My kids grow endless amounts of cucumbers in our garden each summer, and this Asian cucumber salad has become one of my favorite ways to use them up. This recipe is simple, fresh, and perfect for the summer months since it’s the kind of easy side dish I can toss together in minutes without heating up the kitchen. This veggie salad is sweet and savory with just a touch of heat that really lets the crispy, crunchy cucumbers shine.
Recipe Highlights
Customizable: This salad lends well to a variety of veggies, making it a great way to use up leftover produce, and the dressing is easily adapted to suit different flavor preferences and dietary needs.
No-cook recipe: With no cooking required, prep time for this salad is minimal, and it’s ready to eat in just a few minutes. It’s my favorite side when it’s just too hot to stand over a stove.
Incredible taste and texture: The fresh veggies create a satisfyingly crispy texture and refreshing taste. Then, my quick dressing is sweet, savory, and tangy, providing the best contrast of flavors and textures that keeps everyone coming back for bite after bite.
Ingredient Notes And Substitutions
This Asian cucumber salad comes together with simple ingredients, and the dressing is made with pantry staples I tend to keep on hand. Here are a few of my notes about the main components:
- Cucumber: I prefer to use English cucumbers, also sometimes known as seedless cucumbers, for this salad because they have thin skin, very few seeds, and a crisp texture that holds up well to the dressing. Persian cucumbers (mini cucumbers) or Japanese cucumbers are good alternatives. If using regular hothouse cucumbers, I peel the tougher skin and remove some of the seeds to make them easier to eat.
- Carrots: Thinly sliced carrots add natural sweetness and extra crunch, along with vitamin A and antioxidants. For the best texture, I recommend using whole carrots that have been peeled and sliced. I use my mandoline slicer to create fine ribbons, but a sharp knife also works.
- Green onions: I use both the white and green parts of scallions to add a mild onion flavor to the salad.
- Rice vinegar: This forms the base of the dressing and has a milder, slightly sweeter flavor than other vinegars. I always look for unseasoned rice vinegar, so I have more control over the sweetness and sodium levels of my dressing.
- Soy sauce: I use low-sodium soy sauce or light soy sauce to add savory, umami flavor to the dressing without making it too salty. For a gluten-free option, I substitute coconut aminos and add just a pinch of kosher salt to the dressing. Tamari also works for a similar flavor. Give the dressing a quick taste test, and add salt as needed.
- Toasted sesame oil: A little sesame flavor goes a long way, adding rich, nuttiness. Look for toasted sesame oil rather than regular sesame oil, or the flavor will fall a little flat.
- Honey: A natural sweetener, this balances the acidity of the vinegar and rounds out the savory flavors. Its sticky consistency also helps the dressing cling to the vegetables. For a slightly less floral taste and vegan option, substitute maple syrup, brown rice syrup, or agave nectar.
- Chili crunch: I like to use mild chili crisp, such as Momofuku Chili Crunch, to add a touch of heat and texture without overpowering the rest of the ingredients. For less spice, start with 1 teaspoon of chili crunch, or substitute crushed red pepper flakes for a milder taste. For more heat, add an extra dash of chili oil, chili flakes, or Sriracha to the dressing.
- Other seasonings: Fresh minced garlic and ginger give the dressing a bold, tangy flavor. Whenever possible, I use freshly grated garlic and ginger for the brightest taste. A small amount of salt helps enhance all the flavors, though it’s not necessary when using soy sauce.
Find the ingredient list with exact measurements in the recipe card below.
Add More Produce
Feel free to customize this recipe with whatever raw vegetables are on hand. I’ve added radishes and tomatoes, and I also think thinly sliced red onion or bell peppers would be delicious. Or, try including shallots, fresh cilantro, or a squeeze of lime juice for a slightly different taste.
Ready In 3 Simple Steps
This Asian cucumber salad comes together with minimal equipment, simple steps, and no stress. Here’s how I make it:
- Prepare the dressing: Combine the salad dressing ingredients, whisking or shaking until they’re evenly distributed and the dressing is smooth.
- Combine the salad: Toss the salad ingredients in a large bowl.
- Toss and serve: Pour the dressing over the veggies, and toss to combine and coat everything completely. I also like to add a sprinkle of toasted sesame seeds and chopped peanuts before serving for a bit of crunch. Then, the salad is ready to eat right away.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make This Vegan
For a vegan Asian cucumber salad, I simply replace the honey with maple syrup, brown rice syrup, or agave. Even though they are typically vegan, I also double-check the nutrition labels on the rice vinegar, soy sauce, sesame oil, and chili crunch.
