This Asian cucumber salad comes together in about 10 minutes and makes a refreshing, flavourful appetizer or side dish. Thinly sliced cucumbers are tossed with sesame oil, chili oil, soy sauce and rice vinegar for a bright, spicy salad that’s quick and satisfying.
Chinese Cucumber Salad With Sesame Oil
Cucumbers can sometimes seem plain, but this simple Asian cucumber salad transforms them into something exciting. The dressing—made with sesame oil, chili oil, soy sauce and rice vinegar—adds nutty, tangy and spicy notes that bring the cucumbers to life. Each serving is light: roughly 130 calories with about 2 grams of fiber and 2 grams of protein.
This is a very quick recipe: no soaking or lengthy prep required. Slice the cucumbers, whisk together the dressing, toss and serve—crisp, fresh and ready in minutes.
Why you’ll love this spicy Asian cucumber salad
- Ready in 10 minutes. If you move quickly, it can be done in 5. Fast to prepare and full of flavor.
- Fresh and crunchy. Thinly sliced cucumbers stay crisp and make a refreshing dish on their own or as a side.
- A fun way to eat cucumbers. The dressing gives plain cucumber an exciting, savory-spicy twist.
Ingredients
- Persian cucumbers: small, thin-skinned cucumbers are ideal. English (seedless) cucumbers work as a substitute.
- Soy sauce: adds salt and umami. Use tamari for a gluten-free option.
- Rice vinegar: slightly sweet and mild; white vinegar can be used if needed.
- Sesame oil: provides a rich, nutty flavor.
- Chili oil: brings heat and depth. If you don’t have chili oil, mix red pepper flakes with a neutral oil.
- Sesame seeds: toasted seeds add crunch and aroma.
Which cucumbers are best?
Persian cucumbers (also called mini or Lebanese cucumbers) are best for this salad because their thin skin and small seeds make them pleasant to eat raw. If those aren’t available, use English (seedless) cucumbers.
How to cut the cucumbers
Thin, even slices are ideal—use a mandoline or a sharp knife. For larger cucumbers, half-moons (cutting the rounds in half) make smaller, bite-sized pieces. You can also dice the cucumbers into small cubes if you prefer.
How to make the salad
Step 1
Thinly slice the cucumbers using a mandoline or a sharp knife so the pieces are even and delicate.
Step 2
Whisk together the soy sauce, sesame oil, chili oil and rice vinegar in a large bowl. Add the sliced cucumbers and toss until they’re evenly coated.
Step 3
Optionally sprinkle toasted sesame seeds over the salad for extra texture and flavor. Toss gently to combine.
FAQs
If you use Persian or English cucumbers, there’s no need to peel them. Their skin is thin and nutritious and becomes unnoticeable when sliced thinly. If you use garden cucumbers with thicker skin, you can peel them if you prefer.
Some recipes salt cucumbers to draw out excess moisture, but it isn’t necessary for a fresh salad you’ll eat right away. Salting can make cucumbers less crisp, so for a quick, crunchy salad it’s best to skip that step.
Yes. For a Korean-style twist add gochujang or gochugaru; for Thai-inspired flavor use fish sauce or a touch of Thai curry paste. Adjust to taste.
Storage
Best enjoyed immediately for maximum crunch. Store leftovers in an airtight container in the refrigerator and consume within 1–2 days. The cucumbers will soften over time.
What to serve with this salad
This salad works well as a light snack, an appetizer, or a side. It pairs nicely with dumplings, tofu dishes, noodle bowls, fried rice or grilled proteins for a balanced meal.
Expert tips
- Use a mandoline for uniform, paper-thin slices—take care, they’re sharp.
- Adjust seasoning to taste: add more chili oil for heat or extra soy for saltiness.
- Serve immediately so the cucumbers stay cold and crisp.
More salad ideas
- The Best Farro Salad
- Thai Crunch Salad with Sesame Ginger Dressing
- Peanut Soba Noodle Salad
- Thai Mango Salad
If you make this Asian cucumber salad, feel free to leave a comment or rating. It’s an easy, bright dish that’s perfect for warm days or as a crunchy side to many meals.
Asian Cucumber Salad
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Mix
- Cuisine: Chinese
- Diet: Vegetarian
Description
Asian cucumber salad is quick to prepare and full of bright, savory flavor.
Ingredients
- 4 Persian cucumbers (mini cucumbers)
- 1 tsp soy sauce (or tamari)
- 1.5 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp chili oil (or red pepper flakes + neutral oil)
- 1 tbsp toasted sesame seeds
Instructions
- Thinly slice the cucumbers with a mandoline or a sharp knife.
- Whisk together soy sauce, rice vinegar, sesame oil and chili oil in a large bowl.
- Add the sliced cucumbers and sesame seeds; toss to coat evenly.
- Serve immediately and enjoy.
Notes
Use a mandoline for even thin slices and store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 130
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 6.5g
- Fiber: 1.5g
- Protein: 2g