Asian Cucumber Salad – Panlasang Pinoy

Asian cucumber salad is a cold side dish with thinly sliced cucumbers in a tangy rice vinegar and sesame oil dressing. This easy recipe takes 15 minutes and goes well with grilled meats and fried fish.

Asian cucumber salad is a cold side dish made with thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, and sesame oil. This easy Asian cucumber salad recipe takes about 15 minutes to prepare, and most of that time is just waiting for the cucumbers to release their liquid. Asian cucumber salad goes well with grilled meats, fried fish, and rice bowls. I make this Asian cucumber salad whenever I want something light and crunchy on the table. The combination of tangy vinegar and nutty sesame oil makes every bite refreshing.

 

This salad reminds me of the cucumber salad I ate growing up, dressed with native vinegar and ginger. I started adding sesame oil and soy sauce after trying different cucumber salads at Asian restaurants. That small change made a big difference in flavor.

This salad works as a palate cleanser between heavy courses or as a side for grilled pork belly and barbecue chicken. I like serving it ice cold, straight from the refrigerator. The cucumbers stay crisp, and the dressing coats every slice.

What is Asian Cucumber Salad

Asian cucumber salad refers to any cucumber salad dressed with ingredients common in Asian cooking. Rice vinegar, soy sauce, sesame oil, garlic, and chili are the usual ingredients. Different countries have their own versions.

Korean cucumber salad uses gochugaru and sesame seeds for a spicy kick. Japanese cucumber salad tends to be milder, often dressed with rice vinegar and a touch of sugar. Chinese cucumber salad sometimes calls for smashing the cucumbers with a cleaver to create jagged edges that hold more dressing. Thai cucumber salad uses fish sauce, lime juice, and crushed peanuts for a bright, tangy flavor.

This recipe takes inspiration from all of them. I use rice vinegar for the base, soy sauce for depth, sesame oil for richness, and a little chili oil for heat. The result is a versatile salad that goes with almost anything.

Why This Recipe Works

This Asian cucumber salad turns out well because of a few simple techniques.

• Salting the cucumbers draws out excess water. This prevents the dressing from becoming watery and keeps the cucumbers extra crunchy.
• Rice vinegar gives the salad a mild tanginess without being too sharp. It balances the saltiness of the soy sauce.
• Toasted sesame oil creates a nutty aroma that you can smell as soon as you open the bowl. A little goes a long way.
• Fresh garlic and a touch of sugar round out the dressing. The garlic gives it bite, and the sugar smooths any harsh edges from the vinegar.

I have tried skipping the salting step when I was in a hurry. The salad still tasted good, but the dressing pooled at the bottom of the bowl after ten minutes. Salting takes a little extra time, but it is worth the effort.

Ingredients

• English cucumbers – They have thin skin, small seeds, and a crisp texture. You can also use Persian cucumbers or Japanese cucumbers. Regular slicing cucumbers work too, but you may want to peel them and scoop out the seeds first.
• Salt – This draws moisture from the cucumber slices and keeps the salad from getting watery.

Dressing

• Rice vinegar – The tangy base of the dressing. It is milder and slightly sweeter than white vinegar. Seasoned rice vinegar already has salt and sugar added, so adjust accordingly if you use it.
• Soy sauce – This gives the salad saltiness and umami. Use regular soy sauce or light soy sauce. Dark soy sauce is too strong for this recipe.
• Toasted sesame oil – The signature nutty flavor of this salad. Look for the dark amber kind, not the light sesame oil used for cooking.
• Sugar – This balances the acidity of the vinegar. One tablespoon is enough to take the edge off without making the dressing sweet.
• Garlic – Minced finely so it distributes evenly.
• Chili oil – This is gentle heat. Start with a small amount and add more if you like it spicy. If you want more kick, try making a spicy cucumber salad version with extra chili flakes.

Garnish

• Toasted sesame seeds – They add crunch and visual appeal. You can buy them pre-toasted or toast raw sesame seeds in a dry pan for a minute.
• Green onions – They give freshness and color. Slice them thin on an angle for a nicer presentation.

