Crisp Asian-Style Marinated Cucumber Salad Recipe

Asian Marinated Cucumber Salad: This delicate, fresh, vibrant, crisp, marinated cucumber salad is the perfect accompaniment to seafood, chicken and pork dishes.

I have something special for you today.

Yesterday I shared my husband’s favorite entrée. Today it’s his favorite salad, and tomorrow I’ll share his favorite appetizer. If I kept secret recipes, these three would be at the top of the list—each one makes you look like a pro when you serve it.

I don’t believe in secret recipes or leaving out an ingredient or step. For me, the joy of cooking comes from sharing what works. Holding back a crucial tip is like refusing to help when someone asks—and that just isn’t right.

The salad looks stunning and tastes amazing, yet it takes almost no effort. This marinated cucumber salad is a perfect example: slice cucumbers and a bit of onion, add a simple dressing, toss, refrigerate, and you’re done.

It’s the recipe equivalent of a tiny town I grew up near—blink and you’ll miss it. Slice, combine, chill, and then enjoy. Because it’s so easy and uses so few ingredients, people are always surprised by how bright and flavorful it is. It pairs wonderfully with Japanese-style salmon over linguine, but it also complements many seafood, chicken, and pork dishes. You can even use it on sandwiches instead of pickles.

Or you can sneak bites straight from the refrigerator while holding the door open with your knee—just saying.

Here’s the recipe, so don’t blink!

Asian Marinated Cucumber Salad

This delicate, fresh, vibrant, crisp, marinated cucumber salad is the perfect accompaniment to seafood, chicken and pork dishes.

Ingredients

1 large English seedless cucumber, very thinly sliced
¼ of a sweet onion very thinly sliced
1/3 cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
¾ teaspoon salt
3/4 teaspoon sugar
¼ teaspoon crushed red pepper flakes

Instructions

Gently toss all ingredients together until evenly coated. Transfer to a container with a tight-fitting lid and refrigerate for at least one hour before serving to allow the flavors to meld. The salad stores well in the refrigerator for up to five days. Give it a gentle toss again before serving.

Notes

A mandoline makes paper-thin slices easy for the cucumber and onion. If you don’t have one, use the sharpest knife you can and slice as thinly as possible. Thicker slices still taste great but won’t be quite as delicate.

Nutrition

Calories: 36kcal
Carbohydrates: 5g
Protein: 1g
Fat: 1g
Sodium: 441mg
Potassium: 144mg
Sugar: 3g
Vitamin A: 115IU
Vitamin C: 3.1mg
Calcium: 36mg
Iron: 0.6mg

Nutritional information is an estimate provided as a courtesy. Calculate nutrition using your actual ingredients if needed.