Dessert

Asian Cucumber Salad Recipe

Name: Asian Cucumber Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 5 pcs cucumbers; 2 to 3 tbsp green onion, chopped; 1 tsp garlic, crushed; 3 tsp granulated white sugar; 2 tsp sesame seeds; 1 ½ tbsp soy sauce; 3 tsp rice vinegar; 3 tsp Chinese chili oil; 1 tsp sesame oil; 3 tsp salt

ByNaomi Fletcher February 2, 2026February 2, 2026

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Introduction

This Asian Cucumber Salad is a refreshing and flavorful side dish ready in just 15 minutes. The crisp cucumbers combine with a tangy, spicy dressing for a perfect balance of textures and tastes that complement any meal.

A white bowl filled with bright green cucumber slices arranged in a slightly spiral, layered way. The cucumbers are coated with a shiny, oily dressing mixed with small bits of light brown and white sesame seeds and tiny red chili flakes. The bowl sits on a white marbled surface with a soft, blurred background that includes a hint of a pink patterned cloth. The overall look is fresh, glossy, and colorful with the green of the cucumber standing out against the white bowl and surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 pcs cucumbers
3 tsp granulated white sugar
2 tsp sesame seeds
1 tsp garlic, crushed
2 to 3 tbsp green onion, chopped
1 ½ tbsp soy sauce
3 tsp rice vinegar
3 tsp Chinese chili oil
1 tsp sesame oil
3 tsp salt

Instructions

Step 1: Gather all the ingredients for the Asian cucumber salad.
Step 2: In a bowl, mix sugar, sesame seeds, crushed garlic, and chopped green onion.
Step 3: Stir in the soy sauce, rice vinegar, chili oil, and sesame oil. Set this marinade aside.
Step 4: Cut both ends off each cucumber. Place a cucumber between a pair of chopsticks to hold it steady and prevent the knife from cutting all the way through.
Step 5: Make diagonal cuts along the length of the cucumber to create a spiral. Then flip it over with the smooth side facing you and make perpendicular cuts. Repeat this for all cucumbers.
Step 6: Place the cucumber spirals into a bowl, sprinkle with salt, and gently massage the salt onto the cucumbers. Let them sit for 8 to 10 minutes.
Step 7: Rinse the cucumbers thoroughly with cold water to remove excess salt.
Step 8: Pour the prepared marinade over the cucumbers and toss until evenly coated. Serve immediately and enjoy!

Tips & Variations

For extra crunch, chill the cucumbers before serving.
Adjust the amount of chili oil to control the spice level.
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
Adding a sprinkle of toasted peanuts or chopped cilantro adds texture and freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh. If needed, stir well before serving and add a splash of rice vinegar to refresh the flavors.

How to Serve

A white bowl filled with bright green sliced cucumbers, each slice showing a fresh, slightly crinkled texture. The cucumbers are generously coated in a reddish-brown sauce with visible specks of chili flakes, white sesame seeds, and small bits of garlic or seasoning spread evenly over the top. The dish looks juicy and spicy, with sauce pooling around the bottom of the bowl. The bowl sits on a white marbled surface with a hint of a red and white cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of rice vinegar?

You can substitute with white or apple cider vinegar, but rice vinegar offers a milder, slightly sweet flavor that suits this salad best.

How do I make the cucumber spirals without chopsticks?

If you don’t have chopsticks, you can place the cucumber on a cutting board and slice carefully without cutting all the way through, or slice thin cucumber ribbons using a vegetable peeler.