This Asian Cucumber Salad has become my go to when I need something bright, cooling, and ready in a flash. I first put this combination together on a humid summer evening when I wanted a side that would cut through rich, savory mains and bring a fresh contrast. The cucumbers provide a crisp, juicy base while the dressing balances acidity, toasty sesame, warm garlic, and a whisper of heat from chili paste. It is one of those dishes that disappears fast at the table because everyone keeps reaching for more.

I discovered the exact balance when testing variations for a casual dinner with friends. Small changes to the acid, sweetness, and the amount of sesame oil dramatically altered the character, so I tuned the proportions to give a lively tang without overwhelming the cooling cucumber. This version is simple enough for a weekday but elegant enough for a gathering. It travels well to potlucks, plays nicely with grilled proteins, and is vegan and gluten free when you choose the right soy alternative.

Ingredients

• Cucumbers: Use 1 1/2 pounds Turkish, Persian, or English cucumbers which yield about 5 cups thinly sliced. These varieties have thinner skins and fewer seeds so the texture remains tender and not watery. If using American slicing cucumbers peel and core if seeds are large.
• Salt: 1/2 teaspoon to draw out excess water so slices stay crisp and the dressing concentrates on flavor. Use fine sea salt for even extraction.
• Scallions: 4 to 5 scallions thinly sliced. Use both white and green parts for a mild onion note and a fresh green color.
• Ginger and Garlic: 1 teaspoon freshly grated ginger and 1 small clove garlic minced. Fresh aromatics lift the dressing more than dried powders and give a clean, bright bite.
• Rice Vinegar: 1/4 cup white rice vinegar. It is milder than white wine vinegar and brings an authentic Asian flavor profile.
• Soy Sauce or Alternative: 1 tablespoon regular soy sauce or for gluten free use tamari, Bragg's Liquid Aminos, or coconut aminos.
• Toasted Sesame Oil: 1 tablespoon toasted sesame oil adds a nutty, toasty finish. A little goes a long way so measure carefully.
• Sweetener: 1 tablespoon maple syrup, honey, or granulated sugar to balance the acid. Adjust to taste.
• Chili Paste: 1 teaspoon sambal oelek or sriracha to add heat. Increase if you prefer more spice.
• Toasted Sesame Seeds: 1 to 2 tablespoons for texture and visual appeal. Lightly toasted sesame seeds intensify the nutty character.

Instructions

Score and Slice the CucumbersUsing the tines of a fork, lightly score each cucumber lengthwise so the dressing adheres better. This also creates delicate ridges that trap dressing. Slice the cucumbers thinly, about 1/8 inch thick. If you want ribbon like texture, use a mandoline on a thin setting with caution.Salt and MaceratePlace the slices in a mixing bowl and toss with 1/2 teaspoon salt. Let them sit for 10 minutes so they release some water. This step concentrates the cucumber flavor and prevents a diluted dressing. If you are short on time skip this but expect a slightly looser dressing.DrainStrain the cucumbers in a fine mesh strainer and do not rinse. Press gently to remove excess liquid but avoid crushing. Return drained cucumbers to a clean mixing bowl.Make the DressingWhisk together 1/4 cup rice vinegar, 1 tablespoon soy sauce or alternative, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 teaspoon chili garlic sauce. Taste and adjust sweetness or salt. The goal is balanced acidity with a touch of sweetness and a warm sesame finish.Toss and FinishAdd the scallions and 1 to 2 tablespoons toasted sesame seeds to the cucumbers. Pour the dressing over and toss gently until all slices are coated. Chill for at least 10 minutes to let flavors marry. Refrigerate until ready to serve. This salad is best the same day but keeps up to 3 days in an airtight container.

Storage Tips

Store in an airtight container in the refrigerator. For best texture, keep the dressing separate if you plan to store more than a day and combine just before serving. When refrigerated in a sealed container the salad will keep up to 3 days but expect the cucumbers to soften. Use glass containers for best flavor retention and stack with paper towels to absorb excess moisture if you anticipate longer storage.

Ingredient Substitutions

If you cannot find Persian cucumbers use English cucumbers or thin skinned slicing cucumbers and remove seeds if they are watery. Swap maple syrup for honey or white sugar at a one to one ratio. For gluten free use tamari or coconut aminos. If sesame oil is not available use a neutral oil plus a tablespoon of tahini for a different but pleasing sesame note.

Serving Suggestions

Serve chilled as a side to grilled meats, seared fish, or in rice and noodle bowls. Garnish with extra toasted sesame seeds, chopped cilantro, or thin slices of red chili for color. It is also delicious tucked into tacos with fish or shrimp for a crunchy, bright contrast.

Cultural Background

The use of rice vinegar, sesame, ginger, and soy sauce reflects a pan Asian influence where balancing sour, sweet, salty, and spicy is central. Variations of quick pickled cucumber salads appear across East and Southeast Asia, each highlighting regional ingredients. This rendition is inspired by Japanese and Korean quick pickles but simplified for home cooks by skipping cooking or fermentation steps.

Seasonal Adaptations

In summer use fresh herbs like cilantro or Thai basil and add thinly sliced radishes for color. In cooler months swap some cucumbers for shaved fennel for a slightly anise note and finish with lime juice instead of rice vinegar when you want a brighter citrus edge. For holiday gatherings add crushed roasted peanuts and a splash of fish sauce for more umami.

Meal Prep Tips

For weekly meal prep slice cucumbers and store them in a sealed container lined with paper towels to absorb moisture. Keep dressing in a separate jar and combine when plating. This keeps texture crisp for up to 48 hours. If preparing for lunches, portion into small containers and add sesame seeds just before serving so they remain crunchy.

There is warmth in sharing a simple, well made dish. This salad appears at many of our small family meals and always brings a welcome, bright note. Please adjust the balance to your taste and enjoy the freshness it brings to the table.