Get ready to take your taste buds on a trip with our mouthwatering Asian Cucumber Salad recipe! Made with crisp, fresh cucumbers, aromatic green onions, and a handful of simple yet flavorful ingredients, this salad recipe is one to put on repeat.

Best of all, it’s ready in just ten minutes, making it the perfect option for those days when you’re craving something light, refreshing, and oh-so-delicious. Whether you’re serving it up as a flavorful appetizer, a refreshing side dish, or simply enjoying it as a snack, this Asian Cucumber Salad is sure to hit the spot.

With its crisp texture and vibrant flavors, this salad is like a burst of freshness in every bite. So grab your ingredients, whip up a batch, and get ready to enjoy the perfect combination of simplicity and flavor in every mouthful!

closeup of cucumber with black sesame seeds.

Crisp, Crunchy, and Craveable: Why You’ll Love This Asian Cucumber Salad Recipe

Think cucumbers are bland and boring? Think again!

They’re one of our favorite ingredients. We use them in recipes like our chickpea cucumber feta salad, egg salad with cottage cheese, and this easy Asian cucumber salad recipe. 

All it takes is one bite, and you’ll be making it on the reg! This salad is: 

  • Ready in minutes
  • Made with zero cooking required. 
  • Light and refreshing
  • Full of nutrients and fiber

What Is Asian Cucumber Salad Made Of? 

The secret to a show-stopping cucumber salad is using a variety of fresh ingredients to incorporate numerous tastes and textures. Here’s what you’ll need: 

  • Cucumbers – You’ll want large, fresh cucumbers. The fresher, the better! 
  • Rice Wine Vinegar – A staple in many Asian dishes, rice wine vinegar is tangy, slightly sweet, and perfect for amping up the flavor of the dressing. 
  • Toasted Sesame Oil – Rich and nutty, a little goes a long way. 
  • Fresh Herbs – Fresh chopped cilantro, fresh basil, and fresh mint add a bold, refreshing taste that balances out the heaviness of the oil. 
  • Green Onion – Also known as scallions. 
  • Garlic – Whole, fresh cloves work best. 
  • Ginger – Sweet, peppery, this adds a pleasant tang with just a touch of heat. 
  • Black Sesame Seeds – Earthy and nutty, these are sprinkled on top for a bit of extra crunch. 
  • Crushed Red Pepper Flakes – Use as little or as much as you like. 

What Kind of Cucumbers Work Best for This Salad? 

Believe it or not, there are actually quite a few varieties of cucumbers, nearly 100, in fact! For the best results, you’ll want to look for thin-skinned burpless cucumbers like Asian, Persian, Turkish, or English cucumbers. 

We use English cucumbers because they’re easy to find and lack the bitter flavor found in thicker-skinned varieties. In addition, they have small seeds that are easy to chew and are nearly undetectable.

overhead with black sesame seeds and chopsticks.

Chop, Toss, Enjoy! How to Make An Easy Asian Cucumber Salad

This recipe is a staple in our homes, especially when the weather gets warm. It’s light, filling, and requires absolutely no cooking and almost no work! 

  1. Prepare. Peel the skin from the cucumbers, and thinly slice them into rounds. 
  2. Combine. Add the cucumber slices to a large bowl along with the chopped green onions. 
  3. Toss. Add the rice wine vinegar, sesame oil, and salt. Stir to combine. Add the herbs, garlic, ginger, and sesame seeds, and gently toss to coat the cucumbers. Add the red pepper flakes to taste. 
  4. Enjoy! Serve your Asian cucumber salad recipe right away, or place it in the fridge to chill. 
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Flavor Variations

This salad boasts an explosion of flavors, but that doesn’t mean you can’t add more! Feel free to include extra items to add a little texture and enhance the taste even further. 

Some of our favorite ways to switch things up include: 

Serving Suggestions

This Asian cucumber salad recipe makes for the perfect side dish with main courses like: 

sideview of cucumbers with black sesame seeds.

Common Questions About This Asian Cucumber Salad Recipe

Why soak cucumbers in salt before making cucumber salad? 

Some people like to add salt to cucumbers before making a salad, because it draws out excess moisture, preventing the salad from becoming soggy. 

Should I leave the skin on the cucumber? 

You can, but we don’t recommend it. It can cause the salad to become tough and a little difficult to choose, especially if you use a thick-skinned cucumber. 

Can I make this recipe ahead of time? 

This recipe is best enjoyed right away. However, if you have leftovers, they can be transferred to an airtight container and stored in the fridge for up to five days. 

More Easy Salad Recipes

Looking for more salads that aren’t boring? Here are some exciting salad recipes to shake up your mealtime routine and add a burst of flavor to your plate:

a bowl of asian cucumber salad.

Asian Cucumber Salad Recipe

No ratings yet
Author: Food Dolls
Servings: 4 servings
Prep: 10 minutes
Total: 10 minutes
Learn how to make a refreshing Asian cucumber salad recipe with simple ingredients and ten minutes for a side dish you’ll love! 


  • 2 medium English cucumbers thinly sliced
  • 1 green onion chopped
  • 1/4 cup seasoned rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • Salt to taste
  • 2 Tablespoons fresh cilantro chopped
  • 2 Tablespoons fresh basil chopped
  • 2 Tablespoons fresh mint chopped
  • 1 clove garlic grated
  • ¼ teaspoon fresh ginger freshly grated
  • 1 Tablespoon black sesame seeds
  • Crushed red pepper flakes to taste


  • Place the sliced cucumbers and green onions in a large bowl.
    2 medium English cucumbers, 1 green onion
  • Add the rice wine vinegar, sesame oil, and salt to taste, and stir to combine.
    1/4 cup seasoned rice wine vinegar, 2 teaspoons toasted sesame oil, Salt to taste
  • Add the cilantro, basil, mint, garlic, ginger, and black sesame seeds. Toss to coat.
    2 Tablespoons fresh cilantro, 2 Tablespoons fresh basil, 2 Tablespoons fresh mint, 1 clove garlic, ¼ teaspoon fresh ginger, 1 Tablespoon black sesame seeds
  • Add the crushed red pepper flakes to taste. Mix again.
    Crushed red pepper flakes to taste
  • Serve immediately.
  • Store in an airtight container in the fridge for up to 5 days.


Serving: 1serving | Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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  1. I’m ready to test this recipe and am confused about Step 2 “chop the cucumber and green onions…”
    Are there chopped cucumbers AND sliced cucumbers in this recipe?
    Further, it seems an English cucumber can be substituted for the ‘Asian’ version.
    Please advise.
    Chef Shannon

    1. Hello, sorry for the confusion. We adjusted the recipe, there is no chopped cucumbers. Also, we use English cucumbers, and they can be substituted. Let us know what you think! xo, Alia and Radwa