0 Shares

You know those days when the sun is blazing, your skin feels sticky, and all you want is something cool and refreshing? That’s when I pull out my go-to Asian Cucumber Salad recipe. I still remember the first time I tasted something similar – I was backpacking through Thailand, absolutely melting in the heat, when a local vendor handed me this impossibly crisp, tangy cucumber dish that practically revived me on the spot.

The magic of this salad isn’t just in how ridiculously simple it is to throw together (though trust me, on those evenings when I stumble home exhausted, I’m grateful for that). It’s how those humble cucumbers transform when they meet the perfect balance of soy sauce, rice vinegar, and that nutty sesame oil. My husband, who used to wrinkle his nose at “rabbit food,” now requests this weekly!

I’ve tweaked this recipe over the years – sometimes adding more chili when I need that extra kick, sometimes toning it down when serving it to my sister’s kids. The best part? It never disappoints. Those crunchy cucumber bites with their savory-sweet-tangy coating just dance on your tongue. When friends come over for summer barbecues, this bowl is always emptied first – and I’m constantly scribbling the recipe on napkins for people to take home.

So whether you need a quick side for tonight’s dinner or something to bring to a potluck that isn’t another boring potato salad, give this a try. I promise your taste buds will thank you!

Kitchen Equipment

Look, you don’t need fancy gadgets for this – I’ve made it in tiny apartment kitchens and while camping! Just grab:

A decent knife (the sharper the better – dull knives and cucumbers are a dangerous combo, learned that the hard way!)
Your trusty cutting board (I use my bamboo one that’s seen better days)
A mixing bowl big enough to toss everything without cucumber slices flying across the kitchen (been there!)

A smaller bowl for whisking the dressing
Measuring spoons and cups (though honestly, I eyeball it now)
A garlic press if you hate mincing by hand like I do

That little grater that’s been in your drawer forever – perfect for the ginger
Any container with a lid for leftovers (though there rarely are any!)

Overview of Ingredients

Let me walk you through what makes this salad sing:

Cucumbers: English or Persian are my go-tos because who wants to deal with those bitter seeds? The English ones from my neighbor’s garden last summer made the BEST version of this salad I’ve ever tasted.
Rice Vinegar: That subtle sweetness is irreplaceable! My grandmother accidentally used white vinegar once and… well, let’s just say we still tease her about it.
Soy Sauce: Brings that savory depth that makes you go back for “just one more bite” about fifteen times.

Sesame Oil: A little goes a long way! I learned this the hard way when I absentmindedly added a tablespoon instead of a teaspoon once. My husband still calls it “The Sesame Incident of 2023.”
Sugar: Just enough to take the edge off the vinegar and create that perfect balance. I’ve tried honey too, which works in a pinch!
Garlic: Fresh only, please! Those pre-minced jars just don’t hit the same. The little burst of garlic flavor makes ALL the difference.

Ginger: That zingy warmth cuts through everything else beautifully. I keep mine in the freezer and grate it frozen – game-changer!
Red Pepper Flakes: Adjust to your courage level! My spice-loving friend Mei doubles this, while my mom picks around them entirely.
Sesame Seeds: That tiny crunch! I toast mine in a dry pan while chopping everything else – the nutty aroma fills the kitchen and makes the salad next-level.

Green Onions: Fresh from my sad little patio garden, these add the perfect mild oniony bite.
Cilantro: The most divisive herb! I’m firmly in the “tastes like heaven” camp, but my poor husband swears it tastes like soap. I usually put it on half the salad only.

Ingredients

3 English cucumbers (about 750g) – the ones roughly the length of your forearm
3 tablespoons rice vinegar (45ml) – the bottle that’s been in your pantry since you made sushi that one time
2 tablespoons soy sauce (30ml) – I use the low-sodium kind because my mom’s always on my case about salt intake

1 teaspoon toasted sesame oil (5ml) – the tiny bottle that lasts forever
1 tablespoon sugar (15g) – just regular granulated, nothing fancy needed
2 cloves garlic (about 6g) – the plump middle ones from the bulb, not those tiny edge pieces

1 thumb-sized piece of ginger, grated (about 15g) – roughly the first joint of your thumb
Red pepper flakes to taste (I use about 1/2 teaspoon/2g) – more if you’re brave, less if you’re serving kids
1 tablespoon sesame seeds (9g) – white or black or mixed, whatever you’ve got

3 green onions (about 30g) – the skinny ones, not those giant mutant ones
A handful of cilantro leaves (about 15g) – totally optional if you’re a cilantro-hater
A pinch of salt (about 1/4 teaspoon/1.5g) – preferably sea salt if you’re feeling fancy

