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Home » Eat Your Veggies » Asian Cucumber Salad

Published: March 19, 2018 Last Modified: March 24, 2019 By Sara 45 Comments

Asian Cucumber Salad

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Asian Cucumber Salad Recipe | Sesame Cucumber Salad | Cucumber Salad | Healthy Salad | Healthy Cucumber Recipe

This recipe for Asian cucumber salad is sliced cucumbers and colorful veggies tossed in a zesty sesame dressing. The perfect quick and easy side dish!

Marinated cucumber salad is a cool and refreshing complement to almost any meal. This Asian style cucumber salad utilizes soy sauce and sesame oil to bring lots of flavor without a lot of work.

Asian Cucumber Salad Recipe | Sesame Cucumber Salad | Cucumber Salad | Healthy Salad | Healthy Cucumber Recipe #cucumber #cucumbersalad #salad #sidedish #dinneratthezoo

This recipe for Asian cucumber salad is cucumbers and colorful veggies tossed in a zesty sesame dressing. The perfect quick and easy side dish!

Who doesn’t love cucumbers? They’re mildly flavored, super refreshing and are amazing in so many different dishes. This Asian cucumber salad is one of my family’s favorite sides, you can serve it alongside grilled chicken or fish and it makes the perfect picnic or potluck offering.

How to make Asian cucumber salad

The first step for this salad is to select your cucumbers. Typically there are three different types of cucumbers at the grocery store. You’ve got standard cucumbers, the long plastic wrapped English cucumbers, as well as those cute little Persian cucumbers.

You can use any of the three types of cucumbers here. I’ve used traditional cucumbers with the seeds removed. If you use English or Persian cucumbers you don’t need to remove the seeds as they tend to be smaller and softer than a traditional cucumber.

I run a vegetable peeler around each cucumber to make a striped pattern, which looks pretty and removes some of the waxy skin. The cucumbers are combined with red bell pepper and thinly sliced red onion to form the base of the salad.

Sliced cucumbers, red peppers and red onion in a serving bowl.

The dressing is a simple combination of soy sauce, rice vinegar, honey and sesame oil and takes just minutes to put together. Add some herbs and sesame seeds, then toss and enjoy!

Sliced cucumbers, red peppers and onions with Asian dressing.

This Asian cucumber salad can be made a few hours in advance, but just be aware that the cucumbers will release liquid as they sit in the fridge, so your dressing might be a little thinner in consistency when it comes time to serve your salad.

This recipe for Asian cucumber salad is cucumbers and colorful veggies tossed in a zesty sesame dressing. The perfect quick and easy side dish!

This recipe is easily customizable, you can add other veggies like edamame, shredded carrots or snap peas, and change up the dressing by adding ginger, sriracha or hoisin sauce. So many possibilities!

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Asian Cucumber Salad Video


This recipe for Asian cucumber salad is cucumbers and colorful veggies tossed in a zesty sesame dressing. The perfect quick and easy side dish!
Print Pin
5 from 29 votes

Asian Cucumber Salad

This recipe for Asian cucumber salad is cucumbers and colorful veggies tossed in a zesty sesame dressing. The perfect quick and easy side dish!
Course Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4
Calories 87kcal
Author Sara Welch

Ingredients

  • 3 cups cucumbers peeled, seeded and sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup red bell pepper chopped

For the dressing:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey
  • 2 tablespoons chopped cilantro or sliced green onion
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

Instructions

  • Place the cucumbers, red onion and red bell pepper in a large bowl.
  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cilantro and sesame seeds. Taste and add salt and pepper if desired.
  • Pour the dressing over the vegetables and toss to coat. Serve immediately or store in the refrigerator for up to 8 hours.

Nutrition

Calories: 87kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 538mg | Fiber: 2g | Sugar: 8g
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post is sponsored by P.F. Chang’s Home Menu as part of the Mom It Forward Blogger Network. Thank you for supporting the brands that make Dinner at the Zoo possible. This post was originally published on January 11, 2017 and was updated on March 19, 2018 with new content.

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Filed Under: Asian Food, Eat Your Veggies, Salads, Side Dishes

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    Comments

    1. Donna says

      January 4, 2023 at 4:18 pm

      5 stars
      So delicious, the dressing tastes amazing! I didn’t have red pepper so I substituted fresh seeded tomatoes & will definitely be making again!!!
      Thank you for all your great recipes 😋

      Reply
    2. Joyce says

      February 22, 2021 at 6:29 pm

      5 stars
      Very tasty and I find I’m making it almost every week now.

