This Asian Cucumber Salad is what summer dreams are made of crisp, cool, and bursting with flavor in every bite. The first time my grandmother tasted this Asian Cucumber Salad, she immediately asked for the recipe, claiming it reminded her of the street food she enjoyed during her travels through Southeast Asia. I get it. There’s something magical about the combination of refreshing cucumbers and that tangy sesame-ginger dressing that makes even the hottest days bearable. The gentle crunch as your fork slides through the thin cucumber slices, the aromatic hint of sesame oil wafting up it’s an instant mood lifter. By the end of this recipe, you’ll know exactly how to create this perfect balance of flavors in just minutes.
Table of Contents
Why You’ll Love It
- Ready in a flash: This Asian Cucumber Salad comes together in under 15 minutes, perfect for those evenings when cooking feels impossible but you still want something nutritious.
- Refreshingly versatile: Works as a side dish, light lunch, or even a topping for grilled proteins. I’ve even served it alongside spicy grilled fish for a cooling contrast!
- Make-ahead friendly: The flavors actually improve after a few hours in the refrigerator, making it ideal for healthy meal prep.
- Nutrient-packed: Loaded with vitamins and fiber while staying low in calories, it’s a healthy Asian cucumber dish you can feel good about eating.
Just like finding that perfect gumbo in Louisiana that sparked my culinary journey, this cucumber salad has become one of those recipes I turn to again and again when I need something simple yet extraordinary.
Pure Comfort
There’s something deeply satisfying about the crisp freshness of this cucumber salad; it’s like a cool breeze on a scorching day. The combination of textures from the juicy cucumbers to the tender edamame and the pleasant crunch of sesame seeds creates a dish that feels both light and substantial. I love serving this at summer gatherings, where it disappears in minutes, or keeping a bowl in the fridge for those moments when I need a quick, refreshing snack that doesn’t weigh me down but still satisfies.
What You Need
- 2 large English cucumbers (about 1 pound) their thin skin and fewer seeds make them perfect
- 1 cup shelled edamame, thawed if frozen, adds protein and a beautiful color contrast
- 3 green onions, thinly sliced, for a mild onion flavor that doesn’t overwhelm
- 2 tablespoons rice vinegar provide that essential tang
- 1 tablespoon sesame oil: the aromatic heart of this cucumber edamame Asian salad
- 1 tablespoon low-sodium soy sauce for umami depth without too much salt
- 1 teaspoon honey or maple syrup balances the acidity with just a touch of sweetness
- 1 teaspoon freshly grated ginger adds a warming zing
- 1/2 teaspoon red pepper flakes (optional) for those who enjoy a spicy cucumber salad
- 1 tablespoon toasted sesame seeds for nutty crunch and visual appeal
- Fresh cilantro leaves for garnish bring a bright, herbaceous finish
Don’t have English cucumbers? Regular cucumbers work too—just peel them and scoop out the seeds. For a keto-friendly version, swap the honey for a keto-friendly sweetener like monk fruit.
Time to Cook
- Prep Time: 10 minutes
- Cook Time: 0 minutes (yes, really!)
- Total Time: 10 minutes
- Difficulty: Easy
- Make-Ahead: Can be prepared up to 24 hours in advance, making it perfect for sommer mad (summer food) planning.
Steps to Make It
Start by preparing your cucumbers. For those crisp, refreshing slices that make this salad so special, slice the cucumbers thinly (about 1/8 inch thick). For a fancier presentation, use a vegetable peeler to create long ribbons instead. Place them in a colander, sprinkle with a pinch of salt, and let them sit for about 5 minutes. This draws out excess moisture, ensuring your salad stays crisp and doesn’t become watery.
While the cucumbers are draining, whisk together your dressing in a small bowl: rice vinegar, sesame oil, soy sauce, honey, grated ginger, and red pepper flakes if you’re making the spicy version. The aroma that rises from this mixture is incredible; don’t be surprised if you find yourself closing your eyes and taking an extra moment to breathe it in!
Pat the cucumbers dry with paper towels and transfer them to a large mixing bowl. Add the edamame and sliced green onions.
Pour the dressing over the cucumber mixture and toss gently to coat everything evenly. I like to use my hands for this part (clean, of course!); it gives you better control and helps prevent the delicate cucumbers from breaking.
Sprinkle with toasted sesame seeds and fresh cilantro leaves. Give it one final, gentle toss.
