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Cold and crunchy Asian Cucumber Salad is the perfect accompaniment to Korean Barbecue Meatballs or any other hot, spicy food. The cucumbers are drained with salt and sugar, then tossed with vinegar, garlic, sesame oil, and soy sauce. So refreshing!
I grew up with a Creamy Cucumber Salad, a Midwesten-style side dish loaded with sour cream, mayonnaise, and fresh dill. It’s great for backyard barbecues and summer picnics, but for weeknight meals the rest of the year, I want something lighter.
This Asian Cucumber Salad is packed with flavor and spice, and the ingredients are lighter and fresher. Salting the cucumbers draws out the moisture so you don’t have to worry about your salad getting to watery, and the chilled cukes taste so good with a variety of hot meal prep options.
I love this salad with Korean Barbecue Meatballs, but it’s good with a variety of grilled meats, as a meal prep option, or in a dinner bowl. Or, enjoy them plain on a hot summer day to cool you from the inside out.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cucumbers: Look for thin-skinned hot house, English, or Persian cucumbers. To substitute standard cucumbers, peel them before slicing and draining.
- Sesame seeds: To toast sesame seeds, in a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove from heat and immediately transfer to a plate to cool completely.
Step-by-step instructions
To drain the cucumbers:
- Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
- Place in the refrigerator and let drain for at least 30 minutes or up to 4 hours. Rinse and pat dry.
To assemble the salad:
- In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
- Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine.
- Garnish with fresh cilantro and sesame seeds.
Recipe tips and variations
- Yield: This recipe makes about 3 cups of Asian Cucumber Salad (the exact yield depends on the size of your cucumbers). This is enough for 6 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Slice, salt, and drain the cucumbers one day in advance.
- Serving suggestions: Serve Asian Cucumber Salad with hot and spicy Korean Barbecue Meatballs and plenty of rice (white rice, brown rice, or even cooked quinoa). For even more crunchy, add kimchi, pickles, or sauerkraut. Top everything with toasted sesame seeds.
Recipe FAQs
Pai huang gua is a smashed cucumber salad served all over China. Smashing cucumbers is a classic Chinese technique that cracks the skin, releases the seeds, and breaks the cucumber into appealing chunks. This cucumber salad is made with sliced cucumbers but is inspired by pai huang gua.
Draining cucumbers helps to remove excess water via osmosis. Your resulting salad will have a more concentrated flavor and be less watery.
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Asian Cucumber Salad
Ingredients
For draining the cucumbers:
For assembling the salad:
- 1 1/2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon crushed red pepper flakes or to taste
- salt
- minced fresh cilantro for garnish
- toasted sesame seeds for garnish (see note 2)
Instructions
To drain the cucumbers:
- Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
- Place in the refrigerator and let drain for at least 30 minutes or up to 4 hours. Rinse and pat dry.
To assemble the salad:
- In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
- Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine. Garnish with fresh cilantro and sesame seeds.
Recipe Video
Notes
- Cucumbers: Look for thin-skinned hot house, English, or Persian cucumbers. To substitute standard cucumbers, peel them before slicing and draining.
- Sesame seeds: To toast sesame seeds, in a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove from heat and immediately transfer to a plate to cool completely.
- Yield: This recipe makes about 3 cups of Asian Cucumber Salad (the exact yield depends on the size of your cucumbers). This is enough for 6 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Slice, salt, and drain the cucumbers one day in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.