Dessert

Asian Cucumber Salad Recipe

Name: Asian Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced); 1/2 teaspoon salt; 4-5 scallions, finely sliced; 1 teaspoon ginger, grated; 1 clove garlic, finely minced; 1/4 cup rice vinegar; 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos); 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup (or honey, or sugar), more to taste; 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, more to taste; 1-2 tablespoons toasted sesame seeds

Byanna orden January 7, 2026January 7, 2026

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Introduction

This Asian Cucumber Salad is a fresh, tangy side dish that comes together quickly and bursts with vibrant flavors. Crisp cucumbers are paired with a zesty dressing featuring ginger, garlic, and toasted sesame oil, making it a perfect complement to any meal.

A close-up view of thin cucumber slices coated in a shiny, light dressing, arranged in a white bowl. The cucumber slices are bright green with a fresh and crisp texture, sprinkled all over with small toasted sesame seeds and tiny bits of red chili flakes, adding contrast with light brown and red colors. The bowl sits on a white marbled surface, and a woman's hand with chopsticks is picking up some cucumber slices, adding a sense of action to the image. The overall look is fresh, vibrant, and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4-5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tablespoon toasted sesame oil
1 tablespoon maple syrup (or honey, or sugar), more to taste
1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
1-2 tablespoons toasted sesame seeds

Instructions

Step 1: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them. This step is optional if you’re in a hurry.
Step 2: Slice the cucumbers thinly and place them in a mixing bowl. Toss with salt and let stand to release excess water while you prepare the other ingredients.
Step 3: Strain the cucumbers using a fine mesh strainer without rinsing. Transfer them to a large bowl and add scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce (if using), and toasted sesame seeds. Mix well.
Step 4: Taste the salad and adjust the salt, sweetness, and heat to your preference by adding more maple syrup or chili sauce.
Step 5: Refrigerate until ready to serve. It’s best enjoyed the same day for maximum crispness and flavor.

Tips & Variations

For extra crunch, chill the cucumbers before slicing.
Substitute maple syrup with honey or sugar depending on your preference or dietary needs.
If you prefer a milder salad, reduce or omit the chili garlic sauce.
Add a splash of lime juice for a citrusy twist.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 3 days. Note that the cucumbers may soften over time, so it’s best enjoyed fresh or within a day for optimal crunch. Serve chilled or at room temperature.