Asian cucumber salad is a cold side dish of thinly sliced cucumbers tossed with a tangy dressing of rice vinegar, soy sauce, and sesame oil. This easy Asian cucumber salad recipe takes about 15 minutes to prepare, but most of that time is spent just waiting for the cucumbers to release their liquid. Asian cucumber salad goes well with grilled meats, fried fish, and rice bowls. When I want something light and crunchy on the table, I make this Asian cucumber salad. The combination of tangy vinegar and nutty sesame oil gives each bite a refreshing taste.
This salad reminds me of the cucumber salad tossed with local vinegar and ginger that I had as a child. After trying different cucumber salads at an Asian restaurant, I started adding sesame oil and soy sauce. That small change made a big difference in taste.
This salad works as a palate cleanser between heavy courses or as an accompaniment to grilled pork belly or barbecued chicken. I like to drink ice cold straight from the fridge. The cucumber stays crunchy and each slice is drizzled with dressing.
What is Asian cucumber salad?
Asian cucumber salad refers to cucumber salad tossed with ingredients common in Asian cuisine. The standard ingredients are rice vinegar, soy sauce, sesame oil, garlic, and chili pepper. Different countries have their own versions.
Korean cucumber salad uses gochugaru and sesame seeds for a spicy kick. Japanese cucumber salads tend to be mild, often tossed with rice vinegar and a little sugar. For Chinese cucumber salads, you may need to mash the cucumber with a knife to create jagged edges so it can absorb more of the dressing. Thai cucumber salad uses fish sauce, lime juice, and crushed peanuts for a bright, tangy flavor.
This recipe is inspired by all of them. Rice vinegar is used as the base, soy sauce is used to add richness, sesame oil is used to add richness, and a little chili oil is used to add spiciness. The result is a versatile salad that goes with just about anything.
Why this recipe works
This Asian cucumber salad comes together nicely with a few simple techniques.
Sprinkling salt on cucumbers will draw out excess water. This will keep the dressing from becoming watery and will keep the cucumbers crunchy. Rice vinegar gives the salad a mild acidity without making it spicy. It is well balanced with the saltiness of soy sauce. The roasted sesame oil creates a nutty aroma that you can smell as soon as you open the bowl. A little goes a long way. Fresh garlic and a little sugar complete the dressing. Garlic adds spiciness, and sugar smooths out the edges of the vinegar.
When I was in a hurry, I skipped the salting step. The salad was still delicious, but after 10 minutes the dressing had pooled at the bottom of the bowl. Salting takes a little time, but it’s worth the effort.
material
British cucumber – has thin skin, small seeds, and a crispy texture. You can also use Persian or Japanese cucumbers. You can also slice the cucumber normally, but it’s best to peel the cucumber and scoop out the seeds first. Salt – It draws moisture from the cucumber slices and prevents the salad from becoming soggy.
dressing
Rice Vinegar – A tangy base for dressings. It is milder and slightly sweeter than white vinegar. Seasoned rice vinegar has added salt and sugar, so adjust accordingly if you use it. Soy sauce – Adds saltiness and flavor to the salad. Please use regular soy sauce or light soy sauce. Dark soy sauce is too strong for this recipe. Toasted Sesame Oil – Gives this salad its signature nutty flavor. Look for the dark amber variety rather than the lighter sesame oil used in cooking. Sugar – Balances the acidity of the vinegar. One tablespoon is enough to take the edge off the dressing without making it sweet. Garlic – Finely chop so that it is evenly distributed. Chili oil – mild spiciness. Start with a small amount and add more if you like it spicy. If you want more kick, try making a spicy cucumber salad version with extra chili flakes.
garnish
Toasted sesame seeds – add a crunchy visual appeal. You can buy them pre-toasted, or you can toast raw sesame seeds in a dry skillet for 1 minute. Green onions – give freshness and color. For a nice presentation, slice thinly on the diagonal.
Vanjo’s advice
If you want paper-thin cucumber slices, use a mandolin or food processor slicing disk. Thinner slices absorb more of the dressing and taste better with each bite. Don’t skip the salting step. Letting sit for 15-20 minutes will make a noticeable difference in texture and flavor. Taste the dressing before adding it to the cucumbers. Adjust sugar, vinegar, and soy sauce to your liking. Serve this salad chilled. When I bring my serving bowl to the gathering table, I place it over a large bowl of ice.
Make them ahead of time for parties. The cucumbers can be soaked in the dressing for about 2 hours without becoming soggy. If it gets longer than that, it starts to soften.
How to make Asian cucumber salad
Wash the cucumber, pat dry, and run the tip of a fork down the length of the cucumber, making light cuts in the skin.
Using a mandolin or sharp knife, thinly slice the cucumber, about 1/8 inch thick. Place the sliced cucumbers in a bowl, sprinkle with salt, and toss to coat.
Leave for 15-20 minutes, then press gently to pour out the liquid. Pat dry with paper towel. In a small bowl, combine rice vinegar, soy sauce, sugar, and garlic.
Whisk until the sugar is completely dissolved. Transfer the dried cucumbers to a large mixing bowl, pour the dressing over them and mix gently until all slices are coated.
