Pin it
This crisp Asian cucumber salad has become my go-to summer side dish, transforming ordinary meals into something special with its perfect balance of flavors and minimal prep time.
I first discovered this recipe during a sweltering heatwave when turning on the stove felt impossible. My family now requests it weekly, especially alongside grilled meats or as a refreshing snack on its own.
Ingredients
- Cucumber: About 8 oz. Choose thin skinned varieties like Persian, Japanese, or English for best results with fewer seeds and less water content
- Salt: Helps draw moisture from cucumbers ensuring a crisp rather than soggy salad
- Garlic: Adds essential aromatic depth and slight pungency that balances the coolness
- Apple cider vinegar: Provides brightness and acidity without overwhelming the delicate cucumber
- Sugar: Balances the vinegar and enhances the natural sweetness of the cucumbers
- Korean chili powder or regular chili powder: Brings gentle heat that can be adjusted to taste
- Chili oil: Adds complexity with its rich spicy notes and slight numbing sensation
- Sesame oil: Delivers that quintessential nutty Asian flavor profile that ties everything together
- Sesame seeds (for garnishing): Provides visual appeal and subtle crunch
Step-by-Step Instructions
- Prepare the Cucumbers:
- Rinse your cucumber thoroughly under cold water and slice into uniform pieces. Sprinkle with salt and gently toss until evenly coated. This critical salting step draws out excess moisture ensuring your salad stays crisp rather than watery. Refrigerate for 15 minutes then drain all accumulated liquid completely.
- Create the Dressing:
- In a separate bowl combine minced garlic, apple cider vinegar, sugar, chili powder, chili oil, and sesame oil. Stir thoroughly until the sugar completely dissolves which may take a minute or two of mixing. The fully dissolved sugar ensures even sweetness throughout the salad without gritty texture.
- Combine and Serve:
- Add the drained cucumbers to your dressing and toss gently but thoroughly to coat each piece evenly. Immediately sprinkle with sesame seeds for that perfect finishing touch of nutty crunch and visual appeal. Serve right away while the textures and flavors are at their vibrant best.
Pin it
The sesame oil is truly the secret ingredient here. I once tried making this without it to accommodate a guest with allergies and while still good it lacked that distinctive Asian depth that makes this salad so addictive.
Cucumber Selection Matters
The type of cucumber you choose significantly impacts this salad. Traditional American slicing cucumbers often have thick bitter skins and watery centers with large seeds. For best results seek out Persian, Japanese, or English cucumbers which have thinner edible skins, crunchier flesh, and minimal seeds. These varieties contain less water naturally which means your salad stays crisp longer and maintains its distinct texture even after being dressed.
Make It Your Own
This recipe serves as an excellent foundation for creative variations. Add thinly sliced red onion for pungent contrast, matchstick carrots for color and sweetness, or avocado chunks for creamy richness. For protein consider topping with cooked shrimp, shredded chicken, or cubed tofu. You can also adjust the heat level by increasing or decreasing the chili components based on your preference. Some of my guests prefer it mild while others request extra chili oil on the side.
Perfect Pairings
This refreshing cucumber salad beautifully complements many Asian main dishes. Serve alongside Korean barbecue, teriyaki chicken, or spicy Szechuan dishes where its cooling crunch provides welcome contrast. It also works wonderfully with simple grilled fish or as part of a larger spread of small plates. During summer gatherings I often set it out as a light appetizer that disappears quickly even before the main course is ready.
Pin it
This salad delivers vibrant flavors and textures with minimal effort—perfect for any summer table!
Frequently Asked Questions
- → What type of cucumber works best for this salad?
Persian, burpless, or Japanese cucumbers are ideal since they have thin skins, fewer seeds, and are less watery.
- → Can I use a different vinegar?
Yes, apple cider vinegar or rice wine vinegar works best due to their mild tanginess, but you can experiment with others to suit your taste.
- → How can I ensure the cucumbers stay crisp?
After slicing, sprinkle salt on the cucumbers and let them sit for 10-15 minutes to draw out excess moisture. This keeps the salad from becoming watery.
- → Is sesame oil necessary for this dish?
Sesame oil is essential for its nutty, rich flavor, adding depth to the salad. It’s highly recommended not to skip it.
- → Can I adjust the spiciness of the salad?
Absolutely! Use less chili powder or omit chili oil to reduce spiciness, or increase both for a spicier kick.