Enjoy a light and refreshing Asian Cucumber Salad that’s full of bright, zesty flavors.
Whenever I tell people how much I love salads, I still get the occasional eye roll and the inevitable question, “Are you on a diet?” Sadly, salads are often dismissed as boring health food—a dish that’s more about sacrifice than enjoyment. And that’s such a shame because salads are anything but dull. Long gone are the days when making a salad just meant tossing some lettuce with a few veggies and calling it a meal. These days, salads are more creative, flavorful, and satisfying than ever.
Take this Asian cucumber salad, for example. With just a handful of ingredients, you get a dish that’s crisp, refreshing, and packed with bold, zesty flavors. I love that the dressing comes together first, allowing the cucumbers to soak up all that goodness. It’s incredibly easy to make, too.
The combination of rice vinegar, soy sauce, and sesame oil creates a beautifully savory flavor that enhances the cucumber’s natural sweetness. A touch of honey balances the savory notes of the soy sauce, while red pepper flakes add some punchy heat. Whether you serve it as a side or over a grain bowl, this is one salad you’ll find yourself making again and again.
Is This Asian Cucumber Salad Healthy?
Yes, it is. Cucumbers, which are the main ingredient, are low in calories and contain a lot of water, making them good for hydration. They are also a source of several vitamins and minerals. The dressing includes low-sodium soy sauce, but it can be replaced with coconut aminos, which has even less sodium. Vegans can replace the honey with maple syrup.
How To Buy And Store Cucumbers
If there’s one food I always keep in my crisper, it’s cucumbers. And they’re not just for delicious salads such as this one. I add them to sandwiches, blend them into refreshing juices, use them in cooling summer soups, stir them diced through salsas, and even serve them as simple finger foods.
It’s good to know that whole cucumbers can stay fresh in the fridge for up to a week, but for extra longevity, I wrap them in a paper towel to absorb excess moisture. Once sliced, though, bear in mind that they’re best used within a couple of days. When shopping for cucumbers, choose ones that are firm and free of blemishes. It’s best to avoid overly large cucumbers, as they tend to have a slightly bitter flavor. Opt for smaller or medium-sized ones that feel heavy for the best taste and texture.
How Do I Store Leftovers?
If stored in an airtight container in the fridge, the salad will last up to 2 days. The longer it sits, however, the more the cucumber will soften. It’s advised to enjoy this salad soon after making it.
Serving Suggestions
This Asian cucumber salad is a perfect side dish to other Asian-inspired dishes. I love it with Dumpling Soup or Air-Fryer Potstickers. I sometimes serve it with seafood dishes such as Grilled Cod, Blackened Shrimp, or Pan-Seared Salmon. For a tasty and satisfying lunch, serve the salad over a bowl of Corn Rice with Crispy Baked Tofu.
Recipe
Ingredients
- 1/4 cup rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 clove garlic minced
- 2 English cucumbers thinly sliced
- 1 teaspoon sesame seeds
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- In a mixing bowl, combine the rice vinegar, low-sodium soy sauce, sesame oil, honey, and minced garlic, whisking until the honey is dissolved.
- Add the thinly sliced cucumbers to the dressing and toss to coat evenly.
- Garnish with sesame seeds and optional red pepper flakes for a hint of heat. Serve immediately or chill in the refrigerator for 10 minutes to allow flavors to meld.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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