Name: Easy Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large English cucumbers, thinly sliced; 1 teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon granulated sugar; 2 teaspoons toasted sesame seeds; 1 clove garlic, minced; 1 green onion, thinly sliced; 1/4 teaspoon red pepper flakes (optional)

Let Me Tell You About My Cucumber Salad Obsession

So here’s the thing—whenever it’s a scorcher outside or frankly anytime I’m bored with lunch (which happens more than I’d admit), I end up making this Easy Asian Cucumber Salad. The first time I made it? Well, I think I sliced my thumb instead of the cucumber, but hey, now I have a great story and a permanently healthy respect for mandolines. My kids like to call it “the crunchy green thing” and somehow it became the unofficial side dish for weekend takeout nights, right next to the dumplings and (usually) a random bowl of grapes, because… why not?

Why You’ll Fall for This Salad (Like We Did)

I make this when the fridge is threatening to become a science experiment (one prod, and suddenly there’s an army of cucumbers desperate to be used). My family goes nuts for this because it’s super cold, tangy, and for reasons nobody can explain, utterly addictive. And (swear on my spatula), I can whip it up in under 15 minutes, which is useful since, apparently, people get hungry like clockwork around here. The only frustrating part? Sometimes I expect leftovers for tomorrow, but… not a chance. Maybe I should just make double?

What You Need (And What You Can Improvise With)

2 large (or 3 smaller) cucumbers or honestly, whatever’s fresh and crunchy—it works just as well with Persian, English, or regular cucumbers. If I’m out, I sometimes use zucchini. Not quite the same, but close enough in a pinch.
1 teaspoon salt (my grandmother always insisted on flaky sea salt, but table salt is fine too)
2 cloves garlic, minced—I’ll admit, I use pre-chopped garlic from the jar when I’m feeling lazy
2 tablespoons rice vinegar (apple cider vinegar works if that’s all you’ve got, though the flavor is a bit stronger)
1 tablespoon soy sauce (I swap in tamari for my gluten-free pals)
1–2 teaspoons sugar (taste as you go—sometimes cucumbers are sweeter than you’d think)
1 teaspoon toasted sesame oil, but I’ve skipped it once or twice and nobody noticed
1 teaspoon chili flakes or a small fresh chili, thinly sliced (my younger one complains, but I sneak it in anyway)
A handful of chopped fresh cilantro or mint (if it’s basically melting in the fridge, I use it; if not, I skip it)
1 tablespoon toasted sesame seeds—when I remember!

Okay, How Do We Make This?

1. Slice up those cucumbers. I go for thin rounds (somewhere between a coin and a chip), but sometimes I get fancy and do ribbons—mostly when I want to impress someone, which is rare. If you’re using regular cucumbers with thick skins, maybe peel ’em first. Or not. Up to you.

2. Salt and rest. Toss the slices with the salt in a big bowl and let them hang out for 10 minutes. They’ll start to sweat (not the emotional kind). This draws out water and keeps things crisp. This is where I usually wander off and check my messages; don’t forget them too long or they go floppy.

3. Drain & pat dry. Give them a little squeeze if you like. Don’t fuss too much.

4. Mix up the dressing. In a separate bowl—though sometimes I just do it in the corner of the cucumber bowl—whisk together garlic, rice vinegar, soy sauce, sugar, sesame oil, and chili. I sneak a little taste here, maybe add another shake of sugar or dash of vinegar. You do you.

5. Toss together. Get everything nice and coated, then chuck in the herbs and sesame seeds. Stir again. If you want to get all chef-y, let it sit for 10 minutes in the fridge, but honestly? Half the time, I serve it straight away. You might want to keep it cold if it’s a hot day though.

Don’t worry if it looks like a puddle forms at the bottom, it always does and the juice is half the fun—soak it up with rice or bread.

Notes From (Too Many) Experiments

If you’re worried about the salad being too watery, slice a bit thicker. I tried paper-thin once—total mush.
The dish tastes even better after a few hours… probably. Occasionally, it vanishes before I’ve checked.
Forgot the sesame seeds? I have, many times. Still great. Not the end of the world.
Be careful with chili—some are fiendishly hot, and once, it was like a dragon was invited to dinner.

How I’ve Tweaked This Salad (Sometimes On Purpose)

Tried adding thin carrot strips for color—A+.
Once tossed in some smashed peanuts for crunch. Big hit, except with my cousin (allergy, whoops).
Once I subbed in fish sauce for soy sauce. That… was not my finest hour.
Cilantro, mint, even a little basil—I change it up depending on what’s wilting in the crisper drawer.

Tools I Like (And What to Do if You Don’t Have Them)

Makes life easier: a mandoline slicer. But really, a halfway sharp knife does the trick.
A mixing bowl, but one time I just used a salad spinner bowl and it worked. No judgment.
And if your whisk has gone MIA (mine always is), a fork’s fine for mixing the dressing.

How To Store (But Good Luck With Leftovers)

Technically, just pop the leftovers (ha!) in the fridge, covered, for up to two days. But honestly, in my house, it never lasts more than a day—by breakfast someone’s munching the rest straight form the bowl.

What Goes Great With Cucumber Salad?

I always serve it with sticky rice and grilled chicken. Sometimes, it sneaks into the picnic basket. I’ve even slapped leftovers (the once or twice they exist) onto sandwiches. Everyone has their own weird combo, though—my partner dowse it over instant ramen and swears it’s the best thing ever. Go figure?

A Few “Oops” Moments (And Lessons Learned)

I once rushed the salting step and regretted it because the cucumbers were sad and soggy. Give it ten minutes at least.
Don’t skip mixing the dressing separately—once I poured the vinegar directly on the cucumbers, and it went weirdly limp. Live and learn!
If you want more info on different Asian vinegars, this vinegar breakdown from Serious Eats is super helpful.

Chatty FAQ: Stuff Folks Always Ask Me

Can I make this ahead?
Sure thing! In fact, I think it tastes even better the next day… unless someone gets to it first (been there).

How spicy is this?
Totally up to you. Skip the chili if you don’t like heat, or pile it on if you’ve got a fireproof tongue. My youngest says even “a little bit is too much” so it’s a divisive issue at shows.

Is it vegan?
Yup. Unless you were tempted (like me, once) to try fish sauce. Don’t do it.

Any good substitutions?
Actually, I find it works better if you don’t overthink it. Swap out herbs, use whatever vinegar you’ve got. I’ve even thrown in a dash of lime juice instead of vinegar—so good. For a detailed guide on cucumber varieties, Bon Appétit’s guide is a lifesaver.

Peel or not peel the cucumbers?
If the skins are thick and waxy, yeah, peel ’em. Otherwise, I just leave them be and save the effort. Life’s too short, right?

Can I double (or triple) this for a party?
Go for it, but use a big ol’ bowl. The flavors still shine through!

On a totally unrelated note (because why not): I somehow always lose my measuring spoons when I’m in a hurry. Does anyone else end up just eyeballing everything, or is that just me?