For best flavor, let the salad rest in the refrigerator for at least 15 minutes before serving, allowing all those wonderful flavors to mingle and develop. The longer it sits (up to a point), the more flavorful it becomes!
Make It Perfect
Keep your cucumber salad crisp by salting and draining the cucumbers first; this is the secret to avoiding a soggy salad that nobody wants. One mistake I see in Asian cooking is not taking the time to toast the sesame seeds, which makes a world of difference in flavor. Just a quick minute in a dry pan until golden and fragrant transforms them completely.
For the dressing, whisk it thoroughly until emulsified; this ensures even distribution of flavors throughout your salad. If your salad tastes flat, it probably needs a touch more acid. Try adding an extra splash of rice vinegar or even a squeeze of fresh lime juice to brighten everything up.
To elevate the presentation, use a mandoline for perfectly even, paper-thin cucumber slices that absorb the dressing beautifully while maintaining their crunch.
Mix It Up
For an extra protein boost, turn this side into a main meal by adding shredded rotisserie chicken or seared tofu cubes; suddenly you’ve got a complete healthy dinner recipe in one bowl. If you’re craving something more substantial, try the “salad pasta” route by tossing this with cold soba noodles and a bit of extra dressing for a refreshing summer lunch.
In fall, swap the edamame for diced apples and add a sprinkle of cinnamon to the dressing for a seasonal twist that’s unexpected but delicious. For special diets, this recipe is naturally vegetarian and can easily be made vegan by using maple syrup instead of honey.
Perfect Partners
This Asian cucumber salad shines alongside grilled salmon or chicken teriyaki for a complete, balanced meal. For a fun fusion dinner, serve it with tacos; the cool crunch provides the perfect counterpoint to spicy fillings. When I’m entertaining, I often pair it with a crisp Sauvignon Blanc or, for a non-alcoholic option, a sparkling water infused with lemon and mint.
For meal planning, make a double batch at the beginning of the week and enjoy it alongside different proteins each day. It’s the healthy meal prep hack that keeps lunches interesting without extra cooking.
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FAQs
Can I make this ahead?
Absolutely! This salad actually improves after a few hours in the refrigerator as the flavors meld together. You can prepare it up to 24 hours in advance, though the cucumbers will soften slightly over time.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The cucumbers will release more water as they sit, so you might want to drain off any excess liquid before serving again.
Can I freeze this salad?
I don’t recommend freezing this salad. Cucumbers have high water content and become mushy when thawed, completely changing the texture that makes this salad special.
What ingredient substitutions work?
No rice vinegar? Apple cider vinegar works in a pinch. Swap edamame for green peas or chickpeas. For a keto dessert-worthy sweet variation, use a keto-friendly sweetener instead of honey and add some thinly sliced strawberries.
Time to Dive In!
This Asian Cucumber Salad is more than just a side dish; it’s a celebration of simple ingredients coming together to create something extraordinary. When the summer heat has you searching for something light yet satisfying, or when you need a quick dish that still feels special, this recipe delivers every time. The balance of crisp vegetables, protein-rich edamame, and that irresistible sesame-ginger dressing will have everyone asking for your secret. Give it a try tonight, and don’t forget to let me know in the comments how you made it your own!
Asian Cucumber Salad
Equipment
- Colander To salt and drain cucumbers
- Mandoline or knife For thinly slicing cucumbers
- Mixing Bowl To toss salad
- Whisk For blending the dressing
- Paper Towels For patting cucumbers dry
Ingredients
- 2 large English cucumbers (about 1 lb), thinly sliced
- 1 cup shelled edamame, thawed if frozen
- 3 green onions, thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp low-sodium soy sauce
- 1 tsp honey or maple syrup
- 1 tsp freshly grated ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds
- fresh cilantro leaves, for garnish
Instructions
- Thinly slice cucumbers (or ribbon with a peeler). Place in colander, sprinkle with salt, and let sit 5 minutes to release moisture.
- Whisk together rice vinegar, sesame oil, soy sauce, honey or maple syrup, grated ginger, and red pepper flakes in a small bowl.
- Pat cucumbers dry and place in a mixing bowl. Add edamame and green onions.
- Pour dressing over the cucumber mix and toss gently to coat evenly.
- Sprinkle with toasted sesame seeds and fresh cilantro. Toss lightly to finish.
- Chill in fridge for at least 15 minutes before serving for best flavor.