This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
This Asian Cucumber Salad is the perfect accompaniment to a summer BBQ as well as an Asian-themed meal. Light, refreshing, and easy to prepare.
Pin this now to find it later
Pin ItTable of Contents
Asian Cucumber Salad recipe
If you are looking for something a little bit different to enjoy this summer, try this Asian Cucumber Salad! Unlike so many of our typical seasonal salads, this one has no mayo. It makes a great addition to any bbq, cookout, or weeknight dinner.
Although I think this salad is best with that bumper crop of cucumbers from the garden, this is one side salads that would be great all year long! Cucumbers are relatively inexpensive in the off-season.
Personally, I like to scoop out the seeds out of the cucumbers for this particular salad, but you can leave them if you prefer. Sometimes, we even add in some grape tomatoes that have been cut in half.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Asian Cucumber Salad was also a great addition to our Korean Beef dinner. We normally have it with steamed rice and broccoli – so the switch to this cool and refreshing salad was a nice change – especially with the temperatures soaring well over 100°F here in Phoenix!
Other recipes you may enjoy
Asian Cucumber Salad
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
- ½ cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
- 2 cucumbers, halved lengthwise, seeded and sliced
- ½ cup red onion, chopped
Instructions
- In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes until well combined.
- Add cucumbers and red onion. Mix well. Refrigerate 2 hours before serving.
Notes
- The flavors just get better as it sits in the fridge!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it
Hello Jamie! I used your recipe but made some changes. While white or red onion works in this salad, sweets would go much better. i also used a unique product – cubes of fresh frozen ginger. i never keep ginger around and fresh is better, but 6 tsp (cubes) works well. i also used a tbsp more sugar to counter the sour. i also kicked up the soy sauce. this came out great. was pressed for time so skipped the garlic.
What a refreshing summer side dish, I can't wait to give it a try!