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Looking for a quick, refreshing side dish that pairs with just about anything? This Asian Cucumber Salad is crisp, tangy, and full of flavor, making it perfect for summer BBQs, weeknight dinners, or light lunches.

With simple ingredients and no cooking required, this easy cucumber salad comes together in minutes while delivering bold Asian-inspired flavor.

finished cucumber salad in a serving dish with sesame seeds, red onion, and dressing visible

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Table of Contents

❤️ Why You’ll Love This Recipe

  • Quick and easy – ready in just 10 minutes
  • Light and refreshing – perfect for warm weather
  • Budget-friendly ingredients
  • No cooking required
  • Great make-ahead side dish
  • Pairs well with grilled meats and Asian dishes

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Cucumbers

Fresh cucumbers give this salad its crisp texture and refreshing bite. Seeding them helps prevent excess moisture.

Rice Vinegar

Adds the signature tangy flavor that balances the sweetness and saltiness in the dressing.

Sesame Oil

A small amount adds a rich, nutty depth, making this salad stand out.

Ginger and Garlic

These bring bold, fresh flavor and give the salad its classic Asian-inspired taste.

sliced cucumbers, chopped red onion, soy sauce, rice vinegar, sesame oil, garlic, ginger, sesame seeds, sugar, and red pepper flakes arranged on a white surface

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • rice vinegar – substitute with apple cider vinegar if needed
  • granulated sugar – substitute with honey for a slightly different flavor
  • sesame oil – no substitution recommended
  • soy sauce – substitute with low-sodium soy sauce or tamari for gluten-free
  • minced garlic – substitute with garlic paste or garlic powder
  • minced fresh ginger root – substitute with ground ginger (use less)
  • sesame seeds – no substitution recommended
  • red pepper flakes – adjust to taste or omit for less heat
  • cucumbers – English cucumbers work well and do not require seeding
  • red onion – substitute with green onions for a milder flavor

Variations

  • Add sliced carrots for extra crunch
  • Toss in chili oil for more heat
  • Use honey instead of sugar for a softer sweetness
  • Add crushed peanuts for texture
  • Try spiralized cucumbers for a fun presentation
cucumber salad served in a bowl with sliced cucumbers, sesame seeds, and red onion pieces

Tips for Best Results

  • Slice cucumbers evenly for a consistent texture
  • Chill for at least 2 hours for the best flavor
  • Do not skip seeding cucumbers if using standard ones
  • Taste and adjust the seasoning before serving
  • Use fresh ginger for the best flavor

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FAQs

Do I have to peel the cucumbers?

No, peeling is optional. Leaving the skin on adds color and nutrients.

Can I make this ahead of time?

Yes. This salad actually tastes better after chilling.

How long does it last?

Up to 3 days in the refrigerator, though it is best within the first 24-48 hours.

Is this salad spicy?

It has mild heat from red pepper flakes, but you can adjust or omit them.

How to Store Asian Cucumber Salad

Store Asian Cucumber Salad in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly over time but remain flavorful.

How to Make Asian Cucumber Salad

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

This Asian Cucumber Salad comes together quickly with a simple dressing and fresh ingredients. Once mixed, chilling allows the flavors to fully develop.

Quick steps:

  1. Whisk together vinegar, sugar, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes
  2. Add sliced cucumbers and chopped red onion
  3. Toss until evenly coated
  4. Refrigerate for at least 2 hours
  5. Serve chilled
dressing ingredients including soy sauce, sesame oil, sesame seeds, garlic, ginger, and red pepper flakes in a white mixing bowl with sliced cucumbers and chopped onion nearby
whisked dressing with sesame seeds and spices in a white bowl with sliced cucumbers and chopped red onion beside it
sliced cucumbers and chopped red onion added to a bowl with prepared dressing
cucumber salad being mixed in a bowl with sesame seeds, red onion, and dressing

🍽️ If You Enjoyed Asian Cucumber Salad

If you enjoyed this Asian Cucumber Salad, be sure to check out these favorites:

  • Pair it with Teriyaki Chicken for a simple, flavorful meal
  • Serve alongside Fried Rice for an easy takeout-style dinner at home
  • Try it with Grilled Chicken Thighs for a light and refreshing combo
  • Add it to a rice bowl with your favorite protein for a quick lunch
  • Serve it as a fresh side with Honey Garlic Pork for a sweet and savory pairing

📌 Save This Recipe

Don’t lose this Asian Cucumber Salad recipe! Pin it to your side dish recipes, summer salads, or quick and easy recipes board on Pinterest so you can easily find it later.

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cucumber salad served on a plate with sesame seeds and red onion
overhead view of cucumber salad in a serving dish with sesame seeds and red onion
4.52 from 74 votes
Servings: 8 servings

Asian Cucumber Salad

By Jamie Sherman
This Asian Cucumber Salad is crisp, tangy, and ready in minutes. A perfect, easy side dish for any meal.
Prep: 10 minutes
Total: 10 minutes
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Equipment

Ingredients 

  • ½ cup rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon sesame seeds
  • 1 teaspoon red pepper flakes
  • 2 cucumbers, halved lengthwise, seeded, and sliced
  • ½ cup red onion, chopped

Instructions 

  • In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes until well combined.
    ½ cup rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger root, 1 tablespoon sesame seeds, 1 teaspoon red pepper flakes
  • Add cucumbers and red onion. Mix well until everything is evenly coated.
    2 cucumbers, ½ cup red onion
  • Refrigerate for at least 2 hours before serving.

Notes

🥡 STORAGE

  • Store in an airtight container in the refrigerator for up to 3 days
  • Keep Covered to maintain freshness

♨️ REHEATING

  • Not Applicable for this recipe
  • Serve chilled for best results

❄️ FREEZING

  • Freezing is not recommended due to texture changes

💡 TIPS FOR BEST RESULTS

  • Slice the cucumbers evenly for best texture
  • Chill Fully before serving for the best flavor
  • Adjust the seasoning to taste before serving

🍳 ALTERNATE COOKING METHODS

  • None

♻️ LEFTOVERS

  • Use As a topping for rice bowls
  • Add to wraps or sandwiches for crunch

📝 NOTES

  • The flavors improve as the salad sits
  • Best enjoyed within 1-2 days for optimal texture

Nutrition

Calories: 53kcal, Carbohydrates: 7g, Protein: 1g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 132mg, Potassium: 139mg, Fiber: 1g, Sugar: 5g, Vitamin A: 129IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

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4.52 from 74 votes (74 ratings without comment)

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3 Comments

  1. Virginia Mouzourakis says:

    Love it

    Reply
  2. Luke W. says:

    Hello Jamie! I used your recipe but made some changes. While white or red onion works in this salad, sweets would go much better. i also used a unique product – cubes of fresh frozen ginger. i never keep ginger around and fresh is better, but 6 tsp (cubes) works well. i also used a tbsp more sugar to counter the sour. i also kicked up the soy sauce. this came out great. was pressed for time so skipped the garlic.

    Reply
  3. Carlee says:

    What a refreshing summer side dish, I can't wait to give it a try!

    Reply