Easy Asian Cucumber Salad

What makes this salad so appealing is its simplicity. It’s made with just a handful of ingredients, yet it delivers a complexity of flavor that feels far more elaborate. The cucumbers act as a crisp, hydrating base, while the dressing brings in layers of umami, acidity, and sweetness. It’s a dish that invites variation—add thinly sliced red onions for sharpness, fresh herbs for brightness, or crushed peanuts for crunch. And because it’s served cold, it’s a natural fit for warm-weather meals.

The Perfect Summer Salad

This salad is a summer essential. It’s quick to prepare, requires no cooking, and can be made ahead of time—ideal for poolside lunches, family barbecues, or casual gatherings with friends. Its cool, crisp nature makes it a welcome contrast to grilled meats or spicy dishes, and it travels well in picnic baskets or lunchboxes. Plus, it’s naturally gluten-free and vegan, making it a crowd-pleaser for a variety of dietary needs.

Super Easy to Make

And let’s talk ease: slice, mix, chill, serve. That’s it. No fancy equipment, no complicated steps. It’s also endlessly adaptable—swap cucumbers for zucchini ribbons, or add protein like shredded chicken, tofu, or edamame to turn it into a light meal. The dressing pairs beautifully with a range of ingredients, so you can make it your own without losing the essence of the dish.

Easy Asian Cucumber Salad

Recipe

 

Ingredients:

  • 4 cups thinly sliced seedless cucumbers (Persian or English work best)

  • ¼ cup thinly sliced red onion

  • ¼ cup diced red bell pepper (optional for color and crunch)

  • ¼ cup rice wine vinegar

  • 1 tsp honey (or maple syrup for vegan option)

  • ½ tsp toasted sesame oil

  • 1 tsp sesame seeds

  • ¼ tsp red pepper flakes (adjust to taste)

  • ¼ tsp sea salt

Instructions:

  1. Prep the cucumbers: Slice cucumbers very thinly using a mandoline or sharp knife. Place in a colander, sprinkle with a pinch of salt, and let sit for 10–15 minutes to draw out excess moisture. Pat dry with a paper towel.

  2. Make the dressing: In a small bowl, whisk together rice vinegar, honey, sesame oil, red pepper flakes, and sea salt.

  3. Combine: In a medium bowl, toss cucumbers with red onion, bell pepper, and sesame seeds. Pour dressing over and toss to coat.

  4. Chill: Let the salad sit in the fridge for 15–20 minutes to allow flavors to meld.

  5. Serve: Garnish with extra sesame seeds or fresh herbs like cilantro or mint if desired.

Nutrition Facts (per serving)

  • Calories: 28

  • Protein: 0.5g

  • Fat: 1.5g

  • Carbohydrates: 3.5g

  • Fiber: 0.5g

  • Sugar: 2g

  • Sodium: 100mg