Name: Asian Cucumber Salad with Sesame Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced); 1/2 teaspoon salt; 4-5 scallions, finely sliced; 1 teaspoon ginger, grated; 1 clove garlic, finely minced; 1/4 cup rice vinegar; 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos); 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup (or honey, or sugar), more to taste; 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste; 1-2 tablespoons toasted sesame seeds

Nothing quite hits the spot like a crisp, tangy salad bursting with vibrant flavors. This Asian Cucumber Salad with Sesame Recipe is my go-to for a refreshing side that’s light, crunchy, and packs a punch of savory, sweet, and spicy goodness all at once.

A white bowl filled with thin cucumber slices, showing their light green inside and dark green skin, mixed with small pieces of green onions. The cucumbers are sprinkled with pale brown sesame seeds and tiny red chili flakes, adding texture and contrast. The bowl is placed on a white marbled surface with a pair of wooden chopsticks lying diagonally behind it. The overall look is fresh and vibrant with a focus on green and light brown colors photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Cucumber Salad with Sesame Recipe
Top Tip
How to Serve Asian Cucumber Salad with Sesame Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Cucumber Salad with Sesame Recipe

Why You'll Love This Recipe

Every time I whip up this Asian Cucumber Salad with Sesame Recipe, it feels like a mini celebration of fresh, bold flavors. It’s incredibly easy to make but tastes like you put in way more effort—a total winner for busy weeknights or casual get-togethers.

Super Refreshing: The cucumbers stay perfectly crisp, giving you that cool crunch every bite.
Flavor-packed Dressing: The combo of rice vinegar, toasted sesame oil, and a hint of chili creates a flavor punch that grabs your attention.
Simple Ingredients: You only need pantry staples, and it comes together in under 30 minutes.
Versatile: Works beautifully as a side, a topping for bowls, or even a refreshing snack on its own.

Ingredients & Why They Work

Each ingredient plays its role perfectly in this salad. Turkish or Persian cucumbers lend a satisfying crunch without too much watery mess, and the dressing’s balance of acidity, sweetness, and umami brings everything to life. Here’s a little insight into what makes this combo so great:

Flat lay of fresh whole Turkish cucumbers, a few scallions with bright green stalks, a small piece of peeled ginger root with a rough light brown skin, a single garlic bulb with white papery skin, a few whole toasted sesame seeds scattered beside, and four small white ceramic bowls each containing clear rice vinegar, dark soy sauce, amber toasted sesame oil, and golden maple syrup, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cucumbers: Choose crisp, thin-skinned varieties like Persian or English cucumbers to avoid bitterness and watery salad.
Salt: Coaxes out excess water from cucumbers, keeping the salad crisp, not soggy.
Scallions: Adds a mild onion flavor and a fresh crunch.
Ginger: Grated fresh ginger provides a warming spice and aromatic brightness.
Garlic: Minced finely to enhance savory depth.
Rice Vinegar: The backbone of the dressing’s tangy, light acidity.
Soy Sauce (or alternatives): Brings salty umami, with gluten-free options like Bragg's Liquid Aminos.
Toasted Sesame Oil: Imparts a nutty, fragrant richness that elevates every bite.
Maple Syrup (or Honey/Sugar): Balances the acidity with subtle natural sweetness.
Chili Garlic Sauce (Sambal Oelek or Sriracha): Adds just the right amount of kick — adjust to taste!
Toasted Sesame Seeds: For that final nutty crunch and pretty garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the heat level and sweetness depending on the mood or the crowd. Feel free to dial the chili sauce up or down, or swap maple syrup for honey if you want a richer sweetness. Plus, I sometimes throw in chopped fresh herbs like cilantro or mint for an extra fresh twist.

Variation: Once, I added some thinly sliced red bell peppers and it added a lovely pop of color and sweetness that everyone loved.
Make it vegan or gluten-free: Use tamari or coconut aminos instead of soy sauce to keep it safe and tasty!
Less heat option: Skip the chili paste entirely or swap for a dash of mild chili flakes instead.

