Asian Cucumber Salad
This Asian cucumber salad is a crisp, refreshing dish perfect for a light lunch or a flavorful side. Tossed in a zesty, subtly sweet dressing, the fresh cucumbers soak up every delicious note, making each bite bright, vibrant, and satisfying.
I’m sure like many of you, I’ve eaten more than my fair share of salads. I was a vegetarian for many years and ate so many salads that I got pretty tired of them.
I wanted to eat fun, different salads instead of just the same salad over and over, so I came up with this Asian inspired cucumber salad recipe.
The dressing is light and flavorful and perfectly complements the crisp taste of the cucumbers.
This cucumber salad is my go-to salad to serve at a dinner party.
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Helpful
Tips
- I use European cucumbers instead of regular cucumbers because of their thin skin. You can also use Persian cucumbers or even mini cucumbers in this dish if you prefer.
- I like the skins so I don’t peel the cucumber, but if you don’t like skins or are using regular cucumbers, then use a vegetable peeler to remove the thick skins.
- When I was making this recipe, the fresh ginger root didn’t look great so I bought prepared ginger in a tube. I’m hooked although I do still use fresh when I can.
- Want to add a little spice to this cucumber salad? Add a few dashes of sriracha sauce, chipotle powder, or red pepper flakes.
- Sometimes I add chopped cilantro or parsley.
- Want a little pop of color? Add a small minced red onion.
- I use a food processor to thinly slice the cucumber, but you can use a mandolin if you prefer.
- You can store this salad in an airtight container in the refrigerator for 5 days.
- This recipe is gluten-free and if you want to make it vegan as well, omit the fish sauce.
How to make an Asian cucumber salad
Pre-step
Get out your food processor and a large bowl.
Step one
Gather the ingredients – an English cucumber, ginger paste, garlic paste, fish sauce, toasted sesame seeds, rice vinegar, and maple syrup.
Step two
If you don’t have a food processor or mandolin, you can slice the cucumber by hand with a sharp knife, though it is so much easier with the above-mentioned tools.
Place the slicing attachment in the food processor and if possible, set it to the thinnest slicing setting.
If you can fit the cucumber in the processor hopper whole then do so. I had to slice mine in half lengthwise.
Process until all of the cucumber is sliced. The thinner the better, in my opinion.
Step three
Time to put together the dressing.
In a mixing bowl, add rice vinegar, maple syrup, sesame oil, fish sauce, garlic paste, ginger paste, sesame seeds, red pepper flakes (optional), and salt.
Whisk until combined.
Step four
Add the cucumber to the dressing and gently stir with a rubber spatula until the cucumber is coated with the dressing.
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Step five
Place in the fridge for a few hours to let the flavors meld.
You can also eat it right away, but I like it better after a few hours.
I serve the salad with chicken satay and peanut sauce.
I hope you enjoyed this Asian cucumber salad recipe. I so enjoy the crunch!
Other salad recipes
And as always, may all your dishes be delish.
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Asian Cucumber Salad
Ingredients
- 1 English cucumber sliced thinnly
Dressing
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons sesame seeds
- 1/4 teaspoon salt
- 2 teaspoons maple syrup
- 1 teaspoon fish sauce
- 1/2 teaspoon garlic paste or 1 clove crushed garlic
- 1/4 teaspoon ginger paste or 1/8 teaspoon ginger powder
- Shake of red pepper flakes
Instructions
- Slice cucumber and set it aside.1 English cucumber
- In a mixing bowl add the remaining ingredients and whisk them together.1/4 cup rice vinegar, 1 tablespoon toasted sesame oil, 1 1/2 tablespoons sesame seeds, 1/4 teaspoon salt, 2 teaspoons maple syrup, 1/2 teaspoon garlic paste, 1/4 teaspoon ginger paste, Shake of red pepper flakes, 1 teaspoon fish sauce
- Add the cucumber to the bowl and gently mix it so all the cucumber is coated with the dressing.
- Serve, smile, and enjoy.
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See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I use European cucumbers instead of regular cucumbers because of their thin skin. You can also use Persian cucumbers in this dish if you prefer.
- I like the skins so I don’t peel the cucumber, but if you don’t like skins or are using regular cucumbers, then use a vegetable peeler to remove the thick skins.
- When I was making this recipe, the fresh ginger root didn’t look great so I bought prepared ginger in a tube. I’m hooked although I do still use fresh when I can.
- Want to add a little spice to this cucumber salad? Add a few dashes of sriracha sauce, chipotle powder, or red pepper flakes.
- Sometimes I add chopped cilantro or parsley.
- Want a little pop of color? Add a small minced red onion.
- I use a food processor to thinly slice the cucumber, but you can use a mandolin if you prefer.
- You can store this salad in the refrigerator for 3 days in an airtight container.
Nutrition
Originally published May of 2017.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love how refreshing this cucumber salad is! This was great!
Thank you Mary!
Looooooove this cool cucumber salad so much!
Thanks Jenn! Me too!
I love all the flavors and particularly the use of maple syrup) in this recipe! yum is right!
Thank you Katie!
Love this salad when I’m just not up for the standard bed of lettuce!
Thanks Christopher! It’s a good one!
This is such a great salad! I always look fo ways to use my garden’s cucumbers.
Thanks Beth! It certainly is a keeper.