Crisp Asian Cucumber Salad Recipe
There are some side dishes that just seem to make any meal better, and this Asian Cucumber Salad is one of them. It’s the dish I turn to on warm evenings when the barbecue is fired up, or when I’m serving something rich like a curry and need a burst of freshness to cut through it all. It’s got this incredible crunch that’s so satisfying, combined with a dressing that is the perfect balance of savoury, tangy, and just a little bit sweet. My kids absolutely devour this every time I make it, often picking the cucumbers out of the bowl before they even make it to the table.
What makes this particular Asian Cucumber Salad recipe so special is the technique we use to prepare the cucumbers. Instead of just slicing them, we gently smash them. This might sound a bit odd, but it creates all these wonderful nooks and crannies with rough edges that soak up the delicious dressing in a way that neat slices just can’t. The result is a salad where every single bite is packed with flavour.
This salad is ideal for anyone who appreciates vibrant, fresh tastes. It works beautifully for a summer garden party, a simple weeknight dinner side, or even packed up for a picnic. It comes together in about 30 minutes and proves that you don’t need complicated steps to create something truly memorable. Let’s get into how you can make this fantastic dish in your own kitchen.
Recipe Overview
This Asian Cucumber Salad is a masterclass in texture and taste. Expect an invigorating crunch from the smashed cucumbers, a nutty depth from toasted sesame oil, a sharp tang from rice vinegar, and a savoury hit from soy sauce, all tied together with a hint of garlic and a gentle warmth from chilli flakes. I found that letting the cucumbers sit with salt for just 15 minutes is the key to preventing a watery salad and achieving the ultimate crispness.
- Prep Time: 15 minutes
- Resting Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people (as a side)
- Difficulty: Easy
Why You’ll Love This Asian Cucumber Salad Recipe
- Genuine Flavour: The dressing is a carefully balanced mix of distinct flavours. The light soy sauce brings a salty, umami base, the rice vinegar provides a clean, bright acidity, and the sesame oil adds a wonderful toasty, nutty aroma that makes the whole dish so fragrant.
- Ready in Under 30 Minutes: From start to finish, this salad is on the table in about half an hour. The active preparation is minimal, making it a great last-minute addition to any meal.
- Flexible Recipe: Feel free to make this your own! Add a handful of edamame beans for extra protein, some finely shredded carrots for colour, or swap the sesame seeds for chopped, toasted peanuts for a different crunch.
- Great for Summer Gatherings: This salad is a brilliant choice for barbecues and potlucks. It’s light, refreshing, and pairs wonderfully with grilled meats and fish. I often make a double batch for family get-togethers.
- Family Tested: This is a constant request in our house. It’s a fantastic way to get everyone to eat their greens, and it always gets compliments when we have guests over.
Ingredients You’ll Need
For this recipe, using the right kind of cucumber makes a difference. I prefer to use English cucumbers as they have thinner skin and fewer seeds. When it comes to soy sauce, I always reach for Kikkoman All-Purpose Soy Sauce; its flavour is consistent and well-balanced, never too overpowering.
- For the Salad:
- 2 large English cucumbers (about 600g total)
- 1 ½ tsp fine sea salt
- 2 cloves garlic, finely minced
- 1 tbsp toasted white sesame seeds
- 1 spring onion, finely sliced (optional garnish)
- For the Dressing:
- 3 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp caster sugar (or honey/maple syrup)
- ¼ tsp red chilli flakes (or more, to taste)
Sara’s Tip: If you can’t find English cucumbers, Persian cucumbers are a great alternative. If you have to use a standard field cucumber, I recommend peeling it and scooping out the seeds with a teaspoon before smashing.
How to Make Asian Cucumber Salad
The process is straightforward, with the most crucial part being the salting of the cucumbers. This step draws out excess water, ensuring your salad stays crisp and the dressing doesn’t get diluted.
- Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a cutting board and place the flat side of a large chef’s knife on top of it. Firmly (but not violently!) press down or hit the knife with the heel of your hand to smash the cucumber until it splits open.
- Cut into Pieces: Once smashed, chop the cucumber into irregular, bite-sized pieces, about 2-3 cm long. Repeat with the second cucumber.
- Salt the Cucumbers: Place the smashed cucumber pieces in a colander or sieve set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and toss gently to coat. Let them sit for 15-20 minutes. You will see a significant amount of water drip into the bowl below.
- Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl, whisk together the light soy sauce, rice vinegar, toasted sesame oil, caster sugar, and red chilli flakes. Continue whisking until the sugar has completely dissolved. Stir in the minced garlic.
- Rinse and Dry: After 15-20 minutes, give the cucumbers a very quick rinse under cold water to remove the excess salt. Then, and this is important, pat them thoroughly dry with a clean tea towel or paper towels. We want them as dry as possible so the dressing clings to them. What works best for me is gently squeezing them in a clean towel.
