This Asian Cucumber Salad has been a cold-weather and summer staple in my kitchen for years. I first learned a version of this while helping a friend prep a simple noodle bowl for a weekend gathering; the cucumber component was so bright and addictive that I asked for the recipe immediately. Over time I refined the balance of rice vinegar, toasted sesame oil, maple sweetness and a cheeky hit of chili, and it quickly became the dish I bring to potlucks and backyard dinners. The texture — crisp, slightly yielding, and glossy with the dressing — is what keeps people reaching for seconds.

I love this salad for its speed and adaptability. It came in handy the summer I needed a last-minute side to cool off spicy grilled meats, and again the following winter when I wanted something fresh to cut through hearty stews. It’s forgiving: you can make it in 25 minutes, and it improves when it rests a bit. The ingredients are pantry-friendly, and with a couple of simple swaps you can make it gluten-free or adjust heat levels for kids. The final bowl is bright, slightly sweet, and thoroughly savory with toasted sesame perfume — simple, useful, and endlessly versatile.

Ingredients

• Cucumbers: Use 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced). These varieties have thinner skins and fewer seeds than standard slicing cucumbers, which keeps the bite delicate and watery notes minimal. If using Kirby cucumbers, peel them lightly and remove seeds if large.
• Salt: 1/2 teaspoon. Salting draws out excess water so the dressing clings instead of diluting. Kosher or sea salt works well — avoid iodized table salt by volume adjustments.
• Scallions: 4–5 scallions, finely sliced. The white parts add a mild oniony warmth while the green tops bring freshness.
• Ginger: 1 teaspoon grated fresh ginger. Fresh ginger provides brightness and a clean spice that complements the sesame and vinegar.
• Garlic: 1 clove, finely minced. Use a small clove to avoid overpowering the salad.
• Rice vinegar: 1/4 cup. This gives a gentle acidity; seasoned rice vinegar can be used but reduce the added sweetener slightly.
• Soy sauce: 1 tablespoon (use Bragg’s Liquid Aminos or coconut aminos for gluten-free). It supplies umami and salt.
• Toasted sesame oil: 1 tablespoon. Use toasted for depth — a little goes a long way.
• Sweetener: 1 tablespoon maple syrup (or honey, or granulated sugar). Adjust to taste to balance the vinegar.
• Chili: 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, more to taste. Adds heat and a touch of fermented chili flavor.
• Toasted sesame seeds: 1–2 tablespoons. Toast them in a dry skillet briefly for added fragrance and crunch.

Instructions

Score the cucumbers (optional):Using the tines of a fork, score each cucumber lengthwise. This creates ridges that help the dressing cling and increases surface area for flavor absorption. Scoring is optional if you’re short on time, but it elevates texture.Slice thinly:Slice the cucumbers thinly — about 1/8 to 1/4 inch thick. A mandoline makes this quick and uniform; if using a knife, take care to keep slices even so they absorb dressing at the same rate.Salt and rest:Toss the cucumber slices with 1/2 teaspoon salt in a mixing bowl. Let sit for 10–15 minutes to draw out excess water. You’ll notice beads of moisture forming; that’s normal and desirable for a crisper final texture.Drain:Strain the cucumbers in a fine mesh strainer and press gently to remove excess water (do not rinse — you want the seasoning to stay). Leaving the salt in helps seasoning but removes excess dilution.Make the dressing:In a small bowl, whisk together the rice vinegar, soy sauce (or liquid aminos), toasted sesame oil, maple syrup, grated ginger, minced garlic and chili sauce. Taste and adjust the balance: if it’s too sharp, add a touch more maple; if too sweet, add a splash more vinegar.Toss and finish:Combine the drained cucumbers with scallions and the dressing in a large bowl. Toss to coat thoroughly, then sprinkle with toasted sesame seeds. Refrigerate at least 10 minutes before serving to let flavors meld. Adjust seasoning — add more soy or salt if needed, or more chili for heat.

Storage Tips

Store in an airtight container in the refrigerator. Because the cucumbers release water as they sit, the salad is best eaten within 24 hours for maximum crispness, though it will stay acceptable for up to 3 days. For meal prep, keep the dressing separate and toss just before serving to preserve the crunch. To re-crisp slightly, drain any accumulated liquid and pat the cucumbers dry with a paper towel before serving.

Ingredient Substitutions

For gluten-free: swap regular soy sauce for Bragg’s Liquid Aminos or coconut aminos (1:1). For a nutty crunch instead of sesame seeds, use crushed roasted peanuts or almonds. If you prefer less heat, reduce chili sauce to 1/2 teaspoon or omit entirely. For a brighter citrus note, add 1 teaspoon fresh lime juice when finishing. Use honey instead of maple for non-vegan options, but reduce slightly if using seasoned rice vinegar.

Serving Suggestions

This pairs beautifully with grilled meats, tofu, or as a bright side to rice and noodle bowls. Spoon it over steamed jasmine rice or alongside miso-glazed fish. Garnish with extra toasted sesame and chopped cilantro or Thai basil for an aromatic twist. For a picnic, serve chilled in a shallow dish so the dressing is visible and inviting.

Cultural Background

Variation of quick pickled vegetables and vinegary salads exist across East and Southeast Asia. This version pulls elements from Korean and Chinese quick-salad techniques: rice vinegar for gentle tang, sesame oil for toasted depth, and a chili condiment for spice. It’s not a formal classic from a single region but rather a modern, pantry-driven salad inspired by those flavor profiles.

Seasonal Adaptations

In summer, use the freshest thin-skinned cucumbers and add sliced cherry tomatoes or fresh herbs. In cooler months, increase the ginger and add thinly sliced radishes for peppery crunch. For holiday gatherings, add a chopped roasted peanut garnish and a splash of lime to make it feel celebratory.

Meal Prep Tips

For make-ahead lunches, keep the dressing in a sealed jar and the cucumbers in a separate container. Combine just before serving for maximum crunch. If preparing for a week, slice cucumbers on the day of serving and prepare dressing ahead of time; this keeps textures and flavors at their best. Use shallow, airtight containers to refrigerate so chill and flavor distribution are even.

Every time I bring this salad to a gathering, someone asks for the recipe. It’s simple, comforting, and reliably fresh — a little bowl of brightness that makes a meal feel complete.