Easy Asian Cucumber Salad Recipe (Spicy, Tangy & Ready in 15 Minutes!)

You know that cucumber salad you get at Asian restaurants that’s somehow better than any salad has a right to be? The one that’s crispy, tangy, slightly spicy, and so addictive you could eat the whole bowl yourself? Yeah, this is that salad.

I’ve been making this cucumber salad for years, and it’s become one of those recipes I genuinely can’t live without. It’s my go-to side dish for literally any Asian meal—Korean BBQ, sushi night, stir-fry, rice bowls, you name it.

The best part? It takes maybe 15 minutes to throw together, requires zero cooking, and actually gets better the longer it sits. Make it in the morning, and by dinner it’s even more flavorful. That’s the kind of low-effort, high-reward cooking I can get behind.

Why You’ll Love This Asian Cucumber Salad

Ready in just 15 minutes—no cooking required – Slice cucumbers, make dressing, toss, done. That’s it. No stovetop, no oven, no complicated techniques. Just fresh, crunchy vegetables and a killer dressing that does all the work.

Perfectly crispy, refreshing, and addictively tangy – The rice vinegar gives it that bright tang, the sesame oil adds nuttiness, and the chili flakes bring just enough heat to keep things interesting. Every bite is crisp, refreshing, and makes you want another.

The ideal side dish for any Asian meal – This pairs with literally everything. Korean BBQ, Chinese takeout, sushi, ramen, rice bowls, grilled meats—if it’s vaguely Asian-inspired, this salad belongs on the table next to it.

Healthy, light, and guilt-free – We’re talking cucumbers, vinegar, and a tiny bit of oil. This is the kind of side dish you can eat an entire bowl of without feeling heavy or sluggish. Perfect for when you want something light but flavorful.

Customizable heat level for everyone – Want it mild? Use less chili. Want to make your face sweat? Add more. The recipe is totally flexible, so everyone can have it exactly how they like it.

Gets better as it sits—perfect for meal prep – Most salads get soggy and sad after a few hours. This one? Gets more flavorful as the cucumbers marinate in the dressing. Make it on Sunday, eat it all week. Easy meal prep win.

Ingredients You’ll Need

For the Salad:

• 2 large English cucumbers – Also called hothouse cucumbers. They’re longer, thinner-skinned, and have fewer seeds than regular cucumbers.
• 1 teaspoon salt – For drawing out excess moisture. Don’t skip this step.

For the Dressing:

• 3 tablespoons rice vinegar – This is essential for that authentic tangy flavor. Don’t substitute with regular white vinegar.
• 2 tablespoons soy sauce – Use low-sodium if you’re watching salt intake.
• 1 tablespoon sesame oil – Toasted sesame oil is key here. It adds that nutty, aromatic flavor.
• 1 tablespoon sugar – Balances the acidity and adds a touch of sweetness.
• 2 cloves garlic, minced – Fresh garlic only. It makes a difference.
• 1 teaspoon red pepper flakes – Korean gochugaru is ideal, but regular red pepper flakes work great too.
• 1 teaspoon grated fresh ginger – Optional but adds a nice zing.

For Garnish:

• 2 tablespoons sesame seeds – White or black, both look great.
• 2 green onions, sliced – Both white and green parts.
• Extra red pepper flakes – For the heat lovers.

Key Notes:

• Cucumber choice matters: English cucumbers are best because they have thinner skins and fewer seeds. Persian cucumbers work great too—they’re basically mini English cucumbers. Regular garden cucumbers are fine but scrape out the seeds first.
• Salt step is crucial: Salting the cucumbers draws out water, which prevents your salad from getting watery and diluting the dressing.
• Rice vinegar vs. regular vinegar: Rice vinegar is milder and slightly sweet. Regular white vinegar is too harsh for this recipe.
• Adjust the heat: Start with 1 teaspoon of red pepper flakes. You can always add more, but you can’t take it away.

How to Make Easy Asian Cucumber Salad (Step-by-Step)

Step 1: Slice the Cucumbers

Wash your cucumbers well. If you’re using English or Persian cucumbers, you don’t need to peel them—the skin is thin and adds nice color and crunch. If you’re using regular cucumbers, peel them because the skin can be tough and bitter.

Slice the cucumbers into thin rounds, about 1/4-inch thick. You can also do half-moons if you prefer—cut the cucumber in half lengthwise first, then slice. Either way works.

