Name: Easy Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large English cucumbers; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 teaspoons sugar; 1 garlic clove, minced; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced; 1/2 teaspoon crushed red pepper flakes (optional)

Let’s Chat About Easy Asian Cucumber Salad (and My Mild Obsession With It)

You know how there are those recipes that kinda just stick with you? Like, you make it once because you found a shriveled cucumber in the back of the fridge and then suddenly it’s your default “I guess I’ll whip this up” dish for every BBQ, midnight snack, or questionable leftover night. Well, this Easy Asian Cucumber Salad is that for me. Actually, my first try was a total misadventure: sliced the cucumbers too thick, overdid the salt, and somehow set off my smoke alarm (don’t ask how, it’s a salad) but, hey, you live and learn.

And just between you and me, there are days when this is dinner (with a block of cold tofu—judge me all you want). Okay, recipe time!

Why This Salad Is Always on My Menu

I make this when I’ve forgotten to plan but still want something crunchy, bright, and a bit bracing. My family goes absolutely bonkers for this, especially if there’s grilled chicken on the table (fine, sometimes it’s store-bought—but who’s keeping score?). Oh, and the dressing is so zippy it actually wakes up my tastebuds after a long, boring day.

If I’m honest, salads usually let me down: too limp, too sad, too much effort for not enough payoff. Not this one. It comes together faster than you can say “where’s my fish sauce?” Except when you run out of rice vinegar and wind up googling substitutions for ten minutes; we’ve all been there.

What You’ll Need (a.k.a. My Go-To Ingredients—But Swap as You Please)

2 medium English cucumbers (Persian works, or even regular ones—a bit seedier, but still yum)
1 teaspoon salt (I occasionally use flaky sea salt when I’m feeling posh—doesn’t matter)
2 tablespoons rice vinegar (white wine vinegar is an okay sub, but the flavor’s not quite spot-on)
1 tablespoon soy sauce (any basic store brand works—my grandma insisted on Kikkoman, but I honestly grab whatever’s on sale)
1 tablespoon toasted sesame oil
2 teaspoons sugar (sometimes I add honey instead if it’s handy; don’t overthink it)
1 clove garlic, grated or minced (I’ve lazily used garlic powder in a pinch—decent, but fresh is better, no question)
1 teaspoon chili flakes or a squirt of Sriracha (totally optional—my kids rebel if I go overboard here)
Toasted sesame seeds for sprinkling (or don’t, I forget these half the time)
Thinly sliced green onion (scallion if you want to get fancy—optional, but the color pop is nice)

So Here’s How I Throw It Together

Slice your cucumbers as thin as you like. I usually go half-moons, not too thick. If you’ve got a mandoline, great—though, honestly, more than once I’ve just attacked them with a knife and no one minded. Put them in a colander, sprinkle with salt, and give ‘em a gentle toss. Let these drain about 20 minutes while you scroll TikTok—or, fine, prep the dressing.
Make the dressing: In a bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and garlic. Add chili flakes or Sriracha if you like it spicy (I sneak a taste here—then another—sometimes too much; quality control, right?).
Pat those cucumbers dry-ish—I use a clean tea towel but in a pinch even paper towels or a clean T-shirt get the job done (not that I’m proud).
Toss it all together: Cucumbers into a big bowl, pour the dressing over, then add green onion if you’re feeling the vibe. Toss well. If you wanna get cheffy, chill it for 10-15 minutes. I often don’t have the patience, so straight to the table it goes!
Sprinkle with sesame seeds. Don’t stress if you forget—no one’s fired me from meal duty yet.

Notes from My Own Kitchen Mayhem

If it tastes too salty after draining, just rinse the cucumbers a quick sec and pat dry. Sometimes I’ve over-salted and this totally rescues it.
Funny story: Once I tried using apple cider vinegar and, um, the flavor was weirdly sweet and not quite right; don’t recommend. Unless you’re out of everything else, then YOLO.
Garlic: Sometimes I let it mingle in the dressing longer if I want an extra zing. Sometimes I forget I even added it—still good!

Ways I’ve Tweaked (And Sometimes Ruined) This Salad

Added thinly sliced radish for extra crunch. Not a traditional move, but pretty great.
A splash of lime juice in place of rice vinegar—extra zingy, but pretty tasty actually.
Tried drizzling a bit of peanut butter in the dressing once. Verdict: Don’t. Peanut-scented cucumbers = odd.
Added a tiny handful of chopped cilantro when I need to feel like I’ve upped my kitchen game. (Polarizing herb, but I dig it.)

Equipment: Or, What to Do When You’re Missing Stuff

Mandoline slicers are great for super thin cucumbers, but I’ve used a basic kitchen knife or even a cheese slicer once (not recommended, slippery as all get out). No fancy bowls or whisks? Use a mug, or even shake your dressing up in a clean jar (bonus: fewer dishes to wash, which is music to my ears).

Storage (but Honestly, It Never Lasts That Long)

If I ever manage to have leftovers (rare—my house vultures eat this up), this salad keeps in the fridge for a solid 24 hours. After that, it gets a little too soft for my taste, but I still end up eating it. Actually, I think the flavors get even better the next morning, but the crunch is definitely less. If you like it super crisp, eat up right away.

How I Like to Serve It (And a Weird Tradition)

I love plopping a heap of this beside sticky rice or inside a sandwich for a pop of freshness (I know, not traditional but it works for me). My kids fight over the biggest serving—until someone spills it on the floor, which has somehow become part of our mealtime ritual. Sometimes I pile it on top of grilled fish for dinner; delicious, if not a bit messy.

Pro Tips Learned the Hard Way

Don’t skip draining the cucumbers. I once thought I’d save time, but everything went watery and blah—worst idea.
If you make this way ahead, save the sesame seeds for just before serving or they go weirdly soft and tasteless—lesson learned the hard way (I still ate it, though).
Actually, I find it works better if you let the dressing sit with the garlic for a few minutes; more punchy flavor.

FAQ: Real Questions from My Salad-Loving Crew

Do I have to peel the cucumbers? Not really! With English or Persian cucumbers, the skins are tender enough. Sometimes, if there’s wax, I’ll give ‘em a quick peel, but mostly I can’t be bothered.
Can I make it spicier? Oh, for sure. Toss in more chili flakes or even a sliced fresh chili. You can scale it up or down; my youngest hates heat, so I usually do mild at first, then spice it just for me later.
What’s a good main dish to pair this with? Anything. BBQ pork, teriyaki chicken, even hot dogs at summer cookouts. It’s a chameleon, is what I’m saying. I love it with bánh mì sandwiches too (see this bánh mì guide—genuine obsession).
Can I double the dressing? Definitely. I do this all the time, especially if the cucumbers are big. Sometimes I end up with extra and use it to quick-pickle other veggies—works on carrots, believe it or not!
Hey, what if I don’t have rice vinegar? Try a mix of white vinegar and a splash of sugar. Or, I’ve even used lemon juice in a pinch (not perfect, but definitely works in a crisis).

Oh, last thing—I first learned about marinating cucumbers Asian-style on Maangchi’s blog, which is a rabbit hole I don’t regret falling into if you’re after more Korean recipes. But anyway, this salad? It’ll be your new default, promise!