5-minute Asian Cucumber Salad Recipe
This Asian Cucumber Salad Recipe is made with crunchy sliced cucumbers in an Asian-inspired vinaigrette that is so simple to prepare you will likely want to make this all the time as a quick alternative to a side salad.
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It’s hard to beat the crunch of this delicious asian cucumber sesame salad. No matter how you slice it (literally), the flavor is going to have you coming back for more.
Your tastebuds will be taken on quite a ride and won’t be ready to be done, even as your bowl empties faster than you’re ready for!
The most difficult part of this entire recipe is deciding whether you want to eat it right away or cover it and let it marinate for a bit. If you’re asking me, I say I usually enjoy it straight away as a quick side dish. If I have a little more time but still want to use up my cucumbers, a Chopped Caprese Salad or Cucumber Salad With Dill and Chickpeas is another good option.
Star Ingredients
- English cucumber or mini cucumbers – You can use whatever you prefer! (or whichever is on sale!). I don’t recommend garden cucumbers, which are the short,r fatter variety, because I find them too seedy and sometimes bitter.
- Rice Wine Vinegar – A mild vinegar with a hint of sweetness adds a zip to this salad without being too overpowering. If you don’t have rice vinega,r you can use white or white wine vinegar as well.
Step-By-Step Made Simple
Thinly slice the cucumber. 
Add all of the ingredients to a bowl and toss.
Recipe Notes & Tips
- The longer that you let this cucumber salad marinate in the fridge, the more flavor it is going to have. If you can be patient, it’s worth it! (but if you can’t, like me, I totally understand!)
- For a fancier look, I sometimes use a peeler and peel stripes into the cucumber so it looks alternating green and white all around before slicing.
- Sometimes I like to dress this recipe up a bit by adding some sriracha for heat, soy sauce for a little umami flavor or chopped peanuts or sliced red onion for crunch.
Leftovers? No Problem
Place any leftovers in a tightly sealed container in the fridge. I like to eat this recipe within a day or two because too long and the cucumbers start to break down and get mushy.
5-Minute Asian Cucumber Salad Recipe
Ingredients
- 1 English Cucumber or 4 mini cucumbers washed and thinly sliced
- 2 ½ tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- ¼ tsp Sea Salt
- ½ tsp Black Pepper or to taste
- 1 tsp sesame seeds (toasted or untoasted) optional
Instructions
- Wash and slice the cucumbers and place in a medium bowl
- Add vinegar, sesame oil, salt and pepper and toss
- Top with sesame seeds if you wish
- Eat right away or cover and store in fridge for up to two days
Video
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious! Even the day after!
Delicious and so easy to make! Not salty and such a light flavour. I am gonna make this dressing to add to other salads.
Hi! I have made this many times, and love it! I do have a question though. The recipe states that it is two servings. When you’re only using 1 tsp for the whole recipe, why is each serving also a teaspoon? Thank you!
Hi Chelsea, you are right the container count should be only 1/2 a tsp per serving. I will correct that right now. Thanks for bringing this to my attention.
Great! Super fresh and light. We fight over the leftovers. Quick and easy too.
So glad you love it … maybe not the family fight but you can always make more right!