Refresh your palate with a vibrant Asian Cucumber Salad that’s as colorful as it is delicious! This quick and easy dish combines crisp cucumbers with a medley of bold flavors, including tangy rice vinegar, sesame oil, and a hint of sweetness from honey. Perfect as a side dish for grilled meats or as a light, healthy snack on its own, this salad brings a delightful crunch and a burst of flavor to your table. With its simple preparation and zesty dressing, this Asian Cucumber Salad is sure to become a favorite in your culinary repertoire.

Asian Cucumber Salad

Recipe by riehlfood.com

5.0 from 1 vote

Servings

servings

Prep time

minutes

This Asian Cucumber Salad features thinly sliced cucumbers, delicately tossed in a bright dressing of rice vinegar, soy sauce, and sesame oil, enhancing their natural crispness. Sprinkled with sesame seeds, each bite is a refreshing explosion of flavor. The salad carries a subtle heat, thanks to a touch of sriracha, elevating it to a dish that’s both invigorating and satisfying. Whether served at a summer barbecue or as part of a weekday meal, this salad is a light, nutritious option that celebrates the essence of Asian cuisine. Enjoy the perfect balance of textures and tastes that will leave you craving more!

Cook Mode

Keep the screen of your device on

Ingredients

1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tablespoon toasted sesame oil
1 tablespoon maple syrup (or honey, or sugar), more to taste
1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
1 –2 tablespoons toasted sesame seeds

Directions

Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers, (do not rinse) and place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.

Asian Cucumber Salad