This Easy Asian Cucumber Salad is one of those recipes I make on repeat. It’s fresh, crunchy, and full of bold flavor, but it only takes about 10 minutes to throw together. No cooking. No fancy tools. Just simple ingredients that turn into something really special. It’s perfect for busy days when you want something light but still packed with flavor.
Servings: 4
Total Time: 10 minutes
Cook Time: 0 minutes
Why I Love This Recipe
I started making this salad on a hot summer day when I didn’t want to turn on the stove. I had a couple of cucumbers in the fridge and just started tossing things together. The first bite surprised me. It was crisp, salty, tangy, and just a little sweet. Now it’s my go-to side dish when I need something fast and fresh.
Here’s why I keep coming back to it:
- It’s ready in 10 minutes.
- No cooking required.
- It uses simple pantry ingredients.
- It tastes even better after sitting for a few minutes.
- It feels light but still flavorful.
What You’ll Need
- 4 cups thinly sliced cucumbers (about 2 large cucumbers)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes
- 1/4 cup thinly sliced red onion
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh cilantro
Why This Recipe Works (Quick Science)
Cucumbers are mostly water, which makes them crisp and refreshing. When you add salt from the soy sauce, it gently pulls some water out. That helps the cucumbers soak up the dressing even more. The rice vinegar adds acid, which brightens the flavor. The sesame oil adds richness, so the salad doesn’t taste flat. It’s a simple balance of salty, sweet, tangy, and a little spicy.
Pro Tips
- Slice the cucumbers evenly so they soak up the dressing at the same rate.
- If you want extra crunch, chill the cucumbers in the fridge for 30 minutes before mixing.
- Don’t skip the sesame oil. It adds deep flavor even though it’s just one tablespoon.
- Toss right before serving for the freshest texture.
Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Measuring cups
- Spoon for mixing
Substitutions and Variations
- Use maple syrup instead of honey.
- Add a teaspoon of grated fresh ginger for extra kick.
- Swap cilantro for sliced green onions.
- Add a drizzle of chili oil if you like more heat.
- Use English cucumbers if you prefer fewer seeds.
Make Ahead Tips
You can slice the cucumbers and red onion up to one day ahead and keep them in the fridge. Mix the dressing separately. Toss everything together about 10–15 minutes before serving for the best texture.
Recipe Instructions
Step 1: Slice the Cucumbers and Red Onion
Thinly slice 2 large cucumbers to make 4 cups of sliced cucumbers. Thinly slice 1/4 cup red onion. Add both to a large mixing bowl.
Step 2: Make the Dressing
In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon honey, and 1/4 teaspoon red pepper flakes. Stir until the honey is fully mixed and dissolved into the liquid.
Step 3: Toss Everything Together
Pour the mixed dressing over the 4 cups thinly sliced cucumbers and 1/4 cup thinly sliced red onion. Toss well so all the slices are coated evenly. Sprinkle 1 tablespoon sesame seeds and 1 tablespoon chopped fresh cilantro on top and gently mix again.
Step 4: Let It Rest and Serve
Let the salad sit for 5 minutes so the flavors soak in. Give it one last gentle toss, then transfer to a serving bowl and serve.
Common Mistakes
- Slicing cucumbers too thick. They won’t soak up the dressing as well.
- Skipping the resting time. Even 5 minutes makes a big difference.
- Adding too much red pepper flakes. Start small. You can always add more.
- Not mixing the honey fully into the dressing.
What to Serve With
This salad goes great with:
- Grilled chicken
- Teriyaki salmon
- Fried rice
- Noodles
- Dumplings
- Burgers for a fresh side
Macros Information (Per Serving)
Approximate values for 1 of 4 servings:
- Calories: 90
- Protein: 2g
- Carbohydrates: 8g
- Fat: 6g
- Fiber: 1g
- Sugar: 4g
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time, but the flavor will still be good. If there’s extra liquid, just drain a little before serving again.
FAQ
Can I make this ahead of time?
Yes. Just keep the dressing separate and mix before serving.
Can I use regular vinegar instead of rice vinegar?
You can, but use a little less since it’s stronger.
Is this salad spicy?
It has a tiny bit of heat from the red pepper flakes. You can leave them out if you want it mild.
Can I add protein?
Yes. Grilled shrimp or sliced chicken would be great on top.
This Easy Asian Cucumber Salad is simple, fresh, and full of flavor. It’s the kind of recipe you’ll make once and then remember forever. Try it out and enjoy every crunchy bite.
