This is the perfect cucumber salad to make any time of year—but it’s especially refreshing in the summer. It takes less than 30 minutes to have on the table with only 5 minutes of prep using a handful of simple ingredients. Every bite is cool, juicy, and bursting with a balance of salty, spicy, and tangy flavors.
My garden is overflowing with cucumbers right now. It’s so exciting. I’ve been making cucumber salad daily, and this Asian Cucumber Salad is one of the tastiest (and easiest) ways to keep up with the harvest.
In this recipe crisp cucumber slices are tossed in a light, tangy dressing made with rice vinegar, tamari, toasted sesame oil, and a hint chili oil. While sugar or honey is a common ingredient, it’s not essential. I like it better without, you can decide. Scallions, cilantro and sesame seeds round out the flavors and texture.
Health Benefits of Cucumber Salad
Cucumbers are really good for your health. They’re are hydrating, easy on digestion, and a gentle way to support your body’s natural enzyme production. Read more about their healthy benefits here.
- Hydrating, cooling, and anti-inflammatory
- Rich in antioxidants, vitamin K, silica
- Supports digestion and gut health
Why You’ll Love This Asian Cucumber Salad
- 5-minute prep—perfect for busy summer days
- Fresh from the garden or farmers market cucumbers
- Light, crisp, and tangy with bold Asian flavors
- Nutritious, naturally gluten-free, paleo, low-carb
- Great as a side dish, especially with grilled food
Ingredients and Substitutions
- Cucumbers: If you don’t have a garden you will find lots of cucumbers in the farmers market. I recommend Persian or English cucumbers as they’re sweeter, have thinner skin, and very few seeds. But you can certainly use regular cucumbers and scoop out the seeds. Since most of the nutrients are in the skin, buy organic so you can leave the skins on.
- Sea Salt: Add at the beginning to help pull the water and moisture out.
- Rice Vinegar: Gives a mildly, tangy flavor that enhances the freshness of the cucumbers without being too acidic. Apple cider vinegar can be substituted.
- Gluten Free Tamari or Soy Sauce: Contributes a salty and savory umami flavor that complements the other ingredients
- Toasted Sesame Oil: Provides a rich, nutty, and slightly smoky flavor, enhancing the overall taste and aroma of the cucumbers.
- Chili Oil: Adds a little bit of spice with a layer of complexity and excitement to the refreshing salad. Chili flakes can be substituted.
- Scallions: They have a mild, oniony flavor and add extra texture and color to the dish! Red onions can be used if you prefer.
- Sesame Seeds: Provide a nice crunch and a nutty, slightly toasty flavor. Use white or black sesame seeds, toasted if possible, but not required.
- Cilantro: Fresh and bright cilantro adds a vibrant and aromatic quality that complements the coolness of the cucumber. Mint can be substituted.
- Honey (optional): Traditionally Asian cucumber salad is a little sweet. I don’t think it needs the sweetness, but many recipes add it to help to balance out the vinegar and salt. Maple syrup or coconut sugar also works.
How To Make
It only takes 5 minutes to prepare the salad but I recommend salting the cucumbers and letting them sit for 20 minutes to purge the water so the dressing doesn’t get watered down by the cucumber juice. But if you’re in a hurry you can skip it and the salad will still be good. This is how you to do it:
Step 1 – Thinly slice the cucumbers. I like to use a mandoline for slicing the veggies because it yields uniform slices. If you don’t have one, a sharp knife will work too. Do your best to slice the cucumbers into even slices. I use the #2 setting on the mandoline. Place them into a bowl.
Step 2 – Sprinkle a little salt over them to help pull the water and moisture out. Mix well and refrigerate for 20 minutes.
Step 3 – Drain the water. Put them into a strainer and let the water drain out. Dry the bowl. Put them back into the bowl.
Step 4 – Add scallions, sesame oil, tamari, rice vinegar, chili oil and sesame seeds. Stir until well combined.
Step 5 – Add cilantro right before serving. Transfer to a serving bowl. Top with additional cilantro.
Storage
The salad is best eaten immediately but will stay in the refrigerator for 2 days. You can easily make it in the morning for an evening dinner. Just keep in mind that the salad will become a bit watery the longer it sits.
Serving
You can pair this with almost any meal. It’s really good with grilled dishes like, grilled tofu, Honey Glazed Grilled Salmon, Grilled Lamb Sliders, Ginger Grilled Chicken or Sweet and Salty Thai Shrimp.
More Summer Salads
- Mediterranean Chopped Salad – The ultimate summer salad meal.
- Fig Arugula and Tomato Salad – A delight for your tastebuds.
- Mediterranean French Lentil Salad – Full of fresh summer flavors and textures.
★ Please leave a STAR ⭐️ rating! ★
The STARS ⭐️⭐️⭐️⭐️⭐️ help my business to thrive. I’d also love to hear from you in the comments below. And if you’re hungry for more delicious healthy food inspiration and tips to eat well and enjoy your wonderful life sign up for my free newsletter.
Enter your email to receive this recipe, along with weekly recipes and inspiration.
Easy Asian Cucumber Salad
Print Recipe
Pin RecipeYou can have this refreshing vibrant salad on the table in less than 30 minutes with only 5 minutes of prep and a handful of simple ingredients.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Salad, Side Dish
- Method: Chop
- Cuisine: Paleo, Gluten Free, Dairy Free, Grain Free, Whole30
Ingredients
- 2 ½ cups, sliced Persian or English cucumbers*
- 1/4 teaspoon sea salt
- 1 scallion, thinly sliced
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons gluten free tamari or soy sauce
- 2 teaspoons rice vinegar
- 1/4–1/2 teaspoon chili oil
- 1 teaspoon sesame seeds
- 2 Tablespoons cilantro, torn or coarsely chopped, plus more for serving
- Optional ingredients: 1/2 teaspoon minced garlic, 1 teaspoon honey (see notes in post)
Instructions
- Thinly slice cucumber by hand or using a handheld mandoline.
- Add to a bowl and sprinkle with sea salt.
- Mix well and refrigerate for 20 minutes to draw out the water.
- Drain the water in a strainer, dry the bowl and return to the bowl.
- Add scallions, sesame oil, tamari, rice vinegar, chili oil and sesame seeds.
- Stir until well combined.
- Mix cilantro right before serving. Transfer to a serving bowl and top with additional cilantro.
Notes
If using regular cucumbers scoop out the seeds. Peel if not organic.
Nutritional information is without any optional ingredients, no sweetener.
Cook time refers to the time the cucumbers are sitting in the refrigerator to draw out the water.
The post Easy Asian Cucumber Salad appeared first on Eat Well Enjoy Life – Pure Food, Radiant Energy (gluten free).