Crunchy and flavourful! This 5-Minute Asian Cucumber Salad is an easy and quick side dish or appetizer to excite your tastebuds. The best part? It comes together in no time and does with just a few ingredients.
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You may think that cucumbers are boring to eat. But I want to change your mind about that. Because this crunchy Asian cucumber salad is a whole different story. It has a ton of flavour and is a nourishing side dish, starter, or snack.
Cucumbers do not have a strong flavour on their own they are 95% water. They are low-carb and hydrating produce and perfect to serve with a spicy and flavourful dressing.
And if you love the cuisine as much as I do and cook with Asian spices regularly, you probably have all the ingredients at home to make this delicious recipe for cucumber salad.
Why you'll love this recipe
- deliciously healthy
- fits various diets (vegan, keto, low-carb)
- quick appetizer, snack or side dish
- ready in just 5 minutes
Ingredient notes
When you need a quick and easy salad recipe, this Asian Cucumber salad recipe is for you. And the flavourful secret lies in the dressing. You only need five simple ingredients to mix it up:
- Cucumber - I used mini cucumbers (also labelled as Persian or Japanese) for this spicy Asian cucumber salad. They contain less water than regular cucumbers, which will not water down the dressing.
- Garlic clove - If you do not have a grater, mince the garlic with a knife.
- Rice wine vinegar - If you are short on rice wine vinegar, substitute it for apple cider vinegar.
- Sesame oil - With its slightly nutty flavour, sesame oil fits perfectly into this flavourful salad dressing.
- Soy sauce - I used reduced sodium soy sauce to help keep the salt intake low.
- Sesame seeds - I like to toast the sesame seeds in a non-stick pan without oil to intensify the flavour.
- Red pepper flakes (optional) - I used red pepper flakes to add a bit of heat. Skip them if you want the dressing to be mild.
When mixed with the sliced cucumbers, this Asian dressing creates a delicious and no-fuss salad ready to be devoured. Because there is nothing better than whipping up a flavourful dish in no time.
Instructions
Wash the cucumbers and thinly slice them with a mandolin slicer or a sharp knife. Peel and grate the garlic.
Mix the grated garlic, rice wine vinegar, sesame oil, soy sauce and red pepper flakes.
Pour the dressing over the sliced cucumbers.
Add the sesame seeds and stir to combine. Let infuse for a couple of minutes and serve.
Serving ideas
You can serve this easy cucumber salad as a low-carb appetizer or side dish. Serve with grilled, baked or roasted meat, fish, seafood, and plant-based protein like tofu.
Here are some Encore & More recipes to serve with this cucumber salad:
Tips & substitutions
- Opt for organic cucumbers if you use the skin. Non-organic vegetables and fruits are sprayed with pesticides and additives which do not wash off at home. I highly recommend using organic produce. The skin contains nutrients too. Moreover, organic cucumbers usually taste better.
- Skip the red pepper flakes for a mild but flavourful dressing.
- Mix all the ingredients for the dressing first before combining it with the salad. This way, the cucumbers are evenly laced with all the flavours from the dressing ingredients.
- Let the cucumber salad sit for a couple of minutes after mixing it with the dressing. The dressing can infuse into the cucumbers and create a more intense flavour.
Recipe FAQs
When using gluten-free soy sauce, this delicious spicy cucumber salad is gluten-free.
The salad is best eaten fresh because then the cucumbers are still crunchy. If storing it, keep the sliced cucumbers and dressing separately and mix it together just before you want to eat the salad. This way, the cucumbers will not get soggy and lose their crunch.
If the salad dressing is stored in the fridge, it keeps for about two to three days. It is better to slice the cucumbers fresh before eating.
📖 Recipe
5-Minute Asian Cucumber Salad
Ingredients
- 4 mini cucumbers (also labelled as Japanese or Persian cucumbers)
- 1 garlic clove
- 2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame seeds
- pinch of red pepper flakes
Instructions
- Wash the cucumbers and thinly slice them with a mandolin slicer or a sharp knife. Peel and grate the garlic.
- Mix the grated garlic, rice wine vinegar, sesame oil, soy sauce and red pepper flakes. Pour the dressing over the sliced cucumbers.
- Add the sesame seeds and stir to combine. Let infuse for a couple of minutes and serve.
Notes
- Opt for organic cucumbers if you use the skin. Non-organic vegetables and fruits are sprayed with pesticides and additives which do not wash off at home.
- Skip the red pepper flakes for a mild but flavourful dressing.
- Let the cucumber salad sit for a couple of minutes after mixing it with the dressing. The dressing can infuse into the cucumbers and create a more intense flavour.
- When storing the salad, keep the sliced cucumbers and dressing separately and mix them together just before you want to eat the salad. This way, the cucumbers will not get soggy and lose their crunch.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Dorli says
Super nice, easy and fresh salad. Tastes great with all kids of food as side dish or just as quick snack on hot days. Thanks for your lovely inspiration!
Yvonne says
Thank you so much for your lovely feedback. So happy you love this cucumber salad recipe!