Asian Cucumber Salad Recipe

Asian cucumber salad brings crisp freshness and bold flavors to your table in just minutes. This Asian cucumber salad recipe is a must for quick lunches or light dinners.

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Cool smashed cucumbers soak up a punchy garlic-soy dressing, balanced by sweet chili sauce and nutty toasted sesame seeds. It’s the perfect side dish for any Asian-inspired meal.

What You’ll Need for This Asian Cucumber Salad

• Cucumbers – The crisp star of the salad, smashed to soak up all that delicious dressing.
• Garlic – Adds a pungent kick, infusing the dressing with savory depth.
• Soy Sauce – Delivers salty umami flavor that ties everything together.
• Rice Vinegar – Brightens the dish with subtle tanginess.
• Sweet Chili Sauce – Brings gentle heat and sweetness to balance the bold flavors.
• Sesame Seeds – Toasted for a warm nuttiness and extra crunch.
• Green Onions – Fresh garnish for a mild onion bite and pop of color.

How to Make Asian Cucumber Salad in Minutes

Smash and slice the cucumbers, then whisk together garlic, soy sauce, rice vinegar, and sweet chili sauce for the dressing. Toss the cucumbers in the dressing and let them marinate briefly.

Meanwhile, toast the sesame seeds until fragrant and golden. Scatter the toasted seeds and sliced green onions over the salad just before serving for maximum crunch and freshness.

Tips and Twists for the Perfect Asian Cucumber Salad

For extra depth, add a splash of sesame oil to the dressing or sprinkle crushed red pepper for a spicier kick. English or Persian cucumbers work best as they’re crisp and less watery.

Letting the cucumbers sit in the dressing for at least 10 minutes helps them absorb all the flavors. For an added crunch, toss in chopped peanuts or cashews before serving.

Storing and Enjoying Leftover Asian Cucumber Salad

Keep leftover salad in an airtight container in the fridge for up to three days. To maintain crunch, store the toasted sesame seeds and green onions separately and add them just before serving.

For a make-ahead option, prepare the dressing in advance and refrigerate it for up to a week. Smash and slice fresh cucumbers when ready, toss them in the dressing, and enjoy a crisp, refreshing bite every time.

Asian Cucumber Salad Recipe

A refreshingly crisp salad featuring lightly smashed cucumbers enveloped in a vibrant, savory dressing that highlights classic Asian flavors. Quick to prepare and bursting with texture, it’s a delightful side dish for any meal.

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Course: Salad

Cuisine: Asian

Keyword: Asian Cucumber Salad Recipe

Prep Time: 1 minute minute

Cook Time: 5 minutes minutes

Total Time: 6 minutes minutes

Ingredients

• 2 green onions thinly sliced
• 2 medium cucumbers
• 1 tablespoon sesame seeds
• 1 tablespoon sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic minced

Instructions

• Position the cucumbers on a sturdy board and gently crush them with a rolling pin until slightly flattened, then cut them into bite-sized pieces. In a separate bowl, whisk together the minced garlic, soy sauce, rice vinegar, and sweet chili sauce until thoroughly combined to form a dressing. Drizzle the prepared dressing over the smashed cucumbers in a mixing bowl and gently toss to ensure each piece is well coated; allow the salad to rest for 10 minutes so the flavors infuse. Meanwhile, warm a non-stick skillet over medium heat and toast the sesame seeds for 1–2 minutes until aromatic and gently popping. Finish by scattering the toasted sesame seeds and freshly sliced green onions over the cucumbers just before serving.

Notes

To Make Ahead: Prepare the dressing in advance and store it in an airtight jar in the refrigerator for up to a week. When ready to serve, smash the cucumbers, toss them in the dressing, let them marinate briefly, and garnish as instructed.
To Store: Keep any leftover salad in an airtight container in the refrigerator for up to three days. For optimal texture, add the toasted sesame seeds and green onions just before serving.