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 (English, Turkish, Persian) work best here!
- Rice vinegar: we use seasoned rice vinegar for the best flavor!
- Toasted sesame oil
- Soy sauce or use gluten-free liquid amino acids
- Sweetener: maple syrup (or honey) or sweetener of choice
- Fresh garlic clove
- Fresh ginger root
- Scallions
- Toasted Sesame seeds
- Optional: chili paste or chili flakes or sriracha
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.
Instructions
Expert Tips:
- 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!
- 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!
Asian 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.
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 in the fridge overnight.
What to serve with Asian Cucumber Salad:
- Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)
- 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
- Thai Fried Rice
Variations:
- Thai Version: add crushed roasted peanuts, fish sauce and lime juice or tamarind (replace some 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
Enjoy the Asian Cucumber Salad- please leave your feedback and/or adaptions below, everyone loves reading these!
Hope you are having a lovely week. All is well here, hope it is with you too.
xoxo
More from Feasting at home
Watch the video!
Asian Cucumber Salad
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-5
- Category: salad, vegan
- Method: tossed
- Cuisine: Asian
- Diet: Vegan
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
- 1 clove garlic, finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey, or sugar), more to taste
- 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
- 1–2 tablespoons toasted sesame seeds
Instructions
- 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.)
- Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
- Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
- 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
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
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
Absolutely the best cucumber salad. It’s easy and tastes fantastic.
Yay! Glad you liked it Roxy.
Easy to make and delicious! Perfect on a hot day, to cook me off! So crisp and light, with a touch of heat! Thank you!
Wonderful Kristine! I am envious of the hot weather, raining here in the Pacific Northwest!
Love the flavors and the crispness of the cucumbers!!
Glad you enjoyed Maya!
Nice pictures
Thanks Justin!
I only had powdered garlic and ginger, but it still turned out fantastic! A wonderful balance of sweet, salty and sour.
Oh good! Glad to hear it!
Amazing the best food ever
Thanks so much!
This is consistently delicious… I’m someone who rarely measures exactly, but it ALWAYS turns out phenomenal. To cut down on raw garlic, I sub in garlic powder (the rest of the ingredients are strong enough to stand up to this change).
Perfect Teresa!
Beautiful, maybe a good idea to halve the sesame oil if you don’t like it, no problems with me though!
Glad you enjoyed Ben!
Lovely delicate flavor, perfect to counterbalance other Asian foods. The ratio of liquid to cucumber is perfect; the end result is far less watery than similar cucumber salad recipes I’ve used.
Great to hear Karen and thanks!
This was a good sauce, but the sesame flavor was so strong. I ended up adding more chili sauce, maple syrup and ginger to balance it out. I put it over carrots for my ramen bowl, I can’t wait to try them!
Oh shoot- I guess you can always cut it back. I love the toasty same flavor but may not be for you1
I have made this twice now in the last two weeks. We love it! I find it’s best to make it and let it sit for a while to absorb the flavors. The sauce does get a bit watered down from the cucumbers but it’s still delicious. I follow the recipe exactly. No reason to change anything.
Thanks Nicola!
Anyone tell me how I make a shopping list ?
Thank you
How would this be with horseradish salmon?
I bet it would be great!
very good
Thanks Ed!
What’s a good substitute if you don’t have rice vinegar on hand?
Use a lighter vinegar-champagne vinegar, or maybe AC vinegar but go a little lighter?
Lemon or lime juice
Delish! Just what I wanted.
Glad you enjoyed Lisa!
I just prepared this Asian cucumber salad to serve with my Thanksgiving seared yellowtail. I had to use ingredients I had on hand. I added onions and chives. It is so gorgeous and delicious! I can’t wait to present it tomorrow with baby greens and tuna.
Awesome Nonie! Have a happy thanksgiving. ❤️
These were absolutely delicious and easy to make!
Great to hear!
Excellent! Paired with the ahi tuna, it adds extra freshness to the dish.
Sounds super tasty!
Hello,
Would it ruin the taste if I left out the ginger? I don’t have fresh or ground. I do have some ground turmeric. Thank you
Not at all- leave it out!
This is the easiest and most delicious Asian cucumber salad. I could eat it every day. Made exactly according to recipe.
My kids agree Denise, they request this all the time!
At last, I have finished my fast and I made this cucumber salad.
It was delicious. Best of all it was as good and crunchy the next day. Cucumber has not been a veg I use much but I will now. Thank you
Great to hear!
Please note that it’s not gluten-free as you’re using soy sauce. Soy sauce will cause a reaction to anyone that’s GF. The GF substitute is Tamari that has no wheat.
Hi Ai- yes, I understand. I used Coconut Amino Acids in the recipe which is GF. I think Tamari would be too salty here. 🙂
Actually the Tamari was PERFECT!
I Made two (2) batches and I don’t think any of it will be here by day’s end!!
Ok great! Thanks Pat!
Lots of gluten free soy sauces out there, not all contain wheat, just check the ingredients:)
Hi! Can you tell me where your found that gorgeous salad bowl?
Thank you!
Hi Stephanie- it was a gift so I’m not sure?
AMAZING – I always crave Asian food and can never quite get the flavors I want but THIS IS PERFECT.
Yay Elizabeth, so glad you liked it!