This post may contain affiliate links. Please read my privacy policy.
I love cucumber, it’s so light, fresh and healthy. However, cucumber by itself doesn’t have much of a flavor.
Other Recipes You Might Like
One of my favorite recipes for cucumber is Asian cucumber salad, which is packed full of flavors and utterly delicious.
The key to making a great Asian cucumber salad lies in the dressing. My recipe is garlicky, spicy, savory, with just a touch of sweetness and tartness. The cucumber is crunchy so every bite is bursting with flavors.
Chill the cucumber in the refrigerator for the best results. Asian cucumber salad is a great appetizer, which help to stimulate a healthy appetite. Try my recipe and I am sure you will like it.
How Many Calories per Serving?
This recipe is only 95 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Asian Cucumber Salad
Ingredients
- 1 cucumber (about 8 oz. (226 g))
- 3/4 teaspoon salt or to taste
- 2 cloves garlic (minced)
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder or regular chili powder
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- sesame seeds for garnishing
Instructions
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
- Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
- Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I used an explosive seasoning mix I put together, doubled garlic and added some scallions. OMG- so addictive 🤤
Can this be stored in the fridge for a few days, so we can eat in it for a few days?
Yes at most 4-5 days.
I just made this for the first time tonight and it is delicious!! I made my own chili oil which turned out awesome. I will definitely be making this again as my cucumbers come on from the garden. The sweet and hot flavors are amazing together :)
Awesome!
Do you rinse the salt off after the 15 minutes of soaking?
No.
Tried this…had 1/2 a carrot in the fridge so chopped that up & added to the cucumber. End result was almost like our normal “Achar”. Decided to use your recipe from now onwards-damm shiok
Awesome.
Excellent recipe!
We had tested this type of recipe at the Din Tai Fung restaurant in Kuala Lumpur and we had a great time.
Thank you for sharing.
This recipe is fantastic! I eat two cucumbers a day with this recipe. I have been using just sesame oil because that’s all I had, bought chili oil today and I’m pumped to try it.
I know you say Korean or regular chili powder, but could I use Gochujang Chile paste instead? Or, would you just stick with regular chili powder if I can’t find Korean last minute?
You can use any chili powder you like. Taste might just vary a bit.