Discover the bright, refreshing flavors of an Asian Cucumber Salad — a simple, crisp side dish that complements a wide range of meals. Thinly sliced cucumbers are tossed in a tangy, savory dressing with a hint of sesame and optional heat, creating a light salad that pairs especially well with grilled meats, rice bowls, dumplings, and miso soup.
Asian Cucumber Salad
Asian Cucumber Salad comes together quickly but delivers bold, balanced flavor. The cucumbers provide a cool, hydrating base while the dressing—made from rice vinegar, soy sauce, sesame oil and light miso—adds tang, umami, and depth. A sprinkle of toasted sesame seeds gives a pleasant nutty crunch, and a pinch of gochugaru or another chili flake adds warmth if you like a little spice.
This salad is ideal as a light side for warm-weather meals, a palate cleanser between richer courses, or a quick healthy snack. It’s easy to adjust for personal taste: use less vinegar or soy sauce for a milder flavor, add a touch more sesame oil for aroma, or skip the chili to keep it gentle.
Because it’s so adaptable, this cucumber salad is also a good starting point for experimentation. Add thinly sliced scallions, a few sprigs of fresh cilantro, or small pieces of pickled ginger for extra complexity. For a heartier variant, toss in edamame or thinly sliced radish. The basic technique—salting, rinsing, dressing and briefly marinating—keeps the cucumbers crisp while allowing the flavors to meld.
Why You’ll Love This Dish
- Refreshing and Hydrating: Cucumbers bring a cool, watery crunch that refreshes the palate.
- Flavorful Dressing: Rice vinegar, soy sauce, light miso and sesame oil create a balanced mix of tang, salt and savory notes.
- Adjustable Spice: Gochugaru or chili flakes are optional, so you control the heat level.
- Quick to Prepare: Minimal prep and a short marinating time make this a convenient side.
Try our Quick Cucumber Kimchi too!
Recipe Shopping List
Before you start, gather the following ingredients. For precise measurements, see the recipe card below.
- Mini cucumbers or thin English cucumbers, sliced
- Kosher salt
- Rice vinegar
- Soy sauce
- Sesame oil
- Light miso (for a subtle savory boost)
- Toasted sesame seeds
- Gochugaru or chili flakes (optional)
Serve with Traeger Beef Bulgogi!
How To Make This Recipe
The method is straightforward and reliable: salt the cucumbers to draw out excess water, rinse and dry them briefly, whisk the dressing, combine and let the flavors meld. Below is a clear step-by-step overview you can follow while preparing the salad.
- Salt: Place sliced cucumbers in a colander and sprinkle with kosher salt. Let sit 15–20 minutes to draw off excess liquid. This keeps the cucumbers crisp and prevents the dressing from becoming diluted.
- Rinse and dry: Rinse the cucumbers lightly to remove surface salt and pat dry with paper towels or a clean kitchen towel.
- Mix dressing: Whisk rice vinegar, soy sauce, a small amount of sesame oil, and light miso until smooth. Taste and adjust—if you prefer more acidity, add a little more vinegar; for deeper umami, a touch more miso or soy sauce works.
- Toss and marinate: Pour the dressing over the cucumbers, stir to coat, then let sit for 20–30 minutes, stirring occasionally. This short marination allows the flavors to penetrate without losing crunch.
- Finish: Sprinkle toasted sesame seeds and, if desired, a pinch of gochugaru or chili flakes before serving.
Korean Pork Tenderloin
Recipe FAQ
Can I make this salad ahead of time?
Yes. Prepare the salad a few hours ahead and store it refrigerated. The flavors will deepen as it marinates. For best texture, avoid marinating longer than a day so the cucumbers remain crisp.
How can I make the salad less spicy?
Omit the gochugaru or reduce the amount. You can also add a touch of honey or a pinch of sugar to balance any remaining heat.
Spicy Beef and Korean Rice Cakes
Serve This With…
- Fried pork dumplings with potsticker sauce
- Miso soup for a warm, comforting contrast
- Korean ground beef bowl or bulgogi for a hearty meal
Gochugaru Recipes
- Spicy spatchcock chicken
- Spicy smoked pork ribs
- Korean spicy chicken and vegetables
- Gochujang chicken stir fry
Asian Cucumber Salad
This crisp, crunchy cucumber salad is a quick and flavorful side that brightens any meal.
Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 mini cucumbers, sliced
- 1 tablespoon kosher salt
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon light miso
- 1/2 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru (optional)
Instructions
- Place the sliced cucumbers in a colander and sprinkle with kosher salt. Let sit 15–20 minutes to release excess liquid.
- Rinse the cucumbers lightly to remove excess salt and pat dry with paper towels or a clean dish towel.
- Whisk together the rice vinegar, soy sauce, sesame oil, and light miso until combined. Adjust seasoning to taste.
- Pour the dressing over the cucumbers, toss to coat, and let marinate for 20–30 minutes, stirring occasionally.
- Before serving, sprinkle with toasted sesame seeds and a pinch of gochugaru if desired.
Nutrition Information (per serving)
Yield: 6 | Serving size: 1
Calories: 16 | Total Fat: 1g | Sodium: 957mg | Carbohydrates: 2g | Sugar: 1g | Protein: 1g