Asian Cucumber Salad

5 from 5 votes

Featuring crisp cucumbers tossed in a delightful sesame dressing, this simple Asian Cucumber Salad is the perfect side dish for any meal!

Prep Time20

Total Time20

Course: Salad, Side Dish, Vegetarian

Cuisine: Asian, Vegan, Vegetarian

Keyword: asian cucumber salad

Servings: servings

Author: Chelsea Lords

Cost: $4.12

Equipment

Small bowl

Ingredients

4 heaping cups Persian cucumbers or English cucumbers, thinly sliced
1 avocado
4 green onions
2 tablespoons sesame oil
1/4 cup white wine vinegar
2 teaspoons sugar
1/2 teaspoon toasted sesame seeds
1/4 teaspoon red pepper flakes optional
Salt to taste
Pepper to taste

US - Metric

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, measure 3/4 cup, and add to the salad. Thinly slice the white portion of the green onions, measure 1/4 cup, 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. See note 1.
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

Notes

Note 1: You’ll find some leftover dressing in the bowl after the salad is gone. The amount of dressing is important though because as you stir it frequently, all the ingredients have a chance to marinate in the dressing.

Storage: This salad is best eaten right after being made and doesn’t store well. It’s also best when the vegetables have previously been chilled.

Nutrition