Chilled, flavorful, and incredibly fresh, this Asian cucumber salad is the perfect summer side dish.
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.
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. It pairs beautifully with dishes like Asian meatballs, Asian glazed salmon, and baked soy sauce chicken.
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Ingredients
You'll only need a few simple ingredients to make this salad. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Rice vinegar: If you don't have any on hand, it's OK to use white wine vinegar instead.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative if needed.
- Sesame oil: Toasted sesame oil is the most flavorful.
- Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced garlic has the best flavor.
- Red pepper flakes: They don't make the salad very spicy. They just add an interesting layer of flavor.
- 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.
Variations
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.
Instructions
The detailed instructions for making this salad are listed in the recipe card below. Here are the basic steps:
You start by mixing the dressing ingredients (everything but the cucumbers and cilantro) in a salad bowl.
Add the cucumber slices and the chopped cilantro and mix.
Let the salad rest for about 30 minutes to allow the flavors to meld. That's it! Your salad is ready. Remix it and serve.
Expert Tip
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.
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 the cucumbers, but please wash them. Their skin is soft and edible. However, if you prefer to peel them, that's fine too.
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.
Serving Suggestions
Not surprisingly, I like to serve this salad with Asian-style main dishes such as:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Toss them gently before serving.
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Recipe Card
Asian Cucumber Salad
Ingredients
Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce - (or a gluten-free alternative)
- 1 tablespoon sesame oil
- 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.
Video
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 the fridge, in an airtight container, for 2-3 days. Toss them gently before serving.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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