This easy Asian Cucumber Salad is the perfect side dish for so many recipes. Crunchy cucumbers combine with a savory Asian inspired dressing and spicy peppers, for the perfect combo. Make it to go with a chicken and rice dish, or for the next time you bring home sushi.
The other day, I got a message from a reader who had seen my Creamy Cucumber Salad. He told me about his booming cucumber crop and asked if I had any other great cucumber recipes. I could eat endless amounts of cucumbers, and I’m so happy to share another great salad with you.
This Asian Cucumber Salad tastes like something you would order out, but is so simple to make at home. Made with delicious ingredients that pull the ingredients together, this salad recipe is a home-run. Share it with the people you love, but I won’t judge you if you hog it.
The Fastest Cucumber Salad
So many cucumber salads require you to salt the cucumber first to extract the water. It makes for a longer process, and often times a salty salad. In this recipe we are skipping that step and combining everything right before we eat it. The result is a crunchy delicious cucumber salad everyone will love.
Ingredients
- Cucumbers: I love thin skinned English cucumbers for this recipe.
- Rice Wine Vinegar: This distinct form of vinegar provides a really unique flavor to this salad, and I would suggest that you not replace it with a different type.
- Sesame Oil: This provides such a unique taste that you will want to go with this over olive oil. It will keep in your pantry for a long time, so I suggest investing in a bottle.
- Sugar: Adding a small amount balances the other flavors without adding a sweet taste to the salad.
- Garlic: You can’t beat fresh garlic in a recipe like this.
- Ginger: I love buying a tube of minced ginger because it keeps so long in my refrigerator and is a great time saver.
- Cilantro: I love what the cilantro adds to this recipe. If your family tastes soap with cilantro, just leave it out.
- Green Onions: This adds the perfect little bit of onion tang. If you have to replace them with something else, consider using shallots or red onions.
- Red Jalapeño: These add bright color and subtle spice. If you can’t find them, replace them with green jalapeños.
How to Make Cucumber Salad
Below is a brief overview of how this cucumber salad recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the printable recipe card at the bottom of the post.
Make the Dressing
Whisk together the ingredients for the dressing in a small bowl or glass measuring cup.
Put the Salad Together
Add the sliced cucumbers to a large bowl and mix in the dressing, cilantro, green onions, and red jalapeno. Enjoy immediately.
Tips and Tricks
- Spiciness: This recipe gets a little kick from the red jalapeño. A red jalapeño is just a green jalapeño that has been left to ripen longer on the plant. This means if you are growing jalapeños, you can get a red jalapeño from your own garden. Red jalapeños tend to be a little spicier than green jalapeños. That said, they don’t make this salad overly spicy. If you can’t find a red jalapeño, you could substitute it with a green one.
- Making ahead: I don’t recommend making this salad ahead of time. The water from the cucumbers will make the dressing very thin. Given how quick it is, I would suggest making it right before serving. That said, I still do enjoy the leftovers of this salad. If you are keeping leftovers, be sure to store them in an airtight container in the refrigerator.
Asian Cucumber Salad is the Perfect Side
Here are some great main dishes that this cucumber salad will go with perfectly.
If you make this Asian Cucumber Salad recipe or any of my other recipes, leave me a comment and let me know what you think. I love hearing from you!
Asian Cucumber Salad
Ingredients
- 3 medium cucumbers sliced thin (about 20 ounces)
- 3 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 garlic clove minced
- 2 teaspoons minced ginger
- 1/4 cup cilantro
- 2 green onions sliced
- 1 red jalapeno seeds and ribs removed, and cut small, see note
Instructions
- In a small bowl or measuring cup, whisk together the rice wine vinegar, sesame oil, soy sauce, sugar, garlic, and ginger.
- Add the cucumbers to a large bowl. Mix in the dressing, cilantro, green onions, and red jalapeno. Enjoy immediately.
Recipe Video
Notes
Mark Kifer says
Sounds great ; easy to do, And. Easy to expand. on.
Thanks Mark!
Cheryl says
ALl your recipes are Fabulous!
Thank you!
Bryan Coates says
As my wife would never ever let a piece of cucumber pass her lips, if I made this for myself, can it be kept in the fridge stored in a sealed container for a couple of days?
Just made it the other day and pulled out the leftovers to try. It is not as good as fresh, but still delicious.
Jim Koch says
This may be a stupid question but does this Asian Cucumber Salad use toasted sesame oil or plain sesame oil? I’m guessing toasted for the flavor but wanted to be sure.
Thanks in advance and thanks for recipe site.
Hi Jim! There are no stupid questions around here. I’ve made it with both and enjoy it both ways!
Sharon says
Hi Lisa, I have tried so many of your recipes; and haven’t found one that wasn’t amazing!
My favorite has been the Mediterranian Salad!
I made the Italian Potato Salad and my grandson, who likes potatoes; but not ever onions, peppers and tomatoes. hmmmm, he has had 3 helpings so far and loves it!!! Thank you!
Your comment made my day!
Liz Bissell says
Made this tonight as one of my side dishes for Christmas dinner. It was really good, everyone enjoyed it.
I’m so glad it was a hit, Liz!