This Asian cucumber salad recipe is crisp, tangy, and lightly spicy, made with smashed cucumbers, rice vinegar, soy sauce, sesame oil, and chili crisp. Quick, easy, and full of flavor, ready in minutes!
If you're looking for a cucumber salad that everyone will remember, this Asian Cucumber Salad recipe is everything you need.
This is the perfect light, refreshing side dish with big flavor. It's crisp, tangy, and just a little spicy, just the right balance of cool cucumbers with a punchy sesame-soy dressing.
It comes together in minutes with simple pantry ingredients and a quick smashed cucumber prep that makes every bite soak up the flavor. Serve it with your favorite grilled meats, noodles, or BBQ dishes. It’s a go-to salad you’ll make again and again.
Let's talk about how to make Asian cucumber salad, shall we?
Recipe Highlights
- Quick & Easy. Ready in about 15 minutes with simple ingredients.
- Crisp & Refreshing. Smashed cucumbers stay crunchy and soak up all the flavor.
- Bold & Flavorful (& Customizable Heat). Tangy, nutty, and lightly spicy with sesame, soy, vinegar, and chili crisp. Add more or less chili crisp or chili oil to dial the spice exactly how you like it.
Asian Cucumber Salad Ingredients
- Cucumbers. The star of the salad, cool and refreshing with a natural crunch. Persian or English cucumbers work best because they have thin skins and fewer seeds, but Kirby cucumbers are another great option.
- Salt. Not only for flavor, but key for drawing out excess moisture from the cucumbers so they stay crisp and absorb more flavor.
- Rice Vinegar. For tangy acidity. Apple cider vinegar or white wine vinegar can work in a pinch.
- Soy Sauce. For savory umami depth and saltiness. Use tamari for gluten-free or coconut aminos for a slightly sweeter, less salty alternative.
- Toasted Sesame Oil. For rich nutty flavor. Regular sesame oil works, but the toasted version has a deeper, more pronounced flavor.
- Sweetener. A touch of sugar, honey, or maple syrup balances the vinegar and spice.
- Garlic. Freshly minced garlic adds a bold, pungent bite. Garlic powder can be used in a pinch.
- Ginger. Optional, but adds zesty brightness that pairs beautifully with the vinegar and soy. Ground ginger can stand in if fresh isn’t available.
- Chili Crisp or Chili Oil. Adds heat, a little smokiness, and (if using chili crisp) a crunchy texture. Substitute with crushed red pepper flakes mixed with a bit of neutral oil if you don’t have chili crisp on hand. Try my homemade chili crisp recipe, which I think is the best around.
- Scallions (Green Onions). For a fresh bite and a pop of color. Chives or thinly sliced red onion make a good swap.
- Toasted Sesame Seeds. For nutty crunch and texture. Black sesame seeds also work for color contrast.
- Fresh Herbs. Optional garnish for fresh flavor. Use cilantro for citrusy herbal notes, or mint to keep it cool and refreshing. Parsley works if that’s what you have.
How to Make Asian Cucumber - the Recipe Method
Prep the Cucumbers. Place the cucumbers on a sturdy cutting board. Using the flat side of a large chef’s knife or the bottom of a rolling pin, press down gently until the cucumbers split and crack open. This creates rough edges that grab more dressing.
Cut the smashed cucumbers into bite-sized chunks.
Transfer them to a colander, sprinkle with the salt, and toss to coat. Let them sit for 20-30 minutes. This draws out excess water and keeps the salad crisp.
After draining, pat the cucumber pieces dry with paper towels.
Make the Dressing. In a large mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, sweetener (sugar, honey, or maple syrup), garlic, ginger, and chili crisp or chili oil until well combined.
Give it a taste. It should be tangy, a little salty, lightly sweet, and as spicy as you like. Adjust if needed.
Toss & Serve. Add the drained cucumbers to the bowl along with the scallions and sesame seeds. Toss gently until the cucumbers are evenly coated in the dressing.
