Description

Asian Cucumber Salad is a crisp, refreshing side dish made with Persian cucumbers, tangy rice vinegar, savory soy sauce, and a touch of Korean gochugaru for spice. Ready in under 30 minutes, it’s the perfect no-cook recipe for pairing with grilled meats, rice bowls, noodles, or enjoying as a light snack.

Ingredients

Scale

5–6 Persian cucumbers (about 500 g)
1 ½ tbsp (22 g) salt
1 tbsp (15 g) minced garlic
⅓ cup (35 g) sliced onions
¼ cup (25 g) sliced green onions (optional)
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1–2 tbsp (14–28 g) gochugaru (adjust to taste)
1 tbsp (12 g) brown sugar
1 tbsp (9 g) sesame seeds

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Instructions

Prep cucumbers: Wash and spiral-cut or thinly slice cucumbers. Place in a large bowl, sprinkling salt between layers. Toss gently.
Draw out moisture: Let cucumbers sit for 15–20 minutes.
Rinse & dry: Rinse with cold water, then pat dry with paper towels.
Make dressing: In another bowl, mix garlic, onions, green onions (optional), soy sauce, rice vinegar, gochugaru, brown sugar, and sesame seeds.
Toss & serve: Add cucumbers to dressing, toss until well coated, and serve immediately for maximum crunch.

Notes

Adjust spice by starting with 1 tbsp gochugaru and increasing as desired.

Prep cucumbers and dressing separately for make-ahead convenience.

English cucumbers can be substituted — peel if thick-skinned.

Apple cider vinegar works as a substitute for rice vinegar.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Asian / Korean-inspired