Best Asian Cucumber Salad: Crunchy, Tangy, and Ready in 25 Minutes
A crunchy, savory, tangy salad with a chili-garlic kick that comes together in 15 minutes of active work. The one trick that keeps it from getting soggy — salting and squeezing the cucumbers before dressing.
Equipment
- Chef's Knife and Cutting Board
- Colander or mesh strainer
- Mixing bowls (1 medium, 1 small)
- Clean kitchen towel or paper towels
- Measuring spoons
- Mandoline (optional, for even slices)
Ingredients
For the Salad
- 2 large English cucumbers (or 4 Persian), sliced 1/4-inch thick
- 1 tsp kosher salt
For the Dressing
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sugar (or maple syrup)
- 2 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes) or 1 tsp red pepper flakes
For Garnish (Optional)
- sliced scallions, to taste
- toasted sesame seeds, to taste
- chili crisp, for drizzling
Instructions
- Slice cucumbers into 1/4-inch thick coins. If using English cucumbers, leave the skin on. Toss with 1 tsp kosher salt in a bowl and let rest for 10 minutes. You'll see liquid pooling — that's the water being drawn out.
- Rinse the cucumbers under cold water to remove excess salt. Grab handfuls and squeeze firmly over the sink until dry to the touch. Squeeze harder than you think you should — this is the key to crunch.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, and gochugaru until the sugar dissolves. Taste and adjust heat or acid to your liking.
- Place the dried cucumbers in a serving bowl. Pour the dressing over and toss to coat evenly. Let sit for 5 minutes so the flavors marry.
- Top with sliced scallions, toasted sesame seeds, and a drizzle of chili crisp. Serve immediately or within a few hours for best crunch.
Notes
Make ahead: Prep the cucumbers (slice, salt, rinse, squeeze) and store dry in a container with a paper towel for up to 3 days. Keep dressing in a jar in the fridge for up to a week. Toss just before serving.
Substitutions: Use tamari for gluten-free. For no gochugaru, use 1 tsp red pepper flakes or 1 tbsp sambal oelek. For kid-friendly, omit the spice entirely.
Storage: Once tossed, best within 4 hours. After that, cucumbers may release water again. Do not freeze.