Skip to Content

Asian Cucumber Salad

Sharing is caring!

Asian cucumber salad is a tasty starter full of the refreshing veggie and so much flavor. It combines sweet, sour, salty, and a touch of heat to create an amazing side dish for your summer gatherings. 

Come JOIN US on our FACEBOOK group and be a part of our community and discuss various recipes, tips and tricks.

LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES

Asian cucumber salad

This Recipe's Index

What is Asian Cucumber Salad?

Asian cucumber salad adds a sweet and sour flare to traditional cucumber salad. It uses a soy sauce and vinegar base and typically adds in additional flavors such as sugar, sriracha, garlic, and sesame seed oil. 

The result is a slightly savory cucumber salad that goes great with a number of different entrees. It makes a great companion on picnics or an easy lunch or side any day of the week.

Asian cucumber salad

Ingredients to make the best Asian cucumber salad

When you want to make the best Asian cucumber salad, here’s what you’ll need to have on hand:

  • Persian or Japanese cucumbers - Stores may refer to these as “mini cucumbers.” You could use long English cucumbers in a pinch if that is all you can find.
  • Roasted peanuts- Handful!
  • Rice vinegar - If you can’t find rice vinegar, a white wine vinegar or regular distilled vinegar can work.
  • Sesame oil - This adds a nice, earthy flavor, but you could use another oil if you cannot find this. Just note, it will change the flavor slightly, so we highly recommend using sesame oil.
  • Soy sauce - You could use tamari instead if you need to keep gluten free. 
  • Garlic - We use freshly crushed or minced garlic, but you could sub in pre-cut versions if you prefer.
  • Sugar - you can use any sugar of your choice.
  • Sriracha - This adds heat when added so add as much or little heat as you like.
  • Toasted sesame seed - This provides some flavor and crunch to the salad.
  • Thai red chili - This also adds heat to the cucumber salad.
  • Salt
Asian cucumber salad

Why our Asian cucumber salad is the best!

We love Asian cucumber salad! It is super simple and does not require a lot of prep work, which makes it an easy side dish to bring to a gathering or to serve with your favorite dinners.

Our cucumber salad has a slightly sweet and sour flavor. It is also slightly spicy, which makes it great for anyone who likes to add a little heat to their meal.

But since cucumbers are at its base, it still has a cool, refreshing effect that will please even your toughest critics.

How to make     

Follow these easy steps when you are ready to make cucumber salad with an Asian flare:

Asian cucumber salad step by step recipe
  • First, slice the cucumbers into 1/4-inch pieces. Next, place the slices in a bowl and toss with the salt to help them release water, but don’t let them sit for more than 10 minutes or they will start to break down.
  • Once the salt has released some of the moisture, rinse with cold water at least 3 to 4 times to completely remove the salt. Finally, strain and set aside.
Asian cucumber salad step by step recipe
  • Next, combine the sauce ingredients in a separate bowl including all the other ingredients except for the peanuts.
  • Add the dressing to the cucumbers and toss to combine and finally top with crushed roasted peanut, sesame seeds, and Thai red chili.
Asian cucumber salad step by step recipe (3)

Pro tips and tricks

If you want some easy tips and tricks to make Asian cucumber salad, then you’ll want to check out these simple ideas:

  • Refrigerate for around 30 minutes and serve cold
  • Wash the cucumbers thoroughly to remove debris and the salt
  • Do not keep it with the salt for more than 10 minutes to prevent the cucumber from breaking down
  • Score the flesh of each cucumber slice with the tines of a fork and more so the flavorful Asian cucumber salad dressing will adhere to each slice.
Asian cucumber salad

How to cut cucumber for Asian cucumber Salad

When we cut the cumber for our Asian cucumber salad, we make roughly uniform ¼ inch slices. You can make them thicker or thinner based on your tastes.

We also like to score the sides with a fork prior to cutting them. This gives them a bit a “gear” look and helps the dressing stay on them.

Other variations for slicing including dicing them into cubes or peeling the cucumbers before slicing. 

How to serve

We love to serve cucumber salad cold from the fridge, so we will often let it chill there for at least 30 minutes before serving. 

The Asian cucumber salad makes a great, refreshing side dish for your favorite Asian-inspired entrees. You can also serve it as a snack or quick and easy lunch option.

Some other great tasting Asian recipes to try with the cucumber salad or on their own include:

Asian cucumber salad
How can I make the Asian cucumber salad spicy

When we make our Asian cucumber salad, we add sriracha and Thai red chili flakes. Both of these ingredients make the salad spicy. You can add as much or as little as you like.

What type of cucumbers go best for making Asian cucumber salad?

We like to use Japanese or Persian cucumbers, which are also known as mini cucumbers, in our Asian cucumber salad. Mini cucumbers are very similar to long English cucumbers, just much shorter. You could use either version for this salad and get similar results.

How to cut the cucumbers in thin slices?

When you want to cut thin cucumber slices, we recommend using a very sharp knife. Carefully hold the cucumber so it is perpendicular to your body and move the knife blade so only a small amount of cucumber is going to become a slice.

Can I prepare the dressing in advance?

Yes! You can prepare the dressing in advance and store it for about 5 to 6 days in the fridge. When you are ready, you can toss the dressing with freshly cut cucumbers to make the Asian cucumber salad.

Asian cucumber salad

Why is my cucumber salad watery?

Often, a cucumber salad turns out watery because the cucumber leaks out water once the dressing is added due to the salt. To stop this from happening, we recommend covering the cucumber slices in salt and letting them sit for about 5 minutes before rinsing them off. Allowing them to rest in salt helps to draw out the water that would otherwise come out once it is sitting in dressing.

Let us know what you think

If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!

Asian cucumber salad

Asian Cucumber Salad Recipe

Yield: 4-5
Prep Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

Asian cucumber salad is a tasty starter full of the refreshing veggie and so much flavor. It combines sweet, sour, salty, and a touch of heat to create an amazing side dish for your summer gatherings

Ingredients

  • 6 Persian or Japanese cucumbers* also called “mini cucumbers”
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup rice vinegar
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp minced garlic
  • 1 tsp sugar
  • 1 teaspoon Sriracha, more to taste
  • 1 tablespoon toasted sesame seed
  • 1 Thai red chili / chopped finely/ optional
  • 1/2 tablespoon salt

Instructions

  1. First, slice the cucumbers into 1/4-inch pieces. Next, place the slices in a bowl and toss with the salt to help them release water, but don’t let them sit for more than 10 minutes or they will start to break down.
  2. Once the salt has released some of the moisture, rinse with cold water at least 3 to 4 times to completely remove the salt. Finally, strain and set aside.
  3. Next, combine the sauce ingredients in a separate bowl including all the other ingredients except for the peanuts.
  4. Add the dressing to the cucumbers and toss to combine and finally top with crushed roasted peanut, sesame seeds, and Thai red chili.

    Follow us for more delicious Recipes !

    Did you make recipe? don’t forget to come back and leave your feedback and star rating.

    About Soniya

    Hello, I am Soniya, the cofounder of The Belly Rules The Mind.  Originally from Mumbai, India, I am settled in Virginia US with my husband.

    I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband. 

    My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Read more

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe

    Sharing is Caring

    Help spread the word. You're awesome for doing it!

    error: Alert: Content is protected !!