Asian Inspired Cucumber Salad

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Asian Inspired Cucumber Salad is a fresh, tangy recipe to brighten your summer meals. Crisp cucumbers mixed with a savory and slightly sweet dressing, a hint of sesame, and a touch of chili flakes for a gentle kick. Perfect as a light snack or a refreshing side dish!

A fork holds a serving of cucumber salad with sesame seeds and red pepper flakes in a white bowl, with wooden bowls in the background.

If you’re a big fan of cucumbers, try this Watermelon Cucumber Mojito too.

Table of Contents

Asian-Inspired Cucumber Salad

This Asian-inspired cucumber salad offers a refreshing and tangy taste with a hint of heat. The crisp cucumber pairs beautifully with the savory and slightly sweet dressing. The sesame oil adds a nutty flavor, while the red chili flakes bring a gentle kick of spice.

Here are a few more salad recipes you’ll enjoy: Chicken Cucumber Salad {Keto}, Shrimp Cucumber Bites (low-carb, low calorie), and Fresh and Tangy Cucumber Salad Recipe.

A fork lifts a slice of cucumber from a bowl filled with seasoned, thinly sliced cucumber. Two wooden bowls and a napkin are visible in the background.

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

A plate of sliced cucumbers garnished with sesame seeds and chili flakes, with a fork picking up a slice.

Cooking Tips

Best suggestions for making this recipe.

Slice Thinly: For the best texture, slice the cucumbers thinly. Use a mandoline if you have one.
Marinate: Let the salad sit for at least 15 minutes after mixing. This allows the flavors to meld together.
Adjust Sweetness: If you prefer a less sweet salad, reduce the amount of sugar.
Chill Before Serving: This salad tastes best when served cold. Chill it in the fridge for about 30 minutes before serving.
Use Fresh Ingredients: Fresh garlic and freshly toasted sesame seeds can make a big difference in taste.

A bowl of cucumber salad, garnished with red pepper flakes and sesame seeds, with a wooden spoon laid next to it.

Asian-inspired cucumber salad FAQ

Q: Can I use regular soy sauce instead of low sodium?

A: Yes, you can use regular soy sauce. Just be mindful of the overall saltiness and adjust the amount of salt accordingly.

Q: How long can I store this salad?

A: This salad can be stored in an airtight container in the fridge for up to 2 days. After that, the cucumbers may lose their crispness.

Q: Can I add other vegetables?

A: Absolutely. Thinly sliced carrots or bell peppers work well in this salad.

Q: Is there a substitute for rice vinegar?

A: You can use white wine vinegar or apple cider vinegar as a substitute. The flavor will be slightly different but still delicious.

Q: What can I do if the salad is too spicy?

A: Reduce the amount of red chili flakes. You can also add a bit more sugar to balance out the heat.

A bowl of sliced cucumbers topped with red pepper flakes and herbs, with a wooden spoon in the background.

Asian-inspired cucumber salad Conclusion

This Asian-inspired cucumber salad is a quick and easy dish that packs a lot of flavor. It’s perfect for a light snack or a side dish. Give it a try and savor the refreshing, tangy, and slightly spicy flavors.

A bowl of sliced cucumbers seasoned with red pepper flakes and sesame seeds sits on a dark surface next to a wooden spoon and a beige cloth.

More to enjoy!

Serve this salad with pulled pork sandwiches, or tacos, blackened salmon, smothered pork chops, Teriyaki Fried Rice, spicy soba noodles, or bang bang shrimp.

A bowl of sliced cucumber salad being lifted by a fork, with two wooden bowls in the background.

Asian Inspired Cucumber Salad

Author: Paula

5 from 1 vote

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Prep Time: 10

Cook Time: 1

Servings: 6 servings

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Ingredients

5 small cucumbers sliced thin, about 4 cups
3 teaspoons salt
1 teaspoon low sodium soy sauce
1 medium garlic clove minced
2 tablespoons rice vinegar
2 tablespoons granulated sugar
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon red chili flakes or ⅛ teaspoon red chili powder

Instructions

Slice the cucumbers thinly using a sharp knife or mandoline.
Whisk the salt, soy, garlic, vinegar, sugar, oil, sesame seeds, and chili flakes in a bowl. Add the cucumbers and stir.
Refrigerate covered at least 30 minutes to 1 hour before serving.