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Asian Cucumber Salad

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We’re bringing you something so fresh, so bright and delightful today, you’ll think it’s illegal for a salad to taste this good

This cucumber salad is a perfect side dish to complement a hearty meal. It’s light and doesn’t sit heavy in the stomach. Or it’s perfect if you’re looking for a way to spice up your afternoon munchies that’s healthy and delicious!

closeup of cucumber with black sesame seeds

Why we love Asian cucumber salad

Honestly, we just love how simple this dish is to make, yet the flavor is complex and truly a party for the palate. With just one cucumber and some garnishes and dressing, this dish jumps straight to excellence. It’s perfect on a hot summer day but also on a day when you’ve eaten a lot of heavier food and want something that will rest lightly in your stomach. 

What are Asian cucumbers?

There are quite a few varieties of cucumbers around, and the ones you can actually use for this recipe are English cucumbers. Those are the super-long, dark green ones that come wrapped in plastic at the grocery store. They’re similar to Japanese cucumbers, or Kyuri, which were bred to be less bitter than other types of cucumbers.

These cucumbers are ideal for this salad in part because of the seeds. While the shorter and rounder cucumbers called “slicing” cucumbers have really bitter, large seeds, the English cucumbers seeds are small and almost unnoticeable. 

overhead with black sesame seeds and chopsticks

What is rice wine vinegar?

Rice wine vinegar is made from fermenting the starches in rice, first into alcohol and then into vinegar. It’s got a nice, slightly sweet flavor, and is a staple in many Asian dishes. In this dish, we combine it with toasted sesame oil to really amp up the flavor of the cucumber salad.

You can use rice wine vinegar to make fried rice, sushi, various salad dressings, or for marination. It’s a really versatile, super tasty ingredient!

sideview of cucumbers with black sesame seeds

How to make Asian cucumber salad

  1. Thinly slice the cucumber.
  2. Slice green onion stalk.
  3. Combine cucumber and green onion slices in a bowl.
  4. Season with salt to taste, and add rice wine vinegar and sesame oil.
  5. Toss with cilantro, basil, mint, garlic, ginger, and black sesame seeds.
  6. Add crushed red pepper to taste.
  7. Mix it all together, and enjoy!

Serve this cucumber salad with our Kung Pao Chicken.

For more salad recipes try the Green Goddess Salad or the Mediterranean Quinoa Salad.

a bowl of asian cucumber salad

Asian Cucumber Salad

Food Dolls
This easy cucumber salad is refreshing and so simple to make. It’s light, and loaded with fresh herbs!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, dinner, lunch, Sides
Cuisine asian
Servings 4
Calories 59 kcal



  • Peel and thinly slice the cucumbers and place in a large bowl
  • Chop the green onions and toss in the bowl.
  • Add rice wine vinegar, sesame oil, and salt to taste.
  • Toss with cilantro, basil, mint, garlic, ginger, and black sesame seeds.
  • Add crushed red pepper to taste.
  • Mix it all together, and serve immediately. 


Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 260mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
Keyword cucumber salad, dairy free cucumber salad, healthy cucumber salad, light cucumber salad, vegan cucumber salad
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  1. I’m ready to test this recipe and am confused about Step 2 “chop the cucumber and green onions…”
    Are there chopped cucumbers AND sliced cucumbers in this recipe?
    Further, it seems an English cucumber can be substituted for the ‘Asian’ version.
    Please advise.
    Chef Shannon

    1. Hello, sorry for the confusion. We adjusted the recipe, there is no chopped cucumbers. Also, we use English cucumbers, and they can be substituted. Let us know what you think! xo, Alia and Radwa