Asian Cucumber Salad Recipe
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.
How to Make the Best Asian Cucumber Salad
This Asian Cucumber Salad is the perfect side dish when you’re craving something cool, crisp, and bursting with flavor. The combination of tangy rice vinegar, nutty toasted sesame oil, and a touch of heat from chili garlic sauce creates a dressing that transforms simple cucumbers into something truly special.
What makes this salad so versatile is how well it pairs with virtually any Asian-inspired meal. Serve it alongside teriyaki chicken, salmon bowls, or stir-fry dishes for a refreshing contrast. The ginger and garlic add depth without being overpowering, while the sesame seeds provide a satisfying crunch.
Best of all, this recipe comes together in just 25 minutes and is naturally vegan and gluten-free (when using coconut aminos or Bragg’s Liquid Aminos). Make it ahead of time and let the flavors meld in the refrigerator—just be sure to enjoy it within three days for the best texture.
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.
Ingredients
Cucumber Salad
Instructions
Prepare the Cucumbers
- 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.
- 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.
- Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl.
Make the Salad
- 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.
Notes
- Score the cucumbers with a fork for better dressing adhesion.
- Salting the cucumbers helps draw out excess water for a crunchier texture.
- Best served the same day, but keeps for up to 3 days refrigerated.
- Adjust the chili paste and sweetness to your personal taste preference.
