Introduction
Asian cucumber salad is the perfect plant-based side dish—crunchy, spicy, and full of flavor. This recipe is easy to make, vegan, and can be oil-free. It is a light, refreshing side made with thinly sliced cucumbers tossed in a bold dressing.
Asian cucumber salad usually includes ingredients like soy sauce, vinegar, chili flakes, and garlic. Many Asian cuisines have versions of this salad—Korean, Chinese, and Japanese.
This recipe is quick, no-cook, and naturally vegan. It’s a great way to enjoy cucumbers in a flavorful way and pairs well with noodles, rice bowls, or even grilled tofu.
| Calories: ~60
| Total Fat: 2g (from sesame oil & seeds)
| Carbohydrates: 8–10g
| Sugars: 5g (based on sugar/maple syrup used)
| Protein: 1g
| Fiber: 1g
| Sodium: ~400mg (after rinsing)
Why I love making Asian Cucumber Salad
This salad is my go-to when I want something fast, crunchy, and full of flavor. I love how the cucumbers soak up the dressing and turn slightly tangy and spicy. It reminds me of side dishes served at Asian restaurants, but it is much healthier.
I can prepare it in 10 minutes and chill it for later. It’s perfect for hot days and works great for meal prep or a quick snack.
What is Needed to Make Asian Cucumber Salad
Main Ingredients
- Mini cucumbers (6) – Crunchy base of the salad, holds dressing well. Persian or Japanese is best.
- Salt (2 tsp) – Helps draw out excess water from cucumbers for better texture.
Dressing
- Soy sauce (1 tbsp) – Adds umami and saltiness. Use tamari or coconut aminos for a gluten-free option.
- Rice vinegar (1 tbsp) – Brings tang and balances flavors. White or apple cider vinegar can work too.
- Chili flakes (1 tsp) – Adds heat. Adjust based on your spice preference.
- Garlic (2 cloves, minced) – Sharp flavor that blends into the dressing.
- Sugar or maple syrup (1 tbsp) – Balances the salt and vinegar. Natural sweetness.
- Sesame oil (1 tsp) – Nutty aroma and rich taste. Optional for oil-free.
- Sesame seeds (1 tsp) – Adds crunch and visual appeal. Optional.
- Green onions or red onions (2 tbsp) – Brings freshness and slight sharpness.
Low-Fat Alternatives / No-Oil Recipe
- Skip sesame oil completely. The salad will still be flavorful without it.
- Use less sugar or replace it with a natural sweetener like maple syrup or date syrup.
- Use coconut aminos instead of soy sauce for a lower-sodium option.
How to Prepare Asian Cucumber Salad
Step 1: Wash the cucumbers and cut off the ends.
Step 2: Thinly slice all cucumbers
Step 3: Put the cucumbers in a large bowl and sprinkle salt over them. Gently massage the salt in and let it sit for 5–10 minutes.
Step 4: Rinse the cucumbers 3–4 times with cold water to remove the salt. Drain well.
Step 5: Mix all the dressing ingredients in a separate bowl.
Step 6: Pour the dressing over the cucumbers and gently toss. Serve and enjoy!
Reasons to Love Asian Cucumber Salad
- It’s super fast to make with no cooking involved.
- The crunch and spice make it addictive.
- It’s naturally vegan and gluten-free.
- Perfect side for rice, noodles, or BBQ tofu.
- Stays good in the fridge and is great for meal prep.
Cooking Tips and Techniques
- Always salt the cucumbers and let them sit to remove excess water. This keeps the salad from turning soggy.
- If making slices, use a mandoline or sharp knife to slice cucumbers thinly for better flavor absorption.
- Chill the salad before serving—it allows the dressing to soak in and brings out the taste.
- Don’t skip garlic—it adds depth to the dressing.
- Taste the dressing before adding it to the cucumbers. Adjust salt, sweet, or spice as per your liking.
