Easy Asian Cucumber Salad with Chili Oil and Sesame

 Introduction

You know that moment when you bite into something that’s cool, crisp, tangy, and has just the right kick of heat? That’s what this Easy Asian Cucumber Salad delivers—every single time. It features thinly sliced cucumbers that soak up a bold, chili oil–infused dressing packed with savory soy, nutty sesame oil, bright vinegar, and a touch of sugar. The result? A refreshing side that’s full of contrast—crunchy yet juicy, spicy yet soothing, light but loaded with flavor.

I actually came up with this version after tweaking a more traditional cucumber salad. I kept thinking, “What if I upped the chili oil and fine-tuned the vinegar ratio?” Boom—game changer. This version is sharper, spicier, and way more craveable. Best part? It comes together in under 30 minutes, with zero cooking and minimal cleanup. Just slice, salt, mix, and eat.

 Why This Salad Works

Cucumbers are blank canvases. They’re mild, crisp, and perfect for carrying bold flavors.

Why it works:

• They soak up dressing like little flavor sponges.
• The salt draws out moisture so they stay crunchy—not soggy.
• The dressing? It’s the real MVP—savory from soy, tangy from vinegar, a little sweet, and spicy from chili oil.

Want to make your own chili oil? It’s worth it—here’s my go-to homemade chili oil recipe.

 Ingredients List (Summarized)

(See full measurements in the recipe card below.)

You’ll need:

• Persian cucumbers (crunchier, fewer seeds)
• Salt
• Sesame oil
• Light soy sauce (not dark—keep it balanced)
• Sugar (just a pinch to mellow the vinegar)
• Rice vinegar (for that clean acidity)
• Chili oil (store-bought or homemade)
• Sesame seeds (toasted = better)
• Garlic (optional, but adds a savory punch)

 Instructions: How to Make It (Step-by-Step)

Step 1: Slice your cukes.
Start by rinsing your Persian cucumbers under cold water to remove any surface grime. Then grab your sharpest knife—this matters. Dull blades crush the flesh and make the cucumbers soggy. Slice on a bias, about ¼ inch thick. Why diagonal? It gives each slice more surface area, which means more dressing can cling to it. You want flavor in every bite, not puddling at the bottom of the bowl.

Step 2: Salt and chill (sweating stage).
Place your cucumber slices in a bowl and sprinkle evenly with salt. Don’t skip this—it draws out excess water through osmosis (science!). Pop the bowl in the fridge for 20 minutes. This chilling step tightens up the cucumbers and locks in their snap. Skip it, and you’ll end up with a limp, watery salad. No one wants that.

Step 3: Rinse and drain.
After 20 minutes, drain off the water the salt pulled out. Give the cucumbers a quick rinse under cold water to remove excess salt—otherwise, with soy sauce coming later, you’ll be in salt city. Pat the slices gently with a clean towel or paper towels. You want them dry but not bone-dry. Just enough so the dressing can stick, not slide off.

Step 4: Make the dressing.
In a separate bowl, whisk together:

• Sesame oil (for nutty richness),
• Light soy sauce (for umami),
• Sugar (to balance acidity),
• Rice vinegar (for that clean, bright tang),
• Chili oil (bring the heat),
• and minced garlic if you’re going that route (adds depth).

Taste it. Want it spicier? Add more chili oil. Need more zing? A splash more vinegar. This is your flavor base—make it yours.

Step 5: Toss and serve.
Add your drained cucumbers to a clean mixing bowl. Pour the dressing over and toss gently—use your hands or a spatula to coat every slice. Don’t just drizzle and stir; you want even coverage. Sprinkle with toasted sesame seeds for a little crunch and nutty finish.

Note: Serve immediately. Letting it sit too long softens the cucumbers. You want that fresh snap with every bite—crunchy, cold, and bursting with bold flavor.

 Tips & Notes

• Sweating cucumbers is key. It keeps the texture tight and helps the dressing cling.
• Rinse well. Between the salt and soy sauce, this can tip into salty fast if you skip the rinse.
• Make-ahead? Store sliced cucumbers and dressing separately. Combine just before serving. Max 2 days in the fridge.

. More Cucumber Recipes

Looking to keep that crisp, refreshing energy going? Try these flavor-packed dishes:

• Easy Cucumber Kimchi – a fiery, fermented take that doubles as a high-protein side salad.
• Asian Slinky Cucumber Salad – ribboned cucumbers with serious slurp factor and ideas for how to creatively use leftover greens.
• Garlicky Cucumber Carrot Salad – crunchy, tangy, and pairs beautifully with crispy vegetable egg rolls.
• Acar Timun Nanas – a bright, sweet-spicy Indonesian pickle with pineapple and cucumber.

Each of these brings something a little different to the table—play with the garlic, sugar, and chili oil levels to suit your taste.

Easy Asian Cucumber Salad

Print Recipe

Cool, crisp, tangy cucumbers tossed in a spicy, savory, slightly sweet dressing. Ready in under 30 minutes, this salad is the ultimate refreshing side with serious flavor punch.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 4 Persian cucumbers
• 1 tsp salt
• 1 tbsp sesame oil
• 1½ tbsp light soy sauce
• 1 tsp sugar
• 1½ tbsp rice vinegar
• 1½ tbsp chili oil (adjust to taste)
• 1 garlic clove, minced (optional)
• 1 tbsp toasted sesame seeds

Instructions

1. Rinse cucumbers and slice on a bias about ¼ inch thick.
2. Place slices in a bowl, sprinkle with salt, and refrigerate for 20 minutes.
3. Drain the released water, rinse cucumbers, and gently pat dry.
4. In a separate bowl, whisk together sesame oil, soy sauce, sugar, rice vinegar, chili oil, and garlic (if using).
5. Add cucumbers to a clean bowl, pour dressing over, and toss gently to coat evenly.
6. Sprinkle with toasted sesame seeds and serve immediately for best crunch.

Notes

To keep cucumbers crunchy, don’t skip the sweating step. Rinse well to avoid an overly salty salad. Store sliced cucumbers and dressing separately if prepping ahead.

Nutrition

• Serving Size: 1 serving
• Calories: 90
• Sugar: 2g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: cucumber, asian salad, chili oil, sesame, quick recipe

Why You’ll Love This Salad

FAQ – Easy Asian Cucumber Salad

Conclusion + Call to Action

There you go—Easy Asian Cucumber Salad in all its crunchy, spicy, savory glory. It’s fast, fresh, and makes any meal feel brighter. Whether you’re serving it next to fried rice or just snacking straight from the bowl, it delivers.

Try it today. Make a double batch. And if you’re into flavor-packed basics like this, check out that chili oil recipe—it’s a total pantry upgrade.

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