Name: Easy Asian Cucumber Salad | Clean Eating Recipes
Prep time: 10 min
Total time: 10 min
Ingredients: 2 medium cucumbers, thinly sliced; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar (optional); 1 garlic clove, minced; 1 teaspoon sesame seeds; 1 green onion, finely sliced; Crushed red pepper flakes (optional, for spice)

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I’ve got a soft spot for anything crisp, cool, and a little tangy—and this Asian cucumber salad hits every note. It’s the kind of dish that makes you feel light but totally satisfied. Picture crunchy cucumber slices soaked in a mix of soy sauce, rice vinegar, and sesame oil. The flavor is bright and refreshing, like a quick spa day for your taste buds. I first made this after coming home from a trip where I’d eaten my way through half of Tokyo. I couldn’t stop thinking about the side salads served with every meal—simple, honest food that doesn’t try too hard. This version brings that same calm, balanced flavor home. We’re talking minimal effort and maximum reward. Whether you call it a japanese cucumber salad recipe, a chinese cucumber salad recipe, or just your new favorite recipe for cucumber salad, this dish belongs on your clean eating recipes list. It’s perfect for warm days or when your fridge feels like it’s full of nothing but cucumbers. And let’s be honest—we’ve all been there. The hint of rice vinegar and sesame oil ties everything together in this asian cucumber recipe. It’s an asian cucumber salad recipe rice vinegar fans will make again and again.

1) Key Takeaways
2) Easy Asian Cucumber Salad Recipe
3) Ingredients for Asian Cucumber Salad
4) How to Make Asian Cucumber Salad
5) Tips for Making Asian Cucumber Salad
6) Making Asian Cucumber Salad Ahead of Time
7) Storing Leftover Asian Cucumber Salad
8) Try these Salad Recipes next!
9) Asian Cucumber Salad
10) Nutrition

1) Key Takeaways

This clean eating recipe is light, crisp, and full of refreshing flavor.
Perfect for warm days or as a healthy side dish to balance heavier meals.
Made in under 10 minutes with easy pantry ingredients like rice vinegar and soy sauce.
Pairs beautifully with grilled chicken, salmon, or tofu.

2) Easy Asian Cucumber Salad Recipe

I’ve always loved the way a good salad can lift your mood. This clean eating recipe for Asian cucumber salad does that and more. It’s simple, crisp, and gives that satisfying crunch that says, “Hey, I’m eating healthy, but it still tastes amazing.” I came across the idea after a summer afternoon spent trying to cool off. I didn’t want a heavy meal, just something light that could still feel complete. This salad hit that sweet spot.

What I like most is that it takes barely ten minutes to make. No fancy tools, no complicated steps—just thin slices of cucumber soaking up a quick mix of soy sauce, sesame oil, and rice vinegar. The mix gives you that refreshing tang with a little nutty warmth from the sesame. Add a sprinkle of green onions, maybe a pinch of red pepper flakes, and it’s ready to eat.

I call it my “mood reset” salad. If you’ve had a long day or just want something that makes you feel like you’ve made a good choice, this Japanese cucumber salad recipe is the one. It’s light, quick, and perfect for anyone looking for clean eating recipes that actually taste great.

3) Ingredients for Asian Cucumber Salad

Cucumbers: The star of the show. Pick fresh, firm ones for that signature crunch. I prefer English cucumbers since they’re seedless and easy to slice thinly. They soak up the flavors perfectly.

Salt: A small sprinkle draws out moisture, giving the cucumbers that crisp texture that makes each bite pop.

Rice Vinegar: It’s what gives this Chinese cucumber salad recipe its refreshing tang. Use a light one—it balances beautifully with the sesame oil.

Soy Sauce: Adds a savory touch that rounds out the vinegar’s acidity. You can use tamari for a gluten-free version.

Sesame Oil: That deep, nutty aroma brings everything together. It’s the quiet hero of this asian cucumber recipe.

Garlic: Just one clove goes a long way. Minced fine, it blends perfectly into the dressing.

Sugar (optional): If your cucumbers are a bit too sharp, a tiny pinch balances the flavor.

Sesame Seeds and Green Onions: These two add the right mix of color and crunch. The salad looks beautiful and tastes even better.

Red Pepper Flakes: Optional but worth it if you enjoy a little heat. It adds that subtle kick that makes you take one more bite.

4) How to Make Asian Cucumber Salad

Step 1. Slice the cucumbers thinly. Sprinkle them with salt and let them rest for about 10 minutes. This step helps pull out extra water so your salad stays crisp instead of soggy.

Step 2. Mix the dressing. Combine rice vinegar, soy sauce, sesame oil, garlic, and sugar in a small bowl. Stir it until it’s smooth and glossy.

Step 3. Pat the cucumbers dry. You’ll see a bit of liquid left in the bowl—go ahead and drain it off. Then toss those cucumber slices in your dressing until they’re evenly coated.

Step 4. Finish with sesame seeds and green onions. Give it one last gentle toss. If you like spice, now’s the time to add red pepper flakes.

Step 5. Chill before serving. Ten minutes in the fridge makes the flavors come together. Then serve it up and taste how simple clean eating can feel.

5) Tips for Making Asian Cucumber Salad

Always slice the cucumbers evenly. It helps them absorb the dressing better, giving a consistent flavor with every bite. If you don’t have a mandoline, a sharp knife works just fine.

Don’t skip the resting step after salting. It might seem unnecessary, but that’s where the magic happens. The cucumbers stay crisp, never limp. If you rush this part, you’ll notice the difference later.

If you want to add your own twist, toss in thinly sliced carrots or radish for a little extra crunch and color. This recipe is forgiving—it welcomes creativity without losing its refreshing spirit. I’ve even added tofu cubes once, and it worked surprisingly well with the asian cucumber salad recipe rice vinegar dressing.

6) Making Asian Cucumber Salad Ahead of Time

This salad is a dream for meal prep lovers. You can slice the cucumbers and mix the dressing a few hours ahead. Keep them separate until you’re ready to eat, then toss them together. That keeps the texture just right—crisp and full of life.

Sometimes, I make a big batch on Sunday, then portion it into small containers for the week. It pairs with nearly anything—grilled meat, rice bowls, even sandwiches. The flavors mellow beautifully as it sits, which means your second serving might taste even better than the first.

Just don’t mix it too far in advance. A few hours before serving is the sweet spot. After that, the cucumbers start giving up their crunch, and the charm of this clean eating recipe is in that first fresh bite.

7) Storing Leftover Asian Cucumber Salad

If you somehow have leftovers—and I say “if” because it rarely happens—store them in an airtight container in the fridge. They’ll stay good for up to two days, though the cucumbers will soften a bit as they sit.

When I pull it out again, I give it a quick toss with an extra splash of rice vinegar. It brings back that bright flavor. If you want, sprinkle a few more sesame seeds on top before serving. It’s a simple trick, but it works wonders.

This salad doesn’t freeze well, so keep it in the fridge and enjoy it fresh. It’s quick to make anyway, so there’s no reason not to whip up a new batch when the craving hits.

8) Try these Salad Recipes next!

9) Asian Cucumber Salad