Pickled Cucumber Salad (Asian Style)

This amazing pickled cucumber salad packs bold flavor and a touch of heat into crisp, cool cucumbers. Smashed or sliced, you're going to love it!

Asian Pickled Cucumber Salad

Near East meets Far East in this pickled cucumber salad. The bold spices and bright flavors take your taste buds on a journey from Turkey to Japan - all on one plate.

I was inspired to recreate a cucumber salad made with wasabi that I once enjoyed at our Japanese friend's home. The sharp, clean heat of wasabi paired beautifully with the cool crunch of cucumbers. From there, I began experimenting with additional ingredients and eventually created this crisp, flavor-packed salad.

This version brings together wasabi and soy sauce from the Far East, along with Aleppo pepper and black seeds commonly used in Near Eastern cuisines. Toasted sesame oil, sesame seeds, cilantro, and green onions - staples across much of Asia - add depth and aroma.

A splash of white vinegar ties everything together with a tangy, lightly pickled finish. Like cucumbers themselves, this salad is incredibly versatile. Below, you'll find different ways to serve and enjoy it.

Key Ingredient Notes

• Wasabi: Real wasabi, made from the fresh rhizome, is expensive and rarely available outside Japan. What is commonly sold as wasabi is often imitation or blended with horseradish. It is available as a paste or powder. I prefer the powder because it typically contains fewer additives and stores well.
• Sometimes I use grated ginger instead of wasabi. It has a pungent taste too, though with a different flavor profile. Grated garlic is yet another option.
• Red Pepper Flakes: I mostly use Aleppo pepper in this salad because it gives the oil a rich red color and a mild, fruity heat without making the dish overly spicy. If you prefer more heat, you can add regular red pepper flakes to taste.
• Black Seeds: Black seeds add a distinctive aroma and slight piquancy, commonly found in many Asian and Middle Eastern pickled dishes. A small amount goes a long way, so start modestly and adjust to your preference. If you're new to this ingredient, try a pinch first to see how you like it.
• Soy Sauce: A small amount of soy sauce adds depth and umami, rounding out the acidity and spice in the dressing.

Step-By-Step Visual Overview

A quick look at the process - the full printable recipe is below.

• Prepare the cucumbers

• Make the dressing

• Combine cucumbers with dressing

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Pickled Cucumber Salad (Asian Style)

This amazing pickled cucumber salad packs bold flavor and spice into cool, crisp cucumbers. Smashed or sliced, this spiced pickled salad is a refreshing and delicious way to enjoy cucumbers.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

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Print SaveSaved!

Course :Salad

Cuisine :American, Fusion

Servings: 6 portions

Calories: 52kcal

Author: Roxana Begum

Ingredients

• ▢ 1 lb cucumbers 6 Persian cucumbers or 2 English cucumbers, firm and medium size
• ▢ ¾ teaspoon salt
• ▢ 3 tablespoons chopped cilantro
• ▢ 3 tablespoons chopped green onions (see note)

Dressing

• ▢ 1½ tablespoons toasted sesame oil
• ▢ ¼ teaspoon black seeds
• ▢ 2 teaspoons sesame seeds
• ▢ 2 teaspoons Aleppo pepper
• ▢ 1 teaspoon wasabi powder or grated ginger
• ▢ 2 tablespoons white vinegar or rice vinegar
• ▢ 1 teaspoon low-sodium soy sauce
• ▢ ½ teaspoon sugar

US Customary - Metric

Equipment

• ▢
  Cutting Board
• ▢
  Chef's Knife
• ▢
  Mandolin Slicer
• ▢
  Salad Bowl

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Instructions

• Cut the cucumbers into thin slices (about ⅛ inch thick), preferably using a mandolin slicer. Alternatively, smash the cucumbers using a rolling pin or pestle - firm enough to crack the sides open but not crush the interior. See notes below.
• Sprinkle salt over the cucumber slices, toss well, and let rest for 15 minutes until they release some liquid. Drain and set aside.
• Heat the sesame oil over medium heat. Add black seeds and sesame seeds and toast lightly. Stir in the Aleppo pepper and turn off the heat. Let it steep in the oil for a couple of minutes until it releases color. Stir in the wasabi, vinegar, soy sauce, and sugar. Mix well.
• Drizzle the dressing over the cucumbers. Add green onions and cilantro, and toss everything together.
• Let the salad rest for about 1 hour before serving, or refrigerate overnight for deeper flavor.

Notes

1. Cucumbers: English cucumbers are ideal for slicing. Persian cucumbers work especially well for the smashing method. If using English cucumbers for smashed salad, peel zebra stripes and remove seeds if necessary.
2. Green Onions: Substitutes include chives, finely chopped shallots or red onions.
3. Wasabi: Most commercially available wasabi is imitation or blended with horseradish. It is sold as paste or powder. The powder typically has fewer additives and stores well. Substitutes that have a pungent taste include grated ginger or grated garlic.
4. Black Seeds: You only need a small amount of this. Test it and scale it up as per your preference.
5. Make Ahead: Prepare the dressing in larger quantities and refrigerate for later use.
6. Storage and Leftovers: This salad is best enjoyed the same day but can be refrigerated for 3 to 4 days. It is not freezer-friendly.

Nutrition

Serving: 6Portions | Calories: 52kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 205mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

More Cucumber Salad Recipes

• Shirazi Salad (Persian Tomato Cucumber Salad)
• Kachumber (Spicy Indian Tomato Cucumber Salad)
• Mast-O Khiar (Persian Yogurt Cucumber Salad)

How To Serve It

This salad is especially refreshing in the summertime and makes a great addition to BBQs.

• As a Salad: Serve it on its own as a simple side, or top it with tuna for added protein. Add sticky rice for a sushi-inspired bowl.
• On Crackers: Spread labneh on whole-grain pita crackers and top with pickled cucumber slices for a flavorful bite.
• With Bread or Toast: Spread mayonnaise on bread or toast and top with the spicy cucumber slices for a quick sandwich-style snack.
• Wraps and Sandwiches: Add the cucumber salad to wraps or sandwiches for extra crunch and bold flavor.

Nutrition Insight

This pickled cucumber salad is naturally low carb, gluten-free, vegan, vegetarian, egg-free, dairy-free, nut-free, and grain-free, making it an easy fit for a wide range of dietary needs.

Cucumbers are very low in calories, carbohydrates, and fat, which makes this salad especially helpful for weight-management or lighter eating approaches. Because they're over 90% water, they add volume and hydration to a meal without heaviness. Despite their high water content, cucumbers also contain beneficial plant compounds with antioxidant and anti-inflammatory properties.

One of their biggest advantages is how well they carry bold flavors. The combination of crisp texture, bright acidity, and aromatic seasonings makes this salad feel satisfying even though it's light. That makes it an excellent addition to high-protein or lower-carb meals, where it adds bulk, crunch, and balance without significantly increasing calories.