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; 1-2 tablespoons toasted sesame seeds; 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 oelek) or sriracha, more to taste

There's something delightfully crisp and tangy about an Asian Cucumber Salad with Sesame and Ginger Recipe that instantly wakes up your taste buds. It’s a refreshing mix of crunchy cucumbers, zesty ginger, and nutty sesame that’s not only tasty but super easy to whip up anytime.

A white bowl filled with thin green cucumber slices mixed with chopped green onions, all sprinkled with small tan sesame seeds and bits of red chili flakes. The cucumbers have a fresh, moist texture and are piled up to the top of the bowl. The bowl sits on a white marbled surface with a pair of light brown chopsticks placed behind it. The focus is close, showing the bright colors and texture clearly, with natural light highlighting the freshness of the cucumbers 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

Honestly, I love this Asian Cucumber Salad with Sesame and Ginger Recipe because it’s one of those dishes that brings brightness and balance to any meal. Whether I’m hosting a BBQ or just need a quick side, it never disappoints – plus, it’s ridiculously simple!

Super Refreshing: The combo of vinegar, sesame, and ginger gives the cucumbers a fresh, tangy kick that feels light and clean.
Easy Prep: Minimal chopping and mixing get this ready in about 25 minutes, and it requires no cooking at all!
Vegan & Gluten-Free Friendly: It’s perfect for nearly any diet and pairs beautifully with a variety of main courses.
Customizable Heat Level: You control the chili paste amount, so it’s as mild or spicy as you like.

Ingredients & Why They Work

The magic of this salad is in the harmony of its ingredients. Crisp cucumbers provide the ideal neutral crunch, while the dressing delivers that signature Asian flavor punch of sesame, ginger, and a touch of heat. When shopping, look for fresh cucumbers that feel firm and unblemished — I prefer Turkish or English cucumbers for their thin skin and fewer seeds.

Flat lay of fresh whole Persian cucumbers, a few bright green scallions with white bulbs, a small pile of peeled fresh ginger root, a single whole uncracked garlic bulb, a small white ceramic bowl filled with clear rice vinegar, a small white ceramic bowl holding dark soy sauce, a small white ceramic bowl with golden toasted sesame oil, a small white ceramic bowl with amber maple syrup, a small white ceramic bowl containing vibrant red chili garlic sauce, a small white ceramic bowl of toasted sesame seeds scattered gently nearby, all ingredients arranged with balanced symmetry and natural 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: Choose Turkish, Persian, or English varieties since they’re crisp and less watery for better salad texture.
Salt: Helps draw out cucumber moisture so they stay crunchy without watering down the dressing.
Scallions: Adds a mild onion flavor that complements the fresh ginger nicely.
Fresh Ginger: The star aromatic here, it brings a warm, slightly spicy zest that lifts the whole salad.
Garlic: Minced finely to evenly distribute its punch without overpowering.
Rice Vinegar: Provides that characteristic tangy brightness classic to Asian salads.
Soy Sauce: For umami depth and saltiness — swap with Bragg’s or coconut aminos for gluten-free options.
Toasted Sesame Oil: Delivers a nutty aroma and richness that ties the flavors together.
Maple Syrup: A natural sweetener that balances the acidity and heat – honey or sugar work too.
Chili Garlic Sauce (Sambal Oelek or Sriracha): Gives just the right kick; adjust based on your spice preference.
Toasted Sesame Seeds: Adds crunch and enhances the sesame flavor with a satisfying texture.

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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

I’ve played around with this recipe quite a bit and love how easy it is to tweak for different moods or meals. You can dial up the spice or soften the dressing depending on what you’re serving it alongside.

Variation: I sometimes swap out the maple syrup for a splash of fresh lime juice for an even zestier twist that’s great in the summer.
Low-Sodium: Use low-sodium soy sauce or tamari and adjust salt accordingly – helps control the saltiness without losing flavor.
Add Crunch: Toss in some thinly sliced water chestnuts or crushed peanuts for extra texture if I want the salad to stand out.
Mild Heat: If you’re not into spicy food, just skip the chili garlic sauce or add a pinch of mild paprika instead.

