My secret ingredient for the best easy Asian cucumber salad results in a crunchy, fresh, and full of umami flavor salad. This is a quick and easy cucumber salad you can make in 10 minutes or less. You’ll never make them any other way after you try this!
Why You’ll Love This Asian Cucumber Salad Recipe
You might think, “They’re just cucumbers; how good can they be?” But trust me, I’m not even a big fan of cucumbers, and I absolutely LOVE them marinated! This recipe is the perfect balance of tangy, sweet, salty, umami, and slightly spicy. Want more spice? You can just add more gochugaru but don't want it spicy? Remove it! It's so easy to personalize. For the best fresh crunch, make sure to use Persian cucumbers.
How I Developed This Asian Cucumber Salad Recipe
I created this recipe on a whim after spotting some adorable little cucumbers on sale at my local Asian market. With the summer heat, my family and I were enjoying a lot of chilled side dishes at the time. I also had less than half a jar of fermented tofu sitting in the fridge, and I don’t like keeping almost empty jars around, they just take up space. So, I decided to toss a few curds into the cucumber marinade, and it turned out to be a fantastic idea! I love that unexpectedly, some of my best recipes come from trying to reduce food waste and fridge clean outs.
After making this dish 10 more times (5 for my family and 5 for dinner gatherings with friends) and making a few adjustments, this has become a recipe I’ll keep coming back to!
Flavor profile and Ease level
Flavor profile: Slightly sweet and tangy from the sushi vinegar. Salty and umami from the soy sauce, fermented tofu and touch of MSG (if you add it). A little spicy kick from the gochugaru flakes but feel free to omit it if you prefer no spicy.
Ease level: Beginner friendly! You don’t need any knife cutting skills or techniques here, cut the cucumbers however you’d like or use a mandoline slicer (be careful of your fingers if you use a manual one). Toss all the marinade together with the cut cucumbers and enjoy.
Recipe Ingredients For Asian Cucumber Salad
Here is a highlight of the main ingredients for the best easy Asian cucumber salad recipe. Make sure to check the recipe card for a full list of ingredients and quantities!
Ingredient Notes:
- Persian cucumbers: Persian cucumbers are small, thin-skinned cucumbers that are super crunchy and have a mild, slightly sweet flavor. They’re different from regular cucumbers because they have fewer seeds and a tender skin, so you don’t have to peel them. They’re usually about 4 to 6 inches long and perfect for snacking, tossing into salads, or even pickling. Because they stay nice and crisp, they’re great when you want a fresh, crunchy bite, especially in marinades.
- Fermented tofu: Fermented tofu , also known as fermented bean curd, furu, or fuyu, is a traditional Asian ingredient made from soybeans. Some even call it "vegan cheese", which is actually what my mother in law called it when she played a silly trick on me. She called it "cheese" and had me eat it straight from the jar, which is not a great idea unless you love super strong, salty flavor.
- It’s produced by fermenting tofu with a mix of bacteria, which gives it a distinctive flavor and creamy texture. The fermentation process can take several days, and the curd is often preserved in a brine or flavored with spices, or rice wine. It’s a great ingredient for those looking to explore unique flavors in their cooking! Below is an image of the fermented tofu brand I usually get. Feel free to try other flavors as well.
- Soy sauce: Made from fermented soybeans, wheat, salt, and koji, soy sauce is a umami-packed savory all-purpose sauce common in Asian cooking.
- Sushi vinegar: Sushi vinegar, also known as sushi seasoning, is a mix of white vinegar, granulated white sugar, and salt to flavor sushi rice.
- Gochugaru: Gochugaru is a Korean red pepper flake made from dried, coarsely ground Korean chili peppers. It’s bright red and a key ingredient in Korean dishes like kimchi, stew, and marinades.
Recipe Substitutions/Variations For Asian Cucumber Salad
There are several different ways to switch up this recipe. Here are some fun ideas to try!
- Fermented tofu: Fermented tofu (also known as fuyu, furu, or fermented bean curd) comes in various brands and flavors. For a unique twist, try different variations of fermented tofu to experience a new taste. I have tried a spicy fermented version and a red wine version, both delicious!
- No MSG: If you don’t want to use MSG, consider using flavored salts as an alternative or just omit it entirely. It will still be tasty!
- Sushi vinegar alternative: If you don’t have sushi vinegar, simply mix white granulated sugar with white vinegar as a substitute. For added depth of flavor, try using flavored vinegars like apple cider vinegar, wine vinegars, red rice wine vinegar, black vinegar, or other fruit-based vinegars. Feel free to make a smaller batch of this recipe and play around with different flavor combinations!
- Gluten-free Soy Sauce: While this recipe is naturally vegan, not all soy sauces are gluten-free. Some brands may use wheat when making their soy sauce so be mindful of that.
How to Make The Best Easy Asian Cucumber Salad
FAQ
How Do You Keep Cucumber Salad From Getting Watery?
When you use Persian cucumbers, they are less watery than larger varieties. This cucumber salad is so delicious that the cucumbers will retain their flavors even after they naturally release some liquid. Save the watery marinade after the cucumbers have released their liquid to use as a dipping sauce for homemade bread or to toss with noodles.
How Do You Cut Cucumbers For Asian Cucumber Salad?
You can slice them as I did in the picture, cut them into half moons, quarters or even smash them like in Taiwanese style smashed cucumbers.
How to Eat Asian Cucumber Salad
I love to eat this as a side dish with my meal (like with rice) and recently I love using it as a topping on a single slice grilled cheese toast. I start by toasting homemade slice of bread with butter and then adding shredded sharp cheddar and mozzarella cheese. When it's melty, I'll top with marinated cucumber slices. Soooo good! One for me and one for my hubbie~
How To Store Asian Cucumber Salad
Keep marinated cucumbers in an airtight container in the fridge for up to 3-4 days.
The Best Easy Asian Cucumber Salad
Ingredients
- 450 grams Persian cucumbers washed and ends trimmed
- 25 grams fermented tofu curd
- 10 grams soy sauce
- 20 grams sushi vinegar
- 1 teaspoon sesame oil
- 1 tablespoon gochugaru optional
- 1 teaspoon MSG optional
Instructions
- Using a knife or mandoline, thinly slice the cucumbers and place them in a large mixing bowl.
- In a medium bowl, mash the fermented tofu curd, then stir in the soy sauce, sushi seasoning, gochugaru, sesame oil, and MSG (if using).
- Pour the marinade over the sliced cucumbers and toss until evenly coated.
- You can enjoy the cucumbers immediately or let them marinate for 30 minutes. The longer they marinate, the more flavorful the cucumbers will become.
Video
Enjoy! :) Please tag @sparklecakerie if you make this! I’d love to see and share your creations <3
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