If you’re looking for a quick, refreshing side dish that packs a punch of flavor, this Asian marinated cucumbers recipe is about to become your new favorite go-to! Perfectly spicy, crunchy, and tangy with a hint of sweetness, it’s a breeze to throw together in just 10 minutes. Whether you’re adding it to a weeknight dinner or need a light dish for a summer gathering, these cucumbers are a game-changer.

Why You’ll Love These Asian Marinated Cucumbers

• Quick & Easy: Ready in minutes with just a few simple ingredients.
• Packed with Flavor: A perfect balance of sweet, tangy, and spicy.
• Healthy & Refreshing: Low-calorie, nutrient-packed, and ideal for hot days.
• Versatile Side Dish: Pairs beautifully with grilled meats, rice dishes, or even on its own as a crunchy snack.

Ingredients You’ll Need

Here’s what you’ll need to make these vibrant Asian marinated cucumbers:

• 4 mini cucumbers – Mini cucumbers stay crisp and absorb the marinade well. English cucumbers work in a pinch!
• 3 tablespoons seasoned rice wine vinegar – Adds a slightly sweet and tangy flavor.
• 1 tablespoon peanut oil or sesame oil – Gives a rich, nutty aroma that complements the fresh cucumbers.
• 2 teaspoons sesame seeds – Adds a lovely crunch and subtle nutty taste.
• 1 teaspoon red pepper flakes – Brings a gentle heat that livens up the dish.
• 1 tablespoon soy sauce – Deepens the umami flavor and balances the sweetness.
• 1 tablespoon sugar – Just enough sweetness to counter the acidity.

Step-by-Step Instructions

1. Prep the Cucumbers

Start by giving the cucumbers a good rinse. Slice them thinly—about ¼-inch thick. If you prefer extra crunch, leave the skin on. For a softer texture, peel them first.

Pro Tip: If you like a saltier, firmer texture, sprinkle the slices with a pinch of salt and let them sit for 5-10 minutes before rinsing.

2. Mix the Marinade

In a medium bowl, whisk together the rice wine vinegar, soy sauce, sugar, and your choice of peanut or sesame oil. Stir until the sugar dissolves completely. Add the red pepper flakes and sesame seeds for that signature spicy-crunchy twist.

3. Combine and Marinate

Toss the cucumber slices into the marinade and give them a gentle stir to ensure they’re fully coated. Let them sit for at least 10-15 minutes to soak in the flavors. The longer they marinate, the more intense the flavor gets—but 30 minutes is the sweet spot if you’ve got a little extra time.

4. Serve and Enjoy

Transfer your Asian marinated cucumbers to a serving bowl, garnish with extra sesame seeds if you’re feeling fancy, and enjoy! They taste best when served chilled and add a refreshing crunch to any meal.

Ella’s Kitchen Tip

Don’t toss out that leftover marinade! It’s a fantastic dressing for other salads or even a quick stir-fry sauce.

Variations to Try

• Add Garlic: For an extra punch, add finely minced garlic to the marinade.
• Ginger Kick: A little grated ginger can elevate the tang and spice.
• More Heat: If you’re a heat lover, toss in a dash of sriracha or chili oil.

How To Store Leftovers

Store any leftover Asian marinated cucumbers in an airtight container in the fridge. They stay fresh for up to 2 days, although the cucumbers might soften slightly as they absorb the marinade.

Pro Tip: If you’re planning to make them ahead of time, add the cucumbers right before serving to keep them crispy.

Elevate Your Cucumbers with These Pro Tips

If you want to take your Asian marinated cucumbers to the next level, here are some ideas to experiment with:

1. Chill for Maximum Flavor

For the best flavor, let the cucumbers marinate for at least 30 minutes to an hour. The longer they soak, the more the cucumbers absorb the tangy and spicy flavors.

2. Add Fresh Herbs

Toss in a handful of fresh cilantro, mint, or Thai basil for a burst of freshness that complements the marinade perfectly.

3. Experiment with Different Oils

While sesame oil is a classic choice, try switching it up with a drizzle of chili oil for a more intense heat or avocado oil for a milder, buttery touch.

4. Mix in Veggies for Extra Crunch

Want more variety? Add thinly sliced radishes, carrots, or bell peppers to enhance the crunch and color.

5. Double the Batch for Meal Prep

This salad is a great make-ahead dish, so consider doubling the batch if you’re planning meals for the week. It pairs beautifully with grilled proteins, noodles, or rice bowls.

Health Benefits of Cucumbers

Cucumbers aren’t just refreshing—they’re loaded with health benefits! They’re low in calories, high in water content, and rich in antioxidants. Plus, they promote hydration and aid digestion. So go ahead and indulge guilt-free!

FAQ: Your Top Questions Answered

Can I use regular cucumbers instead of mini cucumbers?
Absolutely! Just slice them thinner and consider peeling if the skin is too tough.

How can I make this less spicy?
Dial down the red pepper flakes or omit them altogether if you prefer a milder flavor.

Can I make this recipe ahead of time?
Yes! Just store the cucumbers separately from the marinade and mix them together about 30 minutes before serving.

What can I do with leftover marinade?
Use it as a quick stir-fry sauce or drizzle it over roasted vegetables for extra flavor.

Can I use other types of vinegar?
Yes! Rice wine vinegar gives the most authentic flavor, but you can use apple cider vinegar or white vinegar if that’s what you have on hand.

Bring a Little Crunch to Your Table

These Asian marinated cucumbers are a must-try for anyone who loves bold flavors with minimal effort. Whether you’re adding them to a weekday meal or impressing guests at a weekend gathering, they deliver the perfect blend of tangy, spicy, and crunchy goodness. Ready to give them a try? Grab those cucumbers and start marinating!

Asian Marinated Cucumbers

A quick, refreshing side dish with a perfect balance of sweet, tangy, and spicy flavors. Ready in just 10 minutes, these marinated cucumbers pair perfectly with grilled meats, rice dishes, or as a crunchy snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Cuisine American

Servings 4 servings

Calories 45 kcal

Ingredients

  

• 4 mini cucumbers sliced ¼-inch thick
• 3 tablespoons seasoned rice wine vinegar
• 1 tablespoon peanut oil or sesame oil for a nutty aroma
• 2 teaspoons sesame seeds for crunch
• 1 teaspoon red pepper flakes adjust for spice preference
• 1 tablespoon soy sauce for umami flavor
• 1 tablespoon sugar balances acidity

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Instructions

 

• Rinse the cucumbers and slice them thinly, about ¼-inch thick. Leave the skin on for extra crunch or peel for a softer texture.
• In a medium bowl, whisk together rice wine vinegar, soy sauce, sugar, and your choice of peanut or sesame oil. Stir until the sugar dissolves completely.
• Add the red pepper flakes and sesame seeds to the marinade for extra heat and crunch.
• Toss the cucumber slices into the marinade and gently stir to ensure they are evenly coated.
• Let the cucumbers marinate for at least 10-15 minutes to absorb the flavors. For a more intense flavor, marinate for up to 30 minutes.
• Transfer the marinated cucumbers to a serving bowl, garnish with extra sesame seeds if desired, and serve chilled.

Notes

For an extra punch of flavor, add minced garlic or grated ginger to the marinade. If you prefer less heat, reduce the amount of red pepper flakes. Leftover marinade can be used as a stir-fry sauce or drizzled over roasted vegetables. Store leftover cucumbers in an airtight container in the fridge for up to 2 days. To keep them extra crisp, add the cucumbers just before serving.