Chilled, flavorful, and incredibly fresh-tasting, this Asian cucumber salad is the perfect summer side dish.
When making cucumber salad, I almost always default to my trusted recipe for creamy cucumber salad. It's an easy recipe that pairs well with almost any main dish. But when I make an Asian-style meal, this Asian cucumber salad is perfect. Made with cilantro, sesame oil, and soy sauce, the flavors of this salad are wonderful. And with a prep time of just ten minutes, it's also very easy to make.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Rice vinegar: If you don't have any on hand, it's OK to use white wine vinegar.
- Soy sauce: I use reduced-sodium soy sauce. You can use a gluten-free alternative if needed.
- Sesame oil: Please use unrefined oil (refined is nearly flavorless). Toasted sesame oil is the most flavorful. You can also add a teaspoon of toasted sesame seeds - either mix them into the dressing or scatter them on top of the finished salad.
- English cucumbers: Regular cucumbers work, too.
- Cilantro: Some people dislike cilantro. If you're one of them, you can use parsley instead. Cilantro is more flavorful, though, and better complements the other flavors in this salad.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the dressing ingredients in a salad bowl.
Add the cucumber slices and chopped cilantro and mix.
Let the salad rest for about 30 minutes to allow the flavors to meld. Remix and serve.
Amazing. I love to make mu shu pork and when I saw this recipe I had to make it. It's delicious. Used toasted sesame oil and some toasted sesame seeds just cause I love that flavor.
Mary Baker
Read more comments
Amazing. I love to make mu shu pork and when I saw this recipe I had to make it. It's delicious. Used toasted sesame oil and some toasted sesame seeds just cause I love that flavor.Recipe Tip
It's OK to serve this salad immediately after making it. However, like all cucumber salads, it has the best flavor when allowed to sit for a short while and marinate. It is also best when served cold.
So, do let it rest in the fridge for 30 minutes while you make the rest of your dinner. Then, mix it one more time and serve.
Recipe FAQs
English cucumbers are elongated cucumbers that come wrapped in plastic to protect their unwaxed skin. They have fewer seeds than regular cucumbers, and they are firmer and not as watery. Having said that, if you can't get English cucumbers, regular cucumbers are fine.
There's no need to peel English cucumbers, but please wash them. Their skin is soft and edible. However, if you prefer to peel them, that's fine too. Regular cucumbers' peel is thicker and can be slightly bitter, so it's best to peel them.
Distilled white vinegar is very acidic. Rice vinegar has a noticeably gentler flavor profile. It's very mild - almost sweet. If you don't have rice vinegar on hand, it's OK to use white wine vinegar instead, but it's best not to use distilled white vinegar.
You can keep the leftovers in an airtight container in the fridge for 2-3 days. Toss them gently before serving.
Serving Suggestions
Not surprisingly, I like to serve this salad with Asian-style main dishes such as:
But you don't have to limit yourself to Asian-style meals! This salad is versatile enough to go with other main dishes, including baked boneless chicken thighs, turkey meatloaf, and flank steak (as shown in the photo below).
Recipe Card
Asian Cucumber Salad
Video
Ingredients
Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce - or a gluten-free alternative
- 1 tablespoon sesame oil - unrefined; toasted is the most flavorful
- ½ teaspoon fresh garlic - minced
- ¼ teaspoon red pepper flakes
Salad:
- 2 English cucumbers - large, thinly sliced; 1 pound
- ¼ cup cilantro - chopped
Instructions
- In a salad bowl, whisk together the dressing ingredients (rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes).
- Add the sliced cucumbers and cilantro.
- Gently mix to coat the vegetables in the dressing.
- Cover and let the salad rest in the fridge for 30 minutes while you make the rest of your meal. Mix again and serve.
Notes
- If you can't find seedless English cucumbers, it's OK to use regular cucumbers.
- A great way to vary this recipe is to add about ¼ cup of thinly sliced red onions. You can also add a teaspoon of toasted sesame seeds - either mix them into the dressing or scatter them on top of the finished salad.
- If you don't have rice vinegar on hand, it's OK to use white wine vinegar instead, but it's best not to use distilled white vinegar. It's too acidic.
- Like all cucumber salads, this one has the best flavor when allowed to sit a little and marinate. It is also best when served cold. So, do let it rest in the fridge for 30 minutes while you make the rest of your dinner. Then mix it one more time, and serve.
- You can keep the leftovers in an airtight container in the fridge for 2-3 days. Toss them gently before serving.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mary Baker says
amazing. I love to make mu shu pork and when I saw this recipe I had to make it. It's delicious. Used toasted sesame oil and some toasted sesame seeds just cause I love that flavor.
Vered DeLeeuw says
Sounds delicious, Mary! Thank you for taking the time to review this recipe.