What the heck is this?
You know that crispy, tangy, slightly spicy cucumber salad you get at your favorite Asian restaurant that somehow makes you crave it for days afterward? Yeah, this is that. Except now you can make it at home in literally 10 minutes with ingredients you probably already have hanging out in your pantry.
We’re talking paper-thin cucumber slices swimming in a glossy, addictive dressing that’s equal parts sweet, sour, salty, and just spicy enough to wake up your taste buds. It’s the kind of side dish that steals the show from whatever main course you thought was the star. My friend brought this to a potluck and three different people cornered her for the recipe before she even finished eating. That’s the power we’re dealing with here.
Why This Will Become Your Go-To Side Dish
- Takes 10 minutes. Seriously. Your cucumber needs more time to chill than you need to make this
- Incredibly refreshing — like a spa day for your mouth
- Goes with literally everything (BBQ, stir-fry, rice bowls, you name it)
- Uses basic pantry staples you probably already have
- Looks fancy enough for company but easy enough for Tuesday night
- Gets better as it sits, so it’s perfect for meal prep
- Naturally low-carb and gluten-free (with the right soy sauce)
The Good Stuff You’ll Need
For the Cucumbers:
- 2 large English cucumbers (or 4-5 regular cucumbers)
- 1 tsp salt
For the Magic Dressing:
- 3 tbsp rice vinegar (or white vinegar in a pinch)
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp sugar (or honey)
- 1 tsp minced fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp salt
For the Finishing Touches:
- 2 tbsp sesame seeds (white or black, your choice)
- 2 green onions, thinly sliced
- Extra red pepper flakes for sprinkling
Let’s Make This Magic Happen
Step 1: Prep Those Cukes
Wash your cucumbers and slice them as thin as humanly possible. We’re talking paper-thin here, people. Use a mandoline if you have one (watch your fingers!), or just channel your inner zen master with a sharp knife.
If using regular cucumbers, peel them and scoop out the seeds. English cucumbers can keep their skin and seeds — they’re less bitter.
Step 2: Salt and Wait (The Most Important Step)
Toss the cucumber slices with 1 teaspoon of salt in a large bowl. Mix well and let them sit for 10-15 minutes. This draws out excess water and makes them perfectly crispy.
After the time’s up, drain the cucumbers and give them a good squeeze with your hands or press them in a clean kitchen towel to remove as much water as possible. This step is crucial — skip it and you’ll have watery sadness instead of crispy perfection.
Step 3: Whisk Up That Dressing
While the cucumbers are doing their salt thing, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, red pepper flakes, and salt until the sugar dissolves completely.
Taste and adjust — want it sweeter? Add more sugar. Spicier? More red pepper flakes. Tangier? Hit it with more vinegar. This is your moment to make it perfect for your taste buds.
Step 4: Bring It All Together
Add the drained cucumbers to the dressing and toss gently but thoroughly. You want every single slice coated in that glossy goodness.
Sprinkle with sesame seeds and green onions, toss once more, and you’re done. Seriously, that’s it.
Step 5: Let It Marinate (If You Can Wait)
This is delicious immediately, but if you can resist for 30 minutes to an hour, the flavors meld together in the most incredible way. It keeps in the fridge for up to 3 days, getting more flavorful as it sits.
Serving Suggestions
- Perfect alongside Korean BBQ, teriyaki chicken, or any grilled meat
- Awesome on top of rice bowls or grain bowls
- Makes a great palate cleanser between rich dishes
- Fantastic as a light lunch with some grilled tofu or shrimp on top
Switch It Up
Spicy AF Version: Add fresh sliced chilies or a squeeze of sriracha to the dressing
Peanut Twist: Add a tablespoon of peanut butter to the dressing for a Thai-inspired vibe
Herb Garden: Toss in fresh cilantro, mint, or Thai basil for extra freshness
Protein Power: Add cooked shrimp, chicken, or tofu to make it a complete meal
Pickle Vibes: Let it marinate overnight for quick Asian-style pickles
Pro Tips That’ll Change Your Life
- Use a mandoline for consistently thin slices (but seriously, watch your fingers)
- Don’t skip the salting step — it’s what makes the cucumbers stay crispy
- Toast your sesame seeds in a dry pan for 2 minutes for extra flavor
- Make extra dressing — it keeps for weeks and is amazing on other salads
Make-Ahead Magic
- Prep the cucumbers and dressing separately up to a day ahead
- The salad keeps for 3 days in the fridge, though it’s best within the first 24 hours
- Great for meal prep — just portion it out for the week
Questions People Actually Ask
Q: Can I use regular vinegar instead of rice vinegar? A: Rice vinegar is milder and sweeter, but white vinegar works in a pinch. Use a bit less and add a pinch more sugar.
