Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making. Watch the video!
Recipe by Sylvia Fountaine | Feasting at Home on June 9, 2021
Prep time: PT25M
Total time: PT25M
Rating
4.9 stars ( reviews)
Keywords
Asian Cucumber Salad, Cucumber Salad with Rice vinegar, Asian Cucumber Salad recipe, Asian Cucumber Salad soy, vegan cucumber salad
Ingredients
1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
4-5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tablespoon toasted sesame oil
1 tablespoon maple syrup (or honey, or sugar), more to taste
1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
1-2 tablespoons toasted sesame seeds
Categories
salad
Cuisine
Asian
Steps
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Nutitrion
Serving Size: 1 cup
Calories: 89 calories
Carbohydrates: 11.5 g
Protein: 2 g
Fat: 4.8 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 404.5 mg
Sugar: 6.4 g
Reviews
Nathalie on 2026-03-01 (5 stars): Great recipe! Fresh and crispy with wonderful flavors. Thanks for sharing!
delicious on 2026-03-04 (5 stars): So delicious, thank you! Youre recipes are always a keeper and a big hit💕
Jenny Mc on 2026-03-08 (5 stars): Just delicious! It is so fresh tasting. And I haven’t even let it marinate yet! I just threw it together and tasted it and it’s already delicious. I can’t wait to eat it in a couple of hours!
Kevin Bell on 2026-03-10 (5 stars): Thank you! This salad was just what I needed to pair with a honey soy glazed chicken. It was so fresh and flavorful. I skipped the heat in the salad because the chicken had had a teaspoon of red pepper flakes, and I wanted the salad to be a foil, but I'll be adding it to the leftovers today. Before I put it in the fridge to meld a bit while I cooked the chicken, I was thinking I may need to tweak something. When it came time to serve, it was perfect. It just needed a few minutes of peace and quiet!
