cucumber salads

3 Refreshing Cucumber Salad Recipes

ByChef Maria

Cucumber salads are one of the easiest and most refreshing side dishes you can make. Crisp, cool cucumbers pair beautifully with everything from grilled meats and seafood to sandwiches, rice bowls, and barbecue favorites. Whether you’re looking for a light Asian-inspired salad, a bold and spicy Korean side dish, or a creamy classic perfect for summer picnics, these three cucumber salad recipes have something for every taste.

Jump to Recipe

In this collection, you’ll learn how to make Asian Cucumber Salad, Korean Spicy Cucumber Salad, and Creamy Cucumber Salad using simple ingredients that come together in minutes. Each recipe is fresh, flavorful, and perfect for warm-weather meals or healthy everyday lunches.

Asian Cucumber Salad

This Asian Cucumber Salad is crisp, tangy, slightly sweet, and packed with savory sesame flavor. A simple dressing made with rice vinegar, soy sauce, sesame oil, honey, garlic, and fresh ginger coats every slice of cucumber, creating a refreshing side dish that’s perfect with grilled chicken, sushi, rice bowls, or stir-fry.

Why You’ll Love This Recipe

  • Light and refreshing.
  • Sweet, savory, and tangy flavors.
  • Ready in minutes.
  • Healthy and naturally dairy-free.
  • Perfect for meal prep.

Ingredients

  • 2 large cucumbers, thinly sliced
  • ¼ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, sliced

Instructions

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.

Add the sliced cucumbers and toss until every slice is evenly coated.

Allow the salad to marinate for at least 10 minutes so the cucumbers absorb the flavorful dressing.

Just before serving, sprinkle with toasted sesame seeds and sliced green onions.

Serve chilled.

Korean Spicy Cucumber Salad

Known for its bold flavor and satisfying crunch, Korean Spicy Cucumber Salad is a popular Korean side dish that’s quick, spicy, and incredibly refreshing. Gochugaru (Korean chili flakes) gives the salad its signature color and gentle heat, while sesame oil and rice vinegar create a perfectly balanced dressing.

It’s an excellent accompaniment to Korean barbecue, grilled meats, rice dishes, or noodle bowls.

Why You’ll Love This Recipe

  • Bold Korean-inspired flavors.
  • Crisp and refreshing.
  • Quick to prepare.
  • Naturally vegan.
  • Perfect with grilled meats and rice.

Ingredients

  • 4 Persian cucumbers, cut into ½-inch pieces
  • ½ cup thinly sliced white onion
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon sesame seeds
  • 2 teaspoons soy sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar

Instructions

In a medium bowl, whisk together the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar, and sugar.

Add the cucumbers and sliced onion.

Toss thoroughly until every piece is evenly coated with the spicy dressing.

Taste and adjust the seasoning if necessary.

For additional freshness, stir in sliced green onions if desired.

Let the salad marinate for 10 minutes before serving.

Creamy Cucumber Salad

Creamy Cucumber Salad is a timeless favorite that’s cool, crisp, and wonderfully satisfying. Fresh cucumbers and red onions are tossed in a creamy dill dressing made with sour cream, mayonnaise, lemon juice, and herbs for the perfect balance of tangy and refreshing flavors.

This classic salad is always a hit at cookouts, family dinners, and summer gatherings.

Why You’ll Love This Recipe

  • Rich, creamy dressing.
  • Fresh dill flavor.
  • Easy to prepare ahead of time.
  • Perfect for picnics and barbecues.
  • Delicious with grilled meats.

Ingredients

Salad

  • 2 English cucumbers
  • ⅓ cup sliced red onion (optional)

Dressing

  • ½ cup sour cream or plain Greek yogurt
  • 3 tablespoons mayonnaise
  • ¼ cup fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon garlic powder
  • ½ teaspoon granulated sugar
  • Salt, to taste

Instructions

Wash the cucumbers and slice them into ¼-inch-thick rounds.

In a large bowl, whisk together the sour cream, mayonnaise, chopped dill, garlic powder, lemon juice, sugar, and a pinch of salt until smooth.

Add the cucumber slices and red onion, if using.

Gently toss until all the vegetables are evenly coated.

Cover and refrigerate for 1 hour before serving to allow the flavors to develop.

Taste and season with additional salt and freshly ground black pepper if desired.

Garnish with extra fresh dill before serving.

Tips for the Best Cucumber Salad

Use fresh, firm cucumbers for maximum crunch.