Q: My cucumbers went soggy. What happened? A: You either skipped the salting step or didn’t drain them well enough. The salt draws out water, which is key for crispy cukes.
Q: Can I make this less salty? A: Use low-sodium soy sauce and reduce the salt in the dressing. Taste as you go.
Q: Is this actually healthy? A: Super healthy! Low in calories, high in hydration, and packed with flavor without the guilt.
Print
Easy Asian Cucumber Salad: The 10-Minute Side Dish That’ll Make You Famous
- Total Time: 10 minutes
- Yield: 4–6 as a side dish 1x
Description
You know that crispy, tangy, slightly spicy cucumber salad you get at your favorite Asian restaurant that somehow makes you crave it for days afterward? Yeah, this is that. Except now you can make it at home in literally 10 minutes with ingredients you probably already have hanging out in your pantry.
We’re talking paper-thin cucumber slices swimming in a glossy, addictive dressing that’s equal parts sweet, sour, salty, and just spicy enough to wake up your taste buds. It’s the kind of side dish that steals the show from whatever main course you thought was the star. My friend brought this to a potluck and three different people cornered her for the recipe before she even finished eating. That’s the power we’re dealing with here.
Ingredients
For the Cucumbers:
- 2 large English cucumbers (or 4–5 regular cucumbers)
- 1 tsp salt
For the Magic Dressing:
- 3 tbsp rice vinegar (or white vinegar in a pinch)
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp sugar (or honey)
- 1 tsp minced fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp salt
For the Finishing Touches:
- 2 tbsp sesame seeds (white or black, your choice)
- 2 green onions, thinly sliced
- Extra red pepper flakes for sprinkling
Instructions
Wash your cucumbers and slice them as thin as humanly possible. We’re talking paper-thin here, people. Use a mandoline if you have one (watch your fingers!), or just channel your inner zen master with a sharp knife.
If using regular cucumbers, peel them and scoop out the seeds. English cucumbers can keep their skin and seeds — they’re less bitter.
Toss the cucumber slices with 1 teaspoon of salt in a large bowl. Mix well and let them sit for 10-15 minutes. This draws out excess water and makes them perfectly crispy.
After the time’s up, drain the cucumbers and give them a good squeeze with your hands or press them in a clean kitchen towel to remove as much water as possible. This step is crucial — skip it and you’ll have watery sadness instead of crispy perfection.
While the cucumbers are doing their salt thing, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, red pepper flakes, and salt until the sugar dissolves completely.
Taste and adjust — want it sweeter? Add more sugar. Spicier? More red pepper flakes. Tangier? Hit it with more vinegar. This is your moment to make it perfect for your taste buds.
Add the drained cucumbers to the dressing and toss gently but thoroughly. You want every single slice coated in that glossy goodness.
Sprinkle with sesame seeds and green onions, toss once more, and you’re done. Seriously, that’s it.
This is delicious immediately, but if you can resist for 30 minutes to an hour, the flavors meld together in the most incredible way. It keeps in the fridge for up to 3 days, getting more flavorful as it sits.
Notes
- Perfect alongside Korean BBQ, teriyaki chicken, or any grilled meat
- Awesome on top of rice bowls or grain bowls
- Makes a great palate cleanser between rich dishes
- Fantastic as a light lunch with some grilled tofu or shrimp on top
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~45 kcal