Name: Asian Cucumber Salad with Sesame and Ginger Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced); 1/2 teaspoon salt; 4-5 scallions, finely sliced; 1 teaspoon ginger, grated; 1 clove garlic, finely minced; 1/4 cup rice vinegar; 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos); 1 tablespoon toasted sesame oil; 1 tablespoon maple syrup (or honey, or sugar), more to taste; 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste; 1-2 tablespoons toasted sesame seeds

There's something incredibly fresh and vibrant about an Asian Cucumber Salad with Sesame and Ginger Recipe that just brightens up any meal. The crunch of cucumbers with the zing of ginger and nutty sesame combine to create a salad that's both refreshing and bursting with flavor.

A white bowl filled with many slices of green cucumber, each slice showing different shades of bright and dark green with a shiny, fresh texture. The cucumber slices are mixed with small sesame seeds scattered evenly across the top, and bits of green onion pieces mixed in. The bowl is placed on a white marbled surface, with a pair of wooden chopsticks lying next to it. The overall look is fresh and healthy, with the seeds and onions adding a bit of texture and color contrast to the smooth cucumbers. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Cucumber Salad with Sesame and Ginger Recipe
Top Tip
How to Serve Asian Cucumber Salad with Sesame and Ginger Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Cucumber Salad with Sesame and Ginger Recipe

Why You'll Love This Recipe

Whenever I make this Asian Cucumber Salad with Sesame and Ginger Recipe, it instantly livens up the table. It’s cool, tangy, and just the right touch of spicy—all in one bowl. Plus, it’s crazy easy to whip up, making it perfect for busy weeknights or as a stunning side at gatherings.

Layered Flavor Profile: The combination of ginger, sesame, garlic, and rice vinegar ensures each bite is complex and satisfying.
Simple Prep: With just a handful of fresh ingredients and pantry staples, it comes together in under 30 minutes.
Vibrant & Versatile: It’s light, vegan, and gluten-free, making it a crowd-pleaser for many dietary preferences.
Perfect Crunch: Scoring the cucumbers before slicing creates a texture that holds onto the dressing beautifully.

Ingredients & Why They Work

Each ingredient in this Asian Cucumber Salad with Sesame and Ginger Recipe plays a crucial role in balancing taste, texture, and aroma. Here’s why I trust these ingredients every time.

Flat lay of fresh whole English cucumbers, a small pile of thinly sliced scallions, a small mound of finely grated fresh ginger, a single whole garlic clove, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden toasted sesame oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of bright red chili garlic sauce, and a small white ceramic bowl of toasted sesame seeds, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cucumbers: I prefer Turkish or Persian cucumbers because they’re less watery and have a crisp bite, but English cucumbers work well too.
Salt: It draws out excess moisture from the cucumbers, keeping the salad from getting soggy.
Scallions: They add a mild oniony crunch without overpowering the fresh flavors.
Ginger: Freshly grated ginger brings a bright, peppery warmth that’s essential here.
Garlic: A little goes a long way to deepen the savory notes.
Rice Vinegar: Gives the salad its signature tang and helps meld all the flavors together.
Soy Sauce (or alternatives): Adds umami and saltiness; for gluten-free, I swear by Bragg’s Liquid Aminos or Coconut Aminos.
Toasted Sesame Oil: That unmistakable nutty aroma that elevates this salad from simple to special.
Maple Syrup (or honey/sugar): Balances acidity with just a hint of sweetness—adjust based on your taste.
Chili Garlic Sauce (Sambal Olek or Sriracha): Adds a gentle kick; I usually start with a teaspoon and bump it up as desired.
Toasted Sesame Seeds: For a lovely crunch and extra sesame flavor; toasting them fresh is worth the few extra minutes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Asian Cucumber Salad with Sesame and Ginger Recipe depending on my mood or what’s in my pantry. Don’t hesitate to make it your own—it’s forgiving and flexible!

Variation: Sometimes I swap honey for maple syrup, which adds a deeper sweetness that pairs beautifully with chili garlic sauce.
Add Heat: Need more spice? Adding extra sriracha or even a pinch of crushed red pepper flakes amps up the flavor.
Crunch Factor: Toss in some chopped peanuts or cashews for a nice nutty texture contrast.
Herbal Twist: Fresh cilantro or mint leaves freshen it up even more, especially on hot days.

Step-by-Step: How I Make Asian Cucumber Salad with Sesame and Ginger Recipe

A white ceramic bowl filled with many round, fresh green cucumber slices piled high, mixed with small green onion pieces and sprinkled generously with light brown sesame seeds, sitting on a wooden surface with pale wooden chopsticks placed beside it, all against a smooth dark blue background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Score and Slice the Cucumbers

I love this little trick! Using the tines of a fork, I gently score the cucumbers lengthwise. It creates grooves that help the dressing cling better, so every bite bursts with flavor. Then, I slice them thinly for max crunch. If you’re short on time, slicing without scoring works fine too—just know you might miss a bit of that dressing hug.

