Cucumber Salad with an Asian Kick

I’m all about summer salads these days – especially in the heat of Spain, when the last thing I want to do is turn on the stove. This bold, refreshing cucumber salad is exactly what I crave: light, crunchy, and bursting with big flavor.

With a punch of fresh ginger, garlic, soy, and tangy vinegar, this dish brings the kind of vibrant energy that wakes up your palate. It’s got the perfect balance of sweet, spicy, and savory, and it couldn’t be easier to throw together. Whether you’re making it for a party, prepping a quick lunch, or just want something exciting on the side, this one’s a keeper.

Ingredients

3 large cucumbers (about 6–7 cups), sliced into your preferred shape
1 teaspoon salt
3 tablespoons fresh ginger, grated
2 cloves garlic, finely minced
1 chopped green chili (adjust for heat)
3 tablespoons honey (or maple syrup/sugar), more to taste
4 tablespoons soy sauce
¼ cup red wine vinegar (or rice vinegar for a smoother flavor)
2 tablespoons toasted sesame oil
2–3 spring onions, finely sliced
1–2 tablespoons toasted sesame seeds

Directions

Toss cucumber slices with salt and let sit for 10–15 minutes. This draws out excess water and intensifies the flavor. Drain any liquid.
In a small bowl, whisk together ginger, garlic, vinegar, soy sauce, sesame oil, honey, and chili. Taste and adjust the sweet/acid/salt balance to your liking.
Pour the dressing over the cucumbers and toss well to coat. Stir in the spring onions.
Chill for 15–30 minutes if time allows (or even overnight—this salad keeps beautifully for 2–3 days in the fridge).
Sprinkle with sesame seeds just before serving.

Serving Suggestions

This cucumber salad is versatile, bold, and goes with almost everything:

Grilled meat or fish – Try it with chicken or tofu satay, BBQ shrimp, or teriyaki salmon
Rice bowls – Serve alongside jasmine rice or sticky rice with your favorite protein
Asian noodles – A perfect companion to cold soba or spicy peanut noodles
Lettuce wraps – Spoon into butter lettuce cups with tofu or shrimp for a crunchy, fresh bite

Pro tip: Serve chilled, topped with extra sesame seeds and a few herb leaves (like cilantro or Thai basil) for an extra-fresh finish. Want more crunch? Add roasted peanuts or cashews.

Final Thoughts

This salad is a total flavor bomb, cool, crunchy, and spiked with the zingy, savory-sweet elements that make Asian fusion dishes so craveable. It’s a dish I come back to again and again, especially in warm weather.

Make it once, and you’ll see why it’s become a go-to in my summer kitchen. ✨

Let me know in the comments if you try it, or tag me on social with your version!