1. Wash the cucumbers, pat them dry, and run the tines of a fork down the length of each cucumber to score the skin lightly.
2. Slice the cucumbers thin, about one eighth inch thick, using a mandoline or sharp knife.

1. Place the cucumber slices in a bowl, sprinkle with salt, and toss to coat.
2. Let them sit for 15 to 20 minutes, then gently press and pour the liquid out. Pat dry with paper towels.

1. Combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili oil in a small bowl.
2. Whisk until the sugar dissolves completely.

1. Transfer the dried cucumbers to a large mixing bowl, pour the dressing over them, and toss gently until every slice is coated.
2. Add the green onions and half of the sesame seeds, toss again, then transfer to a serving dish and sprinkle the remaining sesame seeds on top.

Pro Tips

• Score the cucumbers with a fork before slicing. The grooves trap dressing and make each bite more flavorful.
• Toast your own sesame seeds for better flavor. Spread raw sesame seeds in a dry pan over medium heat and stir constantly until they turn golden.
• Double the dressing if you like your salad saucier.
• Add julienned carrots for color and extra crunch.
• Try the smashed cucumber salad method for a different texture. Smashing creates jagged edges that soak up even more dressing.

What to Serve with Asian Cucumber Salad

• Inihaw na Liempo – The smoky grilled pork belly needs something light and tangy alongside it. This salad does the job.
• Chicken Teriyaki – The sweet glaze goes well with the vinegar-dressed cucumbers. The contrast keeps each bite interesting.
• Fried Tilapia – The crunch and acidity balance the oiliness of the fish.

Storage and Leftovers

• Refrigerator – Store leftover salad in an airtight container for up to one day. The cucumbers will release more liquid as they sit, so drain off the excess before serving again.
• Freezer – This salad does not freeze well. Cucumbers become mushy after thawing.
• Make ahead – You can slice and salt the cucumbers up to four hours ahead. Keep them in the refrigerator in a colander set over a bowl. Make the dressing separately and toss everything together right before serving.

• Add carrots and radishes – Julienne them thin so they mix well with the cucumber slices.
• Use apple cider vinegar – It has a slightly fruity taste but works if you do not have rice vinegar.
• Make it creamy – Add a spoonful of mayonnaise or Greek yogurt to the dressing for a richer coating.
• Try a sesame cucumber salad – Double the sesame seeds and add a drizzle of tahini.
• Go peanut – Add two tablespoons of peanut butter and a squeeze of lime juice for a Thai-inspired twist.
• Make it soy-free – Use coconut aminos instead of soy sauce. The flavor is slightly sweeter but still works well.

What type of cucumber is best for Asian cucumber salad?

English cucumbers work best because they have thin skins and small seeds. Persian cucumbers and Japanese cucumbers are also good choices. If you only have regular slicing cucumbers, peel them and scoop out the seeds before slicing.

How do I keep cucumber salad from getting watery?

Salt the cucumber slices and let them sit in a colander for 15 to 20 minutes. The salt draws out excess moisture. Pat the slices dry before adding the dressing.

Can I make Asian cucumber salad ahead of time?

Yes, but timing matters. You can prepare the cucumbers and dressing separately up to four hours ahead. Toss them together no more than two hours before serving.

Is Asian cucumber salad healthy?

This salad is low in calories and high in hydration. Cucumbers are about 95 percent water and contain vitamins K and C. The dressing has some sodium from the soy sauce.

What can I use instead of rice vinegar?

Apple cider vinegar or white wine vinegar work as substitutes. They are slightly more acidic than rice vinegar, so you may want to add a bit more sugar to balance the flavor.

This Asian cucumber salad has become a regular at our table. I make it whenever we grill outdoors or when I need a quick side dish that everyone enjoys. The combination of tangy dressing and crunchy cucumbers is hard to beat. Try making this for your next barbecue or weeknight dinner.