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Fresh, zesty, and nutty, this Asian Cucumber Salad recipe is addictive! Ready in 15 minutes or less, it’s great on its own or as a side dish to your favorite homemade takeout recipes. This refreshing salad will be on repeat all summer!
Another great cucumber salad to check out is my Creamy Cucumber Salad. You will love it.
It’s no secret that I love to make and eat cucumber salads. Whether it’s creamy, with feta, avocado, tomato, or both tomato and feta, cucumber is an ingredient that always hits the spot for me. Did you know cucumbers are 96% water? 💦
This Asian Cucumber Salad is my new obsession. It pairs perfectly with any Asian-inspired meal like my Asian Honey Glazed Salmon, or as a snack, and it also travels well to share at potlucks with friends.
Why you will love this recipe
- Quick: This Asian Cucumber salad is ready in just 15 minutes!
- Easy: All you have to do is slice the cucumber, mix the Asian salad dressing, pour it over the cucumber, and toss to combine.
- Versatile: This easy, healthy recipe is perfect to whip up anytime! Try it as a snack, as part of your lunch, as a dinner side dish, or take it to a cookout or potluck to share!
Ingredients you will need
- Rice vinegar: you may use white wine vinegar, apple cider vinegar, or lemon juice.
- Soy sauce: Low-sodium option is fine.
- Honey: For a vegan version, add maple syrup or agave nectar.
- Sesame oil: Must use ingredient.
- Garlic: Fresh works best.
- Ginger: Similar to garlic, fresh ginger also adds a ton of flavor plus a kick of spice. Ginger and garlic are essential Asian ingredients.
- Red pepper flakes: You can skip them if you do not like spice.
- Salt
- Cucumbers: English or Persian cucumbers work.
- Peanuts: Adds crunch and flavor. If you have a peanut allergy, try crushed roasted almonds or cashews instead. You can skip it too.
- Sesame seeds
See a full list of ingredients and quantities in the recipe card below!
How to make it
Step 1: In a small bowl combine the ingredients for the dressing; Mix it with a fork until well incorporated and set aside.
Step 2: Slice the cucumber into ¼ inch thickness and add it to a large mixing bowl.
Step 3: Add the dressing and the chopped peanuts over the sliced cucumbers.
Step 4: Toss everything together until combined and sprinkle with sesame seeds. Serve.
What to serve with this salad
You can enjoy it on its own or pair it with one of these dishes to make a full, healthy meal:
- Chicken Lo Mein
- Beef and Broccoli Stir Fry
- Sweet and Spicy Asian Chili Chicken Breasts
- Asian Shrimp Zucchini Noodles Recipe
- Baked Honey Chicken Drumsticks
- Chicken Teriyaki Stir Fry
- Miso Glazed Salmon
Tips for Success
- Don’t peel the skin. Most of the cucumber’s nutrients are found in the beautiful dark green skin so leave it on and eat it up!
- Non-organic cucumbers are coated in wax, albeit edible wax. On the other hand, organic cucumbers don’t have wax on their skin. I highly recommend eating organic fresh produce when possible. Make sure to thoroughly wash the cucumbers before slicing them!
- This Asian Cucumber Salad will be stored in an airtight container in the fridge for 1-2 days. As there is salt added, the cucumbers will begin to wilt and so it’s best eaten fresh or within a few hours of making.
Adding salt to a cucumber draws out all of the moisture. If you’d like your Asian cucumber salad to have less moisture, toss the sliced cucumber with the salt and let it drain in a colander over the sink for 30 minutes before adding the rest of the ingredients.
If you use the amount of salt listed in the recipe, there is no need to rinse them, however, if you added extra salt, rinse the cucumber slices in cold water before finishing off making the recipe.
It’s pretty easy! All you have to do is wrap the cucumbers individually in either a paper towel or tea towel, and then place them in a plastic bag in the refrigerator. Cucumbers will keep well for a week or possibly longer with this method.
More Salad recipes you will love
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Asian Cucumber Salad
Ingredients
For the dressing:
- ¼ cup rice vinegar
- 1 tablespoon soy sauce, regular, low sodium, or gluten-free
- 1 teaspoon honey, *see notes for vegan option
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon grated ginger
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
For the salad:
- 3 medium English cucumbers, about 3 to 4 cups
- ½ cup roasted peanuts, roughly chopped
- 2 teaspoon toasted sesame seeds
Instructions
- In a small bowl combine the ingredients for the dressing; rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and salt. Mix it with a fork until well incorporated and set aside.
- Slice the cucumber into ¼ inch thickness and add it to a large mixing bowl along with the peanuts and mix.
- Pour the dressing over and toss them until well coated.
- Garnish the cucumber salad with toasted sesame seeds and serve.
Notes
- Honey: For a vegan option, substitute the honey for maple syrup or agave nectar.
- Sesame oil is needed for the best flavor. If not, you can use peanut oil or sunflower oil.
- If using English cucumbers, you do not have to peel the cucumber. The skin is thin enough and won’t be an issue.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
