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Home » Vegetable Recipes » Asian Cucumber Salad

Asian Cucumber Salad

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Oct 21, 2024
2 Comments
5 from 4 votes

Jump to Recipe Review Recipe

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.

Asian cucumber salad is served in a white bowl with chopsticks.

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 salad is perfect. It pairs beautifully with dishes like Asian meatballs, Asian glazed salmon, and baked soy sauce chicken.

Ingredients

The ingredients needed to make an Asian cucumber salad.

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.

Mixing the dressing.

Add the cucumber slices and the chopped cilantro and mix.

Mixing the salad.

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.

Mixing the salad in a bowl.

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

Why do you use English cucumbers?

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.A regular cucumber next to an English cucumber.

Should I peel the cucumbers?

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.

Can I use regular vinegar?

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:

  • Teriyaki wings
  • Soy sauce chicken
  • Sesame shrimp
  • Asian meatballs
  • Sesame chicken

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).

Flank steak is served with cucumber salad.

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Toss them gently before serving.

Asian cucumber salad is served in a white bowl.

More Cucumber Recipes

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Recipe Card

Asian cucumber salad is served in a white bowl with chopsticks.
5 from 4 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Asian Cucumber Salad

Chilled, flavorful, and incredibly fresh, this Asian cucumber salad, made with sesame oil and soy sauce, is the perfect summer side dish. 
Prep Time10 minutes mins
Rest time30 minutes mins
Total Time40 minutes mins
Course: Salad
Cuisine: Japanese
Servings: 4 servings
Calories: 49kcal
Author: Vered DeLeeuw
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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).
    Mixing the dressing.
  • Add the sliced cucumbers and cilantro.
    Adding cucumber and cilantro.
  • Gently mix to coat the vegetables in the dressing.
    Mixing the salad.
  • Cover and let the salad rest in the fridge for 30 minutes while you make the rest of your meal. Mix again and serve.
    Mixing the salad in a bowl.

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

Serving: 0.25 recipe | Calories: 49 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 3 g | Sodium: 146 mg | Fiber: 1 g

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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.

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Comments

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    Recipe Rating




  1. Mary Baker says

    March 25, 2025 at 5:21 pm

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      March 25, 2025 at 6:52 pm

      Sounds delicious, Mary! Thank you for taking the time to review this recipe.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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