How long can I keep Asian Cucumber Salad in the fridge?

You can store the salad in an airtight container for up to 2–3 days in the refrigerator. After the first day, the cucumbers will begin releasing water, which may dilute the dressing and soften the crunch.

What’s the best way to keep the cucumbers crisp in this cucumber side dish?

To maintain crispness, slice the cucumbers and then salt them lightly and let them sit for 5–10 minutes so excess moisture drains out. Rinse or pat dry before tossing in the dressing.

Can I make this salad gluten-free or vegan?

Absolutely. Use tamari or coconut aminos instead of soy sauce, and opt for maple syrup or agave instead of honey if you prefer plant-based.

What types of cucumbers work best in this salad?

Choose thin-skinned varieties like English or Persian cucumbers — they tend to be less bitter and have fewer seeds, which means less water to deal with and more crisp texture in your salad.

Can I adjust the spice level of this salad easily?

Yes. If you like some heat, add red pepper flakes or chili oil. For a milder version, skip the chili altogether and let the sesame oil and rice vinegar shine through instead.

Asian Cucumber Salad – 5-Minute Refreshing Recipe That Delights

Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large English cucumbers or 5 small Persian cucumbers, thinly sliced; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce or tamari; 1 teaspoon sesame oil; 1 teaspoon sugar or honey; 1 small clove garlic, minced; 1/2 teaspoon grated ginger; 1/4 teaspoon red pepper flakes or chili oil (optional); 1 tablespoon toasted sesame seeds; 2 tablespoons chopped green onions; Fresh cilantro or Thai basil for garnish (optional)

Description

A crisp, tangy, and refreshing Asian Cucumber Salad tossed with a sesame-soy dressing, perfect as a quick side dish or light meal.

Ingredients

Scale

2 large English cucumbers or 5 small Persian cucumbers, thinly sliced
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon sugar or honey
1 small clove garlic, minced
1/2 teaspoon grated ginger
1/4 teaspoon red pepper flakes or chili oil (optional)
1 tablespoon toasted sesame seeds
2 tablespoons chopped green onions
Fresh cilantro or Thai basil for garnish (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Slice the cucumbers thinly and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to release excess water.
While cucumbers rest, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and ginger. Add chili flakes if desired.
Rinse and pat the cucumbers dry, then toss them in the dressing until evenly coated.
Add green onions and sesame seeds, and refrigerate for 10–15 minutes before serving.
Garnish with cilantro or Thai basil and serve chilled.

Notes

Use thin-skinned cucumbers for best crunch.
To keep cucumbers crisp, salt and drain them before adding dressing.
Adjust spice level with chili oil or flakes as desired.
Best enjoyed within 2 days for maximum freshness.

Prep Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 60
Sugar: 3
Sodium: 280
Fat: 3
Saturated Fat: 0.5
Unsaturated Fat: 2.5
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 1.5
Cholesterol: 0