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    Home » Vegetable Recipes » Asian Cucumber Salad

    Asian Cucumber Salad

    Last updated: Aug 22, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Chilled, flavorful, and incredibly fresh, this spicy 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 served in a bowl with chopsticks.

    When I'm feeling too lazy to cook vegetables, especially in the summer, I often slice a cucumber, sprinkle it with salt, and serve it as a very lazy side dish.

    When I'm willing to make just a little more effort, I make this tasty salad. Chilled, flavorful and incredibly fresh, it's 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 salad is certainly more appropriate. I like to serve it when I make Asian meatballs, Asian glazed salmon, and baked soy sauce chicken.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty Asian-style cucumber 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. I don't recommend using plain distilled vinegar, though. It's too sour, in my opinion.

    Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.

    Sesame oil: Toasted sesame oil is the most flavorful. I get it at Whole Foods.

    Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although fresh minced obviously 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: See the discussion below on why I prefer to use English cucumbers in this recipe. Although if you can't get any, regular cucumbers work too.

    Cilantro: I know that 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

    Making this flavorful Asian cucumber salad is so easy! The detailed instructions 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.

    Now add the cucumber slices and the chopped cilantro and mix.

    Let the salad rest for about 30 minutes to allow the flavors to meld.

    A six-photo collage showing the steps for making an Asian-style cucumber salad.

    Expert tip

    Like all cucumber salads, this salad is best if 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.

    Frequently asked questions

    What is an English cucumber?

    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.

    Do you peel cucumbers for a salad?

    There's no need to peel the cucumbers. Their skin is soft and edible (but be sure to wash the cucumbers). However, if you prefer to peel them, that's fine too.

    What's the difference between rice vinegar and 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 please don't use white vinegar.

    Variations

    A nice 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.

    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

    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 served with red chopsticks.

    Related recipes

    • Thai Chicken Salad
    • Chinese Chicken Salad
    • Asian Cabbage Salad
    • Creamy Cucumber Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Asian Cucumber Salad
    4.98 from 36 votes
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    Asian Cucumber Salad

    Chilled, flavorful and incredibly fresh, this spicy Asian cucumber salad, made with sesame oil and soy sauce, is the perfect summer side dish. 
    Prep Time10 mins
    Rest time30 mins
    Total Time40 mins
    Course: Salad
    Cuisine: Japanese
    Servings: 4 servings
    Calories: 49kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    Dressing:

    • 1 tablespoon rice vinegar
    • 1 tablespoon reduced sodium soy sauce (or a gluten-free alternative)
    • 1 tablespoon sesame oil
    • ½ teaspoon minced fresh garlic
    • ¼ teaspoon red pepper flakes

    Salad:

    • 2 large English cucumbers thinly sliced (1 lb.)
    • ¼ cup chopped cilantro

    INSTRUCTIONS

    • In a salad bowl, whisk together the dressing ingredients.
    • Add the sliced cucumbers and the cilantro.
    • Gently mix to coat.
    • Cover and let rest for 30 minutes in the fridge while you make the rest of your meal.
    • Mix again and serve.

    WATCH THE VIDEO:

    NOTES

    You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Toss them gently before serving.
    If you can't find seedless English cucumbers, it's OK to use regular cucumbers. 

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

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

    Vered Deleeuw 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. Click to learn more about Vered.

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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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