How to Make the Best Asian Cucumber Salad in 15 Minutes

Hey there, fellow food lovers! Are you looking for a dish that’s as refreshing as it is flavorful? Well, you’re in the right place! Today, I’m sharing my secret recipe for the Best Asian Cucumber Salad that you can whip up in just 15 minutes. Perfect for quick family dinners, easy pasta recipes, or even as a fresh addition to your 30-minute meals, this salad is a game-changer for any weeknight dinner ideas or summer gatherings. Let’s dive in!

Why You’ll Love This Recipe

• Ready in just 15 minutes—perfect for busy days!
• Light, crunchy, and bursting with Asian-inspired flavors.
• Customizable to suit your taste preferences.
• Perfect for summer picnics or as a fresh side dish.
• Gluten-free friendly with simple substitutions.

Ingredients

Here’s what you’ll need to make this delicious Asian Cucumber Salad (full measurements are in the recipe card below):

• 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups thinly sliced)
• 1/2 teaspoon salt
• 4-5 green onions, finely sliced
• 1 teaspoon grated ginger
• 1 clove garlic, finely chopped
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce (use Bragg’s liquid aminos or coconut aminos for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey or sugar), adjust to taste
• 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, adjust to taste
• 1-2 tablespoons toasted sesame seeds

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through how to make this Asian Cucumber Salad step by step:

1. Prep the Cucumbers: Slice the cucumbers thinly using a sharp knife or mandoline. Place them in a colander and sprinkle with salt. Let them sit for 5-10 minutes to draw out excess moisture. Rinse lightly and pat dry with paper towels.
2. Prepare the Dressing: In a small bowl, whisk together rice wine vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce. Taste and adjust the sweetness or spiciness as needed.
3. Combine Everything: In a large bowl, toss the cucumbers with green onions, grated ginger, and garlic. Pour the dressing over the top and mix well to coat.
4. Garnish and Serve: Sprinkle toasted sesame seeds over the salad and toss gently. Serve immediately or refrigerate for up to 2 hours before serving.

Pro Tips for Making the Recipe

Here are a few tips to make your Asian Cucumber Salad truly exceptional:

• Don’t Skip Salting: Salting the cucumbers removes excess water, ensuring your salad stays crisp and not soggy.
• Adjust the Heat: If you prefer a milder salad, start with a small amount of chili garlic sauce and add more to taste.
• Customize to Taste: Add some chopped cherry tomatoes or a sprinkle of cilantro for extra flavor and color.

How to Serve

This Asian Cucumber Salad is incredibly versatile. Here’s how I love to serve it:

• As a fresh side dish for grilled meats or fish.
• Paired with honey garlic roasted mushrooms for a hearty vegetarian meal.
• Added to a summer picnic spread for a light, refreshing option.
• As a topping for Asian-style bowls or wraps.

Make Ahead and Storage

While this salad is best served fresh, you can prepare the ingredients ahead of time:

• Slice the cucumbers and store them in an airtight container in the fridge for up to 4 hours before serving.
• Make the dressing up to a day in advance and store it in the fridge.
• Store any leftovers in the fridge for up to 24 hours. Give it a quick toss before serving.

There you have it—my go-to recipe for the Best Asian Cucumber Salad! It’s perfect for quick family dinners, easy pasta recipes, or any time you need a fresh, flavorful dish. Let me know how you customize it in the comments below!