Home > Salads > Asian Cucumber Salad Asian Cucumber Salad June 2, 2019 | 18 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A simple and tasty Asian Cucumber Salad combines cucumbers, avocado, green onion and an addictive sesame dressing. This light and healthy salad makes a perfect side dish to just about any dinner! Serve this Asian cucumber salad alongside one of these popular recipes: chicken stir fry, coconut curry chicken, or chicken chow mein. Growing up, my mom would make a cucumber and tomato salad at least once a week with garden-fresh veggies. She would slice the cucumbers, chop up tomatoes, add in some lemon juice, salt and pepper, and that was it! While that simple salad is still one of our go-to favorites, I love switching it up a bit. Asian Cucumber Salad has become one of our staple side dishes. It pairs well with so many recipes, adding a crisp coolness to meats or sauce-heavy dishes. When making a cucumber salad, I’m all about simplicity. Since it’s not the main dish, it shouldn’t require the time the entree does. So we’re keeping the ingredient list simple, the dressing easy and the process quick. Let’s get started! If you garden or find yourself with a plethora of cucumbers, it’s sometimes a tricky ingredient to get creative with. For this recipe, I call for a bag of Persian cucumbers. You may have a few leftover, depending on their size, so I’ve got a few ideas for leftovers. What do I do with all these cucumbers? Besides Asian cucumber salad, here are some other ideas for using cucumbers: Make tzatziki sauce. Fix cucumber bites: slice thick rounds of cucumbers and pile them high with tuna salad or chicken salad. Add them to a banh mi bowl. Toss them in a garden salad (such as this Italian salad or Olive Garden Salad). Add them to these Mediterranean Sweet Potatoes. While all of these above ideas use uncooked cucumbers, you can also enjoy cucumbers cooked… What about cooking cucumbers? Most often cucumbers are served raw and crunchy because they impart such a refreshing coolness and freshness to a meal. So we rarely cook them, but you absolutely can. Cooked cucumbers are more common in Asian cuisines, where they are often added to sides or stir fries. Julia Child’s shares how to bake cucumbers here. While we don’t cook the cucumbers for this Asian Cucumber Salad, you can experiment with cooking any leftover cucumbers you have! 🙂 What is an Asian cucumber? Asian cucumbers are mild and slender with a deep green bumpy skin. I don’t have access to Asian cucumbers at my local grocery stores, so my recipe calls for Persian cucumbers. They work perfectly in this salad. You can also use English cucumbers in this recipe. QUICK TIPMake sure to avoid the ends of Persian or English cucumbers. Cut them off to avoid bitter pieces of cucumber in this dish. To peel or not to peel Always up for debate — should you peel your cucumber? I say leave the peel on! Unless you really hate the flavor, keeping the peel on makes prep easier (no peeling required). The peel is also where the majority of nutrients are, so by leaving it on you’re getting more health benefits. Many stores wax the peels of cucumbers, but it’s easy to scrub off as you prepare the salad. And English cucumbers–the long ones wrapped in plastic–have no waxy coating. Asian Cucumber Salad tips Chill the veggies. Especially if you are using garden vegetables (the BEST!). They need to spend some time in the fridge prior to going into this salad. Fresh ingredients are best; as always, the riper your veggies, the better the salad will taste. If you can, use toasted sesame seeds. They’re more flavorful than regular sesame seeds and you’ll find them next to regular sesame seeds in your grocery store’s spice aisle. Stir frequently; once the dressing has been added, toss the salad often to ensure all the veggies are getting well marinated in that dressing. Don’t forget to season! Adding salt and pepper is especially important for a cucumber salad. Be sure to taste frequently as you season to your personal preference. More delicious salads Quinoa Salad with avocado Chickpea Salad Mediterranean inspired Cucumber Salad with a balsamic dressing Panzanella Salad with fresh corn and tomatoes Mandarin Orange Salad with an orange-poppyseed dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asian Cucumber Salad 5 from 3 votes - Review this recipe A simple and tasty Asian Cucumber Salad combines cucumbers, avocado, green onion, and an addictive sesame dressing. This light and healthy salad makes a perfect side dish to just about any dinner! SAVE TO RECIPE BOX Print Recipe Asian Cucumber Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A simple and tasty Asian Cucumber Salad combines cucumbers, avocado, green onion, and an addictive sesame dressing. This light and healthy salad makes a perfect side dish to just about any dinner! Course Salad, Side Dish, Vegetarian Cuisine Chinese, Vegan, Vegetarian Keyword asian cucumber salad Prep Time 20 minutes Total Time 20 minutes Servings 3 -5 as a side Calories 200kcal Ingredients4 heaping cups (500g) Persian cucumbers thinly sliced (or English cucumbers)3/4 cup (124g) chopped avocado (~1 small ripe avocado)1/4 cup (14g) thinly sliced green onions (white parts only; about 4 onions)2 tablespoons sesame oil1/4 cup (52g) white wine vinegar2 teaspoons white sugar1/2 teaspoon toasted sesame seeds1/4 teaspoon red pepper flakes optional (increase or decrease for personal spice preference)Salt and pepper to taste InstructionsPeel the cucumber if desired. I like to leave the peels on for flavor and nutrients.Thinly slice the cucumbers. (Use a box grater with a vegetable slicing surface, a mandolin slicer, or a knife). Add the sliced cucumbers to a large bowl.Chop the avocado, thinly slice the green onions and add to the salad. In a Mason jar, combine the sesame oil, white wine vinegar, sugar, sesame seeds, and red pepper flakes. Add salt and pepper to taste. Place lid on and shake to combine.Pour dressing over the salad and toss to combine. Taste and adjust seasoning to preference.For optimal flavors, let stand for about 10-15 minutes, stirring frequently, before serving. Salad is best enjoyed within 1-2 hours of being made. Video Recipe NotesYou'll find there is leftover dressing in the bowl after the salad is gone. The amount of dressing is important though because as you stir it frequently, all of the ingredients have a chance to "marinate" in the dressing. This salad is best eaten right after being made and doesn't store very well. It's also best when the vegetables have previously been chilled. Nutrition FactsCalories: 200kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 12mg | Potassium: 341mg | Fiber: 4g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.