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. Vegan. Watch the video!
I am not these bones, this flesh, this greying hair, I am the fire inside the shell, passing the light forward.
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 delicious! 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. 🙂
Ingredients in Asian Cucumber Salad
- Cucumbers: Thin-skinned cucumbers like English, Turkish, and Persian cucumbers work best here!
- Rice Wine Vinegar– We use “seasoned” rice vinegar for the best flavor! Feel free to substitute rice wine vinegar or rice vinegar (most acidic), and see recipe notes for adjusting sweetness.
- Toasted sesame oil– make sure your sesame oil smells fresh – I always store this in the refrigerator because it goes rancid quickly after opening. Rancid sesame oil will not smell good and may affect the flavor of the salad!
- Soy Sauce- or sub Gluten-free liquid amino acids or Coconut Aminos
- Sweetener– maple syrup, agave, honey, sugar, or sweetener of choice
- Fresh garlic clove – for punchy flavor
- Fresh ginger root– grated, not too much!
- Scallions– for savory oniony flavor, or sub with ¼ cup chives.
- Chili Garlic Paste (Sambal Olek), or substitute with Sriracha or Gochujang paste.
- Toasted Sesame Seeds – for nutty flavor and nice texture.
What kind of cucumbers should I 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
- Score the cucumbers with the tines of a fork before slicing allows the dressing to cling to them, making each bite more flavorful!
- Salt the cucumber beforehand helps release liquid, also creating a more flavorful salad as the dressing doesn’t get as watered down.
- Acidity. Rice Vinegar (most acidic) Rice Wine Vinegar (medium acidity) and Seasoned Rice Wine Vinegar (least acidic, sweetest) all have different acitiy levels. That is why you MUST adjust sweetener to taste at the end.
- Toasted Sesame Oil. Has a smoky nutty flavor, different than untoasted regular sesame oil. It goes rancid quickly, store in the fridge and make sure it smells good. If it smells bad, your salad will taste like that too. 🙂
Cucumber Salad Instructions
Score the cucumbers. This helps the dressing cling to the cucumbers.
Salt the cucumbers and place them in a strainer for 15-20 minutes or up to a few hours.
Prep the remaining ingredients. Chop up the scallion, garlic, and ginger.
Asian Dressing Ingredients
You can directly add these to the salad bowl with the strained cucumbers and toss. Simple!
Combine. Place the strained cucumbers into a large bowl. Grate the ginger and garlic right into the salad bowl.
Add the remaining ingredients: rice wine vinegar, soy sauce, toasted sesame oil, maple syrup (or other sweetener), chili garlic sauce, and sesame seeds. Toss well.
Taste and season. If it tastes overly acidic (sour) add a little more sweetener to balance it. Add more chili garlic paste for more spice. Find your perfect balance! See notes about the vinegar.
Storage
The Asian Cucumber Salad will last 3 days in the fridge- if it makes it that long! You can salt the cucumbers ahead, place them in a strainer over a bowl, and place them in the fridge overnight.
What to serve with Asian Cucumber Salad
- Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)
- Broiled Miso Salmon
- Instant Pot Teriyaki Chicken
- Japanese Teriyaki Chicken
- 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
- Thai Fried Rice
- Sticky Gochujang Salmon Bowls
- Korean Beef Bulgogi
Variations
- Thai Version: add crushed roasted peanuts, fish sauce, sugar, and lime juice or tamarind (instead of the vinegar).
- Korean Version: Go to our Korean Cucumber Salad Recipe– add Gochujang, cilantro and extra ginger and garlic.
- Japanese Version: Leave out the garlic and chili paste, try chive blossoms.
More Favorite cucumber recipes!
- 20 Cool & Refreshing Cucumber Recipes
- Persian Cucumber Walnut Salad
- Cucumber Salad with Jalapeno & Lime
- Chilled Cucumber Melon Soup
- Cucumber Gazpacho
- Creamy Cucumber Salad
- Easy Crunchy Asian Slaw
- Blueberry Salad
Enjoy the Asian Cucumber Salad– please leave your feedback and/or adaptations below; everyone loves reading these! Hope you are having a lovely week. All is well here, hope it is with you too. xoxo Sylvia
More from Feasting at home
Watch the video
Asian Cucumber Salad Recipe
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-5 1x
- Category: Appetizer, Asian, easy recipe, Make-ahead, meal prep, salad, Side Dish, summer recipe, vegan
- Method: tossed
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
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. Watch the video!
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, more to taste
- 1 fat garlic clove, grated, or finely minced
- 1/4 cup rice wine vinegar (or sub rice vinegar, see notes)
- 1 tablespoon soy sauce (or substitute Bragg’s Liquid Aminos or Coconut Aminos)
- 1 tablespoon toasted sesame oil (do not regular sesame oil)
- 1 – 2 tablespoons maple syrup (or agave, honey, or sugar), more to taste, see note.
