If you’re anything like me, you start craving something crisp and refreshing the moment the days turn hot and sticky. This easy cucumber salad is my go-to on those afternoons when the kitchen feels too warm to handle heavy cooking. I love how it adds a bright, zesty note to meals without much effort.
It’s naturally vegan, gluten-free, and just the thing to balance out spicy mains or rich grilled meats. I often make a big bowl and keep it chilled, ready to scoop onto rice bowls, wraps, or even eat straight with a fork when I’m raiding the fridge late at night.
Why I Love Making This Salad at Home
I first fell for this style of cucumber salad years ago at a tiny, no-frills restaurant that served the simplest rice bowls with pickled cucumbers on the side. They were sweet, salty, tangy, and just the right bit spicy.
Back in my own kitchen, I wanted something similar but easier. So this version uses ingredients you probably have on hand: soy sauce, rice vinegar, sesame oil, ginger, and garlic. It’s light but full of bold flavor.
You can switch things up depending on what you’re serving it with. For a Thai-inspired meal, I add crushed peanuts and lime. For Korean dishes, I might stir in a bit of gochujang. And if I’m feeling lazy? I skip the extras and let the dressing do its thing.
What You’ll Need for This Refreshing Salad
Here’s what I usually use. Nothing fancy, just good ingredients that pack in flavor.
- Cucumbers: The long, thin-skinned types (like Persian or English) are my top choice. They stay crisp and don’t need peeling. If you’re stuck with waxy ones, just peel them first.
- Rice Vinegar: I keep a bottle of seasoned rice vinegar in the pantry. It adds that tangy-sweet balance.
- Toasted Sesame Oil: A little goes a long way, so don’t overdo it.
- Soy Sauce: Or coconut aminos if you need it gluten-free.
- Sweetener: I usually go with honey or maple syrup, but sugar works too.
- Fresh Garlic and Ginger: Nothing beats the zing of fresh.
- Scallions: For crunch and a pop of color.
- Toasted Sesame Seeds: I always toast mine for more flavor.
- Optional Heat: Chili paste, sriracha, or even chili flakes if you like things spicy.
My Easy Method for Making It
I’ve made this salad so many times that it’s second nature now. But here’s how I typically do it:
- Prep the Cucumbers
If I have the time, I like to run a fork down the sides of the cucumber before slicing. It helps the dressing cling better. It’s an old trick someone taught me years ago and it really works. - Salt Them for Extra Flavor
When I want the salad to be extra punchy, I toss the sliced cucumbers with a little salt and let them sit in a colander for 20 minutes or even longer in the fridge. This draws out water so the dressing doesn’t get diluted. - Make the Dressing
In the bowl, I mix the rice vinegar, soy sauce, sesame oil, sweetener, grated garlic, and grated ginger. I like using a microplane for these—it turns them into a fine paste that spreads evenly. - Add the Cucumbers and Extras
Pat the salted cucumbers dry and toss them in the dressing with chopped scallions. If I’m going for heat, I’ll add a little chili paste or sriracha. - Finish with Sesame Seeds
A sprinkle of toasted sesame seeds right before serving is non-negotiable in my house.
Tips I Use in My Own Kitchen
- Scoring the Skins: This is one of those small steps that makes a big difference. The tiny grooves hold onto all that dressing, so every bite is more flavorful.
- Salting Ahead: If I know I’m short on time, I skip it. But if I plan ahead, I salt the cucumbers and let them sit while I prep the rest of dinner.
- Playing with Herbs: Scallions are my staple, but sometimes I’ll throw in chopped cilantro, chives, or Thai basil if I have them. It’s a nice way to match the salad to whatever else I’m cooking.
Ways I Change It Up
This salad is really forgiving. Here’s how I switch things up depending on the meal:
- Thai-Inspired: Add crushed roasted peanuts, a splash of fish sauce, and lime juice. Sometimes even a little tamarind if I want it more tangy.
- Korean-Inspired: Stir in gochujang for heat, with extra garlic and ginger.
- Japanese-Inspired: I leave out the garlic and chili paste, and add chive blossoms or extra scallions for a clean, mild flavor.
Keeping Leftovers Fresh
If you’re making it ahead, you can salt the cucumbers, cover them in a colander over a bowl, and leave them in the fridge overnight. Once dressed, the salad keeps well in an airtight container for up to 3 days. It rarely lasts that long in my house—I usually find someone sneaking bites straight from the bowl.
What I Like to Serve It With
Honestly, this salad goes with so many things. I make it whenever I’m grilling, stir-frying, or even ordering takeout. Some of my favorite pairings:
- Seared tuna or salmon bowls
- Teriyaki chicken (homemade or instant pot)
- Any rice bowl with veggies and tofu
- Grilled lemongrass chicken
- Thai-style turkey burgers
- Spicy eggplant stir-fry
- Peanut chicken over rice
- Even next to a plate of fried rice for contrast
It’s such an easy side dish to have in your back pocket. I hope you’ll try it and see how it fits into your own meals.
If you’d like, let me know which meals you’d pair it with. I’m always curious to hear how people make these recipes their own.
Easy Cucumber Salad
Cool, crisp, and full of bold flavor, this Asian-inspired cucumber salad is the perfect balance of tangy, savory, and just a little spicy.
Ingredients
- 1 tablespoon maple syrup (or use honey or sugar, to taste)
- 1 tablespoon toasted sesame oil
- 1 ½ pounds Turkish, Persian, or English cucumbers (about 5 cups, thinly sliced)
- 1 teaspoon grated fresh ginger
- 4–5 scallions, thinly sliced
- 1 tablespoon soy sauce (or Bragg’s Liquid Aminos/Coconut Aminos for gluten-free)
- 1 teaspoon chili garlic sauce or sriracha (more if you like heat)
- 1–2 tablespoons toasted sesame seeds
- ¼ cup rice vinegar
- 1 clove garlic, finely minced
- ½ teaspoon salt
Instructions
- If you have the time, run a fork down the length of each cucumber to create grooves—this helps the dressing cling better, but it's totally optional.
- Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and toss to combine. Let them sit while you prepare the dressing—this draws out excess water and helps concentrate their flavor.
- After 10–15 minutes, transfer the cucumbers to a fine mesh strainer and gently press out the liquid. Do not rinse.
- In a large bowl, combine the strained cucumbers with scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili sauce, and sesame seeds. Toss well to coat everything evenly.
- Taste and adjust to your liking—add a splash more soy sauce for saltiness, a touch of maple for sweetness, or a little extra chili garlic sauce for heat.
- Chill until ready to serve. It’s best enjoyed the same day, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
- For added texture and depth, try tossing in crushed roasted peanuts, a splash of lime juice, a bit of fish sauce, or fresh herbs like cilantro or Thai basil.
- Thinly sliced red onions or radishes also make a great addition.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 207Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 459mgCarbohydrates 22gFiber 7gSugar 7gProtein 7g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
