This Asian cucumber salad delivers vibrant, tangy flavor while packing a nutritious punch. With its irresistible crunch, refreshing coolness, and a savory-sweet sesame dressing, this salad is a perfect balance of taste and health. Not to mention, it’s naturally gluten-free, vegan, and super simple to make.
We developed this recipe to highlight the wholesome power of fresh cucumbers and bold Asian flavors. After testing countless variations, we’ve perfected the best combination of sweet, savory, and spicy notes to elevate your salad game. Whether you’re looking for a quick lunch side, a healthy snack, or something stunning for your next dinner party, this healthy cucumber salad with sesame is guaranteed to impress.
Why This Asian cucumber salad Is Good for You
- Low calorie & nutrient-dense: With only 89 calories per serving, this salad is filled with water-rich cucumbers that hydrate and refresh you.
- Heart-healthy fats: Toasted sesame oil provides monounsaturated fats that support cardiovascular health.
- Gut-friendly boost: Garlic and ginger add prebiotic benefits to support healthy digestion.
- Dietary versatility: This recipe is suitable for vegan, keto, and gluten-free diets with simple ingredient swaps.
- Rich in antioxidants: Cucumbers, scallions, and sesame seeds deliver antioxidants that help fight inflammation.
Wholesome Ingredients for This Asian cucumber salad
Each ingredient in this easy Asian cucumber salad recipe was carefully chosen not only for its flavor but also for its health benefits. Here are some of the star players:
- Cucumbers: These water-rich veggies are the base, providing hydration and crunch. Persian cucumbers are ideal for their small seeds and tender skin, but any variety works well.
- Toasted sesame oil: This ingredient adds a distinctive nutty aroma and is loaded with heart-healthy fats. If you prefer a lighter flavor, you can use regular sesame oil.
- Rice vinegar: Contributing tanginess, it’s milder than other vinegars and complements the cucumbers beautifully. Use unseasoned rice vinegar for a clean taste.
- Chili garlic sauce or sriracha: These add a touch of heat and depth. For a milder salad, reduce the amount, or for extra spice, go all in!
- Maple syrup (or honey): Balances the tangy vinegar and spicy chili. For a keto-friendly option, use a sugar-free sweetener.
Asian cucumber salad Recipe Details
- Servings: 4-5
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Course: Salad
- Cuisine: Asian
Asian 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 (use Bragg’s Liquid Aminos or Coconut Aminos for gluten-free)
- 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
How to Make Asian cucumber salad
- Using a fork, score the cucumbers lengthwise for added texture. This step helps the dressing adhere better but is optional if you’re short on time.
- Thinly slice the cucumbers and toss them with the salt in a mixing bowl. Let them sit for about 10 minutes to release water.
- While the cucumbers are resting, prepare the dressing by combining rice vinegar, soy sauce, sesame oil, ginger, garlic, maple syrup, chili garlic sauce, and toasted sesame seeds in a separate bowl.
- Strain the cucumbers using a fine mesh strainer to remove excess water. Do not rinse.
- Return the cucumbers to a large mixing bowl and toss with scallions and the prepared dressing until coated evenly.
- Taste and adjust the seasoning. If you’d like more heat, add extra chili garlic sauce. For added sweetness, drizzle in more maple syrup.
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
- Serve your quick cucumber salad Thai style chilled and enjoy!
How to Customize This Asian cucumber salad for Your Diet
- Keto-friendly: Swap maple syrup for erythritol or another sugar-free sweetener.
- Vegan: This recipe is naturally vegan! Ensure your soy sauce is certified vegan if you’re using store-bought.
- Low-sodium: Replace soy sauce with coconut aminos, which is lower in sodium, and skip adding extra salt.
- Nut-free: Avoid adding optional crushed peanuts and stick to sesame seeds for crunch.
- Spice level: Tame the heat by reducing chili garlic sauce or omit it entirely for a milder version.
Our Team’s Tips for the Best Asian cucumber salad
- Choose fresh cucumbers: Look for firm, bright green cucumbers with no soft spots for maximum crunch.
- Toast your sesame seeds: Buy raw seeds and toast them lightly in a dry skillet for a deeper nutty flavor.
- Make it ahead: Prepare the salad up to 2 hours in advance to let the flavors meld beautifully.
- Don’t skip draining: Removing excess water ensures the dressing clings to every slice.
- Customize the texture: Leave your cucumbers slightly thicker-sliced for a chunkier salad or slice paper-thin for something more delicate.
Asian cucumber salad FAQs
How long will this salad keep?
This refresher cucumber salad recipe is best enjoyed on the same day it’s made. However, it will stay fresh for up to 3 days in an airtight container in the refrigerator.
Can I make this gluten-free?
Absolutely! Use tamari, coconut aminos, or Bragg’s Liquid Aminos instead of soy sauce for a gluten-free version of this healthy cucumber salad with sesame.
What is the best type of cucumber to use?
Persian or English cucumbers work best because they’re crisp, have small seeds, and don’t require peeling. Turkish cucumbers are another excellent option.
Can I add protein to this salad?
Yes, grilled shrimp, tofu, or shredded chicken can pair well with this best Southeast Asian cucumber salad and make it a complete meal.
Is this salad spicy?
The spice level is mild but easily adjustable. Add more chili garlic sauce or sriracha if you prefer an extra kick!
We’re confident you’ll love the bold flavors and refreshing crunch of this Asian cucumber salad. Let us know in the comments—what healthy twist will you add to make this recipe your own?
Asian 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 (use Bragg’s Liquid Aminos or Coconut Aminos for gluten-free)
- 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
Instructions
- Using a fork, score the cucumbers lengthwise for added texture. This step helps the dressing adhere better but is optional if you’re short on time.
- Thinly slice the cucumbers and toss them with the salt in a mixing bowl. Let them sit for about 10 minutes to release water.
- While the cucumbers are resting, prepare the dressing by combining rice vinegar, soy sauce, sesame oil, ginger, garlic, maple syrup, chili garlic sauce, and toasted sesame seeds in a separate bowl.
- Strain the cucumbers using a fine mesh strainer to remove excess water. Do not rinse.
- Return the cucumbers to a large mixing bowl and toss with scallions and the prepared dressing until coated evenly.
- Taste and adjust the seasoning. If you’d like more heat, add extra chili garlic sauce. For added sweetness, drizzle in more maple syrup.
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
- Serve your quick cucumber salad Thai style chilled and enjoy!