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. The best Asian Cucumber Salad with cucumbers, avocado, green onion, and a delicious sesame dressing. It’s vegan, gluten-free, and perfect as a light side dish for any meal. Serve this alongside one of these popular recipes: chicken stir fry, coconut curry chicken, or chicken chow mein. The Best Asian Cucumber Salad Growing up, my mom always made a simple cucumber and tomato salad with fresh garden veggies, seasoned with lemon, salt, and pepper. Over time, I’ve found lots of yummy variations, but my favorite is this Asian Cucumber Salad. It’s super easy, delicious, light, and goes great with so many dishes, like Asian ground turkey. This recipe is quick and has the best simple dressing. Even though it’s typically served as a side dish at my place, I always end up filling most of my plate with it—I can never get enough! Ingredients This salad is incredibly simple, with only three base ingredients and four dressing ingredients. It’s so easy to make! Cucumbers: Persian or english cucumbers work best here. You can even leave the skin on for extra flavor and nutrients. Avocado: Adds creaminess to the salad. Make sure the avocado is ripe but firm to avoid mushiness. Green onions: I use both the greens and whites but for a more subtle flavor just use the whites. Sesame oil: If possible use toasted sesame oil for extra flavor. White wine vinegar: Any clear vinegar can be substituted in a pinch but white wine is my favorite here. White sugar: Balances the acidity with sweetness. Toasted sesame seeds: Tossed into the salad for extra sesame goodness. Toasted sesame seeds add extra flavor compared to regular. Red pepper flakes (optional): Brings a spicy flavor to this asian cucumber salad. QUICK TIP Totally optional: you can salt the cucumbers before using them. Toss in a bowl with salt and let sit for 30 minutes. This releases excess liquid, making the cucumbers crunchier and keeping the dressing from getting watered down. Skip this step if you’re in a hurry. How To Make Asian Cucumber Salad Combine Vegetables: Mix sliced cucumbers, chopped avocado, and sliced green onions in a bowl. Use a mandolin slicer for quick and even slices of your cucumbers. Prepare Dressing: Whisk together sesame oil, white wine vinegar, sugar, sesame seeds, and optional red pepper flakes; season with salt and pepper. Toss Salad: Pour the dressing over the vegetables and toss well. Taste and adjust seasoning if needed. Rest and Serve: Let the salad sit briefly to bring flavors together, then serve fresh. QUICK TIP Make sure to avoid the ends of Persian or English cucumbers. Cut them off to avoid bitter pieces of cucumber in this dish. VARIATIONS Switch Things Up Make it spicier: Add more red pepper flakes and drizzle in some chili onion crunch for extra spice. Use Different Nuts and Seeds: Swap sesame seeds for chopped peanuts or sunflower seeds for a different texture and flavor. Add Protein: Toss in or serve with some grilled chicken, shrimp, or tofu for a more filling salad. Change the Dressing: Experiment with different dressings like a peanut sauce or a ginger-soy vinaigrette for a new flavor profile. Asian Cucumber Salad Tips Chill the Veggies: Keep the veggies in the fridge before adding them to the asian cucumber salad for extra crispness. Use Fresh Ingredients: Fresh, ripe veggies make the salad taste amazing. Choose Toasted Sesame Seeds: These have more flavor than regular ones. Look for them in the spice aisle. Stir Often: Once you’ve dressed the salad toss often to mix the dressing well with the veggies. Season Well: Salt and pepper are super important for flavor, taste as you go to get it just right. STORAGE Storage Tips To store your Asian Cucumber Salad, use an airtight container and refrigerate it immediately. For the best flavor and texture, enjoy the salad within 1-2 hours. If you need to store it longer, keep the dressing separate and mix just before serving to prevent sogginess. Before serving, give the salad a quick toss and add a bit more dressing to freshen it up. You can make this sesame dressing up to 3 days in advance to make your prep even quicker! More Cucumber Filled Recipes Creamy Cucumber Salad refreshing and crunchy Tuna Salad just 15 minutes of prep, and you’ll be hooked Cucumber Feta Salad with the best lemon dressing Light and easy-to-make Cucumber-Pepper Salad Coconut Shrimp Salad ready in 20 minutes 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 4 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 4 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 minutes Total Time 20 minutes minutes Servings 3 -5 as a side Chelsea Lords Calories 200kcal Author Chelsea Lords Ingredients▢ 4 heaping cups Persian cucumbers thinly sliced (or English cucumbers)▢ 3/4 cup chopped avocado (~1 small ripe avocado)▢ 1/4 cup thinly sliced green onions (white parts only; about 4 onions)▢ 2 tablespoons sesame oil▢ 1/4 cup white wine vinegar▢ 2 teaspoons white sugar▢ 1/2 teaspoon toasted sesame seeds▢ 1/4 teaspoon red pepper flakes optional (increase or decrease for personal spice preference)▢ Salt and pepper to tasteUS - Metric USMetric 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.
I’ve never had a cucumber salad, so I’m loving the looks of this! So fresh. And I love how easy this is to whip up, too! Pinned! Reply
This salad looks so fresh and delicipus. I would even add some feta cheese to it! Pinned for later! Reply
I love your “less is more” take on this salad! While it’s still the middle of winter here, I think I’ll make this salad soon because it makes me think of fresh, light meals on warmer days! Pinned! Reply
Love how fresh and bright this salad is, Chelsea! It’s a perfect way to brighten up sad wintery days. 😀 Reply
Wow, what a gorgeous and colorful salad! You’re right, sometimes simple things are the best. So are family recipes! Pinned! Reply
I love this salad, Chelsea! My mom made a cucumber salad almost every night for us too because it was the only green stuff my oldest brother would eat at the time haha. Yours looks absolutely refreshing and delicious! Reply
This is beautiful Chelsea! Totally reminds me of Spring and Summer (which, by the way, I can’t wait until… I’m so done with the snow!!!) Reply
This looks so easy and tasty. Must try! I am tempted to make a batch and eat it all week with my lunch. Nom nom 🙂 Reply
I paired this salad with a Chickey Satay and Peanut Sauce dish and it was exactly what was needed. It was yummy. I loved that it came together quickly as well. 😉 Reply
