Asian Cucumber Salad

Asian Cucumber Salad is a quick and easy recipe with the perfect balance of sweet and spicy. All you need to make this Asian-style salad is cucumbers, onion, rice vinegar, soy sauce, sesame oil, chili garlic paste, and cashews. This cold and crunchy treat will be your new go-to when you need a delicious side dish for summer dinners.

A bag of mini cucumbers stared at me from the refrigerator shelf.

What could I make with a POUND of fresh cucumbers?!

While yes, I could quick pickle them to make Refrigerator Dill Pickles (so good, and so easy!!)

But I wanted to enjoy the refreshing crunch of the cukes sooner rather than later.

Then it came to me… an Asian Cucumber Salad! I have tried this dish at numerous restaurants over the years, but had never made it at home.

I quickly grabbed all of the classic ingredients to make a tangy Asian vinaigrette – some rice vinegar and soy sauce for acidity, chili garlic paste for spice, and a bit of honey and sesame oil to round it out.

Then I tossed in some roasted cashews at the end for an added crunch.

In less than 15 minutes I had the best cucumber salad ready to dig into!

And nope – it wasn’t watery at all!! Thanks to a few simple tricks I’ll be sure to show you below.

Ingredients

The simple ingredients you need to make this Asian Cucumber Salad Recipe include:

• Cucumbers. Mini, seedless ones were used in recipe. You can also use a larger, seedless, English cucumber and just cut it into quarters. If you’re using one with seeds, make sure to remove them before making the salad.
• Rice vinegar. This adds acidity and flavor. You can sub with white wine vinegar, but it won’t have the same Asian flair.
• Soy sauce. Regular sodium was used. You can also use a gluten-free variety or Tamari sauce. If you only have reduced sodium, that will be fine, as well.
• Sesame oil. A little goes a long way, but this ingredient is absolutely necessary for that delicious umami flavor. Opt for a toasted variety.
• Honey. Just a touch is needed to balance out the tartness of the vinegar. You can also use sugar, or feel free to leave it out if you’re on a low-carb diet.
• Chili garlic paste. This gives the dish a little kick. You can sub 1 tsp. Sriracha and 1 finely minced garlic clove if don’t have it for a similar result.
• Ginger. Paste is easiest to use. However, you can also use fresh ginger and finely mince it.
• Onion. Red is preferred for flavor and to create a beautiful appearance. But, you can also use white or sweet. Be sure to finely dice so the flavor spreads evenly throughout.
• Cashews. Roasted and salted will yield the best taste and texture. Save these until just before serving to keep that crunchy bite.

How to Make Asian Cucumber Salad

These are the steps to follow to make this Asian Cucumber Salad recipe:

Clean and Slice

Rinse the vegetables before cutting to remove and dirt and debris.

Use a mandoline to thinly slice the cucumbers to about ¼-inch pieces if you have one. Otherwise, simply use a sharp knife and cutting board.

Sprinkle with Salt

After you have cut the cucumbers, place all of them in a large bowl. Sprinkle the vegetables with salt.

Let the cucumbers sit for at least 15 minutes. As they rest, water will seep out of the peel and flesh. Use a paper towel to dry every couple of minutes.

This step is crucial! If you don’t remove the excess liquid, then you will end up with a watery salad.

Whisk the Sauce

While you are letting the cucumbers rest, whisk the sauce together.

In a medium bowl, combine the rice vinegar, soy sauce, sesame oil, honey, chili garlic paste, and ginger paste. Whisk thoroughly until everything is well combined. Be sure to scrape the bottom of the bowl to get the heavier ingredients, like the paste and honey, to completely combine.

Toss Together

After the cucumbers are thoroughly dry and no more moisture is seeping out, pour the Asian cucumber salad dressing over them.

Gently toss until all of the pieces are evenly coated.

Chill the mixture for up to two hours.

When you are ready to serve, add diced red onion and chopped cashews. Save this step for last as this will ensure you get a nice crunch in every bite.

Meal Prep and Storage

• To Prep-Ahead: Slice cucumbers and dice onion a couple of hours beforehand to save time. You can pour the dressing over the cucumbers and chill in the fridge for up to two hours before serving.
• To Store: If there are leftovers, keep them in an airtight container in the fridge for up to 3 to 4 days.
• To Freeze: It is not recommended you freeze this salad as the cucumbers will lose their texture upon thawing and will become extremely watery.

Dietary Modifications

The recipe you’ll find below is already vegetarian and low-carb as written.  Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free: Use a gluten-free soy sauce or Tamari.
• Nut-free: Leave out the cashews.
• Paleo: Opt for raw, unfiltered honey or skip it altogether.

FAQs

Expert Tips and Tricks

• Slice ’em even. Be sure to evenly cut the cucumber slices into ¼-inch pieces.
• Let ’em rest. After slicing the cucumbers, sprinkle with salt and allow excess moisture to be released.
• Whisk it well. Thoroughly mix the dressing to fully incorporate all of the ingredients.
• Save the crunch. Add the cashews and onions just before serving to ensure crunchy goodness in every bite.
• Change it up. Don’t be scared to add in things like green onion, carrots, cilantro, sesame seeds, or peanuts to create new flavors.

Make it a Meal

Serve this Asian Cucumber Salad Recipe with any of these delicious main dishes for a complete meal:

• Shrimp Fried Rice
• Teriyaki Salmon
• Pad Thai
• General Tso’s Chicken
• Instant Pot Orange Chicken
• Vietnamese Spring Rolls

More Cucumber Recipes

If this salad put you in the mood for more cucumber, try one of these recipes next:

• Creamy Cucumber Dill Salad
• Cucumber Avocado Crab Salad
• Watermelon Feta Salad
• Overnight Refrigerator Dill Pickles