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
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!