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Asian Cucumber Salad

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.
Course Side Dish
Cuisine Asian
Diet Low Calorie
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4
Calories 167kcal
Author Rena

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

  1. Honey: For a vegan option, substitute the honey for maple syrup or agave nectar.
  2. Sesame oil is needed for the best flavor. If not, you can use peanut oil or sunflower oil.
  3. If using English cucumbers, you do not have to peel the cucumber. The skin is thin enough and won't be an issue. 

Nutrition

Calories: 167kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 630mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg