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Sichuan style cucumber salad with chili oil and sesame seeds, a bowl of zucchini slices in an all white marble kitchen, the food is colorful, fresh and delicious,

Easy Asian Cucumber Salad Recipe

This Easy Asian Cucumber Salad is the ultimate refreshing side dish—crisp cucumbers tossed in a sweet, tangy, garlicky sesame dressing. No cooking, just chop, mix, and enjoy!
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 50 kcal

Ingredients
  

  • 2 large cucumbers English or Persian
  • 1 tsp salt
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce or coconut aminos for gluten-free
  • 1 tbsp honey or maple syrup for vegan
  • 1 garlic clove minced (or ½ tsp garlic powder)
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds toasted for extra flavor

Optional Add-ins:

  • Red pepper flakes for spice
  • Sliced green onions
  • Crushed peanuts

Instructions
 

  • Wash cucumbers and slice them thin. Use a mandoline for even slices or a knife for rustic charm.
  • Toss cucumber slices with salt and let them sit for 10 minutes to draw out excess water. Rinse and squeeze gently.
  • In a bowl, whisk together rice vinegar, soy sauce, honey, garlic, and sesame oil. Adjust seasoning to taste.
  • Add cucumbers to the dressing, toss well, and top with sesame seeds and optional ingredients.
  • Let it marinate for at least 10 minutes before serving for max flavor.

Notes

  • Use cold cucumbers for extra crunch.
  • Toast sesame seeds in a dry pan for 2 minutes—it makes a difference!
  • This salad gets better after 30 minutes of marinating.
  • Store in an airtight container in the fridge for up to 3 days.