This Asian cucumber salad has been my go-to warm-weather side for years. I first made it on a hot spring evening when I needed something light and vibrant to pair with grilled tofu and sticky rice. The combination of rice vinegar, toasted sesame oil, fresh ginger and a touch of sweetness from maple syrup creates a bright, layered dressing that clings to thinly sliced cucumbers. It’s crisp, slightly tangy, and has just enough heat if you add a spoonful of chili garlic sauce. Every time I bring this to a potluck or put it beside a bowl, people ask how it’s so refreshing and flavorful with so few ingredients.

I discovered the technique of salting the cucumbers to draw out excess water during a weekend visit to a friend who grows Persian cucumbers in her backyard. Scoring the cucumbers with the tines of a fork became my small kitchen trick to help the dressing adhere — a simple step that elevates texture and mouthfeel. This version is adapted from a recipe I love and it’s intentionally flexible: swap soy sauce for coconut aminos for gluten-free and vegan options, use honey or sugar for sweetness if you prefer, and add herbs or crunchy peanuts for variation. It stores well for a couple of days and makes a great prep-ahead component for grain bowls or lunches.

Ingredients

• Cucumbers (1 1/2 pounds): Use Turkish, Persian or English cucumbers for thin skins and fewer seeds; about 5 cups sliced. They stay crisp and are less watery than regular slicing cucumbers.
• Salt (1/2 teaspoon): Kosher or fine sea salt helps draw out excess water so the dressing won’t become diluted. Toss and let rest 10 minutes for best texture.
• Scallions (4–5): Finely sliced for a mild onion flavor and color contrast. Use both white and green parts for balance.
• Ginger (1 teaspoon): Freshly grated ginger adds brightness and spice; avoid powdered forms for the freshest flavor.
• Garlic (1 clove): Minced finely so it disperses evenly through the dressing without overpowering the salad.
• Rice vinegar (1/4 cup): The acidic backbone of the dressing — use seasoned rice vinegar if you like a hint of sweetness already.
• Soy sauce (1 tablespoon): Adds savory umami; for gluten-free use Bragg’s Liquid Aminos or coconut aminos.
• Toasted sesame oil (1 tablespoon): Adds deep, nutty aroma — a little goes a long way and is key to the Asian flavor profile.
• Maple syrup (1 tablespoon): Or honey or granulated sugar; balances the acidity. Taste and adjust to preference.
• Chili garlic sauce (1 teaspoon): Sambal oelek or sriracha adds heat; increase if you like a pronounced kick.
• Toasted sesame seeds (1–2 tablespoons): For garnish and crunch — use white or black seeds or a mix for visual appeal.

Instructions

Score the cucumbers: Using the tines of a fork, lightly score the cucumbers lengthwise — this creates shallow ridges that help the dressing cling. It’s optional when you’re in a hurry, but it does improve how each slice holds flavor. Slice and salt: Slice the cucumbers thinly, about 1/8" to 1/4" thick for the best bite. Place in a mixing bowl and toss with 1/2 teaspoon salt. Let sit 10–15 minutes to draw out excess moisture — you’ll notice small beads of water collect in the bowl. Drain but don’t rinse: Strain the cucumbers in a fine mesh strainer and press gently to remove water. Do not rinse — rinsing removes the savory seasoning you just added. Transfer the cucumbers to a large mixing bowl for dressing. Make the dressing: Whisk together 1/4 cup rice vinegar, 1 tablespoon soy sauce (or alternative), 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, 1 teaspoon grated ginger, 1 finely minced garlic clove, and 1 teaspoon chili garlic sauce. Taste and adjust for sweetness, saltiness, and heat. The balance should be bright and slightly sweet with a hint of sesame aroma. Toss and finish: Add sliced scallions and 1–2 tablespoons toasted sesame seeds to the cucumbers, pour the dressing over, and toss thoroughly. Let rest 5–10 minutes in the fridge for flavors to meld, then taste and adjust seasoning before serving. Chill and serve: Refrigerate until ready to serve; this salad is best the same day but will keep up to 3 days in an airtight container. Bring to serving temperature straight from the fridge for a crisp, refreshing side.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days, though texture is best on day one. To reduce sogginess, store the dressing separately and toss just before serving; this works well if you plan to prepare components ahead. Use a shallow container to keep slices from being crushed; glass or BPA-free plastic with a tight lid is ideal. Reheat is not recommended — serve chilled or at cool room temperature.

Ingredient Substitutions

If you don’t have rice vinegar, use apple cider vinegar with a pinch of sugar to mimic the mild sweetness. Replace maple syrup with honey or 1 teaspoon granulated sugar if needed. For gluten-free, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos — the flavor will be slightly different but still delicious. Swap scallions for thinly sliced red onion for a sharper bite, or add a tablespoon of fish sauce for a non-vegan umami depth.

Serving Suggestions

Serve alongside grilled chicken, fish, or tofu; spoon over rice or grain bowls for contrast; or tuck into lettuce wraps. Garnish with extra toasted sesame seeds, chopped cilantro or Thai basil, and a squeeze of lime for brightness. For a heartier salad, toss with shredded carrots, thinly sliced radishes, or crushed roasted peanuts for crunch.

Cultural Background

Cucumber salads appear across many Asian cuisines as refreshing accompaniments to richer mains. This preparation leans on East and Southeast Asian flavors — rice vinegar, sesame oil, and soy — and mirrors quick pickles or vinegared salads served to cut through heavier textures. Variations exist from Korean oi muchim to Japanese sunomono and Southeast Asian tangy salads; each reflects local staples and flavor preferences.

Seasonal Adaptations

In summer, use garden-fresh Persian cucumbers and add diced fresh herbs like mint or basil. For autumn or cooler months, increase ginger and add thinly sliced celery root for sturdier crunch. Holiday variations might include toasted peanuts and a splash of lime for brightness or a drizzle of chili crisp for warming depth.

Meal Prep Tips

Prepare cucumbers and dressing separately when meal prepping: slice and salt cucumbers, store drained in a container, and keep dressing in a jar. Combine up to 2–3 hours before serving for best texture. This makes it easy to top lunches or dinner bowls during the week. Pack in a wide container to avoid crushing slices, and keep garnishes like sesame seeds separate until serving.

Success Stories

One reader wrote that this salad saved a picnic after a last-minute menu change — it was the fresh element that balanced rich fried chicken. Another family doubled the batch and used it as a cooling side for spicy Szechuan noodles; the contrast was a hit. I recall a backyard dinner where the salad was the first thing to disappear — simple proof that bright, balanced flavors are universally loved.

Make this salad your own: tweak the heat, swap sweeteners, or add herbs and nuts to suit your table. It’s quick, adaptable, and reliably delicious — the kind of dish you’ll return to season after season.