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 just something incredibly fresh and vibrant about this Asian Cucumber Salad with Sesame and Ginger Recipe that makes it an instant favorite on warm days or as a crisp sidekick to any meal. It balances cool crunch with tangy, nutty, and slightly spicy notes that brighten up your whole plate.

A white bowl filled with thinly sliced green cucumbers, layered in a slightly messy pile. The cucumbers are coated with small white sesame seeds and bits of finely chopped green onions. The green cucumber slices show their juicy and fresh texture with some seeds visible inside. The bowl sits on a white marbled surface with a pair of wooden chopsticks placed diagonally behind it. The overall look is fresh and vibrant, focusing on the crisp texture of the cucumbers and the sprinkle of sesame seeds. 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

I’m honestly kind of obsessed with this salad because it’s so quick to throw together but packed with flavor that feels like you spent way more time on it than you actually did. Plus, it’s a cool, refreshing contrast to richer Asian dishes.

Refreshing crunch: Thinly sliced cucumbers give you that perfect, crisp texture that’s so satisfying.
Perfect balance of flavors: The blend of sesame, ginger, garlic, and a touch of chili brings a gentle heat with a nutty, tangy punch.
Quick and easy: No complicated cooking, just chopping and mixing—ideal when you want something fresh without fuss.
Versatile side: Goes beautifully with grilled meats, rice bowls, or even as a light lunch on its own.

Ingredients & Why They Work

This Asian Cucumber Salad with Sesame and Ginger Recipe brings together ingredients that create a vibrant dish with layers of flavor and texture. Each element plays a crucial role in delivering that classic balance of sweet, salty, tangy, and spicy that makes this salad unforgettable.

Flat lay of fresh whole Turkish cucumbers, a small pile of coarse white salt, a few bright green scallions with white bulbs, a small piece of knobby fresh ginger root, a whole garlic bulb with some cloves separated, a small white ceramic bowl filled with clear rice vinegar, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl with golden toasted sesame oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl holding bright red chili garlic sauce, and a small white ceramic bowl of light brown toasted sesame seeds, all arranged symmetrically with perfect proportions, placed 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, Persian, or English cucumbers because they’re less watery and have fewer seeds, making the salad crisp without sogginess.
Salt: Helps draw out excess moisture so the cucumbers stay crunchy and the dressing clings well.
Scallions: Add a mild onion flavor without overpowering the other ingredients.
Fresh ginger: Grated ginger gives that signature zing and warmth that lifts the whole salad.
Garlic: Just a little minced garlic adds a perfect savory backbone for the dressing.
Rice vinegar: This vinegar’s mild acidity brightens the salad and balances the sesame oil’s richness.
Soy sauce or alternatives: Adds depth and umami; if you need gluten-free options, Bragg’s Liquid Aminos or coconut aminos work beautifully.
Toasted sesame oil: The nutty aroma and flavor are what make this salad feel authentic and irresistible.
Maple syrup (or honey/sugar): Just a touch of sweetness balances the tartness and heat for harmony.
Chili garlic sauce (like sambal oelek): Adds a gentle kick — adjust to your spice comfort zone.
Toasted sesame seeds: Sprinkle these on top for a delightful crunch and extra sesame goodness.

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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

This salad is wonderfully forgiving and invites you to make it your own. I sometimes swap maple syrup for honey depending on what I have, and add extra chili garlic sauce if I’m craving heat. Feel free to experiment with adding fresh herbs like cilantro or mint for a fresh twist!

Variation: I once added thinly sliced radishes for more crunch and a peppery note — turned out fantastic!
Dietary tweaks: Use coconut aminos to keep it gluten-free and vegan — it doesn’t change the flavor much but makes it safe for sensitive diets.
Seasonal changes: In summer, I like a splash of fresh lime juice for extra zing instead of some vinegar.

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

A white bowl filled with a layered pile of vibrant green cucumber slices, each slice showing a light, moist texture with some sliced green onions mixed in. The cucumbers are sprinkled with off-white sesame seeds, adding small textured spots throughout. The bowl sits on a white marbled surface with two light wooden chopsticks placed diagonally beside it. The background is a dark, smooth gradient that contrasts with the bright green and white colors. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Score & Slice the Cucumbers

I start by scoring the cucumbers lengthwise with a fork — it’s a little trick that really helps the dressing cling better and soak in the flavor. If you’re pressed for time, no worries, just slice them thinly after peeling if you prefer. Then, toss the cucumbers with salt to pull out the extra water, which keeps the salad from becoming watery later. Let them sit while you prepare the dressing.

