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
Geneavah on 2025-09-22 (5 stars): I love the results
Phenix on 2025-09-26 (5 stars): I've been on a search to find the perfect cucumber salad and have made over 10 different recipes. My search is over because this one is perfect!
Andrea on 2025-09-27 (5 stars): This is one of my favorites. It’s so simple and yet so delicious. Always a crowd pleaser.
Dana Lynn on 2025-10-07 (5 stars): This was absolutely delicious!!! I drank the rest of the sauce at the bottom of the bowl. My new favorite way to eat my veggies. Looking forward to trying more of your recipes!
Silvia B on 2025-11-04 (5 stars): So easy, fresh and great taste! Another new fav! Thank you.
Irma Arias on 2025-11-05 (5 stars): Amazing and easy. The exact taste I was looking for
Ki Bang on 2025-11-12 (5 stars): This is such a great recipe. Fish sauce definitely adds that extra umami. I also put in Korean red pepper flakes instead of the chili sauce for a slightly different flavor profile. Thank you for sharing!
Natasha Shipman on 2025-11-16 (5 stars): I’m always looking for ways to get veggies into my family. This one was a hit! Even my “picky” dad ate this one! Perfect recipe during the summer cucumber season at the farmers market. Large retreat group loved this one too!!!! Feasting at Home is a constant reading for cooking inspiration!
Kim on 2025-12-03 (5 stars): Amazing flavor! I made 2 batches. 1st batch with regular rice wine vinegar, ran out so used seasoned rice wine vinegar in the 2nd batch. Wow! This will be my go to recipe. Amazing. Thank you.
