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Asian Cucumber Salad Recipe

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5 from 4 reviews

  • Author: Michelle Minnaar
  • Total Time: 15 minutes
  • Yield: 4 portions 1x
  • Diet: Vegan


Refreshingly crisp and tangy, this Asian Cucumber Salad blends cucumbers, sesame, and a zesty dressing for the perfect light side dish.


  • 2 English cucumbers
  • 1/2 teaspoon salt
  • 1 bunch spring onions, finely sliced
  • 3 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1-2 teaspoons chili oil (optional)
  • 2 teaspoons toasted sesame seeds
  • A small handful of chopped cilantro (optional)


  1. Prepare the Cucumbers: Smash the cucumbers with a rolling pin on a chopping board until they split open.
  2. Cut the smashed cucumbers into bite-sized pieces and place them in a large bowl, sprinkled with the salt.
  3. Let them rest for 30 minutes, then drain the excess water.
  4. Add Vegetables: Add the finely sliced spring onions to the cucumbers and mix.
  5. Make the Dressing: Combine the minced garlic, rice vinegar, light soy sauce, sesame oil, and sugar in a small bowl.
  6. Stir the mixture until the sugar is dissolved and the ingredients are well incorporated.
  7. Combine and Serve: Pour the dressing over the cucumber mixture and toss well to coat evenly.
  8. Add chili oil, if using, and mix well.
  9. Sprinkle the toasted sesame seeds and chopped cilantro over the salad.
  10. Serve immediately.


  • For a more authentic flavor, consider using Japanese or Persian cucumbers.
  • Adjust the level of chili and garlic to taste.
  • This salad can be made ahead of time, but it is best served fresh to retain the cucumbers’ crisp texture.
  • Prep Time: 15 minutes
  • Category: Side Dish
  • Method: No cook
  • Cuisine: Chinese