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close up shot of spicy asian cucumber salad
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5 from 1 vote

Asian Cucumber Salad

One of the easiest Asian cucumber salad with toasted sesame topping and sesame oil! Super quick, healthy, fresh, and so delicious!
Course Salad
Cuisine Asian
Keyword asian cucumber salad, asian cucumber salad recipe, cucumber salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 55kcal
Author Aline Cueni



  • Scratch the cucumber with a fork, then lay it on a cutting board and crush the cucumber flat using your fist. Slice diagonally while rotating the cucumber (this is a Japanese cutting technique and gives the cucumber a larger surface to absorb the seasoning faster).
  • Toss with salt and let it drain over a sieve for 10 minutes.
  • Place the sesame seeds, red pepper flakes, and black pepper in a mortar and crush a few times. Add it into a skillet and toast for 5 minutes over medium to low heat until fragrant.
  • Squeeze excess juice from the cucumber using your hands, place in a large bowl and toss with soy sauce, balsamic vinegar, and sesame oil. Sprinkle with the toasted seasoning!


Make-Ahead: Tasted delicious if refrigerated for 2 hours or overnight!
Leftovers can be stored in the refrigerator for up to 2 days.
Recipe adapted from Jamie Oliver's "Brilliant Bang Bang Cucumber" salad recipe - Original recipe can be found in his grandiose book VEG!


Calories: 55kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 801mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg