Can I make this Asian Cucumber Salad ahead of time?

While best enjoyed fresh, you can prepare the components up to 8 hours ahead. Keep the sliced cucumbers and dressing separate until about 30 minutes before serving for optimal texture.

Is this Asian Cucumber Salad spicy?

The recipe includes sriracha which provides moderate heat. You can easily adjust the spice level by reducing or increasing the amount, or omitting it entirely for a milder version.

What's the best type of cucumber for Asian Cucumber Salad?

English, Persian, or Japanese cucumbers work best as they have fewer seeds and thinner skin. Regular cucumbers can work too, but consider peeling and deseeding them first.

Can I make this salad vegan?

Absolutely! Simply substitute the honey with maple syrup or agave nectar for a fully plant-based Asian Cucumber Salad.

How can I add protein to make this a complete meal?

Try adding tofu cubes, shredded chicken, cooked shrimp, or thinly sliced beef. For vegetarian options, edamame or chickpeas work wonderfully.

Will this Asian Cucumber Salad work for meal prep?

For best results, store the components separately and assemble portions as needed. The cucumbers will continue to release water over time, which can dilute flavors when stored pre-mixed.

Can I use dried ginger instead of fresh?

Fresh ginger provides the best flavor, but in a pinch, substitute 1/2 teaspoon ground ginger for every tablespoon of fresh grated ginger.

Asian Cucumber Salad Ready In Astonishing 10 Minutes

Name: Asian Cucumber Salad Ready In Astonishing 10 Minutes
Prep time: 8 min
Total time: 10 min
Cuisine: Asian-inspired
Ingredients: 2 large English cucumbers (about 1 pound); 1 tablespoon kosher salt; 3 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon honey or maple syrup (for vegan option); 1-2 teaspoons sriracha or chili oil; 2 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; Fresh cilantro for garnish (optional); 1 red chili, thinly sliced (optional)

Description

This Asian Cucumber Salad is a flavorful and refreshing dish that combines the cool crunch of cucumbers with a vibrant, aromatic dressing. It’s perfect as a side dish or light meal and can be prepared in just 10 minutes.

Ingredients

Scale

2 large English cucumbers (about 1 pound)
1 tablespoon kosher salt
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey or maple syrup (for vegan option)
1–2 teaspoons sriracha or chili oil
2 garlic cloves, minced
1-inch piece fresh ginger, grated
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Fresh cilantro for garnish (optional)
1 red chili, thinly sliced (optional)

Instructions

Prepare Cucumbers: Slice cucumbers thinly. Use the “smashing” technique for better flavor absorption.
Salt Cucumbers: Sprinkle salt over sliced cucumbers in a colander. Let sit for 2 minutes to remove excess moisture.
Create Dressing: Whisk together rice vinegar, sesame oil, honey, sriracha, garlic, and ginger.
Combine and Toss: Pat cucumbers dry with paper towels. Place in a serving bowl and pour dressing over. Toss to coat.
Add Finishing Touches: Sprinkle with green onions, sesame seeds, cilantro, and red chili if using.

Notes

Use English, Persian, or Japanese cucumbers for best results.
Adjust sriracha to your desired spice level.
Store components separately for meal prep.

Prep Time: 8 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 cup
Calories: 98 kcal
Sugar: 5g
Sodium: 310mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: Asian Cucumber Salad, quick cucumber salad, sesame cucumber salad, healthy summer side, spicy cucumber recipe