Asian Cucumber Salad

This Asian Cucumber Salad is cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!  

Here’s a simple recipe for Asian Cucumber Salad, that I think you will fall in love with. It’s fast and easy and light and delcious! Cool, refreshing cucumbers are just what I crave during the hot summer months and this salad is no exception. It hits all the flavor notes as well- such a great combo!

And although I went the generic route and called this “Asian”, you can take this Cucumber Salad in many different directions, based on what you are serving. For example, to go with a more Thai theme you could add fish sauce, lime juice, Thai Basil, and crushed peanuts. To give it more of a Korean twist and add Gochujang. Leave out the chili paste and garlic to give it more of a Japanese spin. You get the idea. 🙂

What you’ll need to make Asian Cucumber Salad:

• thin-skinned cucumbers (English, Turkish, Persian)
• salt
• rice vinegar
• sesame oil
• soy sauce or liquid amino acids
• maple syrup (or honey)
• garlic
• ginger
• chili paste

What kind of cucumbers to use?

Use thin-skinned burpless cucumbers like Persian, Turkish or English Cucumbers, for the least bitterness and best flavor. Waxy cucumbers will work in a pinch but you will need to peel them first.

Expert Tips:

1. Scoring the cucumber with the tines of a fork before slicing allows the dressing to cling to the cucumbers, making each and every bite more flavorful! A reader recently reminded me of this and it is SO true. Thanks, Joseph!
2. Salting the cucumber beforehand helps release liquid, also creating a more flavorful salad as the dressing doesn’t get as watered down. Of course, you can skip this if in a hurry.

So if you have time, salt the cucumbers, and place in a strainer– for 20 minutes or up to a few hours!

Chop up your herbs. Here I’m simply using scallions, but feel free to play with chives, cilantro, or even Thai basil!

Gather your Salad Dressing Ingredients:

You can directly add these to the salad bowl with the strained cucumbers and toss. Simple!

Grate a little ginger into the salad.

Grate a little garlic into the bowl.

For a little heat- add Red chili paste or sriracha.

Mix it all up and adjust salt and spice level to your liking.

The Asian Cucumber Salad will last 3 days in the fridge- if it makes it that long!

What to serve with Asian Cucumber Salad:

• Instant Pot Teriyaki Chicken
• JAPANESE FARM STYLE TERIYAKI BOWL
• Seoul Bowl (Vegan Bibimbap!)
• Thai Turkey Burger Recipe w/ Asian Slaw
• Chinese Eggplant with Spicy Szechuan Sauce
• Miso Mushroom Bowl
• Grilled Lemongrass Chicken
• Instant Pot Peanut Chicken
• Indonesian Grilled Sambal Chicken
• Pan-Seared Thai Chicken with Red Curry Paste

Asian Cucumber Salad Variations:

• Thai Version: add crushed roasted peanuts, fish sauce and lime juice or tamarind (replace some of the vinegar).
• Korean Version: Add Gochujang, cilantro and extra ginger and garlic.
• Japanese Version: Leave out the garlic and chili paste, try chive blossoms.

More cucumber recipes you may like:

• Cucumber Salad with Jalapeno & Lime
• Chilled Cucumber Melon Soup
• CUCUMBER GAZPACHO
• Creamy Cucumber Salad
• Easy Crunchy Asian Slaw

Enjoy the Asian Cucumber Salad- please leave your feedback and/or adaptions below.

Hope you are having a lovely week. All is well here, hope it is with you too.

xoxo

Sylvia

Asian Cucumber Salad

★★★★★ 5 from 2 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 25
• Total Time: 25 minutes
• Yield: 4-5
• Category: salad, vegan
• Method: tossed
• Cuisine: Asian
• Diet: Vegan

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Description

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!

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Ingredients

•  1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
• 1/2 teaspoon salt
• 4–5 scallions, finely sliced
• 1 teaspoon ginger, grated
• 1 clove garlic, finely minced
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey, or sugar)
• 1 teaspoon red chili paste (or sriracha, both optional) more to taste
• 1–2 tablespoons toasted sesame seeds

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Instructions

1. Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
2. Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
3. Strain the cucumbers, place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
4. Taste and adjust salt to your liking. Add more chili paste if you like.
5. Refigerate until ready to serve.  This is best served the same day but will keep up to 3 days.

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Notes

Optional Additions: (see variations in post body)

• fish sauce, Lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, radishes

Keywords: Asian Cucumber Salad, Cucumber Salad with Rice vinegar, Asian Cucumber Salad recipe, Asian Cucumber Salad soy, vegan cucumber salad

Hey, I'm Sylvia! Professional chef, former restaurant owner and caterer, here is where I share hundreds of seasonal, globally-inspired, VEGGIE-DRIVEN recipes.Let's start cooking together! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE.

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