Asian Cucumber Salad

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Asian cucumber salad is a quick, easy and delicious spicy cucumber salad that can be pulled together in less than 10 minutes. Eat right away or let marinate and eat later.

Cucumber and onions salad is a classic that appears regularly on our table during the summertime. This version is made with sesame oil, rice vinegar, soy sauce and topped with sesame seeds. There’s also crushed red pepper flakes to give it a little kick.

It’s not really spicy, but you can taste the heat. If your family is not a fan of spice, just cut back the amount to your liking.

What type of cucumber?

I used English cucumbers in this salad. I like the thin skin and the small seeds in the English cucumber. You could also use your standard grocery store cucumber. Just peel the cuke and cut in half and scoop out the seeds. You can leave the seeds if using a standard cuke, but they can sometimes be on the large size and I like to remove them when using in this salad.

Toasted sesame seeds

Toasted sesame seeds are added to the salad just before serving. You can buy seeds already toasted, or save some money and toast your own. The toasted seeds add a lot of flavor to this salad.

Just place the seeds in a small non-stick pan over medium heat for 3-5 minutes. Make certain you stir often and don’t leave the pan! These go from done to burnt in almost no time at all! As soon as they start to brown a little, remove the heat and from the pan. 

To make cucumber salad

• Slice the cucumbers
• Slice the onions
• In a small container combine soy sauce, rice vinegar, honey and crushed red pepper. Stir to combine
• Pour dressing over cucumbers and gently stir to coat the cucumbers
• Sprinkle with toasted sesame seeds and serve or cover and refrigerate to let the cucumbers marinate

If you refrigerate before eating, the cucumbers will release some of their liquids and you will end up with more sauce. This does not affect the quality of the salad. You can drain before serving or just leave it at the bottom of the bowl.

How long will this salad last?

Asian cucumber salad is best eaten the same day it’s made. I have eaten it the day after and it’s still good. It’s just best the same day it is made. 

What to serve with this salad?

Serve with grilled flank steak, BBQ chicken thighs or a grilled hamburger. 

Other great salads

• Greek Salad
• Couscous Salad
• Tomato Salad
• Asparagus Pasta Salad

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Asian Cucumber Salad

Kathy

Fresh cucumbers and onions with a spicy Asian dressing

5 from 4 votes

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Prep Time 10 mins

Total Time 10 mins

Course Salad

Cuisine American

Servings 4 people

Calories 105 kcal

Ingredients

  

1x2x3x

Dressing

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 3 teaspoons sesame oil
• 1 teaspoon red pepper flakes

Salad

• 4 cups English cucumbers (sliced)
• 1 cup red onion (sliced)
• 2 tablespoons sesame seeds (toasted)

Instructions

 

Dressing

• Combine soy sauce, vinegar, honey and red pepper
• Shake or stir to combine

Salad

• Add cucumber and onions to a large bowl
• Pour dressing over cucumbers and onions
• Toss lightly
• Sprinkle with sesame seeds
• Toss lightly and serve or cover and refrigerate for 30 minutes

Notes

• Can substitute regular cucumbers for the English cucumbers. Peel and seed regular cucumbers if using. 
• Reduce red pepper flakes if you prefer a milder taste.

Nutrition

Serving: 1cupCalories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 515mgPotassium: 259mgFiber: 2gSugar: 8gVitamin A: 257IUVitamin C: 6mgCalcium: 65mgIron: 1mg

Keyword Asian cucumber salad, cucumber salad, marinated cucumbers, spicy cucumber salad

Tried this recipe?Leave a comment and let me know what you think.