Step-by-Step: How I Make Asian Cucumber Salad with Sesame Recipe

A white bowl with dark speckles is full of bright green cucumber slices stacked in layers. The cucumbers show a mix of smooth and bumpy textures with sesame seeds sprinkled all over them. The salad also has small pieces of green onions mixed in, adding more fresh green color. The bowl sits on a wooden surface, with a pair of light-colored chopsticks placed beside it. The background is dark blue, making the green cucumbers stand out. photo taken with an iphone --ar 2:3 --v 7

Step 1: Score and Slice the Cucumbers

First things first: using a fork to gently score the cucumbers lengthwise is a neat trick I picked up that helps the dressing soak into every bite. Don’t worry if you’re short on time—you can skip scoring, but your cucumbers will soak up more flavor with it. Then slice them thinly—it’s key for that perfect balance of crunch and salad texture.

Step 2: Salt and Rest

Toss the sliced cucumbers with salt and let them sit while you prepare the dressing. This draws out excess moisture so your salad won’t get watery. It takes about 10–15 minutes, and trust me—it makes all the difference.

Step 3: Mix the Dressing

In a bowl, combine grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce. Stir it up well so all those flavors get friendly before you toss in the cucumbers.

Step 4: Combine and Finish

Drain the cucumbers (don’t rinse, we want those salty juices). Toss them with the scallions, dressing, and toasted sesame seeds. Taste and tweak seasoning—maybe a bit more sweetness or spice—and then pop it in the fridge until you’re ready to serve. It’s best fresh but holds well for a couple of days.

Top Tip

Since I make this Asian Cucumber Salad with Sesame Recipe often, I’ve learned a few things that keep it tasting amazing every time. Here are some tips to help your salad shine:

Don’t Skip Salting: Letting the cucumbers sit with salt is the secret to avoiding sogginess and amplifying crunchy texture.
Use Fresh Ginger and Garlic: Pre-minced stuff won’t deliver the same zing—fresh is worth the extra second of prep.
Toast Sesame Seeds Yourself: A quick toast in a dry pan before adding them makes those seeds pop with nuttiness.
Adjust Chili Last: Start with less spice—you can always add more after tasting so it suits your heat tolerance.

How to Serve Asian Cucumber Salad with Sesame Recipe

Asian Cucumber Salad - Serving Suggestion

Garnishes

I like sprinkling extra toasted sesame seeds and a few chopped scallions on top just before serving—it makes it look pretty and adds a fresh, bright crunch. Sometimes, a few cilantro leaves add a nice herbal pop too.

Side Dishes

It’s my favorite companion to grilled teriyaki chicken or crispy tofu bowls. I’ve also served it alongside steamed rice and miso soup for a light yet satisfying lunch.

Creative Ways to Present

For parties, I love serving this salad in pretty little glass jars or lettuce wraps for an easy finger food. You can even use it as a crunchy topping on rice paper rolls or vibrant grain bowls.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The cucumbers keep their crunch surprisingly well if you drain them thoroughly before mixing. I recommend giving it a gentle stir before serving again.

Freezing

I wouldn’t recommend freezing this salad because cucumbers hold a lot of water and will get mushy when thawed. It’s best enjoyed fresh for that crisp texture.

Reheating

This salad is always served cold or at room temperature. If you’re using it as a topping or side, just pull it out of the fridge and give it a quick toss—no reheating needed.

Frequently Asked Questions:

Can I use regular cucumbers for this Asian Cucumber Salad with Sesame Recipe?

Yes, you can use regular cucumbers, but I recommend Persian, English, or Turkish cucumbers because they have fewer seeds and less bitterness, which keeps the salad tasting freshest and less watery.

How long can I store leftover Asian Cucumber Salad with Sesame Recipe?

You can keep the salad in an airtight container in the refrigerator for up to 3 days. Just be sure to drain the cucumbers well before mixing to help preserve their crunch during storage.

Can I make this salad spicy or mild?

Absolutely! The chili garlic sauce is completely adjustable. Start with a small amount and taste, then add more if you want more kick. For a milder salad, you can omit it or use just a pinch of chili flakes.

What can I substitute for soy sauce in this recipe?

You can use gluten-free tamari, Bragg's Liquid Aminos, or coconut aminos as great alternatives to soy sauce that still provide that savory umami flavor.

Final Thoughts

This Asian Cucumber Salad with Sesame Recipe is one of those keep-it-in-your-back-pocket dishes I always rely on when I want something fresh but flavorful. It’s quick, comforting in a light way, and has become a staple whenever I crave something crunchy and satisfying without the fuss. Give it a try—you’ll wonder how you ever lived without this sweet, tangy, spicy little salad in your life.