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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. 
Course Salad
Cuisine Japanese
Keyword cucumber, salad
Prep Time 10 minutes
Rest time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 49kcal
Author Vered DeLeeuw



  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced sodium soy sauce (or use a gluten-free alternative and add salt as needed)
  • 1 tablespoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes


  • 2 large English cucumbers, thinly sliced (1 lb.)
  • 1/4 cup chopped cilantro


  • 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.



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