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Cozy Crunchy Asian Cucumber Salad with Sesame – Easy 10-Minute Recipe

asian cucumber salad - featured image

This quick and easy Asian cucumber salad delivers a perfect balance of tangy, savory, and nutty flavors with an addictive crunch. Ready in just 10 minutes, it’s a crowd-pleasing side dish that pairs beautifully with grilled meats, dumplings, or a simple bowl of rice.

Ingredients

Scale
  • 2 large or 3 medium English or Persian cucumbers
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds (toasted)
  • ½ teaspoon red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • ½ teaspoon kosher salt

Instructions

  1. Wash and slice the cucumbers into thin rounds, about ⅛-inch thick.
  2. Place sliced cucumbers in a colander, sprinkle with ½ teaspoon salt, toss to coat, and let sit for 10 minutes (optional but recommended).
  3. Rinse cucumbers under cold water and pat dry with a clean towel.
  4. In a small bowl or mason jar, combine rice vinegar, soy sauce, toasted sesame oil, sugar, and minced garlic. Whisk or shake until sugar is dissolved.
  5. Place cucumber slices in a large mixing bowl, pour dressing over, and toss gently to coat.
  6. Add sliced green onions and red pepper flakes (if using), and toss again.
  7. Garnish with toasted sesame seeds and extra green onion slices. Serve immediately for maximum crunch.

Notes

For best crunch, use cold cucumbers straight from the fridge. The salad is best eaten within 30 minutes of dressing; after that, cucumbers release moisture and soften. To prep ahead, slice cucumbers and make dressing separately, then combine just before serving. Toast sesame seeds in a dry pan for 30 seconds until golden and fragrant. Taste dressing before pouring over cucumbers to adjust saltiness.

Nutrition

Keywords: cucumber salad, Asian cucumber salad, sesame cucumber salad, quick salad, easy side dish, 10-minute recipe, vegan, gluten-free