Transfer to a serving dish and garnish with fresh herbs if using.
Boom! Done! Your Asian cucumber salad is ready to serve. Serve right away for maximum crunch, or cover and refrigerate for 20-30 minutes to let the flavors meld. Either way, this salad is best enjoyed fresh the day it’s made.
Recipe Tips & Notes
- Salt & Drain. Don’t skip this step! The salt pulls out excess water so the cucumbers stay crisp and your dressing doesn’t get watered down.
- Best Served Fresh. This salad has the best crunch the day you make it. If you want to make it ahead, keep the cucumbers and dressing separate until just before serving.
- Make It a Meal. Toss in shredded chicken, shrimp, or tofu to turn this refreshing side into a quick and easy lunch.
- Stir Fry Version. Try my Sichuan Cucumber Salad Recipe (Qiang Huang Gua) with chilies, Sichuan peppercorns, sesame oil, and chili crisp for a spicy, crunchy bite.
Serving Suggestions
Dry fried green beans are the perfect side dish for many Asian dishes. Try it with my Sweet and Sour Pork recipe, Mongolian Beef Recipe, Kung Pao Chicken, or my General Tso's Chicken recipe.
Storage
This Asian cucumber salad is best enjoyed the day it’s made when the cucumbers are at their crunchiest. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften as they sit but will still taste great.
This is not a dish you can freeze, as the cucumbers will become soft and mushy.
That's it, my friends. I hope you enjoy this quick and easy Asian cucumber salad recipe. Let me know if you make it and how you served it. I hope everyone enjoys it!
Cookbook Recommendation
If you love spicy and bold Chinese cuisine, I highly recommend this cookbook, which highlights Chinese food from the Sichuan province. I'm learning very much from this book and used it to adapt this recipe.
- The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!)
- Chili Crisp. I make a homemade version, but there are many great brands available. Try them all!
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Asian Cucumber Salad Recipe
Ingredients
- 1 pound Persian or English cucumbers about 4 small or 2 large
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar honey, or maple syrup (to taste)
- 1 clove garlic minced
- ½ teaspoon grated fresh ginger optional but recommended
- 1 tablespoon chili crisp or chili oil adjust to taste
- 2 scallions thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or mint for garnish (optional)
Instructions
- Prep the Cucumbers. Place cucumbers on a cutting board and smash lightly with the flat side of a chef’s knife or rolling pin until they crack. Cut into bite-sized chunks. Transfer to a colander, toss with the salt, and let drain for 20-30 minutes. Pat dry with paper towels.
- Make the Dressing. In a large mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey/maple syrup), garlic, ginger, and chili crisp or chili oil.
- Toss & Garnish. Add the cucumbers, scallions, and sesame seeds to the bowl. Toss until well coated. Taste and adjust seasoning (more soy for salt, vinegar for tang, or sugar for sweetness). Garnish with herbs if desired.
- Serve immediately for crunch, or refrigerate for 30 minutes for more developed flavor.
Nutrition Information
NOTE: This recipe was updated on 8/25/25 to include new information and photos. It was originally published on 7/20/22.
Steve says
I could not find the link to the chili crisp option. Also, does this recipe use the Asian cucumbers that I see in the market, or do regular American cucumbers work too? It looks like a delicious salad, but I want to make sure that I get the ingredients right before I serve it the first time to friends.
Mike Hultquist says
You can make this with regular cucumbers, Steve. It's very good. Here is the link to the chili crisp: https://www.chilipeppermadness.com/recipes/chili-crisp/
Raimo Tarkkonen says
Great recipe! Found this one first and got guided to chili crisp recipe. So its a double slam.
Mike Hultquist says
Boom! Thanks, Raimo! Glad you found some recipes you like! =) Thanks for sharing your comments!
Vincent Eva says
Hi
Thank you for the recipes received to date. This cucumber salad is going to be a real hit here in South Africa. Thank you so much
Mike Hultquist says
Wonderful! Thanks, Vincent! Enjoy!