Step 2: Prepare the Dressing and Toss

While the cucumbers rest, mix together finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce (or its alternatives), toasted sesame oil, maple syrup, and chili garlic sauce. Once the cucumbers have released some water, drain them carefully without rinsing — this preserves the salty flavor. Combine all of it in a big bowl and toss gently to coat everything evenly.

Step 3: Final Adjustments and Chill

Give your salad a taste test. I often add a pinch more salt or a drizzle more maple syrup to balance the flavors perfectly. Then sprinkle toasted sesame seeds on top for an inviting crunch. Cover it and refrigerate for at least 15 minutes so all those flavors get to know each other, though it’s delicious right away.

Top Tip

In my experience, every step affects your salad’s outcome — here are a few things I've learned that make all the difference when making this Asian Cucumber Salad with Sesame and Ginger Recipe.

Don’t skip salting the cucumbers: It sounds simple but letting them sit with salt is key to avoiding sogginess and intensifying crunch.
Grate ginger fresh: Pre-ground ginger just doesn’t compare; fresh ginger packs that bright, aromatic punch that really elevates the dressing.
Use toasted sesame oil: Regular sesame oil won’t give you the rich nutty flavor that toasted oil delivers, so it’s worth keeping some in your pantry.
Adjust chili garlic sauce gradually: It can get spicy fast, so start with a little and add more till it hits your perfect heat level.

How to Serve Asian Cucumber Salad with Sesame and Ginger Recipe

Asian cucumber salad - Serving Suggestion

Garnishes

My go-to garnishes are fresh sesame seeds and extra scallion slices sprinkled on top just before serving — it boosts appearance and adds fresh, mild crunch. Sometimes, I add thin strips of toasted nori for a seaweed touch that’s fun and tasty.

Side Dishes

This salad pairs like a dream with grilled chicken, teriyaki salmon, or sticky jasmine rice. I especially love serving it alongside Korean BBQ since it offers a refreshing counterpoint to the rich flavors.

Creative Ways to Present

For special occasions, I like layering the salad in small glass jars or serving it on chilled bamboo leaves to impress guests with a beautiful, authentic look. Adding edible flowers or microgreens gives it an elegant, fresh vibe that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge. It keeps well for up to 3 days, but keep in mind cucumbers will gradually soften—so it’s best enjoyed fresh or within that time frame for peak crunch.

Freezing

I don’t recommend freezing this salad since cucumbers lose their crispness and become watery after thawing. It’s best made fresh or stored in the fridge only.

Reheating

This salad is best cold or at room temperature — no reheating needed. Just take it out of the fridge about 10 minutes before serving if it’s too chilled.

Frequently Asked Questions:

Can I use regular cucumbers instead of Persian or English?

Absolutely! Regular cucumbers work fine, though Persian or English cucumbers tend to have fewer seeds and less water, which helps keep the salad crisper for longer.

How spicy is this salad, and can I adjust it?

The chili garlic sauce adds a mild to moderate spiciness depending on how much you use. You can easily adjust the heat level by adding more or less chili paste or swapping it for a milder hot sauce if preferred.

Can I prepare this salad ahead of time?

Yes, you can prepare it a few hours in advance or the day before. Just keep it refrigerated in an airtight container, and add toasted sesame seeds just before serving to maintain crunch.

Is this salad vegan and gluten-free?

Absolutely! Using gluten-free soy sauce alternatives like Bragg’s Liquid Aminos or coconut aminos keeps this recipe both vegan and gluten-free, making it accessible to many dietary needs.

Final Thoughts

I truly love this Asian Cucumber Salad with Sesame and Ginger Recipe because it’s simple yet packed with flavor — a total game-changer side dish in my kitchen. Whether you’re serving it alongside a big family dinner or just want a quick, fresh bite, it delivers every time. Give it a try, and I promise you’ll find it on repeat in your recipe rotation, just like I have!