- 1–2 teaspoons chili garlic sauce (Sambal Olek) or sub sriracha, more to taste
- 1–2 tablespoons toasted sesame seeds
Instructions
- Score and Salt Cucumbers. Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumbers. Slice the cucumbers thinly and place them in a bowl, and toss with the salt (to help them draw out their liquid). Let this stand 10-15 minutes while you gather the remaining ingredients. Strain (but do not rinse).
- Combine. Place the strained cucumbers in a large bowl with scallions, ginger, garlic, rice vinegar, soy sauce, toasted sesame oil, sweetener, garlic-chili paste, and toasted sesame seeds. Mix well.
- Season. Taste and adjust salt, sweetness, and spice level to your liking. Find the balance- see notes.
- Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Notes
Flavor Balance. If your dressing tastes too acidic or sour, add more sweetener to taste. This will help balance it out. Rice Vinegar is more acidic than Rice Wine Vinegar. Seasoned Rice Wine Vinegar is the least acidic and is sweetened. So, depending on what you are using, the amount of sweetener needed will change.
Toasted Sesame Oil– Tastes wonderfully smoky and nutty. It can go rancid pretty quickly, so store it in the fridge after you open it and make sure to smell it before using; it should smell pleasant. Regular sesame oil will not have the same flavor here, and I don’t recommend it.
Optional Additions (See variations in post body)- fish sauce, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, radishes
Nutrition
- Serving Size: 1 cup
- Calories: 89
- Sugar: 6.4 g
- Sodium: 404.5 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g
- Cholesterol: 0 mg
Sooo tasty! The salad held up well for a couple of days in the fridge. Perfect for quick snacking or as a side.
Great to hear Erica!
Thank you, delicious.
Great to hear!
Please please please!!! Tell us where you got that gorgeous bowl at!!!!! Oh and this recipe is FIRE!! Soooooo yummy!!! Thanks Sylvia!
Thanks so much- glad you like the salad. The bowl was a gift, so not sure where it came from.
This will be the perfect base for my homemade chili crisp!
Yes! Yum.
Simple and delicious! I made extra but there no leftovers to be had. Served with Chicken Satay and Nasi Goreng.
Perfect!
This is a wonderful recipe! My family enjoyed it so much!
Glad you enjoyed!
I loved this recipe. It had great flavor and crunchy bite. I topped it with a few peanuts. I’ll often buy cucumbers and have them go bad because I only used them in salads. I’ll be making this recipe often.
Perfect Margaret, glad you enjoyed!
So so good. Thank you 🤩
Great to hear!
Amazing and flavor packed recipe. Thank you for sharing.
Glad you enjoyed Sam!
Amazing flavor! I made 2 batches. 1st batch with regular rice wine vinegar, ran out so used seasoned rice wine vinegar in the 2nd batch. Wow! This will be my go to recipe. Amazing. Thank you.
Glad you gave it a try Kim! Did you have a preference between the two vinegars?
Great recipe, thank you for sharing.
Glad you enjoyed Dee!
Delicious, crunchy, and fresh side dish!
Glad you enjoyed!
I’m always looking for ways to get veggies into my family. This one was a hit! Even my “picky” dad ate this one! Perfect recipe during the summer cucumber season at the farmers market. Large retreat group loved this one too!!!! Feasting at Home is a constant reading for cooking inspiration!
Great to hear!
This is such a great recipe. Fish sauce definitely adds that extra umami. I also put in Korean red pepper flakes instead of the chili sauce for a slightly different flavor profile. Thank you for sharing!
Glad you enjoyed this!
I have sesame oil, but not toasted sesame oil, will that work as well?
Hi Jennifer, Toasted sesame adds a very specific flavor- we highly recommend it for the success of this salad.
Amazing and easy. The exact taste I was looking for
Great to hear Irma!
So easy, fresh and great taste! Another new fav! Thank you.
Glad you gave it a try Silvia!
Such a fantastic recipe! We always make double hoping for leftovers, but never seem to have any!
We added some julienned carrots and radishes for color, and we substituted the maple syrup with sweet chili sauce for just a bit of heat.
Love it! Glad you are enjoying.
This was delicious but I need to know where that glass and wood bowl came from ❤️
Hi Bri- thanks so much, glad you enjoyed this! They bowl was a gift, and can’t find the source.
That was a tasty way to use my veg box cucumbers.
Glad you gave it a try Libby!
This was absolutely delicious!!! I drank the rest of the sauce at the bottom of the bowl. My new favorite way to eat my veggies. Looking forward to trying more of your recipes!
Ha. So glad you enjoyed Dana!
This is one of my favorites. It’s so simple and yet so delicious. Always a crowd pleaser.
So glad you are enjoying Andrea!
I’ve been on a search to find the perfect cucumber salad and have made over 10 different recipes. My search is over because this one is perfect!
So glad to hear this!
I love the results
Great to hear!
I love all of the ingredients in this recipe but am diabetic. Has anyone tried not using any type of sweetener or using a lot less? I know it will taste very different but is it good?
I’m sure you could use a sugar free sweetener. I think it would be a little bland without the slight sweetness