When the summer heat rolls in and the last thing you want to do is to turn on the stove, this Asian cucumber salad is the exact kind of recipe you’ll want to reach for. It’s crisp and packed with flavor. This is the kind of dish that feels like a cool escape on a hot day. And in our house, this salad practically vanishes the moment it hits the table… as a side or as a snack straight from the fridge!
Japanese Cucumber Salad
The recipe you’re about to read is my interpretation of Sunomono, a traditional Japanese cucumber salad that’s been a summer favorite for centuries. I’ve lightened it up with a few flexible ingredients that you’ll easily find lying in your pantry. This is a salad you can serve alongside anything. This recipe is simple, quick, and endlessly adaptable.
Asian Cucumber Salad: recipe at a glance
- Why You’ll Love It: This salad is ideal for warm weather or as a palate cleanser that can be served alongside richer dishes. Not only is it incredibly easy to make (with no cooking required), but it is also versatile enough to serve with just about anything – grilled meats, rice bowls, or straight from the fridge with chopsticks!
- Quick & No-Cook: To prep the Asian cucumber salad, all you need is a knife, a bowl, and about 15 minutes of your time.
- Dietary-Friendly: This salad is completely gluten-free, does not have any dairy, and is vegan friendly as well – you simply need to choose the right sweetener and soy sauce alternative.
Ingredient Highlights
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Cucumbers: Choose the thin-skinned, low-seed cucumber varieties if possible. English, Persian, or Japanese cucumbers work so well. They stay crisp and don’t require peeling or seeding.
- Rice Vinegar: It has a mild flavor and a slight sweetness that provides the signature tang to the salad without overpowering the taste. Use unseasoned rice vinegar for best results.
- Soy Sauce: A splash of soy sauce adds depth and umami to this recipe. You can substitute it with something else (like tamari, if you’re going gluten-free, or just plain coconut aminos) and have a perfectly good dressing.
- Sweetener: Maple syrup, honey, agave, or even sugar helps balance the acidity in the salad. You can use whatever you prefer… this is a place to get creative!
- Fresh Garlic & Ginger: These pack a big wallop of flavor and really make the dressing sing! Grate both with a microplane for best results.
- Toasted Sesame Oil: Adding even a small amount of this oil will give a nutty, warm flavor to the salad – don’t skip it!
- Scallions & Sesame Seeds: For a touch of crunch and flavor, these can make for some great finishing touches.
Optional add-ins:
Add chili oil to your salad if you want more spice. For texture and crunch, toss in some roasted peanuts. You can use dashi powder for the umami flavor, and fresh cilantro for some bright herbal notes. For both spice and crunch, chili crunch is ideal!
How to Make Asian Cucumber Salad Step-by-Step?
Be sure to check the printable recipe card below for the detailed instructions.
- Prep the cucumbers: Use a fork lengthwise to make grooves along the sides of the cucumbers, and then slice them – this is an old trick that helps the cucumbers absorb the salad dressing really well.
- Sprinkle salt on the slices: Salt the slices and let them rest while you prepare the salad dressing. This not only brings out the moisture but also intensifies the cucumber flavor and ensures they don’t become limp and sad.
- Mix the dressing: In a bowl, mix the rice vinegar, soy sauce, sweetener, garlic, ginger, sesame oil, and scallions, and whisk until the dressing is uniform.
- Drain the cucumbers (don’t rinse!): After the cucumbers are drained, toss them in the dressing. Add some sesame seeds, and any other optional add-ins, like cilantro, or chili oil for instance.
- For best flavor refrigerate for about 15 minutes: Let the salad chill for about 15 minutes to allow the flavors to deepen, and then serve it cold – preferably with something spicy or grilled alongside.
Frequently Asked Questions
Can I use regular cucumbers instead of English or Persian?
Yes, but they require some extra attention. First, peel them to remove the waxy coating. Next, if the seeds are large and watery, scoop them out. The result may not be as crisp, but it’s still a good substitute in terms of flavor. So, yes, you can use regular cucumbers.
Should I rinse the cucumbers after salting?
It’s really up to you. Traditional sunomono recipes often go for a brief rinse followed by a gentle squeeze to remove the extra salt and water. But we don’t do that here. We simply drain the salted cucumbers and use them as is. However, if you’re sensitive to salt, feel free to rinse lightly.
How do I keep the salad crunchy and not watery?
