Asian Cucumber Salad

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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 frycoconut curry chicken, or chicken chow mein.

 

Image of Asian Cucumber Salad in a bowl, ready to serve.

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!

Image of the dressing ingredients for Asian Cucumber Salad.

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.

Image of Asian CucumberSalad dressing mixed together and ready to go on the salad.

Image of the dressing being added to Asian Cucumber Salad.

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.

 

Image of the ready-to-eat Asian Cucumber Salad in a bowl.

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Asian Cucumber Salad

5 from 3 votes
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!
Print Recipe

Asian Cucumber Salad

5 from 3 votes
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

Ingredients

  • 4 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 oil
  • 1/4 cup (52g) 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 taste

Instructions

  • Peel 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 Notes

You'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 Facts

Calories: 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

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18 Comments

  1. 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!

  2. 5 stars
    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. ๐Ÿ˜‰

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