This Asian cucumber salad recipe is what started my love for healthy cucumber recipes and salads. It led to me sharing my favorite recipes for cucumber salads. Like this spicy Korean cucumber salad and cucumber and onion vinegar salad. They’re crunchy, crisp, vibrant, and packed with flavor, perfect for serving with so many meals! This Asian cucumber salad is packed with some of my favorite Asian flavors, including toasted sesame oil, soy sauce, and ginger. Better yet, with just a few tweaks, this recipe is easily adapted to be more regional in style. This includes a Japanese sunomono cucumber salad (with wakame) and a Thai cucumber salad (with peanut, lime juice, and Thai basil). If you think of cucumber as a boring, bland ingredient, think again. This marinated cucumber salad Asian style requires minimal effort (and budget) to prepare, with no peeling or deseeding necessary. It also packs in enough flavor to be a crowd-pleaser on any occasion! If you want more simple veggie-based salad inspiration, you might enjoy this easy healthy carrot raisin salad or Asian broccoli salad.
Which Cucumber Is Best for Cucumber Salad
Persian cucumbers, Turkish, or English cucumbers are my usual go-to’s for their best flavor, thin skin, and low seeds. Japanese mini cucumbers also work very well. Avoid regular American cucumbers, which are watery with thick skin. If you can only use a seedy cucumber, slice it in half lengthwise. Use a spoon to scoop out the seeds. Snack on them or add them to smoothies and other recipes.
The Ingredients
This Asian cucumber vinegar salad recipe relies on a few ingredients, most of which are pantry staples. It is the perfect side dish to pull together at a moment’s notice.
Cucumber: Use low-seed or seedless cucumber varieties. Spring onions: (or scallions) add an extra fresh element to the salad. Vinegar: I used rice wine vinegar, but regular white vinegar would also work well. A combination of vinegar and lemon or lime juice would also work. Sesame: A combination of toasted sesame oil and sesame seeds packs in tons of flavor to the Asian cucumber salad recipe. Soy sauce: Use regular or reduced-sodium soy sauce. For a gluten-free version, use tamari or coconut aminos. Ginger: Use fresh ginger root. I like to store mine in the freezer, making it easier to grate. Sugar: I love to use brown sugar or coconut sugar. However, feel free to use regular sugar or maple syrup/honey. Use a sugar replacement like erythritol/ swerve if preferred. Salt: For salting the cucumbers. Chili: (Optional) If you’d like a spicy cucumber salad, you could add some chili powder. Or add red pepper flakes and/or chili oil (chili paste) to the marinated cucumbers. Hot sauce would also work.
Asian Cucumber Salad Recipe
First, wash and dry the cucumber and then thinly slice it. Optionally, use a fork to score lines down the side of the cucumber to provide ridges for the dressing to cling to the cucumber. You won’t regret it! If you want slightly more surface area, cut them on a diagonal. You could also make ribboned cucumbers using a vegetable ribbon tool. Note that the texture of the marinated cucumbers will vary based on the way you cut the cucumber and how thick the slices are. Then, transfer the cucumber slices to a colander and sprinkle with salt. Leave it in the sink to drain naturally for 30 minutes. Meanwhile, prepare the Asian cucumber salad dressing. To do so, grate the ginger, chop the spring onion, and combine them with the remaining dressing ingredients. For extra flavor, toast the sesame seeds in a dry pan until golden and fragrant. Only then should you add them to the Asian cucumber salad. Finally, pat the cucumber slices dry, wiping away any excess salt. Then combine them with the dressing. Allow it to marinate in the fridge for 1-2 hours (longer is better), then serve!
Storage Instructions
Make ahead: This Asian cucumber salad recipe includes a 30-minute salting period and a 2-hour marinating period. So, make sure to take this into account. Store: Once assembled and marinated, this Asian cucumber vinegar salad is best within a day for the crispest texture. However, even as the cucumber releases more liquid, the salad should still be okay for an additional day or two. You can also add a few fresh cucumber slices to freshen it up again before serving it once more.
What to Serve with Asian Cucumber Salad?
This light and refreshing cucumber salad Asian style is a welcome addition to any picnic, potluck, or BBQ. It can be enjoyed with many sides, including:
Rice paper rolls, Rice paper dumplings, gyoza, sushi, etc. Teriyaki salmon or other salmon dishes. With rice noodles and other noodles Burgers or Tacos BBQ favorites – like chicken wings, grilled chicken and fish, kabobs, etc. Pasta salads Grilled proteins like fish, chicken, shrimp, or tofu/tempeh. Add to salad/buddha bowls. Thai red curry or green curry.
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If you try this Asian cucumber salad recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
