Asian Cucumber Salad

This cool Asian cucumber salad has been one of my go-to sides for weeks, the kind of recipe I reach for when I want something bright, fast, and endlessly adaptable. I first put this together on a warm spring evening when I had cucumbers overflowing from a farmers market bag and a craving for something tangy that would cut through richer mains. The dressing balances rice vinegar's clean acidity with toasted sesame oil's round aroma, a whisper of maple for sweetness, and a pop of chili for personality. The result is crisp, refreshing, and memorably moreish.

I love this salad because it comes together in about 25 minutes and travels well to picnics or potlucks. The cucumbers keep their crunch when salted gently and then drained, and the quick dressing clings into the scores made on the cucumber flesh. This version is vegan and easily gluten-free if you swap regular soy sauce for coconut aminos or Bragg's Liquid Aminos. It pairs beautifully with grilled proteins, rice bowls, or simply steamed white rice. Every time I make it, someone asks for the recipe and then tells me how it disappeared from the serving bowl in minutes.

Ingredients

• Cucumbers (1 1/2 pounds): Turkish, Persian, or English cucumbers are ideal because they have thin skins and fewer seeds. Expect about 5 cups when thinly sliced. If using American slicing cucumbers, peel and scoop seeds for a similar texture.
• Salt (1/2 teaspoon): A light sprinkle draws out excess water so the dressing doesn’t get diluted. Use fine sea salt or kosher salt measured by volume for consistent results.
• Scallions (4–5): Finely sliced for a mild onion note. Use both white and green parts for color and a layered onion flavor that brightens the salad.
• Fresh ginger (1 teaspoon, grated): Adds warm, spicy aromatics. Use a microplane or the small holes of a box grater for a fine grate that distributes evenly through the dressing.
• Garlic (1 clove, minced): Minced very fine so you get flavor without big raw chunks. If you prefer a gentler garlic note, lightly smash the clove then grate it.
• Rice vinegar (1/4 cup): The primary acidic element. Use seasoned rice vinegar for a softer acidity or plain rice vinegar if you want to control sweetness independently.
• Soy sauce (1 tablespoon): For a gluten-free version use Bragg’s Liquid Aminos or coconut aminos. This provides the umami backbone and saltiness.
• Toasted sesame oil (1 tablespoon): A little goes a long way. Its nutty aroma is essential; don’t substitute with untoasted oil unless you want a milder profile.
• Sweetener (1 tablespoon maple syrup, honey or sugar): Balances the vinegar. Maple adds depth and keeps the dish vegan if chosen instead of honey.
• Chili garlic sauce (1 teaspoon): Sambal oelek or sriracha for heat. Increase to taste if you like a spicier bite.
• Toasted sesame seeds (1–2 tablespoons): For crunch and visual appeal. Lightly toast them in a dry skillet if buying untoasted seeds for maximum fragrance.

Instructions

Score the cucumbers (optional but recommended): Using the tines of a fork, score each cucumber lengthwise with 2–3 shallow grooves. This gives the dressing more surface area to cling to and creates a pretty texture when sliced. If you are short on time, you may skip this step; the flavor will be the same with slightly less surface tension. Slice and salt: Slice the cucumbers thinly, about 1/8 inch thick. Place them in a bowl and toss with 1/2 teaspoon of salt. Let the salted cucumbers sit for 10 minutes; the salt draws out excess water so the dressing remains concentrated and bright. Drain thoroughly: Place the cucumbers in a fine mesh strainer and press gently to remove the released liquid. Do not rinse as rinsing washes away flavor. Transfer the drained cucumbers to a large mixing bowl. Make the dressing: In a small bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon soy sauce or coconut aminos, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 teaspoon chili garlic sauce. Taste and adjust the balance for acidity or sweetness. The dressing should be bright with a rounded sesame finish. Toss and season: Add the sliced scallions and 1–2 tablespoons toasted sesame seeds to the cucumbers, pour the dressing over top, and toss until everything is evenly coated. Let the salad rest in the refrigerator at least 10 minutes to allow flavors to meld. Adjust salt, sweetness or heat before serving.

Storage Tips

Store in an airtight container in the refrigerator. For best texture, consume within 48 hours. If you plan to make this ahead, salt and drain the cucumbers but store the dressing separately and toss just before serving to preserve maximum crunch. If the salad becomes slightly watery after sitting, briefly drain off excess liquid in a fine mesh strainer and refresh with a splash of vinegar and a pinch of sesame oil before serving. Freezing is not recommended; cucumbers will become mushy when thawed.

Ingredient Substitutions

If you do not have rice vinegar, white wine vinegar diluted with a little water works in a pinch but will change the flavor profile slightly. For gluten-free umami, coconut aminos or Bragg’s Liquid Aminos are excellent substitutes for soy sauce; both are milder and sweeter so reduce the maple syrup by a touch if your dressing tastes too sweet. If you prefer a roasted nut note, swap sesame oil for a small amount of peanut oil and add crushed roasted peanuts as a garnish. For milder heat, omit chili sauce and add a pinch of red pepper flakes instead.

Serving Suggestions

This salad is a natural partner for grilled or pan-seared fish, teriyaki chicken, or tofu bowls. Serve over a bed of cold rice noodles for a light lunch, or alongside dumplings and steamed buns as a palate-cleansing side. Garnish with additional scallion greens, more toasted sesame seeds, or a few torn Thai basil leaves for an aromatic flourish. For a composed plate, place a mound of steamed rice, top with grilled protein, and serve the cucumber salad on the side to add brightness and textural contrast.

Cultural Background

Cucumber salads are found throughout Asia with many regional variations that highlight local ingredients and flavor preferences. The combination of rice vinegar and sesame oil is characteristic of East Asian palates, while the use of chili garlic paste nods to Southeast Asian warmth. Quick vinegary salads like this one have long been used to refresh the palate, offering contrast to richer or fried dishes. This modern version borrows traditional elements and adapts them to Western pantry ingredients for ease and accessibility.

Seasonal Adaptations

In summer, use garden-fresh English cucumbers and increase scallions and fresh herbs like cilantro or Thai basil for brightness. In cooler months, add thinly sliced radishes or blanched snap peas for added crunch. For holiday meals, garnish with roasted peanuts and a squeeze of lime to provide a festive citrus lift. You can also stir in a spoonful of gochujang to add a deeper, fermented heat suitable for autumn menus.

Meal Prep Tips

For meal prep, keep cucumbers and dressing separate until up to 24 hours before serving. Portion cucumbers into individual airtight containers and store the dressing in a small jar. Combine just before eating to preserve texture. If you want to prepare the flavors in advance, whisk the dressing up to 3 days ahead and refrigerate; bring it to room temperature and give it a good shake before using. Use clear, shallow containers to help maintain even temperature and quicker chilling.

This simple salad is a keeper: easy to prepare, endlessly adaptable, and a reliable way to add freshness to any meal. Try it once and it will likely become one of those stand-by sides you reach for every time cucumbers are in season.