Asian Cucumber Salad

15 min | easy | lactose-free, vegan

Bowl of Asian cucumber salad: thin cucumber rounds coated in a glossy soy-sesame vinaigrette with sliced red jalapeño, cilantro, and sesame seeds, on a marble surface with a few pepper slices scattered nearby.

Published Apr 14, 2025

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

Rate/Review

Introduction

This crisp, refreshing Asian cucumber salad is the perfect side when you want something light but full of flavor.

Thin-sliced cucumbers soak up a tangy mix of rice vinegar, soy sauce, and sesame oil with just a hint of heat.

It comes together in minutes, making it ideal for weeknight dinners, cookouts, or alongside your favorite takeout-style dishes.

Close-up of Asian cucumber salad in a white bowl: thin cucumber rounds tossed in a glossy vinegar-soy dressing, dotted with red jalapeño slices, chopped cilantro, and sesame seeds.

How to Make Asian Cucumber Salad

Handsfree mode (keeps screen awake)

Slice and prep the cucumbers

Wash the cucumbers, then thinly slice them into rounds or half-moons, keeping the pieces as even as possible.
Salt and drain for extra crunch

Add the cucumber slices to a colander, sprinkle with the salt, toss, and let them drain for about 10 minutes.

Advertisement
Whisk the dressing

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until dissolved.
Combine cucumbers and aromatics

Pat the salted cucumbers dry with a clean towel, then place them in a bowl with jalapeño, cilantro, and sesame seeds.
Toss with dressing and chill

Pour the dressing over the cucumbers and toss until coated, then taste and adjust salt or heat to preference.
Chill the salad for at least 10 minutes before serving so the flavors can mingle.

Advertisement

Close-up of Asian cucumber salad in a shallow bowl: thin cucumber rounds coated in glossy sesame-soy vinaigrette with sliced red jalapeño, cilantro, sesame seeds, and pepper flakes; two more bowls are blurred in the background.

Substitutions

Soy sauce -> tamari or coconut aminos: Use tamari for a gluten-free version, or coconut aminos for slightly sweeter flavor with lower sodium.
Red jalapeño -> red bell pepper or Fresno chili: Swap in thinly sliced red bell pepper for very mild heat, or Fresno chili for similar color and gentle spice.
Sesame oil -> chili crisp or neutral oil: Use chili crisp instead of sesame oil for a bolder, spicy finish, or use neutral oil for a softer flavor.

White bowl of Asian cucumber salad with thin cucumber rounds in a glossy soy-sesame dressing, topped with red jalapeño slices, cilantro, and sesame seeds; a second blurred bowl sits in the background.

Tips

Choose the right cucumbers: Persian or English cucumbers work best because they stay crisp and have fewer seeds, which keeps the salad less watery.
Slice evenly for better texture: Try to keep the slices about the same thinness so they absorb the dressing evenly and feel pleasant to bite.
Do not skip the salting step: Salting pulls out excess moisture, concentrates cucumber flavor, and keeps the salad crunchy even if it sits a little.
Adjust the heat gradually: Add half the jalapeño at first, taste, then stir in more if needed, since heat grows as the salad rests.
Serve very cold: For the most refreshing bite, chill your serving bowls briefly and keep the salad in the fridge until just before serving.

Nutrition Facts ^*

Energy	75	kcal
Protein	2	g
Total Fat	4	g
Carbohydrates	9	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of Asian cucumber salad: thin cucumber rounds in a light soy-vinegar dressing, topped with sliced red jalapeño, sesame seeds, and chili flakes in a white bowl, with a second bowl blurred in the background.

FAQ

How can I keep the cucumbers from turning soggy later?: Be sure to salt and drain them well, pat them dry, and avoid skipping the short chilling time before serving.
Can I make this salad ahead of time?: You can mix it up to four hours ahead; keep it covered in the fridge and toss again before serving.
What can I use if I do not have rice vinegar?: Mix one part apple cider vinegar with one part water, then add a pinch of sugar to mimic rice vinegar.
How spicy is this salad, and how do I reduce the heat?: Red jalapeños are moderately spicy; remove the seeds and ribs or use only a few slices for a gentler kick.
Can I add protein to make this a full meal?: Top the salad with chilled shredded chicken, tofu cubes, or shrimp, and add extra dressing on the side.

Serving Suggestions

This crunchy salad pairs beautifully with grilled salmon, teriyaki chicken, or simple steamed rice for a light, bright meal.

For a fun twist, sprinkle chopped roasted peanuts on top or add thinly sliced radish for extra color and snap.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.