Asian Cucumber Salad with Homemade Dressing

5 from 10 votes
13 Comments

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Asian Cucumber Salad is so packed with flavor and textures. Drizzled with homemade dressing, this vibrant, tasty salad is a must try!

Asian cucumber salad in a large glass bowl topped with toasted sesame seeds and fresh cilantro
Featured with this Recipe
  1. Ingredients in Asian Cucumber Salad
  2. Suggestions for this Salad
  3. Frequently Asked Questions
  4. What to Serve with Asian Cucumber Salad
  5. How to Make Asian Cucumber Salad
  6. Asian Cucumber Salad Recipe

This Asian Cucumber Salad recipe has so many fresh flavors and crunchy textures in every bite. It’s colorful, with red peppers, carrots, and my favorite- edamame. It makes such a pretty side dish. You will love the homemade dressing; it’s a little bit of a sweet cilantro vinaigrette kind of flavor. This is a great side for any Asian or Thai food. I especially like to serve it with satay or curry dishes. But it is also great on its own. Full of fiber and low on carbohydrates, this salad is also a healthy addition!

Ingredients in Asian Cucumber Salad

  • Cucumbers – slice cucumbers as thin as you can for this salad. You’ll need a good cutting board and a sharp knife.
  • Carrots
  • Red Bell Pepper
  • Shelled Edamame – if using frozen edamame, place into a colander in the sink and run cold water over the edamame to thaw while you are cutting the vegetables.
  • Fresh Cilantro and Toasted Sesame Seeds for Garnish
  • Optional: add protein to this salad with shrimp, shredded chicken, or tofu

Asian Cucumber Salad Dressing Ingredients

  • Rice Vinegar
  • Water
  • Sugar – you can also use honey or maple syrup
  • Salt
  • Fresh Cilantro
  • Optional Dressing Additions: sesame oil, garlic, soy sauce (or tamari for a gluten-free option), chili oil, fish sauce, red pepper flakes, lime juice, or fresh ginger.
A bite of Asian cucumber salad on a fork


Suggestions for this Salad

  • Not a fan of one of these veggies? You can add any kind of vegetables you like! I love this salad with purple cabbage, green onions, orange or yellow peppers, broccoli or crisp pea pods. Use whatever you have on hand or whatever your family likes.
  • This is one of those salad recipes that tastes better the more it chills, so try to chill it in the fridge for at least an hour before serving. The longer you let the flavors sit in the bowl together, the better.
  • Leftovers taste delicious! This salad stays nice and fresh in the fridge for up to three days. Any longer and the cucumbers start to taste a little bit bitter.
Asian cucumber salad in a large glass bowl topped with toasted sesame seeds and fresh cilantro

Frequently Asked Questions

Should you peel cucumbers for a salad?

With this salad, the cucumbers are cut so thin that the skin isn’t an issue. However, if you aren’t a fan of cucumber skins, then you can peel them. They might get soggy a little quicker. You can also use cucumbers with thin skin like Persian cucumbers, mini cucumbers, or English cucumbers.

How do you eat cucumbers salad?

Eat it as a side dish or on top of rice or cold noodles.

How do I store leftovers?

Store leftovers in an airtight container in the fridge. Serve within 3 days for the best taste.

Read Next:35+ Best BBQ Side Dishes

What to Serve with Asian Cucumber Salad

How to Make Asian Cucumber Salad

Asian cucumber salad in a large glass bowl topped with toasted sesame seeds and fresh cilantro

Asian Cucumber Salad

5 from 10 votes
Asian Cucumber Salad is so packed with flavor and textures. Drizzled with homemade dressing, this vibrant, tasty salad is a must try!
Prep Time 10 minutes
Cook Time 0 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Asian
Servings 6

Video

Ingredients

For the dressing:

Instructions

  • In a large bowl, mix together all the pre-cut vegetables and edamame.
    Sliced cucumbers, carrots, red peppers, and edamame in a large glass bowl
  • In a small bowl, mix together all the dressing ingredients.
    water, rice vinegar, sugar, salt, and fresh cilantro in a large glass measuring cup
  • Pour over the vegetables and toss to coat. Refrigerate for at least an hour and toss again before serving. Garnish with toasted sesame seeds.
    Asian cucumber salad in a large glass bowl topped with toasted sesame seeds and fresh cilantro

Notes

  • Not a fan of one of these veggies? You can add any kind of vegetables you like! I love this salad with purple cabbage, green onions, orange or yellow peppers, broccoli or crisp pea pods. Use whatever you have on hand or whatever your family likes.
  • This salad is best served cold so try to chill it in the fridge for at least an hour before serving. The longer you let the flavors sit in the bowl together, the better.
  • Leftovers taste delicious! This salad stays nice and fresh in the fridge for up to three days. Any longer and the cucumbers start to taste a little bit bitter.

Nutrition Information

Calories: 85kcalCarbohydrates: 13gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 334mgPotassium: 417mgFiber: 3gSugar: 9gVitamin A: 2760IUVitamin C: 34mgCalcium: 46mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    Beauty is in simplicity – this extra special salad never disappoints. And I think I have everything I need for it right now, so why not trying it, right?! 🙂

  2. 5 stars
    I love a good cucumber salad! can’t wait to make this, since I already have all the ingredients I need for it

  3. 5 stars
    I’ve made a simple Asian cucumber salad many times, but this one is even tastier! I can’t wait to make it again!

  4. Can you use brown sugar or honey or do you know of a healthier substitute than using sugar? Or should I just use regular sugar since the amount you’re using isn’t a lot so it still makes it healthy?

    1. Yes, honey is a GREAT substitution. I have actually used honey in this recipe and it is wonderful. Hope this helps!