I love making this Asian cucumber salad for hot days—it’s crunchy, light, and packed with tangy-sweet flavors. You’ll need just 10 ingredients, and it pairs perfectly with grilled meats or rice bowls. Plus, it’s vegan and gluten-free!
Want to mix it up? Try adding peanuts for a Thai twist or gochujang for Korean heat. You’ll love how the sesame dressing clings to every crisp slice!
Easy Asian Cucumber Salad: Crisp & Refreshing
This Asian cucumber salad is a refreshing and flavorful side dish that combines crisp cucumbers with a tangy sesame dressing. It's quick to prepare and pairs well with a variety of main courses.
Ingredients
- 1.5 lbs thin-skinned cucumbers Persian, English, or Turkish
- ½ tsp salt
- 4 scallions thinly sliced
- 1 tsp grated fresh ginger
- 1 garlic clove minced
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or gluten-free tamari
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup or honey
- 1 tsp chili paste like sambal oelek
- 1 tbsp toasted sesame seeds
Instructions
- Score the cucumbers lengthwise with a fork. Slice them thinly and toss with salt. Let sit 10 minutes to draw out water.
- Strain the cucumbers (no rinsing!) and pat dry. Add to a bowl with scallions, ginger, and garlic.
- Whisk rice vinegar, soy sauce, sesame oil, maple syrup, and chili paste in a small bowl. Pour over cucumbers.
- Add sesame seeds and mix well. Taste and add more salt or chili if needed. Chill 10 minutes before serving.
Notes
Swap maple syrup with honey for non-vegan. Skip chili for mildness. Add crushed peanuts or swap rice vinegar with lime juice for Thai flair.
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