Asian Cucumber Salad is a bright, refreshing side dish I love all year, especially in summer. It balances sweet, sour, and savory notes and is easy to adapt with simple pantry ingredients to reflect different Asian flavor profiles.
This salad is crisp, cool, and satisfying. You can customize it by adding ingredients like fish sauce for extra umami, swapping cilantro for Thai basil and squeezing in lime for a Thai twist, or mixing in chili paste for heat.
The recipe below is a reliable base. It’s simple to change quantities or extras to suit your taste—more vinegar for tang, a touch more sugar for sweetness, or a splash of soy or coconut aminos for depth.
Ingredients in Asian Cucumber Salad
- English (seedless) or Persian cucumbers
- Salt
- Sugar (or honey/coconut sugar as alternatives)
- Rice vinegar
- Chopped cilantro (or Thai basil)
- Toasted black sesame seeds
See the recipe card below for exact quantities.
What Kind of Cucumbers Do I Use?
I prefer English or mini Persian cucumbers because their skin is thin and edible. Standard grocery store cucumbers often have thicker, waxy skin that benefits from peeling and seed removal if you use them.
How to Make Asian Cucumber Salad
Step 1 – Wash cucumbers and slice them to your preferred thickness: thin rounds, 1/4-inch rounds, or chunks. Place the slices in a large bowl.
Step 2 – For each English cucumber, add about 1 tablespoon sugar and 1 teaspoon salt (adjust to taste). Toss to coat and let sit 30 minutes to draw out excess water. Discard the liquid. If you want less sodium, rinse and drain the cucumbers before adding the marinade.
Step 3 – Add the rice vinegar, additional sugar and salt to taste, and the chopped cilantro. Toss to coat. Sprinkle toasted sesame seeds on individual servings for the best presentation and texture.
Expert tip: Use a fork to score the cucumbers lengthwise about a quarter-inch deep before slicing. These shallow grooves help the dressing cling to the cucumber, so every bite is flavorful.
Substitutions
- Honey – Substitute for sugar if you prefer a natural sweetener.
- Coconut sugar – Use 1:1 in place of granulated sugar for a different flavor.
- Coconut aminos – A soy-free alternative to soy sauce.
Variations
- Spicy Korean-style – Add gochujang or chili paste, fresh ginger, garlic, toasted sesame oil, and soy sauce.
- Thai-style – Include fish sauce, fresh lime juice, chopped peanuts, and Thai basil instead of cilantro.
Storage
Store cucumber salad in an airtight container in the refrigerator for 3 to 4 days. If you need the cucumbers to last longer (they’re usually eaten quickly), slice them a bit thicker to retain more texture.
Pro Tips for Cucumber Salad
Choose English or Persian cucumbers for their thin, non-waxy skin. If using standard cucumbers, peel them first. Chill the salad for at least 30 minutes before serving to let the flavors meld. For variety, add thin red onion slices and garnish with chopped green onions for extra color and bite.
FAQ
Salting the cucumbers and letting them sit draws out excess water, which helps prevent the salad from becoming soggy.
Peel standard store-bought cucumbers with thick skin. English and Persian cucumbers have thin, edible skins and usually don’t need peeling.
Although cucumbers can be sensitive to cold, refrigerating them still extends freshness. At room temperature they last only about two days, while refrigeration will preserve them longer.
Rinsing cucumbers in cold water removes dirt and cools them before storage, which can help slow ripening and keep them fresh longer.
Pair this Recipe with these Dishes
Asian cucumber salad pairs well with spring rolls, dumplings, lo mein, tofu stir-fries, grilled meats, or as a crisp side to many Asian-inspired mains.
Related
Try other easy side dishes for weeknight meals and gatherings.
- Instant Pot Rice Pilaf with Orzo (Easy One-Pot Side Dish)
- Air Fryer Bacon Wrapped Asparagus
- Crispy Air Fryer Parmesan Brussels Sprouts
- Easy Refrigerator Pickles Recipe
Asian Cucumber Salad (Sweet and Sour)
Ingredients
- 2 Seedless English Cucumbers
- 2 Tbsp. Sugar
- 1 tsp. Salt
Sweet and Sour Marinade
- 5 Tbsp Rice Vinegar
- 2 tsp. Sugar
- 2 tsp. Salt
- 2 Tablespoons Chopped Cilantro
- 1 tsp Thai Fish Sauce Optional
- 1 tsp. Toasted Black Sesame Seeds
Instructions
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Slice cucumbers however you prefer: thin rounds, 1/4-inch rounds, or chunks.
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Place cucumbers in a large bowl and add 2 tablespoons sugar and 2 teaspoons salt. Toss to coat and let sit about 30 minutes to extract water.
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Discard excess liquid, then add rice vinegar, additional sugar and salt to taste, and chopped cilantro.
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Serve sprinkled with toasted sesame seeds.