This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!
I love crisp, refreshing raw veggies mixed with simple ingredients like in this Asian cucumber salad.
The vinegar-based dressing compliments the bright crunch of the cucumber and carrots. Add some bold ingredients like soy, honey, red pepper flakes, and scallions for a wonderfully fresh dish packed with flavor and ready in 10 minutes!
Why you will love this Asian cucumber salad
- It’s light, refreshing, and crunchy
- The recipe is quick and easy
- It’s the perfect balance of sweet and tangy
- It’s naturally gluten-free
- It uses less than 10 ingredients
Asian cucumber salad ingredients
This simple recipe uses fresh ingredients and comes together in a matter of minutes!
- Tamari — I recommend using a low-sodium variety. You could also use soy sauce if you prefer or coconut aminos to keep the dish gluten-free.
- Sesame oil — This provides a rich, nutty flavor that complements the fresh vegetables.
- Honey — You can adjust the amount based on how much sweetness you want to balance the tangy and savory notes.
- Rice vinegar — This adds a brightness to the salad.
- Crushed red pepper — You can reduce or add more based on how much heat you like.
- English cucumbers — This variety is seedless and has thin skin. You can also use regular cucumbers if you like.
- Carrots — These add a pop of sweetness and color as well as some crunchy texture.
- Scallions — These add mild onion flavor that doesn’t overpower the other ingredients.
- Sesame seeds — You can use white or black sesame seeds to add a subtle nutty flavor.
How to make Asian cucumber salad
- Whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper in a large bowl.
- Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.
- Mix until the vegetables are well-coated, then garnish with sesame seeds.
Enjoy!
Recipe tips and tricks
- For the best texture, spiralize the cucumbers just before serving to keep them crisp.
- Let the salad sit for a few minutes after tossing with the dressing to allow the flavors to meld together.
Substitutions and variations
- For a vegan dish, replace the honey with agave or maple syrup.
- Add a handful of chopped peanuts or cashews for extra crunch and protein.
- For a heartier salad, toss in some cooked shrimp or grilled chicken.
What to eat with this recipe
Want even more greens on the side? Dress them in some Asian vinaigrette to complement this veggie dish.
Or, if you’re craving more crunch, you can’t go wrong with roasted edamame. The wasabi and honey will fire up your taste buds.
If you know this dish will leave you with a sweet tooth, whip up some matcha green tea ice cream for dessert!
Storage and freezing
- Leftovers can be stored covered in the refrigerator for up to 3 days. I recommend gently tossing the salad before serving again.
- I wouldn’t recommend freezing this dish as the vegetables will become soggy after thawing.
Other easy fruit and vegetable salad recipes
Not all salads are made with leafy greens! In fact, I love throwing together salads with fresh vegetables and bright, flavorful dressings. Here are a few of my favorites that I know you’ll love:
You can also take a look at my roundup of low-carb salad recipes for more inspiration.
Asian Cucumber Salad
Ingredients
DRESSING
- 1 tablespoon low-sodium tamari , (or soy sauce)
- 2 teaspoons sesame oil
- 2 teaspoons honey
- ¼ cup rice vinegar
- Dash of crushed red pepper
SALAD
- 1 pound English cucumbers, (spiralized or sliced)
- 2 carrots, (spiralized or grated)
- 2 medium scallions, (thinly sliced)
- 2 teaspoons black sesame seeds
Instructions
- In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.1 tablespoon low-sodium tamari, 2 teaspoons sesame oil, 2 teaspoons honey, ¼ cup rice vinegar, Dash of crushed red pepper
- Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.1 pound English cucumbers, 2 carrots, 2 medium scallions
- Mix until the vegetables are well-coated, then garnish with sesame seeds.2 teaspoons black sesame seeds
