Asian Cucumber Salad Recipe

This Asian Cucumber Salad is cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making. Video! See our 20+ Refreshing Cucumber Recipes and 40 Must-Try Vegan Salads!

I am not these bones, this flesh, this greying hair, I am the fire inside the shell, passing the light forward.

Here’s a simple recipe for Asian Cucumber Salad, that I think you will fall in love with. It’s fast and easy and light and delicious! Cool, refreshing cucumbers are just what I crave during the hot summer months and this salad is no exception. It hits all the flavor notes as well- such a great combo!

And although I went the generic route and called this “Asian”, you can take this Cucumber Salad in many different directions based on what you are serving. For example, to go with a more Thai theme, you could add fish sauce, lime juice, Thai Basil, and crushed peanuts. To give it more of a Korean twist and add Gochujang. Leave out the chili paste and garlic to give it more of a Japanese spin. You get the idea.

1. Thinly slice cucumbers, onions and red pepper. …
2. To small bowl add rice wine vinegar, sesame oil, sesame seeds, red pepper flakes, honey and salt. …
3. Pour asian vinaigrette over the vegetables. …
4. Serve immediately or store in refrigerator to let the cucumbers soak up the marinade.

Asian Cucumber Salad

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!

Prep: 25min

Total: 25min

Yield: 4

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 89 calories, Sugar 6.4 g, Sodium 404.5 mg, Fat 4.8 g, Saturated Fat 0.7 g, Trans Fat 0 g, Carbohydrate 11.5 g, Fiber 1.4 g, Protein 2 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
• 1/2 teaspoon salt
• 4-5 scallions, finely sliced
• 1 teaspoon ginger, grated
• 1 clove garlic, finely minced
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey, or sugar)
• 1 teaspoon red chili paste (or sriracha, both optional) more to taste
• 1-2 tablespoons toasted sesame seeds

Instruction:

1. Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
2. 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.
3. Strain the cucumbers, (do not rinse) 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.
4. Taste and adjust salt to your liking. Add more chili paste if you like.
5. Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.

Asian Cucumber Salad

Asian Cucumber Salad – healthy cucumber salad with Asian spices. So refreshing and easy. A perfect appetizer for any meals!

Prep: 5min

Total: 20min

Yield: 2

Serving Size: 2 people

Nutrition Facts: servingSize 2 people, calories 95 kcal, Carbohydrate 16.2 g, Protein 1.3 g, Fat 3.9 g, Saturated Fat 0.6 g, Sodium 889 mg, Fiber 1.3 g, Sugar 11.6 g

Ingredients:

• 1 cucumber (about 8 oz. (226 g))
• 3/4 teaspoon salt or to taste
• 2 cloves garlic (minced)
• 1 teaspoon apple cider vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon Korean chili powder or regular chili powder
• 1 teaspoon chili oil
• 1/2 teaspoon sesame oil
• sesame seeds for garnishing

Instruction:

1. Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
2. Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
3. Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.

Asian Cucumber Salad

A quick Asian cucumber salad recipe. Made with rice vinegar, soy sauce, and sesame oil, it has the BEST Asian cucumber salad dressing!

Prep: 15min

Total: 15min

Serving Size: 1 of 4

Nutrition Facts: servingSize 1 of 4, calories 140 kcal, Carbohydrate 8 g, Protein 6 g, Fat 10 g, Saturated Fat 2 g, Fiber 2 g, Sugar 2 g

Ingredients:

• 6 Persian or Japanese cucumbers* (often labeled “mini cucumbers”)
• 1/2 cup honey-roasted peanuts (chopped)
• 1/2 cup rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon reduced-sodium soy sauce ((or gluten-free tamari))
• 2 teaspoons minced garlic
• 1 teaspoon sugar
• Crushed red pepper flakes (for serving)

Instruction:

1. Using a sharp knife or mandoline, slice the cucumbers into 1/4-inch pieces, transfer to a bowl.
2. Add the peanuts.
3. In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
4. Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.

Simple Asian Cucumber Salad

This simple Asian cucumber salad recipe is super light and refreshing… Rice vinegar and dark sesame oil, along with toasted sesame seeds, give it a delicious oriental flair!

Prep: 10min

Total: 40min

Serving Size: 1/2 cup

Nutrition Facts: calories 65 calories, Carbohydrate 7.7 grams carbohydrates, Cholesterol 0.0 milligrams cholesterol, Fat 03.5 grams fat, Fiber 0.5 grams fiber, Protein 1.5 grams protein, Saturated Fat 0.5 grams saturated fat, servingSize 1/2 cup, Sodium 581.4 grams sodium, Sugar 6.1 grams sugar

Ingredients:

• 2 medium English cucumbers
• 1/4 cup rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon sugar
• 1 teaspoon salt + additional to taste
• 2 tablespoons toasted sesame seeds (optional)

Instruction:

1. Wash the cucumbers and slice them very thin with a mandoline.
2. Sprinkle the sliced cucumbers with 1 teaspoon of salt, mix, and place them in a colander. Set it in your kitchen sink to drain for about 30 minutes.
3. Meanwhile, whisk together the rice vinegar, sesame oil, and sugar in a medium bowl.
4. Gently squeeze the cucumbers dry in a clean kitchen towel, then transfer them to the bowl with the dressing. Toss to combine.
5. Season with additional salt to taste, and garnish with toasted sesame seeds, as desired.

Quick & Refreshing Spicy Asian Cucumber Salad

FAQ

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