Name: Asian Cucumber Salad Recipe
Prep time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 cucumber (about 8 oz. / 226 g); 3/4 teaspoon salt (or to taste); 2 cloves garlic (minced); 1 teaspoon apple cider vinegar; 1 1/2 tablespoons sugar; 1 teaspoon Korean chili powder (or regular chili powder); 1 teaspoon chili oil; 1/2 teaspoon sesame oil; Sesame seeds (for garnishing)

Jump to Recipe· 4.2 from 44 reviews

If you’re searching for a refreshing, zesty side dish that bursts with flavor and crunch, you’ve found it with this Asian Cucumber Salad Recipe. This vibrant salad beautifully balances cool cucumber slices with a tangy, spicy dressing that’s both simple and unforgettable. Perfect for quick lunches, a side for grilled dishes, or whenever you want something light yet packed with taste, this salad combines sweet, sour, and spicy notes in perfect harmony. I can’t wait to share why this Asian Cucumber Salad Recipe deserves a spot on your table!

Ingredients You’ll Need

A white bowl filled with many slices of dark green cucumber, each slice showing the lighter green inside with seeds, placed on a white marbled surface. A woman's hand holds a silver spoon inside the bowl, lightly touching some cucumber slices. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Asian Cucumber Salad Recipe plays a crucial role in creating an explosion of flavors and textures, and you’ll be amazed at how just a handful of simple items come together to make something extraordinary.

Cucumber: The star of the salad, offering crispness and refreshing juiciness that balances the spicy dressing.
Salt: Essential for drawing out excess moisture from the cucumber, ensuring it stays crunchy and flavorful.
Garlic: Adds a punch of savory depth that complements the bright and spicy ingredients.
Apple cider vinegar: Brings a subtle tanginess that lifts the whole dish and brightens the flavors.
Sugar: Sweetens the dressing just enough to mellow the heat and acidity, creating harmony.
Korean chili powder: Provides mild heat and a smoky undertone typical of Korean cuisine; regular chili powder works too.
Chili oil: Adds a layer of spicy warmth and richness that makes the salad lively and vibrant.
Sesame oil: A fragrant finishing touch that infuses the dish with a nutty aroma and flavor.
Sesame seeds: Sprinkled on top for crunch, nuttiness, and a beautiful visual finish.

How to Make Asian Cucumber Salad Recipe

Step 1: Prepare the Cucumbers

Start by rinsing your cucumber thoroughly under cold water to wash away any dirt or impurities. Then slice it into bite-sized pieces—this ensures every forkful is bursting with freshness. Toss the cucumber slices with salt, which helps draw out excess water and intensifies the crunch. Pop them in the fridge for about 15 minutes to chill and soften the salty interaction. After chilling, drain off the salted water—it’s key to keeping the salad crisp and not soggy.

Step 2: Make the Dressing

While the cucumbers are chilling, combine your minced garlic, apple cider vinegar, sugar, Korean chili powder, chili oil, and sesame oil in a bowl. Stir this mixture carefully until the sugar fully dissolves, which brings a balanced sweetness to offset the heat and tang. This dressing is where the magic happens—the blend of spicy, sour, and sweet is exactly what makes this an Asian Cucumber Salad Recipe you’ll fall in love with.

Step 3: Combine and Toss

Once your cucumbers are ready and drained, pour the dressing over them and toss gently to coat every slice evenly. The dressing clings perfectly to each piece, ensuring every bite is flavorful. This step is satisfying because you’re almost done and about to enjoy a crunchy, zesty treat!

Step 4: Garnish and Serve

Finish by sprinkling toasted sesame seeds on top—it’s a simple touch but adds a gorgeous texture and nutty flavor. This not only enhances the taste but makes your salad look beautifully inviting. Serve immediately to enjoy its fresh crispness at its best.

How to Serve Asian Cucumber Salad Recipe

A black bowl filled with about two layers of cucumber slices, each slice thick with dark green skin and soft pale green inside. The cucumber slices are coated with a shiny layer of red chili flakes and small bits of garlic, giving a slightly rough texture on top. A wooden spoon is lifting some slices out of the bowl. In the blurred background, another bowl with similar cucumber slices in a white bowl with a blue inside coloring sits on a gray surface. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair, sprinkle some chopped fresh cilantro or sliced green onions. These fresh herbs complement the spicy and tangy profile wonderfully, adding a pop of color and bright herbal notes that elevate the salad even more.

Side Dishes

This Asian Cucumber Salad Recipe pairs beautifully with grilled meats like chicken or beef, seafood dishes, or even as a crunchy counterpoint to heavy rice bowls and noodle dishes. It’s refreshing and light, perfect for balancing richer, umami-heavy plates.

Creative Ways to Present

Try serving the salad in small individual bowls topped with a drizzle of extra chili oil for added heat, or place it atop a bed of mixed greens for a fun twist. It also looks stunning in a clear glass bowl where the vibrant colors can be admired—ideal for those casual dinner parties or summer picnics.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. Because the cucumbers have been salted and drained, the salad should keep its crunch for at least a day, but it’s best enjoyed within 24 hours for peak freshness and flavor.

Freezing

Freezing is not recommended for this salad because cucumbers have a high water content, which will cause them to become mushy and lose their texture once thawed. It’s truly best fresh or refrigerated for short-term storage.

Reheating

This salad is meant to be served cold or at room temperature, so no reheating is necessary. Simply take it out of the fridge and enjoy—it’s the perfect cool, spicy bite on a warm day or alongside your meal.

FAQs

Can I use regular chili powder instead of Korean chili powder?

Absolutely! While Korean chili powder has a unique smoky flavor, regular chili powder works just fine and will still give you a nice hint of heat in this Asian Cucumber Salad Recipe.

Is this recipe suitable for vegans?

Yes, this salad is completely plant-based, using only vegetables and oils, making it perfect for vegans and vegetarians alike.

How spicy is this salad?

The heat level is moderate thanks to chili oil and chili powder, but you can always adjust the amount to suit your taste—add more for extra kick or less if you prefer it milder.

Can I make this salad ahead of time?

Yes, but it’s best to add the dressing just before serving to keep the cucumbers as crisp as possible. If you want to prepare ahead, refrigerate the cucumbers after salting and drain well before tossing with the dressing.

What’s the best type of cucumber to use?

English cucumbers or regular slicing cucumbers both work wonderfully. Choose fresh, firm cucumbers with thin skins to avoid bitterness and to get that perfect crunch.

Final Thoughts

This Asian Cucumber Salad Recipe is such a delightful, refreshing dish that brings a perfect balance of flavors and textures to any meal. It’s quick to make, uses simple ingredients, and never fails to impress with its vibrant, zesty charm. Give it a try—you might just find your new favorite salad that’s as versatile as it is delicious!