
A cool, bright Asian cucumber salad tossed with rice vinegar, sesame, ginger and garlic — vegan, gluten-free, and ready in about 25 minutes. Perfect as a side or bowl topper.

This Asian cucumber salad has been my go-to warm-weather side for years. I first made it on a hot spring evening when I needed something light and vibrant to pair with grilled tofu and sticky rice. The combination of rice vinegar, toasted sesame oil, fresh ginger and a touch of sweetness from maple syrup creates a bright, layered dressing that clings to thinly sliced cucumbers. It’s crisp, slightly tangy, and has just enough heat if you add a spoonful of chili garlic sauce. Every time I bring this to a potluck or put it beside a bowl, people ask how it’s so refreshing and flavorful with so few ingredients.
I discovered the technique of salting the cucumbers to draw out excess water during a weekend visit to a friend who grows Persian cucumbers in her backyard. Scoring the cucumbers with the tines of a fork became my small kitchen trick to help the dressing adhere — a simple step that elevates texture and mouthfeel. This version is adapted from a recipe I love and it’s intentionally flexible: swap soy sauce for coconut aminos for gluten-free and vegan options, use honey or sugar for sweetness if you prefer, and add herbs or crunchy peanuts for variation. It stores well for a couple of days and makes a great prep-ahead component for grain bowls or lunches.
When I serve this, my family always comments on how lively it tastes for something so simple. It’s one of those dishes that teaches you the power of technique — thin slicing, a little salt, and a balanced dressing — over complicated ingredient lists. Once you taste it, you’ll find yourself reaching for it again and again.
I love how this salad transforms simple cucumbers into something flavorful and celebratory. A cousin once brought it to a summer supper and everyone kept returning for more — the way the ginger and sesame oil combine feels both familiar and exciting. It’s a reminder that small techniques make a big difference: thin slicing, salting, and a careful dressing balance.
Store in an airtight container in the refrigerator for up to 3 days, though texture is best on day one. To reduce sogginess, store the dressing separately and toss just before serving; this works well if you plan to prepare components ahead. Use a shallow container to keep slices from being crushed; glass or BPA-free plastic with a tight lid is ideal. Reheat is not recommended — serve chilled or at cool room temperature.
If you don’t have rice vinegar, use apple cider vinegar with a pinch of sugar to mimic the mild sweetness. Replace maple syrup with honey or 1 teaspoon granulated sugar if needed. For gluten-free, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos — the flavor will be slightly different but still delicious. Swap scallions for thinly sliced red onion for a sharper bite, or add a tablespoon of fish sauce for a non-vegan umami depth.
Serve alongside grilled chicken, fish, or tofu; spoon over rice or grain bowls for contrast; or tuck into lettuce wraps. Garnish with extra toasted sesame seeds, chopped cilantro or Thai basil, and a squeeze of lime for brightness. For a heartier salad, toss with shredded carrots, thinly sliced radishes, or crushed roasted peanuts for crunch.
Cucumber salads appear across many Asian cuisines as refreshing accompaniments to richer mains. This preparation leans on East and Southeast Asian flavors — rice vinegar, sesame oil, and soy — and mirrors quick pickles or vinegared salads served to cut through heavier textures. Variations exist from Korean oi muchim to Japanese sunomono and Southeast Asian tangy salads; each reflects local staples and flavor preferences.
In summer, use garden-fresh Persian cucumbers and add diced fresh herbs like mint or basil. For autumn or cooler months, increase ginger and add thinly sliced celery root for sturdier crunch. Holiday variations might include toasted peanuts and a splash of lime for brightness or a drizzle of chili crisp for warming depth.
Prepare cucumbers and dressing separately when meal prepping: slice and salt cucumbers, store drained in a container, and keep dressing in a jar. Combine up to 2–3 hours before serving for best texture. This makes it easy to top lunches or dinner bowls during the week. Pack in a wide container to avoid crushing slices, and keep garnishes like sesame seeds separate until serving.
One reader wrote that this salad saved a picnic after a last-minute menu change — it was the fresh element that balanced rich fried chicken. Another family doubled the batch and used it as a cooling side for spicy Szechuan noodles; the contrast was a hit. I recall a backyard dinner where the salad was the first thing to disappear — simple proof that bright, balanced flavors are universally loved.
Make this salad your own: tweak the heat, swap sweeteners, or add herbs and nuts to suit your table. It’s quick, adaptable, and reliably delicious — the kind of dish you’ll return to season after season.
Salt and rest the cucumbers for 10–15 minutes to draw out water and improve crunch.
Toast sesame seeds in a dry skillet for 1–2 minutes until fragrant to intensify flavor.
Store dressing separately if making ahead to prevent soggy cucumbers.
Use a mandoline or very sharp knife to achieve uniformly thin cucumber slices.
This nourishing asian cucumber salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Asian Cucumber Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Use the tines of a fork to lightly score cucumbers lengthwise so the dressing clings better. This step is optional but recommended for improved texture and flavor absorption.
Slice cucumbers thinly (about 1/8"–1/4"). Toss slices with 1/2 teaspoon salt and let rest 10–15 minutes to draw out excess water; this concentrates flavor and keeps the salad crisp.
Strain cucumbers in a fine mesh strainer and press gently to remove liquid. Do not rinse; the light salting seasons the cucumbers.
Whisk together rice vinegar, soy sauce (or alternative), toasted sesame oil, maple syrup, grated ginger, minced garlic and chili garlic sauce. Taste and adjust for balance between acid, salt, sweet and heat.
Add scallions and sesame seeds to cucumbers, pour dressing over and toss to combine. Refrigerate 5–10 minutes for flavors to meld and serve chilled.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@sararecipes on social media!


A bright, restorative broth ready in ten minutes—packed with garlic, ginger, miso and turmeric to support immunity and soothe the soul.

A bright, 20-minute Greek pasta salad loaded with crisp cucumber, cherry tomatoes, Kalamata olives, feta, and a tangy tzatziki vinaigrette — perfect for summer gatherings or easy meal prep.

Crispy-tender salmon bites tossed in a creamy, sweet-spicy bang bang sauce — ready in about 20 minutes using an air fryer or oven.

Leave a comment & rating below or tag @sararecipes on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.