      Reply
    3. Melinda says

      September 10, 2020 at 5:16 pm

      This salad looks great! Can you sub sugar for honey?

      Reply
      • Sara says

        September 10, 2020 at 5:32 pm

        Yes that’s fine!

        Reply
    4. laura says

      July 17, 2020 at 3:15 pm

      Can you add radishes?

      Reply
      • Sara says

        July 17, 2020 at 3:32 pm

        Sure that would be fine!

        Reply
    5. Helen Cashin says

      July 17, 2020 at 1:28 am

      Made this salad to go with a whole side off hot chilli , garlic Salmon with sticky rice.

      It was absolutely gorgeous , that dressing is to die for but I only put one tablespoon of soya sauce as my first batch was a little overpowering .

      Already had two friends ask for recipe.

      Reply
    6. Debbie says

      June 6, 2020 at 12:56 pm

      I used the dressing to marinate chicken breast and threw in the salad to make it more of a lunch/dinner. Yum

      Reply
    7. Julie says

      June 2, 2020 at 7:52 am

      5 stars
      This was delicious! I subbed shallot for the red onion and used both green onion (green parts only) and cilantro in the dressing. I also added some sriracha to give it a little kick. Served with Mongolian Beef from Home Chef . Can’t wait to eat the left overs today for lunch.

      Reply
    8. Florence says

      May 18, 2020 at 4:48 pm

      5 stars
      Can’t sop making this easy salad that lasts for 2 days! Thanks

      Reply
    9. Deb says

      January 29, 2020 at 5:09 pm

      Just delicious! Turns out it was still crisp and yummy the next day!

      Reply
    10. Diane says

      October 28, 2019 at 3:28 am

      This looks delicious. I’ve been asked to bring the “Asian salad” to a dinner party of couples who have recently returned from the Far East. The host is serving Pork Stir Fry. I have a go to Asian salad with cabbage and roman noodle, but I wanted to try something different. Would this go with Pork Stir Fry do you think? Is regular Sesame Oil fine to use? Do you toast the sesame seeds? thank you.

      Reply
      • Sara says

        October 28, 2019 at 10:55 pm

        This would go well with stir fry! I don’t toast the sesame seeds but you definitely can if you prefer.

        Reply
    11. Ellie says

      October 14, 2019 at 6:58 pm

      I served this with Chicken Satay and steamed basmati rice. This salad was PERFECT! It was a little bit of summer! Thanks for the recipe!

      Reply
    12. Victoria says

      August 6, 2019 at 11:45 am

      5 stars
      Looks delicious! I have sesame oil at home/ is that the same as toasted sesame oil? Can I substitute or is there a way to “toast” my regular sesame oil? TIA!

      Reply
      • Sara says

        August 6, 2019 at 11:01 pm

        Your sesame oil should work fine!

        Reply
    13. B Myers says

      June 30, 2019 at 11:03 am

      5 stars
      Perfectly seasoned, and just as refreshing as the picture. Easy and quick recipe, keeps well. Leave out the cilantro if like me you can’t tolerate it.

      Reply
    14. Tiff says

      June 9, 2019 at 4:41 pm

      5 stars
      Great recipe! Very tasty and a definite go to!

      Reply
    15. Nara says

      November 14, 2018 at 11:36 am

      5 stars
      Very tasty!

      Reply
      • Sara says

        November 14, 2018 at 1:15 pm

        So glad you enjoyed it!

        Reply
    16. Micheal Ronel says

      June 17, 2018 at 2:51 pm

      5 stars
      Amazing salad idea with cucumber. Looks so healthy and delicious also. Will try it soon.

      Reply
    17. Tomi C says

      March 25, 2018 at 8:04 pm

      5 stars
      Love the Asian spin on this. I may have to switch up my tomato cucumber salad with that tasty dressing recipe of yours. Yummy!

      Reply
    18. Anosa malanga says

      March 22, 2018 at 1:21 am

      Been doing cucumber salad before and its usually what I love doing this past few weeks. Adding it a twist from time to time as well. Really one of my healthy foods nowadays.

      Reply
    19. Wildish Jess says

      March 21, 2018 at 11:31 am

      I don’t do cucumbers but man. This salad looks ridiculously fresh and healthy!

      Reply
    20. Alison Rost says

      March 21, 2018 at 4:59 am

      5 stars
      I love cucumbers because they absorb flavor really well and they go perfectly with different sauces. I think this salad is a keeper especially since it’s refreshing. It can be enjoyed during Spring and Summer and it’s something that I’d make often!

      Reply
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