English and Persian cucumbers are ideal because they have thin skins and fewer seeds.

For extra crisp cucumbers, lightly salt the slices and let them sit for 20 minutes before draining and patting them dry.

Allow the salads to marinate before serving so the flavors fully develop.

Serve cucumber salads chilled for the most refreshing taste.

Serving Suggestions

These cucumber salads pair beautifully with:

  • Grilled chicken
  • Grilled steak
  • Barbecue ribs
  • Burgers
  • Pulled pork
  • Salmon
  • Shrimp
  • Fried chicken
  • Rice bowls
  • Sushi
  • Korean barbecue
  • Stir-fried noodles
  • Sandwiches
  • Wraps
  • Roasted vegetables

They’re also excellent additions to summer buffets, potlucks, and picnic spreads.

Storage Instructions

Store each salad in an airtight container in the refrigerator.

The Asian and Korean cucumber salads stay fresh for up to 3 days.

The Creamy Cucumber Salad is best enjoyed within 2 days, as the cucumbers will gradually release moisture into the dressing.

Stir well before serving leftovers.

Freezing is not recommended because cucumbers lose their crisp texture after thawing.

Frequently Asked Questions

Can I make cucumber salad ahead of time?

Yes. In fact, allowing the salads to chill for a short time helps the flavors blend together beautifully.

Which cucumbers work best?

English cucumbers and Persian cucumbers are excellent choices because they’re crisp, tender, and contain fewer seeds.

Can I make the creamy version lighter?

Absolutely. Replace the sour cream and mayonnaise with plain Greek yogurt for a lighter, protein-rich dressing.

Is the Korean cucumber salad very spicy?

It has a mild to moderate heat level, but you can easily adjust the amount of gochugaru to suit your taste.

Cucumber salads
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Cucumber salads

Recipe by Chef Maria

Ingredients

  • Asian Cucumber Salad

  • 2 large cucumbers, thinly sliced

  • 1/4 cup rice vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons toasted sesame seeds

  • 2 green onions, sliced

  • Korean Spicy Cucumber Salad

  • 4 Persian cucumbers ends removed and cut into ½ inch chunks

  • 1/2 cup white onion, cut thinly

  • 1 tablespoon gochugaru (Korean chili flakes)

  • 1 tablespoon sesame seeds

  • 2 teaspoons soy sauce

  • ½ teaspoons sesame oil

  • 1 teaspoon rice vinegar

  • ½ teaspoon sugar

  • Creamy Cucumber Salad

  • 2 English cucumber

  • 1/3 cup sliced red onion optional

  • For the Dressing

  • 1/2 cup sour cream or plain greek yogurt

  • 3 tablespoons mayonnaise

  • 1/4 cup chopped fresh dill chopped

  • 1 tablespoons fresh lemon juice

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon granulated sugar

  • salt to taste

Directions

  • Asian Cucumber Salad
  • In a large bowl, combine rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
  • Add the sliced cucumbers to the bowl and toss to coat them evenly with the dressing.
  • Let the cucumbers marinate for at least 10 minutes to absorb the flavors.
  • Sprinkle with toasted sesame seeds and green onions before serving.
  • Korean Spicy Cucumber Salad
  • To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.
  • Add the chopped cucumbers and onion to the same bowl and toss in the dressing, making sure the dressing evenly coats all of the cucumbers.
  • Taste for seasoning and adjust as needed. You can also add sliced green onions, if available.
  • Let the cucumber salad marinate for 10 minutes, then serve.
  • Creamy Cucumber Salad
  • Wash the cucumber and cut it into slices ¼-inch thick.
  • In a large bowl, whisk the sour cream, mayonnaise, dill, garlic powder, lemon juice, sugar and 1/8 teaspoon salt.
  • Add the cucumbers and onions if using and gently toss well to coat.
  • Refrigerate for 1 hour before serving.
  • Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.

Recipe Summary

Prep Time: 10–15 minutes

Marinating/Chilling Time: 10 minutes to 1 hour

Cook Time: None

Total Time: 20 minutes to 1 hour 15 minutes

Yield: 4 servings per recipe

Whether you prefer the savory sesame flavor of Asian Cucumber Salad, the bold kick of Korean Spicy Cucumber Salad, or the cool richness of Creamy Cucumber Salad, these three easy recipes prove just how versatile cucumbers can be. Fresh, crisp, and packed with flavor, they’re perfect side dishes for everything from casual lunches to backyard barbecues and family dinners.

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