Step-by-Step Instructions

Prep those cucumbers: Give them a good wash – yes, even if they claim to be pre-washed! I like to partially peel mine in stripes (looks prettier on Instagram, let’s be honest). Slice them into rounds about as thick as a quarter. If you’re having a rough day, salt them and let them sit in a colander for 15 minutes – something therapeutic about watching them “sweat” out their moisture. Pat them dry with a kitchen towel.
Mix up your dressing: In that small bowl, throw together your rice vinegar, soy sauce, sesame oil, and sugar. Add the minced garlic (press it directly over the bowl to catch all those flavorful juices), freshly grated ginger (I grate right into the bowl too), and sprinkle in your red pepper flakes. Whisk it all together until the sugar’s dissolved. Give it a taste – it should make your taste buds do a little happy dance between tangy, sweet, and savory.
Bring it all together: Dump your cucumber slices into your big bowl. Pour that gorgeous dressing all over them. Get your hands in there and give everything a gentle toss to make sure each slice gets its fair share of flavor goodness. If you’re feeling fancy (or have company coming), use tongs instead of hands like a civilized person.

Let the magic happen: Pop it in the fridge for at least half an hour. This is non-negotiable! I usually use this time to clean up my mess or, let’s be real, scroll through social media. The cucumbers need this time to soak up all those amazing flavors, so don’t rush it.
The grand finale: Just before serving, sprinkle those sesame seeds (extra points if you remembered to toast them!), thinly sliced green onions, and cilantro all over. Give it one final gentle toss. Take a second to admire your creation – seriously, it’s a gorgeous salad!

Recipe Tips

If your cucumbers are looking a bit sad and soft, an ice bath for 10 minutes before slicing will crisp them right up. Learned this trick after forgetting about cucumbers in my crisper drawer for a week!

The bowl of salad will keep releasing water as it sits – just like my eyes when watching sad movies. If making ahead for a potluck, I usually drain it once before heading out.
That mandoline gathering dust in your cabinet? THIS is the time to use it! Just please, for the love of all things holy, use the hand guard. My kitchen looked like a crime scene the one time I didn’t.
Hit a rut with the basic recipe? Try adding a dollop of tahini to the dressing – it creates this dreamy, creamy texture that’s to die for.

Sweet tooth problems? Sometimes I add an extra pinch of sugar when I’m craving something to satisfy without demolishing the ice cream in the freezer.
Need something more substantial? I’ve thrown in thinly sliced radishes, julienned carrots, or even some edamame to make it more of a meal. My lunch container has seen many variations over the years!

What to Serve With This Recipe

This salad plays nicely with so many things! Some of my favorite pairings:

Alongside some grilled lemon chicken – the acid in the salad cuts through the richness perfectly
With teriyaki salmon – my Sunday dinner go-to when I’m feeling fancy but lazy
Next to a vegetable stir-fry – sometimes we need vegetables with our vegetables!

Scooped onto rice – the dressing soaks in and makes even plain rice exciting
As the cool, refreshing element next to anything spicy – it’s like a fire extinguisher for your mouth
Wrapped up in lettuce cups with some protein for a low-carb lunch that doesn’t make me sad

I’ve even served it as a palate cleanser between courses when hosting dinner parties and pretending to be sophisticated

Frequently Asked Questions

“Help! I made this yesterday and now it’s swimming in liquid! Is it ruined?” Not at all! This is just cucumber doing what cucumber does best – releasing water. Just drain off the excess liquid, give it a quick toss, and it’s good to go. If it’s lost some of its punch, a tiny splash of extra rice vinegar brings it right back to life.

“Can I make this the night before for my lunch meal prep?” You absolutely can! I do this all the time. Just keep the sesame seeds, green onions, and cilantro separate until right before eating. Nobody likes soggy seeds or wilted herbs! I pack them in a tiny container or even just a folded piece of wax paper tucked into my lunch container.

“My kids think anything green is ‘yucky’ – will they eat this?” Mine were skeptical too! Try calling it “ninja salad” (worked for my 6-year-old nephew) or let them help make it. Also, you might want to reduce or skip the red pepper flakes – my daughter dramatically chugged a half gallon of milk after trying my regular version.

“I only have those regular waxy cucumbers from the supermarket. Will civilization collapse if I use those?” Civilization will survive! Just peel them completely, slice them lengthwise, and scoop out those bitter seeds with a spoon before slicing. A little extra work, but still delicious.

“I went overboard with the rice vinegar and now it’s too tangy. Help!” Been there! Just add a bit more sugar (start with a teaspoon) and an extra splash of soy sauce to balance things out. Taste and adjust until it makes you happy.

“My cousin’s new boyfriend is gluten-free. Can he eat this?” Absolutely! Just swap the regular soy sauce for tamari or gluten-free soy sauce. I keep both in my pantry since my neighbor is gluten-free and often pops over for impromptu summer dinners.

This salad has gotten me through scorching summer days, potlucks where I forgot I was supposed to bring something until an hour before, and nights when the thought of turning on the stove made me want to cry. It’s refreshing, it’s simple, and somehow it always feels special. Like that perfect white t-shirt in your closet – effortless but always right.

Make it once, and I guarantee it’ll become part of your regular rotation too. My mom now calls me for the recipe, which feels like the ultimate kitchen victory!