Asian Cucumber Salad

Name: Asian Cucumber Salad
Prep time: 25 min
Total time: 25 min
Cuisine: American, Asian, Canadian
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, (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 sriracha or chili garlic sauce (sambal olek), optional, more to taste; 1–2 tablespoons toasted sesame seeds

5 steps

Prep:25min

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. EXPERT TIPS: Scoring the cucumber with the tines of a fork before slicing allows the dressing to cling to the cucumbers, making each and every bite more flavorful! A reader recently reminded me of this and it is SO true. Thanks, Joseph! Salting the cucumber beforehand helps release liquid, also creating a more flavorful salad as the dressing doesn’t get as watered down. Of course, you can skip this if in a hurry. So if you have time, salt the cucumbers, and place in a strainer– for 20 minutes or up to a few hours or even overnight in the fridge. VARIATIONS: Thai Version: add crushed roasted peanuts, fish sauce and lime juice or tamarind (replace some of the vinegar). Korean Version: Go to our Korean Cucumber Salad Recipe– add Gochujang, cilantro and extra ginger and garlic. Japanese Version: Leave out the garlic and chili paste, try chive blossoms. STORAGE The Asian Cucumber Salad will last 3 days in the fridge- if it makes it that long!

Updated at: Mon, 30 Jun 2025 15:19:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories89.3 kcal (4%)

Total Fat4.7 g (7%)

Carbs11.4 g (4%)

Sugars6.1 g (7%)

Protein2.2 g (4%)

Sodium519.9 mg (26%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundscucumbers

Turkish, Persian or English

½ teaspoonsalt

¼ cuprice vinegar

1 tablespoonsoy sauce

for gluten-free use Bragg’s Liquid Aminos or Coconut aminos

1 tablespoontoasted sesame oil

1 tablespoonmaple syrup

or honey, or sugar, more to taste

1 teaspoonsriracha sauce

or chili garlic, sambal olek, optional, more to taste

1 tablespoonstoasted sesame seeds

Instructions

Step 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.)

Step 2

Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.

Step 3

Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Step 4

Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.

Step 5

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.

View on Feasting at home

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