This Asian cucumber salad is healthy, refreshing and so delicious! Made with just cucumbers and a light, invigorating dressing of rice vinegar, soy sauce and sesame oil, this one packs some punchy Asian flavours in there! Plus, it requires minimal chopping and comes together in minutes! Can’t get better than that, right!?
Love Salads? Try my Mediterranean Chickpea Salad, Thai Prawn Mango Salad and Smoked Baingan Salad!
This Asian Cucumber Salad might just become your new go-to summer side dish! It’s crunchy, zesty, and so light and refreshing! Cucumbers are the perfect summer superfoods and pack in so much crunch and freshness. While the simple Asian dressing for this salad is made with our homemade chilli oil, toasted sesame oil, rice vinegar and soy sauce. Not only is it simple enough to whip up, but it’s also rejuvenating and full of flavour! I have made this one a few times already this summer, and trust me, the bowl got wiped clean each time. You’ve got to try this one!
Quick Walk Through: Asian Cucumber Salad
Reasons Why You'll Love This Dish
- A summer salad that’s bursting with flavour and makes for a great side dish
- If you have all the ingredients at home, you can put this dish together in minutes.
- A vegan and vegetarian salad that can easily made gluten free by replacing soy sauce with tamari
Ingredients You'll Need to make Asian Cucumber Salad
- Cucumber: I have used Persian cucumbers for this as they are firmer on the inside and have lesser seeds than white cucumbers. But feel free to replace them with english cucumbers.
- For dressing:
- Chilli oil: This is a literal game changer and adds so much flavour and heat to the salad. I have used my homemade chilli oil for this recipe, but you can easily use a store-bought one as well.
- Toasted sesame oil: Adds a beautiful nuttiness that pairs really well with cucumbers and is authentic to Asian cuisine.
- Rice vinegar: Delivers a dash of tanginess that alleviates the whole dish!
- Soy sauce: Add so much umami and flavour; another ingredient that’s a total must-have to achieve those authentic Asian flavours.
- Sugar: Just a pinch to balance out the flavours of rice vinegar and soy sauce.
- Garlic: Freshly grated garlic adds a tonne of flavour and takes this salad a notch higher! Even though this one’s optional, I highly recommend adding it.
- Salt: Since soy sauce already is pretty salty, be very careful while adding salt. Start with adding just a little bit, taste and add more if needed. I used just ⅛th of a teaspoon as ¼th also felt a bit too salty. You can also skip salt entirely if you like.
Top tips to make the best Asian cucumber salad
- Once you’ve mixed all the dressing and the cucumber together, don’t forget to pop it in the fridge for about 30 minutes. Not only does this salad taste a whole lot better when cold, but refrigerating it will ensure that the cucumbers have had the chance to soak up all the dressing, making it even more flavourful when served.
- Since the dressing is so simple, you can easily make it ahead and store it in the refrigerator in an airtight container for up to 3 days. Simply toss it in with your cucumbers and serve!
This is such a perfect salad to make when you have guests over, as it literally takes minutes to put together! I have served this one with my chilli garlic fried rice, veg spring rolls, as well as Chinese chilli chicken dry, and it has been a total hit each time!
Watch How To Make Asian Cucumber Salad
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Asian Cucumber Salad
Ingredients
- 2 Persian Cucumbers or English Cucumber
For the Dressing:
- 2 Teaspoons Chilli Oil
- 1 Teaspoon Toasted Sesame Oil
- 1 Teaspoon Rice Vinegar
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sugar
- 2 Garlic Cloves grated (Optional)
- ⅛ Teaspoon Salt optional (Adjust To Taste)
Instructions
- Wash the cucumbers and trim off the ends. To achieve a decorative spiral cut, place one cucumber between two chopsticks (disposable chopsticks work well). Make thin diagonal slices on the top of the cucumber until the knife touches the chopstick, then flip it over and repeat on the other side. Cut the cucumber into halves. Repeat the process for the remaining cucumbers. Watch the video for a visual guide. Transfer the sliced cucumbers to a large bowl.
- In a separate bowl, combine all the dressing ingredients: chili oil, toasted sesame oil, rice vinegar, soy sauce, sugar, grated garlic (if using), and salt (if desired). Mix well.
- Pour the dressing over the cucumbers and toss gently to coat them evenly.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled and enjoy the refreshing and spicy Asian cucumber salad!
Video
Notes
- Once you’ve mixed all the dressing and the cucumber together, don’t forget to pop it in the fridge for about 30 minutes. Not only does this salad taste a whole lot better when cold, but refrigerating it will ensure that the cucumbers have had the chance to soak up all the dressing, making it even more flavourful when served.
- Since the dressing is so simple, you can easily make it ahead and store it in the refrigerator in an airtight container for up to 3 days. Simply toss it in with your cucumbers and serve!
Di'Casteel says
This Asian cucumber salad is a true delight – healthy, refreshing, and bursting with flavor! With its simple yet vibrant combination of crisp cucumbers and a zesty dressing featuring rice vinegar, soy sauce, and sesame oil, it brings the punchy and irresistible flavors of Asia to your plate. The best part? It's incredibly easy to prepare, requiring minimal chopping and coming together in just a few minutes. It's the perfect side dish or refreshing snack that's sure to impress. Thank you for sharing this fantastic recipe that brings a taste of Asia to our tables with such ease!