5-Min Asian Cucumber Salad Recipe

Asian Cucumber Salad is crisp, refreshing, and comes together in 5 minutes — perfect for hot summer days, but just as welcome any time of year. This version is balanced with savory tsuyu soup base, tangy vinegar, a hint of sweetness, and aromatic garlic oil. It’s simple, vibrant, and adaptable depending on your taste or what’s in your pantry.

Asian Cucumber Salad Recipe

Serving: 2
Prep time: 4 minutes
Cook time: 1 minute

Ingredients:
1 small (8-ounce) English cucumber
1 tablespoon vegetable oil
2 garlic cloves, finely minced
Pinch of salt
1/2 teaspoon sugar
1 tablespoon soba tsuyu soup base (or replace with soy sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil

Asian Cucumber Salad Instructions

1. Prepare the cucumber:

• Trim off the ends of the cucumber and cut it in half crosswise.
• Quarter each half lengthwise into spears, then slice into 1/2-inch pieces. Transfer to a large bowl.

2. Make the garlic oil:

• In a small pan over low heat, combine the vegetable oil and minced garlic.
• Cook, stirring constantly, until the garlic is lightly golden, about 1 minute. Remove from heat.

3. Toss and serve:

• Add salt, sugar, soba tsuyu (or soy sauce), rice vinegar, sesame oil, and garlic oil to the cucumber pieces.
• Toss well and serve immediately.

Tips & notes

• Great year-round: While especially refreshing in summer, this salad is crisp and flavorful enough to enjoy any time of year.
• Customize the flavor: Add chili oil for heat or chopped herbs like cilantro or scallions for extra freshness.