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The Ultimate 15-Minute Easy Asian Cucumber Salad (Tangy & Refreshing)

Close-up of a bowl of refreshing Asian cucumber salad, tossed in dark dressing and topped with toasted sesame seeds.
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Make this quick Asian cucumber salad for a refreshing side dish. It uses simple ingredients to create a bright, tangy flavor that pairs well with almost any meal. This no cook salad recipe is ready in under 15 minutes.

Ingredients

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  • 3 large English or Persian cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons low sodium soy sauce (or tamari)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar (or honey)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon toasted sesame seeds, for garnish
  • Optional: 1 teaspoon chili oil for heat (Korean Cucumber Salad style)

Instructions

  1. Prepare the cucumbers: Wash the cucumbers. Slice them thinly, aiming for about 1/8-inch thickness. If using English cucumbers, you can leave the skin on. If using standard cucumbers, peel them first.
  2. Salt the cucumbers (optional but recommended for crunch): Place the sliced cucumbers in a medium bowl and toss with 1/2 teaspoon of salt. Let them sit for 10 minutes to draw out excess water. This step helps keep the salad crunchy.
  3. Drain the liquid: After 10 minutes, gently squeeze the cucumbers to remove any accumulated liquid, or press them lightly with a paper towel. Return the squeezed cucumbers to the bowl.
  4. Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, sugar, and garlic powder until the sugar is dissolved. If you want a spicy cucumber salad, add the chili oil now.
  5. Combine and chill: Pour the dressing over the cucumbers. Toss everything gently to coat evenly.
  6. Serve: Sprinkle the toasted sesame seeds over the salad just before serving. You can serve this Asian cucumber salad immediately or chill it for 15 minutes for a colder, more marinated flavor.

Notes

  • For a Japanese Cucumber Salad (Sunomono) variation, slightly increase the rice vinegar and sugar ratio.
  • If you are making this ahead of time, keep the cucumbers and dressing separate until about 30 minutes before serving to maintain maximum crunch.
  • This recipe is naturally vegan and gluten free if you use tamari instead of soy sauce.

Nutrition

Find it online: https://dishicious.com/asian-cucumber-salad-tangy-refreshing-recipe/