This Asian cucumber salad has been a summer staple in my kitchen ever since I first made it for a backyard dinner party. I discovered this bright combination years ago when I was trying to create a simple side that could stand up to smoky grilled meats yet still feel light and refreshing. The balance of tangy rice vinegar, toasty sesame oil, and a hint of sweetness from maple syrup (or honey) lifted the crisp cucumbers into something unexpectedly addictive. I remember watching guests take bite after bite and asking for the dressing recipe—there's something about the way the dressing clings to the scored cucumber slices that makes each forkful sing.

What makes this version special is its simplicity and adaptability. It works as a cool counterpoint to spicy mains, blends seamlessly into grain bowls, and doubles as a quick picnic side. The thin, almost translucent cucumber slices provide the perfect contrast to the velvety, aromatic dressing. I often double the scallions and add extra toasted sesame seeds because my family loves that pop of nuttiness and green freshness. It’s vegan when you choose maple syrup, and naturally light on calories—yet it never feels plain.

Ingredients

• Cucumbers: 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups thinly sliced). These varieties have fewer seeds and thinner skins, which keeps the salad tender. If using standard garden cucumbers, peel and scoop the seeds for best texture.
• Salt: 1/2 teaspoon to help draw out excess water and concentrate cucumber flavor; kosher salt or sea salt both work well.
• Scallions: 4–5 scallions, thinly sliced. Use both white and green parts for aromatics and color.
• Fresh ginger: 1 teaspoon grated. Fresh ginger brightens the dressing—look for plump, smooth-skinned roots at the market.
• Garlic: 1 clove, finely minced. Use freshly minced garlic rather than powder for bite and aroma.
• Rice vinegar: 1/4 cup provides the acidic backbone—do not substitute with white vinegar without adjusting sweetness.
• Soy sauce: 1 tablespoon (for gluten-free, use Bragg’s Liquid Aminos or coconut aminos). This adds umami depth—taste and adjust.
• Toasted sesame oil: 1 tablespoon. Use toasted sesame oil for its nutty aroma; a little goes a long way.
• Sweetener: 1 tablespoon maple syrup (or honey or sugar). Adjust to taste to balance the vinegar.
• Heat: 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, more to taste for a subtle kick.
• Toasted sesame seeds: 1–2 tablespoons for garnish and nuttiness.

Instructions

Score the cucumbers: Using the tines of a fork, lightly score the cucumbers lengthwise on both sides. This creates channels that help the dressing cling to the slices. If you’re short on time you can skip this, but scoring increases surface area and flavor absorption. Slice thinly: Slice the cucumbers very thin—about 1/8 inch thick—using a chef's knife or mandoline. Place them in a mixing bowl and sprinkle with 1/2 teaspoon salt. Toss gently; the salt pulls out moisture and firms the flesh. Let them sit for 10–15 minutes while you prepare the dressing. Strain: After the cucumbers have released water, drain them in a fine mesh strainer and gently press to remove excess liquid. Do not rinse; you want the seasoning to stay. Return the cucumbers to a large mixing bowl. Make the dressing: Combine 1 teaspoon grated ginger, 1 minced garlic clove, 1/4 cup rice vinegar, 1 tablespoon soy sauce (or liquid aminos), 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, and 1 teaspoon chili garlic sauce in a small bowl. Whisk until the maple syrup dissolves and the oil emulsifies slightly. Taste and adjust sweetness or salt—remember the cucumbers were salted already. Assemble and toss: Add the sliced scallions and 1–2 tablespoons toasted sesame seeds to the cucumbers. Pour the dressing over the cucumbers and toss gently until everything is evenly coated. Let it rest for 5–10 minutes at room temperature or refrigerate if you prefer it chilled. Adjust and serve: Taste once more and add extra chili paste for heat or maple syrup for sweetness. Serve within the same day for best texture—though flavors meld nicely if chilled for an hour.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, store the cucumbers and dressing separately to preserve crunch—dress just before serving. Use glass containers with tight-fitting lids to prevent odors from the fridge affecting the delicate flavors. When reheating is unnecessary, bring the salad to room temperature for 10 minutes before serving so the aromatics wake up and the sesame oil becomes fragrant again.

Ingredient Substitutions

If you don’t have Persian cucumbers, seed and peel standard cucumbers to avoid excess moisture and bitterness. For gluten-free soy flavor, replace soy sauce with coconut aminos or Bragg’s Liquid Aminos one-to-one. Swap maple syrup with honey for a slightly floral sweetness, or use sugar dissolved in a splash of warm vinegar if you prefer a neutral sweetener. For oil, do not substitute toasted sesame oil with neutral oils—toastiness is a defining characteristic; if necessary, add a small amount of tahini for nuttiness.

Serving Suggestions

This salad pairs beautifully with grilled salmon, teriyaki chicken, Korean-style beef bowls, or simply spooned over steamed rice and topped with tofu for a quick vegetarian bowl. Garnish with extra scallions, thinly sliced red chili or a scattering of crushed roasted peanuts for crunch. For a picnic, pack the salad cold and serve alongside skewers and steamed dumplings for a bright contrast.

Cultural Background

Light, vinegary cucumber salads are common across East and Southeast Asia, where quick-pickling techniques and bold dressings accentuate fresh produce. The combination of rice vinegar and sesame oil gives this salad a Pan-Asian profile rather than tying it to one strict origin—think of it as a riff that borrows from Japanese sunomono, Korean banchan, and Southeast Asian salads where acidity, sweetness and heat are balanced.

Seasonal Adaptations

In summer, increase fresh herbs like cilantro or Thai basil and add thinly sliced radishes for peppery bite. In cooler months, roast red peppers, cool them, and fold in for a heartier texture. For holiday spreads, add pomegranate seeds for color and a sweet-tart pop that complements richer mains.

Meal Prep Tips

For weekly meal prep, keep the cucumbers and dressing stored separately: cucumbers in a tight container and dressing in a jar. Shake the dressing thoroughly before tossing. Prepare scallions and toasted sesame in advance so assembly takes under five minutes. Divide portions into individual containers for quick lunches—add protein and rice at serving time for a balanced meal.

This simple salad has found its way into countless dinners at my table because it’s forgiving, fast and endlessly adaptable. Try it once, then make small changes each time until it’s the exact balance of tang, sweet and heat you love.