Asian Cucumber Salad Recipe

Name: Asian Cucumber Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound Persian cucumbers (about 6); 1 teaspoon kosher salt; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon finely minced garlic; ½ teaspoon grated ginger (optional); 2 teaspoons chili oil (or garlic chili sauce); 1 teaspoon sesame seeds; 2 tablespoons sliced green onions

Cool, crisp, and full of bold flavor, this Asian cucumber salad recipe is the perfect refreshing side dish. It’s tossed in a savory, tangy dressing with a hint of heat.

Bowl of Asian cucumber salad with white sesame seeds.

Recipe Science

Persian cucumbers’ thin skin and minimal seeds make them extra crisp and perfect for quick prep—no peeling required.
Salting the cucumbers draws out excess moisture through osmosis, preventing a watery salad and intensifying flavor.
Soy sauce, vinegar, honey, and sesame oil create a balanced dressing that adds sweet, salty, tangy, and nutty flavors.

Why It Works

Asian cucumber salad is an easy recipe, and salting the cucumbers before dressing concentrates their natural flavor and improves their texture. This step keeps the salad crisp instead of watery, allowing the sweet and tangy soy dressing to cling to each slice. Adding garlic, ginger, and chili oil brings aromatic depth and gentle heat, making every bite vibrant and refreshing.

I love making this salad when I need a quick, no-cook side dish that pairs well with grilled meats, rice bowls, or noodles. It comes together in under 30 minutes with ingredients you likely already have in your kitchen. Whether you’re hosting a summer barbecue or need a fast, flavorful veggie dish on a busy weeknight, this salad delivers on taste, texture, and simplicity.

Ingredients You’ll Need

Ingredients needed to make this Asian cucumber salad recipe.

Cucumbers: Persian cucumbers are ideal because they’re petite, tender, mildly sweet, and nearly seedless, so no peeling or scooping is required.
Salt: You can season the cucumbers before dressing them with kosher salt or sea salt. If you use table salt, use half the amount because the granules are fine.
Chili Oil: Chili oil adds a vibrant red hue and subtle heat to the dressing. I like adding garlic chili sauce with chili pepper-infused oil and crunchy garlic pieces.
Soy Sauce: Adds a savory and umami base flavor to the dressing.
Vinegar: Natural rice wine vinegar adds tanginess to the dressing. If using seasoned rice vinegar, reduce the amount of honey added.
Sesame: Toasted sesame oil adds a nutty flavor and richness to the sauce. Sesame seeds add little bits of crunch. You can toast the seeds to enhance the taste.
Garlic: Fresh minced garlic adds earthiness and a hint of pungency to the dressing.
Ginger: Adds a warm and spicy kick! Grate the ginger root using a microplane or rasp grater. This will create a garlic paste to extract the flavor without fibrous bites. You can skip the ginger, but it adds depth to the dressing.
Green Onions: The delicate allium adds a hint of onion flavor without the raw and sulfurous taste. Scallions or pickled red onions work too!

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This Asian cucumber salad is easy to customize! Try these delicious ideas:

Cucumber Swap: English cucumbers make the best substitute for Persian cucumbers. If using regular cucumbers, peel the thick and waxy skin and remove the seeds.
Chili Options: Instead of chili oil, add Sriracha, Sambal Oelek, or
Gochujang. I recommend starting with 1 teaspoon and increasing to taste. Add red pepper chili flakes for extra heat!
Vinegar Substitutes: Try white wine vinegar, red wine vinegar, or apple cider vinegar. Lemon juice or lime juice can be added, but it will be sour instead of pungent.
Make it Gluten-Free: Use gluten-free tamari, Bragg’s liquid aminos, or coconut aminos.
Sweetener Swaps: Add maple syrup, brown sugar, or granulated sugar.
Make it Thai Flavored: Add peanut butter or coconut milk for a Thai-style dressing. Lemongrass would also be a nice addition instead of ginger.
Add Protein: Add diced grilled chicken or beef, tofu, shrimp, or crab.

How to Make Asian Cucumber Salad

Slices of Persian cucumbers on a wooden cutting board.

Step 1: Prepare the Cucumbers

Rinsing and drying the cucumbers removes dirt or surface residue and ensures the dressing adheres properly without being diluted. Slicing them into 1/4-inch thick rounds on a bias (slant) provides the ideal surface area for soaking up flavor while maintaining a satisfying crunch.

Experimentation is Encouraged: Feel free to slice the cucumbers into larger 1/2-inch rounds for larger bites. You can also smash the cucumbers for varying texture, dice them into smaller pieces to infuse more dressing, or try the viral spiral-cut cucumber technique I shared on Instagram!

Slices of cucumbers with salt sprinkled on top.

Step 2: Salt the Cucumbers

Salting the cucumbers is a simple but essential step that uses osmosis to draw out excess moisture, keeping the salad crisp instead of watery. It also lightly seasons the slices and enhances their natural flavor.

Expert Tip: If you’re short on time, skip salting and season the cucumbers with ¼ to ½ teaspoon of salt before adding the dressing. Just note that after 30 minutes, the salad may release moisture and slightly dilute the flavors.

Sliced Persian cucumbers in a colander being rinsed with water.

Step 3: Rinse the Cucumbers

Rinsing the salted cucumbers removes excess salt and helps control the overall seasoning. Drying them thoroughly ensures the dressing clings to each slice without being watered down.

Step 4: Make the Dressing

Combining dressing ingredients creates a well-balanced blend of savory, tangy, sweet, and nutty flavors. The garlic, ginger, and chili oil add layers of heat and aroma—adjust the chili oil to match your spice preference.

Bowl of sliced cucumbers being tossed with salad dressing.

Step 5: Dress the Salad

Drizzling the dressing over the cucumbers and tossing ensures each slice is evenly coated. This allows the flavors to soak in while keeping the texture crisp and refreshing. It’s best to wait until before serving to dress the vegetables.

Step 6: To Serve

Finish the salad with a sprinkle of green onions and sesame seeds for extra crunch and color. Serve immediately for the freshest texture, or refrigerate until ready to enjoy.

Pro Tip: If serving the salad the next day, store the salted cucumbers and dressing separately, then combine them just before serving. Alternatively, skip the salting step to marinate the cucumbers overnight.

Frequently Asked Questions

Why soak cucumbers in salt before making cucumber salad?

Cucumbers comprise approximately 96% water, which can dilute flavors and lead to a soggy texture in salads. Coating them in a salt initiates osmosis, drawing water out of the cells. This reduces surface moisture, intensifies flavor, and improves texture by making the cucumbers firmer and better able to absorb the dressing.

Can I skip salting the cucumbers?

If you’re short on time, you can skip salting the cucumbers. However, remember that the salad may turn out slightly more watery and less crisp since the cucumbers will continue to release moisture into the dressing. To help compensate, lightly season the cucumbers with salt before tossing them with the dressing and serving them immediately for the best texture.

How long will the salad stay fresh in the fridge?

It’s best to enjoy the Asian cucumber salad within 1 day. As the salad marinates, it will absorb more flavors from the dressing and become saltier and softer in texture.