Asian Cucumber Salad Recipe in Just 7 Minutes
If you want a side dish that is cool, crunchy, and quick, try this Asian cucumber salad recipe. It takes less than 10 minutes to make and will be your new favorite for summer. Bright, fresh, super easy to whip up, and might just steal the spotlight from your mains. All you need is a few simple ingredients and a large bowl. This isn’t your average bowl of cucumbers. We’re soaking them in a nice mix of rice wine vinegar, low sodium soy sauce, and maple syrup. Then, we add the mild heat of Fresno chilies. The result? A marinated cucumber salad that’s got that craveable sweet-salty-tangy vibe you’ll find yourself making on repeat.
Ingredients:
- 2 cucumbers, sliced 1 cm thick
- 1/2 large fresno chilli
- 1/2 cup green onions
- 2 tbs toasted black and white sesame seeds
- 1 tsp salt
- 3 tbs rice wine vinegar
- 1 tbs sesame oil
- 2 tbs low sodium soy sauce
- 1 tbs maple Syrup
Instructions:
- In a large bowl mix together sliced cucumbers and salt. Let the cucumbers sit for 15 minutes and drain out the excess water.
- Next up add in the rice wine vinegar, sesame oil, low sodium soy sauce, maple syrup, green onions, sliced chillies, and sesame seeds.
- Mix well and serve.
What Makes This Asian Cucumber Salad Recipe Stand Out?
You’ve likely seen a lot of cucumber salad recipes on TikTok or Pinterest. You may have noticed the Viral Green Goddess salad or the Jennifer Aniston salad too, which are both incredible!
But what makes this one different is the intentional balance of flavours. Every ingredient in this dish is working to either cool, contrast, or elevate the next. It’s all about balance.
This salad delivers maximum flavour with minimal effort—and I’m all about that life.
Start with Super Fresh Cucumbers
It all begins with the cucumbers. You want them crisp, snappy, and super fresh. If you’re lucky enough to live near a good farmer’s market, that’s your best chance. You want cucumbers that taste like they were picked this morning.
You can use English cucumbers for long, thin slices or go with Persian cucumbers for a bit more bite. Make sure the slices are even. This helps them soak up the marinade and every bite will be just as tasty as the last.
Pro Tip: After slicing, toss your cucumbers with a little salt and let them sit for 15 minutes. This quick “cure” pulls out excess water, making sure your marinated cucumber salad stays bold and bright—not watered down.
The Dressing: Big Flavour, Low Fuss
This is where the salad really comes to life. We’re building layers of flavour with just a few pantry staples:
- Rice wine vinegar is smoother and a bit sweeter than white wine vinegar. This makes it great for salads where you want acidity without being too harsh.
- Low sodium soy sauce – We use Kikkoman Low Sodium here. It still brings that deep umami kick, but keeps the sodium level in check.
- Maple syrup – Just a touch balances the heat and acidity. It’s that little “something sweet” that rounds everything out.
- Fresno chilies – Milder than jalapeños but still pack a punch. You can deseed them for a gentler heat or leave a few seeds in if you like to live on the spicy side.
This combo is dynamite. Sweet, salty, tangy, and just enough heat. You’ll want to drink the marinade—don’t say I didn’t warn you.
Tips for the Best Marinated Cucumber Salad
Getting this easy cucumber salad just right isn’t hard—but here are a few tips to level up:
- Even Slices = Even Flavour: Use a mandoline if you have one, or go slow and steady with your knife.
- Don’t Skip the Cure: That 15-minute salt time pulls out water and makes for a more flavourful salad.
- Serve Cold: This salad is best chilled. Make it ahead and stash it in the fridge—it actually gets better after a few hours.
- Optional Add-Ins: Crushed peanuts, sesame seeds, or some fresh herbs (like mint or Thai basil) add extra crunch and flavour.
Asian Cucumber Salad Recipe: Substitutions and Variations
Cooking should be flexible. Here are a few ways to make this recipe your own:
- No Fresno chilies? Sub in red chili flakes or a few slices of serrano pepper.
- No maple syrup? Honey works great in a pinch.
- No rice wine vinegar? Use white wine vinegar, but add a tiny pinch of sugar to mimic the roundness of flavour.
Serve It With… Everything!
This salad is the perfect wingman for all your summer eats. Toss it next to grilled chicken, a classic salad, or even mix it into a bowl of noodles. It’s a hit at BBQs and potlucks. It’s fresh, colorful, and very different from the usual mayo-heavy slaws.
And here’s a little secret: stash a bowl of this in the fridge and snack on it throughout the week. It holds up beautifully and gets even more flavourful with time.
Final Thoughts
This Asian cucumber salad recipe checks all the boxes—quick, healthy, delicious, and endlessly versatile. It’s the kind of dish that feels refreshing to eat, fun to make, and impressive to share. If you’re preparing meals or need a quick BBQ side, this easy cucumber salad is a great choice.
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