- Combine and Serve: Transfer the dry cucumber pieces to a medium-sized serving bowl. Pour the prepared dressing over the top. Add the toasted sesame seeds and toss everything together until the cucumbers are well-coated. Garnish with sliced spring onions, if using, and serve immediately for the best texture.
Tips From My Kitchen
- Salting is Key: Don’t skip the salting step. It’s the most important part of this Asian Cucumber Salad recipe. It draws out excess moisture through osmosis, which concentrates the cucumber’s flavour and guarantees a super crunchy, not soggy, final result.
- The Secret Step: Smashing: I used to struggle with this dish until I discovered this technique. Smashing the cucumber creates rough, uneven surfaces that are far better at catching and holding onto the dressing than smooth, sliced surfaces. For a deeper dive into the science, Serious Eats has a great explanation of the technique.
- Make-Ahead: You can prepare the components ahead of time. The dressing can be made up to 3 days in advance and stored in an airtight jar in the fridge. You can also smash and salt the cucumbers a few hours ahead, but keep them separate from the dressing until you are ready to serve.
- Storage: This salad is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Be aware that the cucumbers will lose some of their crispness over time as they sit in the dressing.
Common Mistakes to Avoid
- Not Salting the Cucumbers: Skipping this step is the fastest way to a watery, diluted salad. The salt is crucial for drawing out the high water content of the cucumbers, ensuring they stay crunchy and the dressing remains flavourful.
- Dressing Too Soon: If you’re not serving it immediately, wait to dress the salad. The vinegar and salt in the dressing will continue to draw water out of the cucumbers, making them soft if left to sit for too long. Combine just before you bring it to the table.
- Using the Wrong Vinegar: While you can substitute in a pinch, rice vinegar has a specific mild sweetness and low acidity that is perfect for this dressing. Using a harsher vinegar like white distilled vinegar will completely change the flavour profile and make it too sharp.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with different additions and flavours to make it your own.
- Spicy Version: For those who like more heat, add a finely sliced red bird’s eye chilli (seeds removed for less intensity) to the dressing, or increase the amount of red chilli flakes. A small dash of chilli oil also adds a lovely warmth.
- Extra Crunch and Protein: Add a handful of shelled edamame beans, toasted peanuts, or cashews for extra texture and a protein boost.
- Add Noodles: To turn this side dish into a light lunch, toss it with some cooked and cooled soba or glass noodles. You may need to double the dressing recipe.
What to Serve With This Asian Cucumber Salad
This salad is incredibly versatile and pairs well with a wide range of main dishes. Here are a few of my favourite combinations:
- Grilled Meats: The crisp, tangy salad is the perfect counterpoint to the smoky char of barbecued food. It works beautifully alongside our Sticky Chicken Rice Bowls or simple grilled salmon.
- Spicy Dishes: Serve it next to a spicy stir-fry like our Black Pepper Chicken or a rich curry. The coolness of the cucumber provides a lovely, refreshing contrast.
- Drink Pairing: A cold, crisp lager or a glass of off-dry Riesling complements the salad’s flavours wonderfully. For a non-alcoholic option, iced green tea is a perfect match.
Frequently Asked Questions
Asian Cucumber Salad
Ingredients
Method
- Prepare the Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a cutting board and place the flat side of a large chef's knife on top of it. Firmly (but not violently!) press down or hit the knife with the heel of your hand to smash the cucumber until it splits open.
- Cut into Pieces: Once smashed, chop the cucumber into irregular, bite-sized pieces, about 2-3 cm long. Repeat with the second cucumber.
- Salt the Cucumbers: Place the smashed cucumber pieces in a colander or sieve set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and toss gently to coat. Let them sit for 15-20 minutes. You will see a significant amount of water drip into the bowl below.
- Make the Dressing: While the cucumbers are salting, prepare the dressing. In a small bowl, whisk together the light soy sauce, rice vinegar, toasted sesame oil, caster sugar, and red chilli flakes. Continue whisking until the sugar has completely dissolved. Stir in the minced garlic.
- Rinse and Dry: After 15-20 minutes, give the cucumbers a very quick rinse under cold water to remove the excess salt. Then, and this is important, pat them thoroughly dry with a clean tea towel or paper towels. We want them as dry as possible so the dressing clings to them. What works best for me is gently squeezing them in a clean towel.
- Combine and Serve: Transfer the dry cucumber pieces to a medium-sized serving bowl. Pour the prepared dressing over the top. Add the toasted sesame seeds and toss everything together until the cucumbers are well-coated. Garnish with sliced spring onions, if using, and serve immediately for the best texture.
Notes
I really hope you give this Asian Cucumber Salad recipe a try. It’s such a simple yet effective way to add a burst of fresh, vibrant flavour to your meals. I love how something so straightforward to make can be so satisfying. Let me know how you get on in the comments below – I’d love to hear if you and your family enjoy it as much as we do! Happy cooking! – Sara