If you want to get fancy, you can smash the cucumbers first (place them on a cutting board, press down with the flat side of a knife to crack them, then slice roughly). This creates more surface area for the dressing to cling to. Very traditional, very effective.

Step 2: Salt and Drain

Put your sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon of salt and toss to coat evenly.

Let them sit for 10 minutes. You’ll see water start to pool at the bottom—that’s exactly what we want. This step seasons the cucumbers and removes excess moisture that would otherwise water down your dressing.

After 10 minutes, give the cucumbers a good rinse under cold water to remove the excess salt. Pat them dry with paper towels or a clean kitchen towel. This step is important—wet cucumbers mean diluted dressing.

Step 3: Make the Dressing

While the cucumbers are draining, make your dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, red pepper flakes, and ginger (if using).

Whisk until the sugar dissolves completely. Taste it—it should be tangy, slightly sweet, savory, with a hint of heat. If it’s too sour, add a tiny bit more sugar. Too bland? Add more soy sauce.

The dressing will seem strong on its own, but remember it’s coating bland cucumbers, so you want it punchy.

Step 4: Combine and Toss

Put your drained, dried cucumbers in a large bowl. Pour the dressing over them and toss well until every piece is coated. Use your hands if you need to—it’s the best way to make sure everything’s evenly dressed.

Let it sit for at least 5 minutes before serving. Seriously, even just a few minutes makes a difference. The cucumbers start absorbing the flavors and the whole thing comes together.

Step 5: Garnish and Serve

Right before serving, sprinkle with sesame seeds, sliced green onions, and extra red pepper flakes if you want more heat.

Toss one more time and serve in a nice bowl. The salad should look glossy from the sesame oil, bright from the vinegar, and colorful with all the garnishes.

Serving Suggestions

This cucumber salad is the ultimate side dish. Here’s what I pair it with most often:

With Korean BBQ or bulgogi – The cool, refreshing cucumbers cut through the rich, fatty meat perfectly. It’s basically the ideal pairing. I always make extra because it disappears fast.

Alongside sushi or poke bowls – Adds a nice crunchy, tangy element that complements raw fish beautifully. Way better than the limp cucumber that comes with takeout sushi.

With fried rice or noodles – Any time you’re eating something rich or carb-heavy, this salad provides a light, refreshing contrast that keeps your palate from getting tired.

As a topping for rice bowls – I pile this on top of rice bowls with grilled chicken, tofu, or salmon. The dressing soaks into the rice and it’s incredible.

With dumplings or spring rolls – Makes a great accompaniment to any Asian appetizers. The acidity cuts through fried foods really well.

On its own as a snack – Honestly, I eat this straight from the container as a snack all the time. It’s crunchy, flavorful, and basically zero calories. Perfect afternoon pick-me-up.

Storage and Make-Ahead Tips

Storing Leftovers

Store the salad in an airtight container in the fridge for up to 3 days. It actually gets better after a day as the flavors meld together and the cucumbers pickle slightly in the dressing.

After day 3, the cucumbers start getting softer and releasing more water. Still edible, just not as crisp.

Make-Ahead Instructions

This is one of the best make-ahead salads. You can prepare it up to 24 hours in advance. Just hold off on adding the garnishes until right before serving—the sesame seeds can get a bit soggy if they sit too long.

Some people prefer to keep the dressing and cucumbers separate until ready to serve, then toss them together. This keeps the cucumbers at maximum crispness if you’re serving it to guests.

Preventing Watery Salad

The salt step in the beginning is crucial for preventing watery salad. If you skip it, the cucumbers will release water and dilute your dressing, making everything bland and soupy.

If your salad does get watery after sitting, just drain off the excess liquid and add a splash more sesame oil and rice vinegar to punch up the flavors again.

Freezing

Don’t freeze this. Cucumbers are mostly water and turn to mush when frozen and thawed. This salad is meant to be fresh and crunchy, so just make what you’ll eat within 3 days.

Final Thoughts

This Easy Asian Cucumber Salad has earned its permanent spot in my regular rotation. It’s the side dish I make most often because it’s quick, healthy, and goes with everything.

Make a batch at the beginning of the week and thank yourself every time you open the fridge and have something fresh and delicious ready to go.

– Kip