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

A white speckled bowl filled with slices of bright green cucumbers layered irregularly, topped with small green onions and sprinkled with light tan sesame seeds, resting on a wooden surface with a pair of light wood chopsticks beside it, set against a dark blurred background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Score and Slice the Cucumbers

I like to use a fork’s tines to score the cucumbers lengthwise before slicing. This little trick helps the dressing stick better, giving you more flavor in every bite. If you’re short on time, no worries—just slice them thinly and proceed. Use a sharp knife or mandoline for even slices about ⅛-inch thick.

Step 2: Salt and Drain

After slicing, toss the cucumbers with salt and let them sit for 10-15 minutes. This draws out excess water, keeping your salad crisp instead of soggy. Then, strain without rinsing—that salt has done its job and you want to keep the savory balance.

Step 3: Mix the Dressing and Combine

In a large bowl, mix together scallions, fresh grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, and chili garlic sauce. Give everything a good stir, then add your cucumbers back into the bowl and toss gently to coat evenly.

Step 4: Add Sesame Seeds and Adjust Flavors

Finish by tossing in toasted sesame seeds for nuttiness and crunch. Taste your salad and tweak the seasoning — add more sweetness or chili to suit your palate. Chill it for at least 15 minutes if you have time; the flavors do get better when they marry.

Top Tip

From my many attempts at getting this salad just right, here are the little things that make a big difference. These tips have saved me from soggy textures and bland bites more than once!

Score the Cucumbers: Don’t skip scoring if you can; it helps that delicious dressing cling to the slices rather than slide off.
Salt, Don’t Rinse: After salting, drain using a fine mesh strainer—rinsing washes away flavor and affects texture.
Use Fresh Ginger: Grate fresh ginger rather than using powder for the brightest, most vibrant flavor.
Chill Before Serving: Letting this salad rest in the fridge for at least 15 minutes enhances the flavor melding.

How to Serve Asian Cucumber Salad with Sesame and Ginger Recipe

Asian Cucumber Salad - Serving Suggestion

Garnishes

I usually sprinkle a little extra toasted sesame seeds on top just before serving, and sometimes a few thin strips of fresh red chili if I want a pop of color and more heat. A small handful of chopped fresh cilantro or mint can also brighten things up nicely.

Side Dishes

This salad is a dream alongside grilled chicken, seared tofu, or even a simple bowl of steamed rice and stir-fried veggies. It’s a perfect counterpoint to richer or fried foods, cutting through with awesome acidity and crunch.

Creative Ways to Present

For gatherings, I've served this salad in small glass jars for easy individual portions. It also makes a great topping for rice paper rolls or as a fresh component in layered Asian-inspired bowls. Play with presentation to add a fun, fresh vibe to your meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps great for up to 3 days. Keep in mind, the cucumbers will soften a bit over time, so if you want that ultra-crisp bite, eat it sooner rather than later.

Freezing

Freezing this salad isn’t recommended because cucumbers turn mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

No need to reheat – this salad is served cold or at room temperature. Just give it a quick toss before serving if the dressing has settled at the bottom.

Frequently Asked Questions:

Can I make Asian Cucumber Salad with Sesame and Ginger Recipe ahead of time?

Yes! You can prepare it a few hours ahead and refrigerate it. The flavors actually deepen after chilling, but it's best eaten within 1-2 days for optimal crunch.

What can I substitute for soy sauce if I’m gluten-free?

Great question! For a gluten-free version, use Bragg’s Liquid Aminos or Coconut Aminos. They provide similar umami without the gluten.

Can I use regular cucumbers instead of Turkish or English?

Regular cucumbers can work, but they tend to have thicker skins and more seeds, which might make the salad slightly more bitter or watery. Peeling and deseeding can help if you use them.

How spicy is this salad?

The salad’s spiciness depends on how much chili garlic sauce you add. The recipe starts with about a teaspoon, but you can adjust to your palate from mild to medium heat.

Final Thoughts

I can’t recommend this Asian Cucumber Salad with Sesame and Ginger Recipe enough — it’s a quick, vibrant side that feels like a little celebration of fresh flavors in every bite. Whether you’re new to Asian-inspired dishes or a seasoned fan, this salad is a fantastic way to brighten up your meals while keeping things light and healthy. Give it a try next time you want something cool, crunchy, and bursting with flavor — you’ll be glad you did!