Add green onions, roasted sesame seeds, chili oil, and sesame oil. Mix again, transfer to a plate, and sprinkle the remaining sesame seeds on top.
pro tips
Score the cucumber with a fork before slicing it. The grooves trap the dressing, making every bite more flavorful. If you roast the sesame seeds yourself, the flavor will be even better. Spread the sesame seeds in a dry saucepan over medium heat, stirring constantly until golden brown. If you prefer a salad saucer, double the dressing. Add shredded carrots for added color and crunch. For a different texture, try the crushed cucumber salad method. Smashing creates jagged edges that absorb more dressing.
What to serve with Asian cucumber salad
Inihau na liempo – Smoky grilled pork belly calls for something light and tangy. This salad will do just that. Chicken Teriyaki – The sweet glaze goes well with the vinegar-cooked cucumbers. Contrast makes every bite interesting. Fried Tilapia – Balances the crunchy acidity with the oiliness of the fish.
storage and leftovers
Refrigerator – Store leftover salad in an airtight container for up to 1 day. If you leave the cucumbers out, they will release a lot of water, so be sure to remove any excess water before eating them again. Freezer – This salad is difficult to freeze. Cucumbers will become sticky when thawed. Make ahead – You can slice and salt the cucumbers up to 4 hours in advance. Place a colander over a bowl and store in the refrigerator. Make the dressing separately and mix everything together just before serving.
Substitutes and variations
Add carrots and radishes. Slice it into thin strips so that it mixes well with the cucumber slices. Use apple cider vinegar. It has a slightly fruity taste, but you can use it without rice vinegar. Make it creamy – add a spoonful of mayonnaise or Greek yogurt to the dressing for a thicker coating. Try the Sesame Cucumber Salad – double the sesame seeds and add a little tahini. Go for the peanuts – Add 2 tablespoons of peanut butter and a squeeze of lime juice for a Thai twist. Make it soy-free – use coconut aminos instead of soy sauce. The taste is a little sweeter, but still very effective.
FAQ
What type of cucumber is best for Asian cucumber salad?
British cucumbers are the best because they have thinner skins and smaller seeds. Persian cucumbers and Japanese cucumbers are also good choices. If you only have regular sliced cucumbers, peel them and scoop out the seeds before slicing.
How can I keep my cucumber salad from becoming soggy?
Add salt to the cucumber slices and leave in a colander for 15-20 minutes. Salt will draw out excess moisture. Pat the slices dry before adding the dressing.
Can I make Asian cucumber salad in advance?
Yes, but timing is important. Cucumbers and dressing can be prepared separately up to 4 hours in advance. Mix these together within 2 hours of eating.
Is Asian cucumber salad healthy?
This salad is low in calories and rich in hydration. Cucumbers are about 95 percent water and contain vitamin K and vitamin C. Dressings contain sodium from soy sauce.
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar can be used as substitutes. It is a little more sour than rice vinegar, so you may want to add a little more sugar to balance the flavor.
This Asian cucumber salad has become a staple on our diet. I make it whenever I’m grilling outdoors or need an easy side dish that everyone will love. The combination of tangy dressing and crunchy cucumber is the best. Try making this for your next barbecue or weekday dinner.
Did you make this? If you take a photo, tag us @panlasangpinoy or the hashtag #panlasangpinoy on Instagram. Your work will be visible.
asian cucumber salad
This refreshing Asian cucumber salad features crisp, lightly slit cucumbers tossed in a sweet-spicy dressing of rice vinegar, soy sauce, sesame oil, and chili oil. It cooks quickly and is full of flavor, making it the perfect side dish or light appetizer.
Instructions
Run the tines of a fork down the length of the cucumber and lightly score the skin. This improves the adhesion of the dressing. Slice the cucumber into thin slices about 1/8 inch thick.
1 1/2 pounds English cucumber
Place the cucumbers in a bowl, sprinkle with salt and let stand for 15-20 minutes. This step removes excess water and keeps the salad crisp.
1 1/2 pounds English cucumber, 1 teaspoon salt
While the cucumbers are resting, prepare the dressing. Combine rice vinegar, soy sauce, sugar, and garlic in a bowl. Whisk until the sugar is completely dissolved.
2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 3 cloves garlic
Pour the liquid from the cucumber out of the bowl. Pat cucumbers dry with paper towels. Pour the dressing over the cucumbers and toss until evenly coated.
1 1/2 pounds English cucumber
Add green onions, roasted sesame seeds, and chili oil to complete. Serve chilled.
1 teaspoon roasted sesame oil, 2 teaspoons roasted sesame seeds, 2 green onions, 1 1/2 teaspoon chili oil
Precautions
Spiciness Level – Adjust the chili oil to your taste. For a milder version, reduce to 1 teaspoon or omit it entirely.
Make ahead – Cucumbers can be prepared and salted up to 2 hours in advance. Store refrigerated and drizzle with dressing just before serving to maintain crispiness.
Serving Suggestions – This salad is great paired with grilled meats, dumplings, or as part of an Asian-inspired meal.
video
Nutritional information display
calorie: 77kcal (4%) carbohydrates: 11g (4%) protein: 2g (4%) fat: 3g (5%) Saturated fat: 0.5g (3%) Polyunsaturated fats: 1g Monounsaturated fats: 2g sodium: 1089mg (45%) potassium: 300mg (9%) fiber: 1g (4%) sugar: 6g (7%) Vitamin A: 239IU (5%) Vitamin C: 7mg (8%) calcium: 48mg (5%) iron: 1mg (6%)
Did you make this?
Be sure to tag @PanlasangPinoy on Instagram and leave a review.
(Translate tag) Cucumber
