Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 2 English cucumbers, thinly sliced (about 500 g); 3 green onions, sliced on the diagonal (about 45 g); 2 tbsp (16 g) toasted sesame seeds, for garnish; 2 tbsp (16 g) crushed peanuts, optional garnish; 120 ml (½ cup) rice vinegar; 20 ml (1 tbsp + 1 tsp) honey or maple syrup; 5 ml (1 tsp) sesame oil; 5 ml (1 tsp) chili garlic sauce (or more for extra heat); 3 g (½ tsp) salt

Jump to Recipe

Let’s be honest—we all need a few go-to recipes in our back pocket for when life feels like a juggling act (which, let’s face it, is most days). That’s where Asian Cucumber Salad comes in. This light and crunchy dish is one of those magical recipes that feels fancy enough to serve at a dinner party but simple enough to whip up between Zoom calls or after wrangling kids to soccer practice.

This isn’t your average cucumber side dish. Think cool, crisp cucumbers bathed in a tangy-sweet sesame dressing with just the right kick of heat. It’s refreshing, it’s bold, and it’s about to become your secret weapon for impressing family and friends. The best part? It’s naturally a gluten free salad and comes together in just 15 minutes—no stove required.

Whether you’re craving a refreshing summer salad to cool you down or just need something crunchy and vibrant to brighten your dinner plate, this recipe has you covered. Tie on that apron, grab your cucumbers, and let’s dive into this crisp little bowl of joy.

Why You’ll Love This Asian Cucumber Salad

Ready in just 15 minutes—yes, really!
Perfect balance of sweet, tangy, and spicy.
Naturally gluten free and adaptable to your pantry staples.
Versatile enough to pair with weeknight dinners or special occasions.

Ingredients You’ll Need

For the Salad:

2 English cucumbers, thinly sliced (about 500 g)
3 green onions, sliced thinly on the diagonal (about 45 g)
2 tbsp toasted sesame seeds for garnish (16 g)
2 tbsp crushed peanuts for garnish, optional (16 g)

For the Dressing:

120 ml (½ cup) rice vinegar
20 ml (1 tbsp + 1 tsp) honey or pure maple syrup
5 ml (1 tsp) sesame oil
5 ml (1 tsp) chili garlic sauce (double if preferred spicier)
3 g (½ tsp) salt

Step-by-Step Directions

Wash cucumbers and slice thinly (a mandoline works wonders here). Place in a large bowl.
Slice green onions on the diagonal and add to cucumbers.
In a small bowl, whisk together rice vinegar, honey (or maple syrup), sesame oil, chili garlic sauce, and salt.
Pour the dressing over cucumbers and onions, tossing gently to coat.
Cover and refrigerate for at least 10 minutes to let flavors mingle.
Before serving, toss once more, sprinkle with sesame seeds and optional peanuts. Serve chilled.

Tips for the Best Flavor

If your cucumbers have tough skin, peel them for a softer bite.
Want more crunch? Add thinly sliced radishes or carrots.
Love heat? Double the chili garlic sauce, or sneak in a dash of sriracha.
For extra tang, let the cucumbers sit in the dressing overnight. They’ll taste almost pickled—perfect for those who love bold flavor.

Don’t panic if the cucumbers release water after sitting awhile. That’s their thing! Just give the salad a quick toss before serving, and you’re good to go.

A Little Story From My Kitchen

This Asian cucumber salad actually became a summer staple in my house after one of those “what do I even make with this?” fridge moments. I had cucumbers, a half-empty bottle of rice vinegar, and about three minutes before my family asked, “What’s for dinner?” Out came this salad, and to my surprise, it was the star of the meal.

Now it’s on repeat at everything from BBQs to lazy weeknight dinners. My kids love the crunch (and, let’s be real, the peanuts), while I love that it takes almost no effort. It’s become one of those recipes that’s less of a dish and more of a ritual—we all gather around, snack on cucumber slices, and sneak tastes of the dressing before it even hits the table.

What to Serve with Asian Cucumber Salad

This salad shines as a cucumber side dish, but it’s flexible enough to play with:

Pair it with grilled chicken or salmon for a light, balanced dinner.
Serve it alongside stir-fry or fried rice for a restaurant-style meal at home.
Add it to a picnic spread with sandwiches and fresh fruit—it’s crisp and travels well.
For plant-based nights, serve it with tofu, veggie skewers, or noodle bowls.

Because it’s chilled and crunchy, this refreshing summer salad also makes the perfect complement to anything hot off the grill. Trust me—on a sweltering July evening, nothing tastes better.

How to Store Your Salad

Got leftovers? Lucky you. This salad keeps well in the fridge for up to 2 days. Store it in an airtight container, but know that cucumbers will release some water as they sit. Don’t worry—that’s normal! Just give it a stir before serving.

If you’re making this ahead for an event, keep the cucumbers and dressing separate until about 30 minutes before serving. That way, they’ll stay extra crisp and fresh.

And here’s a pro tip: if the salad gets a little too watery, add a quick sprinkle of toasted sesame seeds or peanuts right before serving to bring back that perfect crunch.

FAQs About Asian Cucumber Salad

Can I make this salad ahead of time?

Yes! Just keep the cucumbers and dressing separate until serving so the cucumbers stay crisp.

Is this really a gluten-free salad?

It is! All the ingredients are naturally gluten-free. Just double-check your chilli garlic sauce label to be safe.

What if I don’t like spicy food?

No worries—skip the chilli garlic sauce or replace it with a splash of soy sauce (or tamari if you want to keep it gluten-free).

Can I swap out the peanuts?

Of course! Almonds, cashews, or sunflower seeds work beautifully. Or skip them altogether for a nut-free version.

How long will it last in the fridge?

About 2 days, but it’s best enjoyed fresh within a few hours of chilling.

Wrapping It Up

Fresh, crisp, and bursting with flavour, Asian Cucumber Salad is the kind of dish that proves simple really can be sensational. It’s a quick win on a busy night, an impressive addition to a potluck, and the kind of recipe that makes people ask, “Can I get that recipe?”

So the next time you’re looking for a light, crunchy bite with big flavour, remember this bowl of tangy cucumbers and sesame dressing waiting in your fridge. It’s proof that sometimes, the simplest recipes are the ones that bring the most joy.

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