splash of fish sauce, and a pinch of sugar.

Creamy Twist: Stir in a spoon of Greek yogurt or mayo for a Japanese-style cucumber salad.

Herby: Add mint, Thai basil, or cilantro for a fresh twist.

Add-ins: Shredded carrots, daikon, or thinly sliced radishes for crunch.

Substitutions

Soy-Free: Use coconut aminos.

Vinegar Swap: White wine vinegar works in a pinch.

Low-Sodium: Skip soy sauce or dilute with extra vinegar and water.

Serving Ideas & Occasions
Pair With:

Teriyaki chicken or tofu

Grilled salmon or shrimp

Asian noodle bowls

Korean BBQ or sticky ribs

Sushi or poke bowls

Occasions:

Picnics and BBQs – make ahead and serve cold

Meal prep – keeps 2–3 days refrigerated

Light lunch – add edamame or grilled protein on top

Appetizer – serve in small cups or jars for parties

Nutrition & Health Benefits

This salad is as nutritious as it is flavorful:

Low in calories: ~40–50 per serving

Hydrating: Cucumbers support hydration and skin health

Anti-inflammatory: Ginger, garlic, and sesame oil contain anti-inflammatory compounds

Low-carb & keto-friendly (with sugar-free sweetener)

Vegan & gluten-free (if using tamari or coconut aminos)

FAQ: Asian Cucumber Salad
1. How long does this salad last in the fridge?

Up to 3 days. It gets softer as it marinates but remains flavorful.

2. Can I use regular cucumbers?

Yes, but peel them and scoop out seeds for best texture.

3. Is this recipe keto-friendly?

Yes—use monk fruit or erythritol in place of honey or maple syrup.

4. Can I make it spicy?

Absolutely. Add red pepper flakes, Thai chili slices, or a dash of chili oil.

5. Do I have to salt the cucumbers first?

It’s optional. Salting draws out excess water for a crisper texture but adds a prep step.

6. What protein can I add to make it a meal?

Top with grilled chicken, tofu, shrimp, or even seared ahi tuna.

7. Can I double the recipe?

Yes! It scales well. Just keep the dressing-to-cucumber ratio consistent.

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