Step 2: Salt and Drain

Once the cucumbers are sliced, toss them with half a teaspoon of salt to draw out water—this keeps your salad from getting watery and ensures crispness. I let it sit for about 10-15 minutes, then strain using a fine mesh strainer. Don’t rinse here because the salt helps flavor the cucumbers, but you want to remove the excess moisture.

Step 3: Mix the Dressing and Toss

While the cucumbers drain, I prepare the dressing: scallions, freshly grated ginger, minced garlic, rice vinegar, soy sauce or its substitute, toasted sesame oil, maple syrup, and a teaspoon of chili garlic sauce go into the bowl. Stir it all up, then toss with the cucumbers and toasted sesame seeds. Taste and tweak—sometimes I add a splash more vinegar or a touch more sweetness depending on how the flavors are balancing out.

Step 4: Chill and Serve

This salad is great after a quick chill in the fridge, ideally for at least 20 minutes so flavors meld. Although I tell friends it’s best enjoyed fresh the same day, it holds up well for a couple of days stored in an airtight container—perfect for a make-ahead side.

Top Tip

After making this Asian Cucumber Salad with Sesame and Ginger Recipe dozens of times, I noticed a few small things make a big difference. Here’s what helped me nail it every single time.

Scoring the Cucumbers: Even if you’re impatient, this simple step boosts flavor absorption wonderfully.
Don’t Skip Salting: It pulls out water, so your salad stays crisp and never soggy—trust me, it’s a game-changer.
Toast Sesame Seeds Fresh: It adds such a lovely depth and crunch when they're freshly toasted versus store-bought pre-toasted.
Taste as You Go: Flavors can vary depending on your soy sauce or vinegar brand, so add ingredients gradually and adjust to your liking.

How to Serve Asian Cucumber Salad with Sesame and Ginger Recipe

Asian cucumber salad - Serving Suggestion

Garnishes

I usually top this salad with extra toasted sesame seeds for that little nutty crunch everyone compliments. Sometimes I sprinkle chopped fresh cilantro or thin strips of red chili for a pop of color and extra aroma. It’s those small touches that make it feel restaurant-worthy even at home.

Side Dishes

This Asian Cucumber Salad with Sesame and Ginger Recipe is a beautiful partner to grilled meats like teriyaki chicken or pork, and it’s equally fantastic alongside steamed rice bowls or even crispy tofu. I’ve also served it with sushi night or as a bright side for spicy noodle dishes—always a hit!

Creative Ways to Present

For special occasions, I like to serve the salad in individual bamboo leaf cups or shallow bowls, garnished with edible flowers or a drizzle of extra sesame oil just before serving. It adds a far-from-ordinary visual appeal that guests love, and makes the refreshing flavors feel even more festive.

Make Ahead and Storage

Storing Leftovers

Leftover salad goes into an airtight container in the refrigerator and tastes fresh for up to 3 days. I find the cucumbers release a bit more juice over time, so I give it a quick stir before serving to redistribute the dressing.

Freezing

Because of the delicate crunch of cucumbers, I don’t recommend freezing this salad—it tends to get mushy and watery once thawed. Best enjoyed fresh or refrigerated.

Reheating

This salad is meant to be served cold or at room temperature, so there’s no need to reheat. Just take it out of the fridge a bit before serving to take the chill off for the best flavor.

Frequently Asked Questions:

Can I use regular cucumbers instead of Turkish or Persian?

Yes! While Turkish and Persian cucumbers have thinner skin and fewer seeds, regular cucumbers work just fine. You might want to peel them if the skin is thick or waxed for better texture.

How long can I store this salad?

The salad stays fresh for up to 3 days refrigerated in an airtight container. It’s best enjoyed the same day, but if stored properly, it maintains good flavor and crunch for a couple of days.

Can I make this recipe vegan and gluten-free?

Absolutely! This Asian Cucumber Salad is naturally vegan. For gluten-free, just swap regular soy sauce for tamari, Bragg’s Liquid Aminos, or coconut aminos.

What if I don’t like spicy food?

You can simply omit the chili garlic sauce or sriracha. The salad will still be delicious, with plenty of savory and tangy flavors to enjoy.

Final Thoughts

This Asian Cucumber Salad with Sesame and Ginger Recipe has become a go-to in my kitchen for bringing freshness and flair to almost any meal. Its simplicity with a punch of flavor means I keep the ingredients handy at all times. I really recommend giving it a try—you’ll soon see why I always rave about this delightful, crunchy, tangy salad to friends and family alike.