Cucumbers are one of the most versatile vegetables in Asian cuisine. From crisp salads to tangy pickles and refreshing cold dishes, they bring a delightful crunch and cooling effect that pairs perfectly with bold Asian flavors. Whether you love the punch of garlic, the umami depth of soy sauce, or the heat from chili oil, cucumbers can be transformed into delicious dishes in minutes.
In this post, you’ll find 10 Asian cucumber recipes from China, Japan, Korea, Thailand, and more—each offering a unique twist to this refreshing veggie.
1. Chinese Smashed Cucumber Salad (Pai Huang Gua)
Origin: China
Flavors: Garlic, soy sauce, sesame oil
Ingredients:
- 2 large cucumbers
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- ½ tsp salt
Instructions:
- Cut off cucumber ends and smash them gently with the flat side of a knife.
- Chop into bite-sized pieces.
- In a bowl, mix garlic, soy sauce, vinegar, sugar, sesame oil, and salt.
- Toss cucumbers in the dressing and sprinkle sesame seeds before serving.
Tip: Smashing the cucumbers helps them absorb more flavor.
2. Japanese Sunomono (Vinegared Cucumber Salad)
Origin: Japan
Flavors: Sweet, tangy, light
Ingredients:
- 2 Japanese cucumbers or Persian cucumbers
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ¼ tsp salt
- 1 tsp sesame seeds
Instructions:
- Slice cucumbers thinly and sprinkle with salt. Let them sit for 10 minutes.
- Squeeze out excess water.
- Mix rice vinegar and sugar in a bowl.
- Toss cucumbers in dressing and sprinkle sesame seeds.
Tip: Add wakame seaweed for extra umami.
3. Korean Spicy Cucumber Salad (Oi Muchim)
Origin: Korea
Flavors: Spicy, tangy, garlicky
Ingredients:
- 2 cucumbers
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions:
- Slice cucumbers thin and sprinkle with salt for 5 minutes.
- Rinse and drain.
- In a bowl, mix gochugaru, soy sauce, vinegar, garlic, sugar, and sesame oil.
- Toss cucumbers and top with sesame seeds.
Tip: Perfect as a side dish with Korean BBQ.
4. Thai Cucumber Salad
Origin: Thailand
Flavors: Sweet, sour, fresh
Ingredients:
- 2 cucumbers
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 red chili, sliced
- 2 tbsp chopped peanuts
- Fresh cilantro
Instructions:
- Slice cucumbers thinly.
- Mix vinegar, sugar, and fish sauce until sugar dissolves.
- Toss cucumbers in dressing and garnish with chili, peanuts, and cilantro.
Tip: For a vegetarian version, replace fish sauce with soy sauce.
5. Vietnamese Pickled Cucumber (Dưa Chuột Ngâm)
Origin: Vietnam
Flavors: Tangy, mildly sweet
Ingredients:
- 2 cucumbers
- ½ cup rice vinegar
- ½ cup water
- 2 tbsp sugar
- 1 tsp salt
- 1 clove garlic, sliced
- 1 small red chili
Instructions:
- Slice cucumbers and place in a jar.
- In a pot, heat vinegar, water, sugar, and salt until sugar dissolves.
- Add garlic and chili, pour over cucumbers.
- Chill before serving.
Tip: Great as a side for banh mi sandwiches.
6. Chinese Cucumber with Chili Oil
Origin: China
Flavors: Spicy, aromatic
Ingredients:
- 2 cucumbers
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 clove garlic, minced
Instructions:
- Smash cucumbers and cut into chunks.
- Mix chili oil, soy sauce, vinegar, sugar, and garlic.
- Toss cucumbers in dressing and serve immediately.
Tip: Adjust chili oil for heat preference.
7. Japanese Cucumber Miso Salad
Origin: Japan
Flavors: Savory, umami
Ingredients:
- 2 cucumbers
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp sesame seeds
Instructions:
- Slice cucumbers thinly.
- Mix miso, vinegar, mirin, and sugar until smooth.
- Toss cucumbers and top with sesame seeds.
Tip: Works well as a bento side dish.
8. Korean Cucumber Kimchi (Oi Sobagi)
Origin: Korea
Flavors: Fermented, spicy
Ingredients:
- 4 cucumbers
- 2 tbsp sea salt
- 1 cup chopped napa cabbage
- 1 tbsp gochugaru
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cloves garlic, minced
Instructions:
- Cut cucumbers lengthwise without separating halves fully.
- Sprinkle with salt and let sit for 30 minutes.
- Mix cabbage, chili flakes, fish sauce, sugar, and garlic for filling.
- Stuff cucumbers and ferment for a day before eating.
Tip: Store in the fridge to slow fermentation.
9. Thai Spicy Peanut Cucumber Salad
Origin: Thailand
Flavors: Spicy, nutty, tangy
Ingredients:
- 2 cucumbers
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp chili flakes
Instructions:
- Slice cucumbers thinly.
- Whisk peanut butter, soy sauce, lime juice, honey, and chili flakes.
- Toss cucumbers in dressing and serve.
Tip: Add shredded carrots for extra crunch.
10. Malaysian Cucumber Pineapple Salad (Acar Timun Nanas)
Origin: Malaysia
Flavors: Sweet, tangy, tropical
Ingredients:
- 1 cucumber
- 1 cup pineapple chunks
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp chili paste
- 1 tsp sesame seeds
Instructions:
- Slice cucumbers and combine with pineapple.
- Mix vinegar, sugar, and chili paste.
- Toss salad and sprinkle sesame seeds.
Tip: Perfect for grilled seafood dishes.
Final Tips for Perfect Asian Cucumber Recipes
- Always salt cucumbers before dressing to remove excess moisture.
- Use fresh, firm cucumbers for the best crunch.
- Adjust vinegar, sugar, and chili levels to your taste.
FAQs
1. Can I use regular cucumbers instead of Asian varieties?
Yes, but Persian or Japanese cucumbers have thinner skins and fewer seeds, making them ideal for salads.
2. How long can I store these cucumber dishes?
Most are best eaten fresh, but pickled versions can last up to a week in the fridge.
3. Are these recipes vegan?
Most are vegan or can be made vegan by replacing fish sauce with soy sauce.
4. Can I make them ahead of time?
Yes, but for crunchy results, mix dressing right before serving.