Salting the cucumbers is the secret. Let them sit for 10 minutes before you drain them – this will help release the excess moisture. It also concentrates the flavor and preserves the crisp texture.
Can I use seasoned rice vinegar?
Yes, but you may need to eliminate or lessen the amount of sugar and salt you add to your dish, since seasoned rice vinegar already contains both. I prefer unseasoned rice vinegar as it helps me control the flavor with more precision.
Can I prepare this salad for a party or potluck?
Absolutely! This is a great side dish to prepare beforehand. Get it ready the night before, but if you want maximum crunch in the salad, toss the cucumbers in the dressing just 30 minutes before serving.
Make-Ahead, Storing and Freezing
- Make-Ahead:
Both the cucumbers and the salad dressing can be made a day ahead. Keep them in separate containers, and mix them together about an hour before serving. This way, the cucumbers stay nice and crisp. - Storage:
This salad stays in the fridge for 3 days in an airtight container. The flavors will deepen, but the cucumbers may soften slightly over time. - Freezing:
Freezing is not recommended. Once thawed, cucumbers become mushy and watery, and their fresh texture is a key component of this dish.
Take a look at these other Asian style recipes:
Things you may need
-
Wusthof Classic 8-inch Chef’s Knife
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Maple Wood Cutting Board
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Organic Maple Syrup
Asian Cucumber Salad (Sunomono)
Ingredients
- 1 ½ pounds thin-skinned cucumbers such as English, Persian, Turkish or Japanese cucumbers
- ½ teaspoon salt
- 3 tablespoons rice vinegar or seasoned rice vinegar
- 1 tablespoon soy sauce, tamari or coconut aminos/liquid aminos
- 2 teaspoons maple syrup, honey, agave syrup or sugar
- 1 garlic clove, finely minced or grated
- 1 teaspoon finely minced or grated fresh ginger
- 2 teaspoons toasted sesame oil
- 1-2 scallions, thinly sliced
- Sesame seeds, (about 1 tablespoon or to taste)
Optional Additions
Make it Spicy:
- 1 teaspoon chili oil, sriracha, chili garlic sauce (sambal olek) or chili flakes, chili crisp, or more to taste
Add Crunch:
- 1/4 cup roasted peanuts, very finely chopped
Add Extra Flavor:
- 1 teaspoon dashi powder, or more to taste
- 2 teaspoons fresh cilantro, finely chopped
Instructions
- Optional step: Score the cucumbers by dragging the tines of a fork along their length. This creates grooves that help the dressing cling to the cucumbers.
- Cut the cucumbers into thin slices and place them in a large mixing bowl. To help the cucumber release some of their moisture, sprinkle them with salt, toss them and allow them to sit while you prepare the salad dressing. You can keep the released water as part of the dressing or you can drain it, this is up to you however, don’t rinse the cucumber as this is not necessary.
- In a small bowl, combine the rice vinegar, soy sauce, sweetener of choice, garlic, ginger, sesame oil and scallions.
- Pour the dressing over the cucumbers and add the sesame seeds (and any other optional addition such as chili oil or fresh cilantro). Toss to combine and refrigerate until ready to serve. This Asian cucumber salad is best enjoyed about an hour after it’s prepared. While it can be stored in the refrigerator for 2–3 days, it tastes freshest on the day it’s made. After 24 hours, the dressing may become slightly watery.
Notes
- Cucumber Tips: 1.5 pounds is about 2 medium English cucumbers. For best results, I use Persian, Japanese or English cucumbers. Although other varieties can be used, cucumbers with thicker skins may need to be peeled.
- Seasoned Rice Vinegar: If you are using seasoned rice vinegar (instead of the unseasoned one), reduce the amount of added sweetener and don’t use any extra salt.
- Best Texture: Enjoy the salad within the first day for the best texture and crispness. The salad will soften if allowed to sit for too long.
- Like it spicy? Add chili oil or sambal for heat. Remember that a little goes a long way.
- Serving Idea: Serve chilled as a light side for grilled meats, a spicy main, or as part of a sushi night!
- Make Ahead: Both the cucumbers and the salad dressing can be made a day ahead. Keep them in separate containers, and mix them together about an hour before serving. This way, the cucumbers stay nice and crisp.
- Storage: Asian cucumber salad stays beautifully in the fridge for 3 days in an airtight container. The flavors will deepen, but the cucumbers may soften slightly over time. I do not recommend freezing this salad.
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