The summer side we can’t get enough of!
While I love whipping up quick stir-fries on busy weeknights for dinner (this General Tso’s Chicken and Orange Chicken are my go-tos!!) I often crave something lighter to balance them out, and this crunchy cucumber salad does the trick every time!
Not only is it super quick to make—under 15 minutes—but it also stays fresh in the fridge for up to 2 days if you slice it right. Plus, I often keep all of the necessary ingredients in my pantry so it’s ready to make in a moment’s notice!
The Secret to a Crispy Cucumber Salad?
Sprinkling the cucumbers with salt might seem unnecessary, but it draws out excess moisture, leaving you with perfectly crisp and crunchy cukes. Skip this step, and you’ll end up with a watery mess!
This recipe is delicious! I have made this twice. The second time, I added just a bit more honey ( 1/2 tsp) and liked the result. This Cucumber Salad was a distinctive addition to our friends’ potluck picnic.
– Wendy H.
Ingredients You’ll Need
For the exact measurements and detailed instructions, please see the recipe card below.
- Cucumbers. Seedless mini cocktail cucumbers are ideal, but you can also use larger seedless types like English or Persian cucumbers—just cut them into quarters. If using regular cucumbers, remove the seeds first. Check out How to Cut a Cucumber!
- Rice wine vinegar. This adds acidity and flavor, giving the salad an Asian flair. You can substitute with white wine vinegar, though it won’t have the exact same taste.
- Sesame oil. A little goes a long way, but it’s essential for that rich umami flavor. Toasted sesame oil is preferred.
- Honey. Just a touch to balance the tartness of the vinegar. You can substitute with sugar or leave it out for a low-carb option.
- Chili garlic paste. Adds a kick of spice. If you can’t find it, substitute with 1 teaspoon Sriracha and 1 minced garlic clove.
- Ginger. Paste is convenient, but fresh ginger works too—just finely mince or grate it.
- Onion. Red onion is preferred for its flavor and color, but white or sweet onions will also work. Finely dice it so the flavor spreads evenly.
- Cashews. Roasted and salted cashews provide the best taste and texture. Add them just before serving to keep them crunchy. Peanuts or almonds are good substitutes if needed.
How to Make Asian Cucumber Salad
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Slice the Cucumbers
Rinse the veggies, then grab a mandoline (or a sharp knife) and thinly slice the cucumbers into ¼- to ½-inch pieces.
Step 2: Salt and Rest
Place the sliced cucumbers in a large bowl and sprinkle with salt. Let them sit for at least 15 minutes—this helps draw out excess water. Every few minutes, pat them dry with a paper towel to keep things from getting too watery.
Step 3: Whisk the Dressing
In a medium bowl, mix together the rice vinegar, soy sauce, sesame oil, honey, chili garlic paste, and ginger paste. Whisk well, making sure to scrape the bottom of the bowl so the heavier ingredients (like the paste and honey) fully incorporate.
Step 4: Toss It All Together
Gently toss the cucumbers in the dressing until every piece is evenly coated. If you’ve got the time, let the salad chill for up to two hours to really let those flavors meld.
Just before serving, sprinkle in diced red onion and chopped cashews (or peanuts) for that perfect crunch. Enjoy!
Different Flavors to Try
If you’re looking to change things up a little bit, try these flavor variations for a real treat.
- Thai. Add Thai basil, peanuts, and cilantro.
- Korean. Use Gochujang instead of chili garlic paste.
- Japanese. Sprinkle on some sesame seeds and a splash of fish sauce.
- Don’t be scared to add in things like green onion, carrots, cilantro, sesame seeds, or peanuts to create new flavors.
FAQs
To keep cucumber salad from getting watery, start with a seedless variety, sprinkle salt over the slices, and allow them to rest for 15 minutes. Dry any excess moisture on the vegetables.
To make the cucumber salad spicy, add in additional flavors like red pepper flakes, chili paste, or your favorite spices.
What to Serve with Asian Cucumber Salad?
Serve this Asian Cucumber Salad Recipe with any of these delicious main dishes for a complete meal.
You can’t go wrong with Shrimp Fried Rice, Pad Thai, or Spaghetti Squash Pad Thai.
Teriyaki Salmon will steal the show.
Opt for take-out favorites, like General Tso’s Chicken, Crispy Orange Chicken, Instant Pot Orange Chicken, Teriyaki Shrimp Stir-Fry or Vietnamese Spring Rolls.
More Simple Cucumber Recipes
If this salad put you in the mood for more cucumber, try one of these recipes next:
- Creamy Cucumber Dill Salad
- Cucumber Avocado Crab Salad
- Watermelon Feta Salad
- Overnight Refrigerator Dill Pickles
- Cucumber Tomato Salad
- Avocado Corn Cucumber Salad
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Spicy Asian Cucumber Salad Recipe
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Ingredients
- 1 pound cocktail cucumbers cut into ¼-inch slices
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha
- ¼ teaspoon finely minced fresh ginger
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions
- Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with a paper towel every few minutes to remove excess liquid.1 pound cocktail cucumbers
- Meanwhile, in a medium-sized bowl whisk together the rice vinegar, soy sauce, sesame oil, honey, sriracha, and ginger.¾ teaspoon salt, ¼ cup rice vinegar, 1 tablespoon soy sauce or tamari, 2 teaspoons toasted sesame oil, 2 teaspoons honey, 1 teaspoon sriracha, ¼ teaspoon finely minced fresh ginger
- Pour the dressing over the cucumbers and toss until well coated. Add diced red onion and chopped cashews. Toss to combine.¼ cup diced red onion, ¼ cup chopped roasted and salted cashews
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Video
Notes
- Salt Trick. Sprinkling with salt removes a lot of the unwanted liquid from the cucumbers.
- Keep it crunchy. Add the nuts and onions just before serving to ensure crunchy goodness in every bite.
- Storage. Keep them in an airtight container in the fridge for up to 2 days. The cucumbers will become soft and mushy after this time. Do not freeze
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious! I have made this twice. The second time, I added just a bit more honey ( 1/2 tsp) and liked the result.
This Cucumber Salad was a distinctive addition to our friends’ potluck picnic.
Yay! So happy to hear you enjoyed the recipe, Wendy! This recipe is perfect for a potluck. Thanks so much for taking the time to leave a comment and rating!
Can’t wait to make this! Grow cucumbers Grow!! Makes my mouth water!
Hi Gail! Let me know how you like it!