This easy Asian cucumber salad is crisp, refreshing and packed with flavor from sesame oil and rice vinegar, plus it can be made in less than 15 minutes! Serve it with these honey garlic ground beef bowls or any of your Asian-inspired favorites to counter the bold flavors with crisp, cooling cucumbers. It’s the perfect side dish! {Vegan & gluten-free}
Table of Contents
The Easiest Asian Cucumber Salad Recipe
Although I call this an Asian cucumber salad, that title is a bit generic, and honestly, that works for me. The subtle brightness and balance just work with so many recipes.
Basically any time we make something with soy sauce or fresh ginger, I instantly crave some of this refreshing salad to balance it out.
But that’s also just the start! It’s also a fun swap for regular cucumber salads for summer entertaining, so you can take it to your backyard BBQs and cookouts, too.
Featured Comment
“Super easy and very yummy!” – Emily
For more tasty cucumber recipes, be sure to try out my Carrot Cucumber Salad, Cucumber Noodle Salad and Cucumber Goat Cheese Appetizer too!
Why You Need to Try this Asian Cucumber Onion Salad
- Takes just minutes to prepare
- Has a super short ingredients list (budget-friendly, too!)
- Naturally gluten-free and vegan
- Tastes great right away and even better as it sits (meal prep, anyone?)
- Instantly refreshing and light
Ingredient Notes
- Fresh cucumbers: The cucumbers are the most important part of this whole salad. I like to use English cucumbers, although Japanese cucumbers or Persian cucumbers work well too. You don’t need to peel them especially if they have thin skins, but you can if you prefer. I find the skin adds some nice contrast in color to the dish.
- Red onion: Sliced thinly to make sure they aren’t overpowering.
- Sesame oil: Sesame oil is common in Asian cuisine and adds a nutty, umami flavor that is key to this whole dish.
- Rice vinegar: Rice wine vinegar is one of the mildest vinegars and adds just enough acidity. Use the unseasoned variety to reduce added sodium and sugar. In a pinch, you can substitute it for apple cider vinegar or white vinegar.
- Sesame seeds: To garnish. I like to lightly toast them if time allows since it adds a nice flavor, but it’s totally optional.
How to Make Asian Cucumber Salad – Step-by-Step Instructions
- Using a sharp knife or mandolin slicer, thinly slice the cucumber.
- Add the cucumber slices and red onion to a large bowl.
- Next, add the sesame oil, rice vinegar, salt and pepper. Toss well to coat.
- Let the salad sit for at least 30 minutes to allow the flavors to come together. Garnish with sesame seeds before serving.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Cucumber Salad
- I recommend cutting the cucumber and onions very thinly as the thin slices will more readily absorb the flavors from the dressing. I like to use a mandolin slicer and cut the cucumbers about 1/8-1/4 inch think. You can also use a sharp knife to thinly cut the cucumbers.
- If the salad has been sitting for a while, toss it well right before serving since the dressing tends to gather in the bottom of the bowl.
Storage Guidelines
You can store this rice vinegar cucumber salad in the fridge in a covered bowl or airtight container for up to three days.
The cucumber may release some water and some of the dressing may sink to the bottom so give it a good shake or toss to combine before serving. You can also serve it with a slotted spoon to leave excess liquid in the bowl.
Recipe FAQs
You can add raw sesame seeds to garnish the salad, but toasting them releases their oils and helps bring out that nutty flavor.
To toast: Place them on a lined baking sheet and place in a preheated oven set to 350 degrees F. Bake for around 10 minutes, stirring occasionally until golden brown.
Salt and drain them! When you add salt to the sliced cucumbers the natural process of osmosis occurs and the excess moisture in the veggies is drawn out. If you really want to avoid a watery cucumber salad, try this step first.
I like to do this in a strainer over the sink to let the moisture drain away for about 30 minutes. Then, pat them dry with a paper towel for that last little bit of moisture.
What to Serve with Asian Cucumber Salad
We typically use this cucumber salad recipe in one of two ways.
First, it’s an easy go-to side dish with Asian-inspired recipes, like this Chicken Teriyaki on a Stick or Healthy Honey Sesame Chicken. It works well as an appetizer or to cleanse your palate between savory entrees.
Or, you can try serving it instead of other cucumber salad recipes with a range of entrees. We especially enjoy it with grilled chicken, beef, and fish recipes, like:
- Chicken Tikka Kebabs
- Healthy Orange Chicken
- Thai Shrimp Curry Soup
- Healthy Stir Fry Sauce
- Slow Cooker Thai Peanut Chicken
- Grilled or roasted chicken (marinated in one of these healthy chicken marinades)
Recipe Variations
- For a kick of heat: Add a pinch of red pepper flakes, chili oil, or a little gochujang. So good!
- For a touch of sweetness: Add a bit of honey or maple syrup.
- For extra flavor: Try a splash of soy sauce, a bit of fresh lime juice, a grate of fresh ginger, or even a drizzle of fish sauce for a little Vietnamese style.
- Add herbs: Chop some scallions or chives, or fresh cilantro.
More Refreshing Salads
- Mango Chicken Salad
- Quinoa Edamame Salad with Sesame Ginger Dressing
- Avocado Chickpea Salad
- Tossed Green Salad
- Blueberry Walnut Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Easy Asian Cucumber Salad with Rice Vinegar
Video
Ingredients
- 2 English cucumbers
- 1/4 small red onion, thinly sliced
- 2 teaspoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 2 teaspoons sesame seeds (toasted if desired)
Instructions
- Using a sharp knife or mandolin slicer, thinly slice the cucumber.
- Add the sliced cucumber and red onion to a large bowl.
- Add the sesame oil, rice vinegar, salt and pepper. Toss well to coat.
- Let the salad sit for at least 30 minutes to allow the flavours to come together. Garnish with sesame seeds before serving.
Notes
- If you want to get rid of some of the extra water from the cucumbers, place the sliced cucumber in a colander over a bowl or in the sink for 30 minutes prior to adding the cucumber to the salad. Then pat it dry with a paper towel to eliminate excess moisture.
- I recommend cutting the cucumber and onions very thinly as the thin slices will more readily absorb the flavours from the dressing. I like to use a mandolin slicer and cut the cucumbers about 1/8-1/4 inch think. You can also use a sharp knife to thinly cut the cucumbers.
- Allow the salad to sit in the dressing for at least 30 minutes prior to serving to allow the flavours to intensify. It tends to taste better the longer that it sits.
- If the salad has been sitting for a while, toss it well right before serving since the dressing tends to gather in the bottom of the bowl.
Nutrition
This recipe was originally posted in May 2023 and the text and formatting was updated in July 2025.
This is my new favorite cucumber salad. Sometimes I add chopped cilantro & peanuts on top of a serving. So yummy & addicting I’ll have it for breakfast.
That’s amazing Lori! Love the addition of the cilantro and peanuts! And cucumber salad for breakfast…why not?! Great way to get those vegetables in early ;) I appreciate you returning to leave such a kind rating and review!