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Asian cucumber salad in a large glass bowl topped with toasted sesame seeds and fresh cilantro
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5 from 10 votes

Asian Cucumber Salad

Asian Cucumber Salad is so packed with flavor and textures. Drizzled with homemade dressing, this vibrant, tasty salad is a must try!
Prep Time10 minutes
Cook Time0 minutes
Refrigeration1 hour
Total Time1 hour 10 minutes
Course: Salad
Cuisine: Asian
Keyword: cucumber salad
Servings: 6
Calories: 85kcal
Author: Emily Walker

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

Video

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

Calories: 85kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 417mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2760IU | Vitamin C: 34mg | Calcium: 46mg | Iron: 1mg