Name: Refreshing Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 cups sliced fresh cucumbers (approx. 2 medium cucumbers); 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; Optional: pinch of chili flakes; 3 tbsp rice vinegar (unseasoned); 1 tbsp sesame oil (toasted preferred); 2 tbsp low-sodium soy sauce; 1 tsp granulated sugar

Jump to Recipe

If you’re craving a dish that perfectly captures the crisp, bright flavors of summer, look no further than this Refreshing Asian Cucumber Salad. It’s a dazzling mix of thinly sliced cucumbers tossed in a tangy rice vinegar dressing, enriched with nutty toasted sesame oil and vibrant green onions. Every bite offers a wonderful crunch combined with a delicate balance of savory, sweet, and slightly spicy notes. This salad is not just a side dish but a refreshing experience that can brighten up any meal and leave you wanting more.

Refreshing Asian Cucumber Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating a salad that bursts with fresh, lively flavors. Each component plays a unique role—from the crisp cucumbers providing the refreshing base to the toasted sesame seeds that add texture and a lovely nutty aroma.

Fresh cucumbers: About 2 medium cucumbers sliced thinly for that perfect crunch and hydration.
Rice vinegar (unseasoned): 3 tablespoons to introduce a gentle tangy kick without overpowering the salad.
Sesame oil (toasted preferred): 1 tablespoon for a rich, toasty aroma that lifts the entire dish.
Low-sodium soy sauce: 2 tablespoons to bring a subtle savory depth while keeping saltiness in check.
Granulated sugar: 1 teaspoon balances the acidity with a touch of sweetness.
Toasted sesame seeds: 1 tablespoon for a delightful crunch and visual appeal right before serving.
Green onions: 2, thinly sliced to add a bright, fresh bite that complements the cucumbers.
Optional chili flakes: Just a pinch if you want a hint of heat without overwhelming the freshness.

How to Make Refreshing Asian Cucumber Salad

Step 1: Prepare the Cucumbers

Start by giving your cucumbers a thorough wash to remove any dirt or residue. Then, slice them into thin, uniform rounds—this ensures each piece soaks up the dressing nicely while maintaining that satisfying crunch.

Step 2: Whisk Together the Dressing

In a small bowl, whisk the rice vinegar, low-sodium soy sauce, granulated sugar, and toasted sesame oil until the sugar dissolves and everything combines into a balanced, flavorful dressing. This mixture is the soul of your Refreshing Asian Cucumber Salad.

Step 3: Add Aromatics and Spice

To your dressing, stir in the thinly sliced green onions and, if you’re feeling adventurous, a pinch of chili flakes. These ingredients introduce fresh bursts of flavor and a gentle heat that pairs beautifully with the cooling cucumbers.

Step 4: Toss and Marinate

Pour the dressing over the sliced cucumbers in a large bowl. Gently toss until every slice is coated with that delicious tangy dressing. Cover the bowl and refrigerate for at least 30 minutes—this resting period allows the flavors to marry and the cucumbers to soak up every drop of goodness.

Step 5: Finish with Toasted Sesame Seeds

Right before serving, sprinkle the toasted sesame seeds on top. They add an irresistible nutty crunch that elevates the salad enticingly, making every bite truly delightful.

How to Serve Refreshing Asian Cucumber Salad

Garnishes

A little extra flair goes a long way. Feel free to garnish your salad with fresh cilantro leaves, a squeeze of lime for brightness, or even some finely chopped roasted peanuts for additional texture and flavor complexity.

Side Dishes

This salad is a star sidekick for grilled dishes like teriyaki chicken or sesame-crusted tofu. It also pairs wonderfully with sticky jasmine rice or as a crisp, cool counterpoint to rich, spicy main courses, making your entire meal feel balanced and fresh.

Creative Ways to Present

For a fun presentation, serve the Refreshing Asian Cucumber Salad in individual glass jars or small bowls topped with a sprinkle of extra sesame seeds. Alternatively, pile it high on a vibrant platter garnished with edible flowers or thin strips of carrot for color and visual appeal that will impress your guests.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Refreshing Asian Cucumber Salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers might release some water, so give it a quick toss before serving again to redistribute the dressing evenly.

Freezing

This salad is best enjoyed fresh; freezing is not recommended since cucumbers become watery and lose their crunch upon thawing. It’s definitely a dish you want to eat fresh or within a couple of days.

Reheating

This salad is always served cold, so no reheating is necessary. Just take it out of the fridge, give it a gentle stir, and it’s ready to delight your taste buds!

FAQs

Can I use peeled cucumbers for this salad?

Absolutely! Peeling is a matter of personal preference. Leaving the skin on adds extra color and nutrients, but peeling makes for a more delicate texture and milder flavor.

Is there a substitute for rice vinegar?

If you don’t have rice vinegar, mild apple cider vinegar can work in a pinch, though it will slightly alter the flavor profile. Just use a little less because it’s more acidic.

Can I make this salad spicy?

Yes, add more chili flakes to taste or toss in some thinly sliced fresh chili peppers for a bolder heat that complements the crisp cucumbers wonderfully.

How long should I chill the salad before serving?

At least 30 minutes of refrigeration is ideal to let the flavors meld. If you have more time, up to 2 hours works great without affecting the cucumber’s crunch.

What can I use instead of sesame oil?

If you don’t have sesame oil, a mild vegetable or peanut oil can be used, but you’ll miss out on that distinct toasted sesame flavor that makes this salad special.

Final Thoughts

This Refreshing Asian Cucumber Salad is such a joy to make and absolutely scrumptious to eat. It’s that perfect combination of simplicity and flavor that feels like a little celebration in every bite. I encourage you to whip it up soon—it’s an effortless way to bring brightness and crunch to your table, and I promise it will become one of your favorite go-to dishes for any season.

Refreshing Asian Cucumber Salad Recipe

★★★★★

5.3 from 11 reviews

Author: Lily
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Refreshing Asian Cucumber Salad is a light and crisp dish perfect for summer. Featuring thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, toasted sesame oil, and low-sodium soy sauce, it offers a delightful balance of flavors enhanced by green onions and optional chili flakes. Finished with crunchy toasted sesame seeds, this salad is quick to prepare and serves as an excellent side or appetizer in Asian-inspired meals.

Ingredients

Scale

Salad

2 cups sliced fresh cucumbers (approx. 2 medium cucumbers)
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Optional: pinch of chili flakes

Dressing

3 tbsp rice vinegar (unseasoned)
1 tbsp sesame oil (toasted preferred)
2 tbsp low-sodium soy sauce
1 tsp granulated sugar

Instructions

Prepare Cucumbers: Wash the cucumbers thoroughly and slice them thinly into rounds to ensure a crisp, refreshing texture.
Mix Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, and toasted sesame oil until the ingredients are well combined and the sugar is dissolved.
Add Aromatics: Stir in the thinly sliced green onions and optional chili flakes into the dressing mixture gently to blend the flavors without bruising the onions.
Toss Salad: Pour the dressing over the sliced cucumbers in a large bowl and toss until all slices are evenly coated with the flavorful dressing.
Chill: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the cucumbers to soak up the dressing.
Serve: Just before serving, sprinkle toasted sesame seeds over the salad for a delightful crunch and extra nutty flavor.

Notes

For extra heat, increase the amount of chili flakes or add a dash of sriracha sauce to the dressing.
Use unseasoned rice vinegar to control the salt level in the salad.
Toasting your own sesame seeds intensifies their flavor; toast them lightly in a dry pan over medium heat until golden and fragrant.
This salad is best served chilled and can be prepared a few hours ahead of time.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-cook, Tossing
Cuisine: Asian