How To Prep This In Advance
When harvesting veggies from my garden, I like to go ahead and prep the different components ahead of time for even easier assembly. I sometimes slice the cucumbers, carrots, and green onions up to 1 day in advance and store them in separate airtight containers in the refrigerator. The dressing can also be mixed and refrigerated for up to 5 days before adding to the salad.
For the freshest texture, wait to combine the vegetables and dressing until within a few hours of serving. Cucumbers naturally release water as they sit, and the salt in the dressing speeds up that process, which can make the salad soggy if it sits longer than that.
What To Pair With This Refreshing Salad
This salad pairs well with pretty much any of my favorite grill recipes, adding a cold, refreshing contrast to warm proteins. I typically serve it as an appetizer or side dish with these summer dinner ideas, such as grilled pork tenderloin, Korean BBQ chicken, and grilled salmon.
It’s also delicious as a main course served as a dinner bowl with grilled shrimp, sliced steak, shredded chicken, or even tofu. For potlucks and backyard barbecues, this veggie salad makes a great summer side dish.
If I Think I’ll Have Leftovers
This salad is best enjoyed right after it’s dressed, since the cucumbers naturally release water as they sit. Therefore, if I don’t think it will all get eaten in one sitting, I dress just the portion of veggies I’m serving to prevent the salad from becoming watery in the fridge. The undressed salad will keep fresh in an airtight container in the fridge for up to 3 days.
If the salad has already been dressed, I transfer any leftovers to an airtight container and refrigerate them for up to 1 day. The flavor will remain the same, but keep in mind that the texture will soften, and the salad will become more watery over time. Before serving leftovers, I give everything a good stir and drain off any excess liquid if needed to preserve some of the crisp texture.
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Asian Cucumber Salad Recipe
This bright veggie salad is crisp, refreshing, and packed with savory-sweet flavor from the simple sesame ginger dressing. It’s an easy no-cook side dish made from fresh veggies and pantry ingredients that pairs well with grilled proteins, rice bowls, and summer meals.
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon low-sodium soy sauce*
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure honey**
- 1 garlic clove, grated or minced
- 1 teaspoon grated or minced fresh ginger (1-inch piece)
- 1 large English cucumber, thinly sliced (~3 cups)
- 2 medium carrots, peeled and thinly sliced into rounds (~1 cup)
- 3 green onions, ends trimmed, thinly sliced
- 1–2 teaspoons chili crisp (such as Momofuku chili crunch) or a pinch of crushed red pepper flakes
- Optional for topping: sesame seeds and/or chopped peanuts
Instructions
- In a 1-cup liquid measuring cup or a small jar with a lid, whisk or shake together the vinegar, oil, soy sauce, sesame oil, honey, garlic, ginger, garlic, and salt. Set aside.
- In a mixing bowl, combine the sliced cucumbers, carrots, green onions, and chili crisp (or red pepper flakes).
- Pour the dressing over vegetables and toss to coat. If desired, top with sesame seeds and/or chopped peanuts. Serve immediately.
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Notes
For best results: Add the dressing to vegetables just before serving the salad (or up to 1 hour before serving). If the dressing is added too soon, the salad will get watery and the veggies will soften since the salt draws water out of the cucumbers. If you think you’ll have leftovers, you may want to dress just the portion of veggies that you’ll be eating in one sitting. The cucumbers, carrots and green onions can be chopped and refrigerated in airtight containers up to 1 day ahead and the dressing can be prepped and refrigerated in a separate airtight container up to 5 days before serving.
* For gluten-free, substitute 2 tablespoons coconut aminos in place of 1 tablespoon soy sauce. If using coconut aminos, also add ¼ teaspoon fine salt to the dressing. Or, use 1 tablespoon tamari in place of the soy sauce.
** For vegan, use brown rice syrup, agave nectar, or maple syrup in place of the honey.
Nutrition Information
- Serving Size: ⅙ of the recipe or ~⅔ cup
- Calories: 121
- Fat: 10 g
- (Sat Fat: 1 g)
- Sodium: 142 mg
- Carbohydrate: 8 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
Recipe Changelog
- June 2025: We previously published a version of cucumber salad that was made with spiralized cucumbers, julienned carrots, and a sesame-soy dressing made with ground ginger and garlic powder. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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