Crunchy and a little bit spicy this Asian Cucumber salad in a tangy sesame-soy dressing makes a great side dish!
Nicky’s Notes
A lovely, light side dish that I serve with so many dinners! I’m also guilty of eating it directly from the tub for a quick snack.
The key to this cucumber salad is to salt the cucumbers for 10 minutes or so first, then rinse and dry off the cucumbers before assembling with the rest of the ingredients.
There are a few reasons for this:
- It makes the cucumbers (and therefore the overall salad) less watery
- Intensifies the flavour of the cucumber
- Ensures the cucumber keeps its crisp, crunchy texture.
I’ve literally quadrupled my cucumber purchasing since I started making this recipe 😋
📋 Ingredients for Asian Cucumber Salad
***Full recipe with detailed quantities in the recipe card below***
Best type of cucumbers for this salad?
I like to use baby cucumbers because I think they look the most appealing. Regular English cucumbers, Persian, Lebanese or Japanese work great too.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Sprinkle salt on the sliced cucumbers and allow to sit for 10 mins. Rinse and pat dry with kitchen paper, then place in a bowl with sugar, rice vinegar, light soy sauce, sesame oil, garlic, chilli flakes and sesame seeds. Toss together and serve.
Recipe Tips
- 10-20 minutes max is enough to salt the cucumbers. Don’t go over the 30 minute mark or they’ll start to go mushy.
- Rinse well to remove the salty taste (you’ll get enough saltiness from the soy sauce).
Pin this now to find it later
🍽️ What to serve it with
This salad is a great way to lighten up crispy-fried or creamy curry dishes or to serve as part of a rice bowl. Try it with these dishes:
Make ahead and Leftovers Guide
- Once made, place in an airtight container and refrigerate. They’ll keep well for 24 hours (up to 48 if you used really fresh, crunchy cucumbers).
📺 Watch how to make it
-
Place the sliced cucumbers in a bowl and sprinkle over the salt. Toss together and allow to sit for 10-20 mins to draw out excess water (try not to got over the 30 mark or the cucumbers will start to go mushy).
200 g (7oz) cucumber, thinly sliced, 1/2 tsp salt
-
Rinse and drain the cucumbers than place in a bowl.
-
Add the rest of the ingredients and stir together.
1/2 tablespoon sugar, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tbsp sesame oil, 1 minced garlic clove, 1/2 tsp chilli flakes (red pepper flakes), 1 tbsp sesame seeds
-
Serve immediately (the sauce will cling to the cucumber, so no need to marinade). However, you can marinade for an hour or two if you like.
Storage:
Once made, place in an airtight container and refrigerate. They’ll keep well for 24 hours (up to 48 if you used really fresh, crunchy cucumbers).
Nutritional information is per serving – this recipe serves 4.
Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 548mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
🍲 More light and bright sides
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
