Introduction
The first time I tried an Asian cucumber salad was during a summer trip to a bustling night market in Bangkok. The vendors served it chilled, with cucumbers sliced thin and tossed in a tangy, savory-sweet dressing that perfectly balanced freshness with bold flavor. That experience stayed with me, inspiring me to recreate the dish at home. I, Lina Vexley, found that this salad not only works as a light appetizer but also pairs beautifully with grilled meats, rice dishes, or noodles. It’s a dish that embodies the harmony of Asian flavors—refreshing, vibrant, and deeply satisfying.
Recipe Card
Asian Cucumber Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 3 medium cucumbers thinly sliced
- 2 green onions sliced
- 1 tbsp toasted sesame seeds
Dressing
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1/2 tsp chili flakes optional, for heat
Instructions
- Thinly slice cucumbers and place them in a mixing bowl.
- Add sliced green onions and sesame seeds on top.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili flakes.
- Pour the dressing over the cucumbers and toss well to coat.
- Let the salad marinate for 10–15 minutes before serving to enhance flavor.
Notes
Nutrition
How to Make Asian Cucumber Salad
Making an Asian cucumber salad is quick, easy, and incredibly rewarding. Start with fresh cucumbers—preferably Persian or English cucumbers for their thin skins and fewer seeds. Slice them thinly using a knife or mandoline to achieve even rounds. Place the cucumbers in a large mixing bowl, then sprinkle in sliced green onions and toasted sesame seeds for extra flavor and crunch.
Now prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili flakes if you like a touch of heat. The soy sauce brings savory depth, vinegar adds brightness, sesame oil provides a nutty aroma, honey balances the flavors, and chili flakes give a gentle kick. Taste the dressing to adjust the balance of salty, sweet, and tangy elements.
Pour the dressing over the cucumbers and toss gently, ensuring every slice is coated. Allow the salad to rest for 10–15 minutes before serving. This marinating time lets the cucumbers absorb the dressing while still keeping their refreshing crunch. The result is a vibrant mix of flavors—crisp, tangy, slightly sweet, and just a little spicy.
You can customize the salad easily by adding shredded carrots, thinly sliced bell peppers, or even crushed peanuts for an extra layer of texture. For a more substantial version, pair it with grilled chicken, shrimp, or tofu. This salad works beautifully as a side dish for rice bowls, noodles, or barbecue, but it’s also satisfying on its own when you want something light yet flavorful.
In less than 20 minutes, you’ll have a dish that tastes like it came straight from an Asian street market, perfect for warm days or as a refreshing complement to hearty meals.
Conclusion
Asian cucumber salad is a shining example of how fresh ingredients and a simple dressing can create something extraordinary. Crisp cucumbers, tangy vinegar, and nutty sesame oil come together to deliver bold flavor in every bite. It’s refreshing, light, and versatile enough to pair with many main dishes or enjoy solo as a quick snack. I, Lina Vexley, encourage you to try this recipe and adapt it with your favorite vegetables or toppings. Whether for a family dinner or a summer picnic, this salad brings vibrant flavors and a touch of Asian-inspired charm to your table.