Asian Cucumber Salad Recipe
Equipment
- Set of Measuring Spoons
- One Set of measuring cups
- Cutting Boards and Knives
- Salad Bowl
Ingredients
- 6 mini cucumbers Persian or Japanese work best
- 2 tsp salt for draining water
Dressing
- 1 tbsp soy sauce use tamari or coconut aminos for gluten-free
- 1 tbsp rice vinegar or white/apple cider vinegar
- 1 tsp chili flakes
- 2 garlic cloves minced
- 1 tbsp sugar or maple syrup
- 1 tsp sesame oil
- 1 tsp sesame seeds optional
Optional
- 2 tbsp red or green onions finely chopped red onions
Garnish
Instructions
- Wash the cucumbers and cut off the ends. Thinly slice cucumbers. Leave the skin on if you are using Persian cucumbers. Put the cucumbers in a large bowl and sprinkle salt over them. Gently massage the salt in and let it sit for 5–10 minutes.
- Rinse the cucumbers 3–4 times with cold water to remove the salt. Drain well and set aside. Mix all the dressing ingredients in a separate bowl.
- Add in chopped onions. Mix well.
- Step 6: Pour the dressing over the cucumbers and gently toss. Serve and enjoy!
- Top with sesame seeds. Serve and enjoy!
Why You Should Try This Asian Cucumber Salad Recipe
This salad is plant-based, quick, and full of bold flavors.
It’s a great example of how vegan dishes can be rich in taste without needing dairy, meat, or heavy oils. The cucumbers are hydrating and low in calories. Garlic, vinegar, and soy sauce make the dressing sharp and savory. Sesame adds healthy fats and a nutty taste. You can adjust the spice, salt, or sweetness to fit your taste.
What Type of Cucumber Should You Use?
The variety of cucumbers you use is important because different types have different textures, flavors, and sizes, which affect the salad’s final taste and crunch.
Mini cucumbers like Persian or Japanese cucumbers are best for this salad because they have thin skins, fewer seeds, and stay crisp without getting watery or bitter. This is especially important if you want to make curls — these varieties bend easily and hold their shape well.
If you plan to slice the cucumber thinly instead of curling, any cucumber will work. Just keep in mind that larger cucumbers often have thicker, tougher skin, which can be less pleasant to eat. If using large cucumbers for slicing, you might want to peel them to avoid that tough skin.
Choosing the right cucumber variety helps ensure the best texture and flavor for your Asian cucumber salad.
Other Vegan Salad You Might Like
Thai Quinoa Salad with Lentils
Chickpea Salad with Lemon-Tahini Dressing
Sundal Recipe | Channa Sundal | Chickpea Sundal Salad
Frequently Asked Questions
1. What type of cucumber is best for Asian cucumber salad?
Persian or Japanese cucumbers are best because they have thin skin, few seeds, and a nice crunch. They are perfect for curls and soaking up the dressing without becoming soggy.
2. Can I use regular cucumbers instead?
Yes, you can use regular cucumbers if you peel the skin. The texture may be different, and they have more water, so drain them well.
3. How do you keep cucumber salad from getting watery?
Salt the cucumbers first and let them sit. Then rinse and drain well. This draws out excess moisture and keeps the salad crisp.
4. Is Asian cucumber salad vegan?
Yes, this version is 100% vegan. It contains no animal products and uses plant-based ingredients like garlic, soy sauce, and sesame oil.
5. Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. In fact, it tastes even better after chilling for 15–20 minutes as the flavors develop.
6. Can I skip the sesame oil for a low-fat version?
Yes, just leave it out. The salad still tastes fresh and flavorful with vinegar, garlic, and soy sauce or tamari.
7. How spicy is this salad?
It’s mildly spicy due to chili flakes. You can adjust the spice by adding more or less chili, or leaving it out completely.
8. What can I use instead of sugar?
You can use maple syrup, agave, or even stevia for a natural sweetener. Adjust based on taste and preference.
9. Can I add other vegetables to this salad?
Yes! Thinly sliced carrots, radishes, or bell peppers can be added for extra crunch and color.
10. Does this salad have to be refrigerated?
It’s best when served cold. Chill it for 15–20 minutes before serving to let the flavors come together.
11. Is this salad gluten-free?
Yes, if you use tamari or coconut aminos instead of regular soy sauce, this recipe becomes gluten-free.
