Name: Asian Inspired Cucumber Salad
Total time: 10 min
Ingredients: 2 English cucumbers, thinly sliced; Salt, to taste; 1/3 cup rice wine vinegar; 1/2 teaspoon granulated sugar; 2 teaspoons toasted sesame oil; 2 tablespoons finely chopped cilantro; 2 tablespoons thinly sliced scallions; 1 clove garlic, minced; 1/8 teaspoon freshly grated ginger; 1 tablespoon sesame seeds; Crushed red pepper, to taste

This crisp and refreshing Asian Inspired Cucumber Salad is light, tangy, and full of flavor. With a quick prep time and vibrant ingredients, it’s the perfect side dish for summer meals or anytime you want something fresh and healthy.

Asian Inspired Cucumber Salad

Why You’ll Love This Recipe

I love how fast this salad comes together and how bright and flavorful it is. The rice vinegar and sesame oil give it a classic Asian flair, while the cilantro, scallions, and garlic add layers of complexity. It’s crunchy, slightly spicy, and incredibly refreshing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 English cucumbers, thinly sliced
Salt, to taste
1/3 cup rice wine vinegar
1/2 teaspoon granulated sugar
2 teaspoons toasted sesame oil
2 tablespoons finely chopped cilantro
2 tablespoons thinly sliced scallions
1 clove garlic, minced
1/8 teaspoon freshly grated ginger
1 tablespoon sesame seeds
Crushed red pepper, to taste

directions

I place the thinly sliced cucumbers in a bowl and sprinkle with salt. I let them sit for a few minutes while I prepare the dressing.
In a separate small bowl, I whisk together the rice wine vinegar, sugar, sesame oil, cilantro, scallions, garlic, and ginger.
I drizzle the dressing over the cucumbers and toss gently to combine.
Just before serving, I sprinkle the salad with sesame seeds and a pinch of crushed red pepper to taste.
I serve it immediately for the freshest crunch.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Sometimes I add thinly sliced red onions or julienned carrots for extra color and crunch. I’ve also swapped out the rice wine vinegar with apple cider vinegar for a different tang. If I want a stronger heat, I toss in some thinly sliced chili peppers.

storage/reheating

I store any leftovers in the refrigerator for up to 1 day. The cucumbers will start to soften, but the flavor remains delicious. I don’t recommend reheating—it’s best served cold and fresh.

FAQs

Can I make this ahead of time?

Yes, but I prefer to make it no more than 1 hour in advance to keep the cucumbers crisp.

What type of cucumber should I use?

I use English cucumbers because they have fewer seeds and a thinner skin, which makes them ideal for this salad.

Can I use dried herbs instead of fresh?

I’ve tried it, but fresh cilantro and scallions give the best flavor and texture.

Is this salad spicy?

It’s mildly spicy if I add just a pinch of crushed red pepper. I can adjust the heat to my liking.

Can I double this recipe?

Absolutely. I’ve made larger batches by scaling up the ingredients with great results.

What can I serve this with?

I like pairing it with grilled chicken, salmon, or any stir-fried dishes.

Can I use a different oil?

If I don’t have sesame oil, I’ve used a light olive oil, but I lose some of that signature Asian flavor.

Do I need to peel the cucumbers?

I usually don’t peel English cucumbers since the skin is tender. For regular cucumbers, I might peel them if the skin is thick.

Can I omit the sugar?

Yes, though I find a little sugar balances the tanginess of the vinegar nicely.

How do I prevent the salad from becoming watery?

I lightly salt the cucumbers and let them sit briefly, which helps draw out excess moisture before dressing.

Conclusion

This Asian Inspired Cucumber Salad is one of those recipes I turn to again and again when I need something fresh, quick, and flavorful. With just a few simple ingredients, it brings a lot of brightness and crunch to any meal.