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
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 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
Watch the video!
Asian Cucumber Salad
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4-5 1x
- 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, Bragg’s Liquid Amino Acid or Coconut amino acid.
- 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
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 bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers, (do not rinse) 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.
- Taste and adjust salt to your liking. Add more chili paste if you like.
- Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.
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
Yummy, simple salad. This is perfect to take to work for a healthy snack.
Glad to hear Melissa!
I used half a tablespoon of sesame oil and it was still overpowering for my family. I would do 1/4 a tablespoon next time.
Thanks for the feedback Sage. Yes, feel free to cut back. Sometimes I wonder if some sesame oils taste different than others… to my taste, it tastes subtle, but maybe it is the brand I use? Or that I am just used to it.
Just tried this with our abundance of cucumbers, it really hit the spot! I love the simplicity and versatility. Next time I’ll try the Thai version.
Awesome Deborah!
What a wonderful way to enjoy a glut of cucumbers. This is a great recipe and one I’ve used several times now. It makes a delicious side to a variety of different dishes. Also works well with red onions when out of scallions. Big thumbs up from all the family!
Yay, so glad you all are enjoying!
so good- made as directed and it tasted like my favorite sushi bar cucumber salad!
Awesome to hear!
Love it. Could not find my sesame seeds today so this time I substituted toasred pinole nuts. About 1/4 cup along with some crushed chopped basil. Double yum.
Next time will add som lemongrass and see how it goes.
Thanks David- glad you were able to make this work!
Delicious! I didn’t adjust a single thing, which is rare for me.
Thanks Jenn, great to hear!
very good. just like a sushi bar. we will be making this often.
Awesome to hear!
yummy, perfect salad to go with tonights peanut noodle dish and egg rolls!!! Thanks for a great recipe, love it! I didn’t have scallions so used red onion and used black sesame seeds. Beautiful and delicious, thank you!!!
I bet that was pretty! Glad you enjoyed!
Once again, a 5-star recipe from this site. I’ve made this several times now. It’s very, very good. Thank you!
Great to hear! We love this one too.
Thanks so much!
I made it yesterday it’s so good no leftovers. Thank you for this recipe. Love it!!
So glad you enjoyed Monique. So refreshingly addicting this time of year!
Made this with 1 bag of the tiny cu umbers and I was in a hurry so I didn’t do the salt thing. And I couldn’t find gochugaru or chili past so I added a fair amount of red pepper flakes. Delicious, would probably be better if I mixed the sauce and let it sit overnight then added it to cucumbers next day. Either way, will make this again.
So glad it worked out Heather!
Yummy! Didn’t have soy so added some kens dressing wala
Great Darcy, glad you made it work!
Absolutely delish! It was a big hit with the seared ahi tuna and I will add this to my fave recipes for sure!
Great to hear!
I added thinly sliced red pepper and thinly sliced mushrooms. Very good combo of vegetables and the dressing is delicious.
Sounds lovely Cindy!
At first I was confused because there are no measurements given but my palate answered all of those questions! I actually had enough “dressing” left in the bowl to make a second batch for today. A REAL winner!
Hey Suzanne- the recipe card is at the bottom of the post with exact measurements- sounds like you didn’t need it though-bravo!
I don’t love cucumbers but couldn’t stop eating them this way!
They are quite addicting!
This is the BEST cucumber salad EVER I crave it ALL the time !!
Yay, Mila! Glad you like it as much as we do!
We are in love with this cucumber salad- it’s the best! My wife is constantly asking for it!
So happy you both love it!
Love it !!!
Just everything that I was looking forward.
I ate with rice and it was delicious
Great Ana!
This is SO darn good!!!
Thanks Amanda!
Delicious and will make again! I did use this recipe as a guide, used all ingredients except for scallions and sesame seeds because I didn’t have and I eyeballed the amounts. It worked out and highly recommend!
Great to hear!
Wonderfully delicious!
Awesome!
Delicious! The dressing alone is so good I could drink it. Ate the salad with your miso eggplant and some jasmine rice for a perfect healthy and easy dinner! Thank you so much for this recipe!
What a perfect combo, so glad you enjoyed!
This recipe was great! it was super easy and fast to make and it tasted delicious
Great to hear!
Yummy! I added Furikake seasoning as well and was amazing
Perfect, and thanks!
Outstanding!