Looking for a healthy side dish that’s big on flavor and light on effort? This Asian Cucumber Salad with Sesame Dressing is your new go-to. Bursting with fresh crunch, tangy vinegar, nutty sesame, and a kiss of sweet heat, this simple salad balances flavors perfectly and pairs beautifully with grilled meats, rice dishes, or spicy noodles.
Whether you’re prepping for a summer BBQ, planning weekday meals, or adding color to an Asian dinner spread, this cucumber salad will elevate your table in both taste and presentation.
🧾 Ingredients You’ll Need
For the Salad:
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped scallions (green part only)
- Optional: thinly sliced red chili or radish for color
For the Sesame Dressing:
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons honey (or maple syrup)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, finely minced
- ¼ teaspoon red pepper flakes (optional)
- Optional: ½ tsp dashi powder or a few drops of mirin for added umami
⏲️ Quick Overview
| Prep Time | Chill Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 20–30 mins | 30–40 mins | 4 |
🥗 Step-by-Step Instructions
Step 1: Slice & Salt the Cucumbers
- Thinly slice the cucumbers (ideally with a mandoline for even, thin cuts).
- Place in a bowl and sprinkle with kosher salt.
- Let sit for 10 minutes to draw out excess water.
- Rinse thoroughly and gently squeeze dry with a clean towel or paper towel.
🔥 Pro Tip: An ice water bath after rinsing will crisp the cucumbers even more.
Step 2: Make the Sesame Dressing
In a small bowl or jar, whisk together:
- Rice vinegar
- Sesame oil
- Soy sauce
- Honey
- Ginger
- Garlic
- Red pepper flakes (if using)
Taste and adjust balance of sweet/salty/tangy.
Step 3: Combine & Chill
- Add cucumbers to a bowl.
- Pour dressing over the top.
- Toss well until all slices are coated.
- Cover and let chill for at least 20 minutes in the fridge.
Step 4: Garnish & Serve
- Top with toasted sesame seeds, chopped scallions, and optional chili or radish slices.
- Serve cold as a side or light appetizer.
🧠 Why This Salad Works
✅ Crunchy Texture
Salting and draining cucumbers removes excess moisture, keeping the salad crisp.
✅ Flavor Depth
A combination of vinegar, soy, sesame oil, garlic, and ginger hits every flavor note: sweet, salty, tangy, umami, and just a touch of heat.
✅ Meal-Prep Friendly
This salad tastes even better after resting—ideal for prepping ahead of time.
🧂 Ingredient Substitutions
| Ingredient | Substitute | Note |
|---|---|---|
| Rice vinegar | Apple cider vinegar | Slightly stronger flavor |
| Soy sauce | Tamari or coconut aminos | Gluten-free or soy-free alternative |
| Honey | Maple syrup or agave | Vegan option |
| Sesame oil | Peanut oil + sesame seeds | Milder sesame flavor |
🧊 Storage Tips
- Fridge: Store in an airtight container for up to 2 days.
- Meal Prep: Keep dressing separate until ready to serve.
- Refresh: Add a splash of vinegar or oil if flavors fade after refrigeration.
🥢 Serving Suggestions
Pair this cucumber salad with:
🍚 Asian Mains:
- Miso-glazed salmon
- Teriyaki chicken
- Korean BBQ beef
- Spicy tofu bowls
🍱 Light Lunches:
- Sushi or poke bowls
- Dumpling platters
- Vietnamese spring rolls
🍢 Grill Favorites:
- Grilled shrimp skewers
- Char siu pork
- Sesame soba noodles
🌏 Cultural Variations
Explore how other Asian cuisines spin this salad:
- 🇯🇵 Japanese Sunomono: Milder and often includes wakame or seafood.
- 🇰🇷 Korean Oi Muchim: Spicier, includes gochugaru and sesame seeds.
- 🇨🇳 Chinese Liangban Huanggua: Uses black vinegar and chili oil.
- 🇹🇭 Thai-Inspired: Includes fish sauce, palm sugar, and crushed peanuts.
🧬 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 65 kcal |
| Carbohydrates | 6g |
| Protein | 1g |
| Fat | 4.5g |
| Fiber | 1g |
| Sugar | 4g |
| Sodium | 290mg |
| Vitamin K | 35% DV |
🥗 Low-calorie, hydrating, and rich in antioxidants and healthy fats.
❓ Frequently Asked Questions (FAQs)
Can I make this cucumber salad ahead of time?
Yes! Make it up to a day in advance for maximum flavor. Store covered in the fridge.
Why do you salt cucumbers first?
Salting removes excess moisture, improving texture and allowing the dressing to cling better.
Is this salad gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Can I use regular cucumbers?
Yes, but peel them and remove the seeds. They may need longer salting.
What can I add for extra protein?
Try topping it with tofu cubes, edamame, or seared shrimp.
📌 Pro Chef Tips for the Best Results
- Mandoline Magic: Ultra-thin, even slices = more flavor per bite.
- Toast It Yourself: Toast sesame seeds in a dry pan for unbeatable aroma.
- Layer Flavors: Add a pinch of sugar to the cucumbers after salting for balance.
- Temperature Hack: Slightly warm dressing penetrates cucumber slices better.
- Elevate Presentation: Use a ring mold or stack slices for a restaurant-style look.
📍 Final Thoughts
This Asian Cucumber Salad with Sesame Dressing is more than a side dish—it’s a showcase of flavor balance, smart technique, and cultural inspiration. From weeknight dinners to elegant party platters, it shines in any setting. Refreshing, crunchy, and deeply flavorful—it might just become your new kitchen staple.
