If you're after a quick, fresh and flavour-packed side dish, this Asian Cucumber Salad is about to become your go-to! Crisp cucumber slices tossed in a tangy-sweet sesame dressing, topped with golden toasted sesame seeds… it's light, refreshing and bursting with flavour in every bite.
If you love fresh salads like my Greek-Style Risoni Salad, Crispy Rice Salad or Broccoli Salad with Bacon, you'll adore this one.
This Asian Cucumber Salad is proof that simple ingredients can still pack a big flavour punch. Fresh, crunchy cucumbers (Lebanese, Continental, Persian, or mini qukes) are tossed in a zingy mix of salty soy, nutty sesame oil, tangy rice vinegar and just a touch of sweetness. Then, to top it all off, toasted sesame seeds add that extra pop of flavour and crunch.
It's the perfect partner for BBQs, weeknight dinners, or an Asian-inspired feast alongside dishes like my Honey Soy Garlic Chicken or Thai Chicken Meatballs. And the best bit? It's ready in just 10 minutes - no fuss, no cooking (well, apart from a quick toast of the sesame seeds).
Why You're Going To Love This Recipe
- Quick & easy - 10 minutes from start to finish.
- Fresh & flavour-packed - the sesame dressing is tangy, sweet and nutty.
- Versatile - serve it with BBQ meats, Asian mains, or enjoy it on its own.
- Make-ahead friendly - even better after 30 minutes in the fridge.
- Light & healthy - naturally vegetarian, and easily made gluten-free.
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Salad Ingredients
Just a handful of ingredients are needed - a few deserve a quick mention so you can get the best flavour and texture in your salad.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cucumbers - You can use any type, but Lebanese, Continental, Persian, or mini cucumbers give the best crunch and have fewer seeds.
- Rice wine vinegar - Adds a gentle tang without taking over the flavour. Skip the regular white vinegar - it's a bit too sharp for this salad.
- Sesame oil - Go for toasted sesame oil for that rich, nutty flavour that makes Asian salads shine.
- Soy sauce - Regular low sodium soy sauce works perfectly, or swap for tamari if you need a gluten-free option.
- Caster sugar - Melts quickly into the dressing, balancing the tangy and salty notes beautifully.
Variations
- Gluten-free - substitute the soy sauce for use tamari sauce or GF soy sauce.
- Spicy kick - add sliced fresh chilli, red pepper flakes or homemade chili oil.
- Creamy twist - stir in Japanese mayonnaise or Greek yoghurt.
- Extra crunch - toss through radish, shredded carrot, beetroot straws or spring onion.
- Black sesame seeds - for a colour contrast and nuttier flavour.
How To Make Asian Cucumber Salad
This simple cucumber salad with Asian-inspired flavours comes together in just 10 minutes with no cooking required, making it the perfect last-minute side dish for busy weeknights or effortless entertaining.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Toast the sesame seeds and slice the cucumbers - Heat a frying pan over medium heat and stir the sesame seeds for 1-2 minutes just until lightly golden, then remove from the heat to prevent burning. Slice the cucumbers into thin rounds (about ½ cm thick) and pop them into a large mixing bowl.
- Make the dressing - In a small bowl, whisk together rice wine vinegar, sesame oil, soy sauce, minced garlic, caster sugar, and a pinch of salt until the sugar has dissolved.
- Combine - Pour the dressing over the cucumbers and toss well to coat. Refrigerate for 30 minutes (optional but recommended), tossing occasionally to help the flavours infuse.
- Serve - When ready to serve, drain off any excess moisture and discard. Sprinkle the toasted sesame seeds over the salad just before serving.
Recipe Tips
- Slice evenly - Aim for consistent cucumber slices (about ½ cm thick) so they soak up the dressing evenly.
- Don't skip toasting the sesame seeds - It boosts their flavour dramatically.
- Taste and adjust - If you prefer a tangier salad, add a splash more vinegar; for more sweetness, a pinch more sugar.
- Chill before serving - Gives the best texture and flavour.
- Drain before serving - Cucumbers release water as they sit, so drain any excess liquid in a colander to prevent a soggy salad.
- Storage - Store in an airtight container in the fridge for up to 2 days.
- Freezing - This salad recipe is not suitable for freezing.
Asian Cucumber Salad FAQs
Yes - it's even better after chilling for 30 minutes.
Lebanese, Continental, Persian or mini qukes for maximum crunch.
Add fresh chilli, chilli oil or red pepper flakes.
Yes - stir through Japanese mayo or Greek yoghurt.
More Fresh Salad Recipes
For more light, bright and flavour-packed ideas, check out these flavour-packed salad recipes that are perfect for any occasion.
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Asian Cucumber Salad
Ingredients
- 2 tbs sesame seeds
- 500 g cucumbers Lebanese, Continental, Persian, or mini qukes
For the dressing
- 2 tbs rice wine vinegar
- 2 teaspoon sesame oil
- 1 tbs soy sauce
- 1 teaspoon minced garlic
- 1 tbs caster sugar
- pinch of salt
Instructions
- Place the sesame seeds into a frying pan over medium heat (no oil). Stir until lightly golden and toasted. Set aside.
- Slice the cucumbers into thin round slices (approximately ½ cm thick). Place into a bowl.
- Make the dressing by whisking the rice wine vinegar, sesame oil, soy sauce, minced garlic, caster sugar and salt in a bowl.
- Pour the dressing over the cucumbers and toss to coat.
- Note: this salad can be served immediately BUT for best results, place into the fridge for 30 minutes and toss occasionally to coat the cucumber slices.
- When ready to serve, drain off any excess liquid and discard. Sprinkle the toasted sesame seeds over the salad just before serving.
Notes
- Slice cucumbers evenly - Aim for consistent slices (about ½ cm thick) so they soak up the dressing evenly.
- Don't skip toasting the sesame seeds - It boosts their flavour dramatically. Take care not to let the sesame seeds burn when toasting them.
- Taste and adjust - If you prefer a tangier salad, add a splash more vinegar; for more sweetness, a pinch more sugar.
- Chill before serving - (Optional but recommended) place in the fridge for 30 minutes and toss occasionally to coat the cucumber slices and let the flavours develop more.
- Drain before serving - Cucumbers release water as they sit, so drain any excess liquid prior to serving to prevent a soggy salad.
- Add toasted sesame seeds - Sprinkle over just prior to serving.
- Storage - Store in an airtight container in the fridge for up to 2 days.
- Freezing - This salad recipe is not suitable for freezing.
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