My Asian cucumber salad is the ultimate refreshing vegetable side dish to pair with your favorite Asian-inspired meals. It’s crunchy, spicy, herby, and packed with way more flavor than you’d expect from such a simple salad.
Why You’ll Love This Asian Cucumber Salad
While I love a classic cucumber salad for summer cookouts, this smashed Asian cucumber salad is what I find myself craving whenever I’m planning Asian-inspired dinners for the week. It’s savory, crunchy, and spicy, like a quick “kimchi-style” veggie side dish that pairs perfectly with mains like my fan-favorite fried rice, teriyaki chicken, Mongolian beef, and miso salmon (my favorite!). Here are a few more reasons why I make this salad often:
- It’s incredibly fast and easy. The whole dish comes together in just about 20 minutes.
- It’s loaded with flavor. Inspired by traditional Chinese smashed cucumber salads, this version adds extra green onion and cilantro for a bright, herby twist.
- You can adjust the spice. Just add more or less chili crisp to achieve the level of spice you prefer.
Asian Cucumber Salad Ingredients
- Persian cucumbers: These are ideal for smashing! They’re thin-skinned, crisp, and seedless. The smaller size also helps the flavors absorb better.
- Green onion and cilantro: Not traditional in classic Chinese cucumber salad, but I love the fresh, vibrant flavor they add.
- Sesame seeds: They add a nice nutty finish and visual appeal. Always a great topper for Asian veggie sides.
- Sesame oil, tamari soy sauce, and rice vinegar: This trio is a staple in Asian dressings. I use tamari soy sauce instead of regular soy sauce to keep it gluten-free.
- Honey: A touch of sweetness balances the tang and heat.
- Chili crisp or chili oil: I prefer chili crisp for its crunchy texture and layers of flavor from fried chili flakes, garlic, and onions. Though you could use chili oil as well. I linked my favorite brand in the recipe card below!
Scroll to the recipe card for the printable recipe with measurements and instructions.
How To Make Asian Cucumber Salad
Step one: Smash the cucumbers. Lay the side of your knife against the cucumber and gently press down with your hand until the skin splits. You can also use a meat mallet if you’d like. Then, slice the cucumbers on a diagonal and place them in a colander.
Step two: Sprinkle the cucumbers with salt and gently massage them in while tossing. Let them sit in the sink to drain for 10 to 15 minutes. Then rinse under cold water to remove excess salt and drain again thoroughly.
Step three: Transfer the cucumbers to a large mixing bowl. Add the green onion, cilantro, and sesame seeds.
Step four: In a small bowl, whisk together sesame oil, tamari soy sauce, rice vinegar, honey, and chili crisp. Pour over the cucumbers and toss to combine.
Storage Tips
This salad will keep well in the fridge for 3 to 4 days when stored in an airtight container. Just note that the cucumbers may soften a bit over time, so it’s best enjoyed fresh within the first day or two.
Common Questions
Yes, salting is an important step! It draws out excess moisture from the cucumbers, which helps keep the salad crisp and prevents it from becoming watery. Just salt for 10 to 20 minutes before rinsing and draining.
Yes, you can prep it a few hours in advance. In fact, letting the cucumbers marinate in the dressing for a bit enhances the flavor. Just note that the longer it sits, the softer the cucumbers will get. So if you prefer a super crisp texture, it’s best served within a few hours of making.
It has a mild kick from the chili crisp, but it’s not overwhelmingly spicy. If you’re sensitive to heat, start with a small amount of chili crisp and add more to taste. You can also skip it entirely for a milder version, though it does add amazing flavor and texture!
I love pairing this salad with all my Asian-inspired recipes. It adds a refreshing bite to dinners like miso salmon, teriyaki chicken, Mongolian beef, or chicken stir-fry. And you can also round out the table with my shrimp fried rice!
More Easy Salad Recipes
- Simple Kale Salad: The perfect fall side salad.
- Caprese Salad: A summer must-make.
- Greek Salad: A Mediterranean favorite.
- Or give these delicious salad recipes a try!
If you try this asian cucumber salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Glass Mixing Bowls Great for mixing a variety of things.
- Zwilling Chef's Knife My favorite chef's knife!
Ingredients
Cucumber Salad
- 6 medium Persian cucumbers
- 1 teaspoon kosher salt
- 2 green onions, thinly sliced
- ¼ cup finely chopped cilantro
- 2 teaspoons white sesame seeds, toasted (plus extra for garnish)
Asian Dressing
- 1 tablespoon sesame oil
- 1 tablespoon tamari soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, finely chopped
- 1 to 2 teaspoons chili crisp, see notes below
Instructions
- Smash and slice the cucumbers. Lay the side of your knife on the cucumber and gently smash it with your hand, just enough to break the cucumber skin down the full length of it. You could also use a meat mallet. Then slice each cucumber on an angle and add to a colander.
- Salt and drain the cucumbers. Place the colander in your sink. Sprinkle the salt over the cucumbers, massaging it in as you toss, and let drain for 10 to 15 minutes. Rinse the cucumbers in cold water, to remove the salt, and drain again.
- Make the salad. Place the cucumbers in a large mixing bowl. Add the green onions, cilantro, and sesame seeds.
- Make the dressing. In a small bowl, whisk together the sesame oil, tamari soy sauce, rice vinegar, honey, garlic, and chili oil.
- Mix the salad together. Pour the dressing on top of the salad, and toss together. Garnish with extra toasted sesame seeds.
Lisa’s Tips
- Storage tip: This salad will keep well in the fridge for 3 to 4 days when stored in an airtight container. Just note that the cucumbers may soften a bit over time, so it’s best enjoyed fresh within the first day or two.
- You can use chili crisp or chili oil. I prefer chili crisp in this salad as it’s a bit more complex flavor-wise with fried chili flakes, garlic, and onions, and it has a crunchy, crispy texture. Chili oil is a smoother blend of usually just chili peppers and oil. Both add great flavor to the salad, so feel free to use what you have on hand. Though if you’re buying one, I recommend the chili crisp linked in the ingredients!
- Make sure to give the chili crisp a stir for a new jar. All the yummy bits will be at the bottom.
Nutrition
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Behind The Scenes
The first time I made this salad I was a bit overly aggressive in smashing the cucumbers, lol. They had lots of cracks on the outside, but when I sliced them up, I found that they broke into smaller pieces in the bowl after stirring. So just know that you don’t have to really smash them that hard. A gentle hit with the edge of your knife or even just pressing down on the knife will still create those internal cracks for the dressing to settle. And you can save any extra energy (or daily aggression) for the gym! ;)
