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a bowl of asian cucumber salad.
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Asian Cucumber Salad Recipe

Learn how to make a refreshing Asian cucumber salad recipe with simple ingredients and ten minutes for a side dish you’ll love! 
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Sides
Cuisine: asian
Keyword: cucumber salad, cucumber salad recipe, dairy free cucumber salad, healthy cucumber salad, light cucumber salad, vegan cucumber salad
Servings: 4 servings
Author: Food Dolls

Equipment

Ingredients

  • 2 medium English cucumbers thinly sliced
  • 1 green onion chopped
  • 1/4 cup seasoned rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • Salt to taste
  • 2 Tablespoons fresh cilantro chopped
  • 2 Tablespoons fresh basil chopped
  • 2 Tablespoons fresh mint chopped
  • 1 clove garlic grated
  • ¼ teaspoon fresh ginger freshly grated
  • 1 Tablespoon black sesame seeds
  • Crushed red pepper flakes to taste

Instructions

  • Place the sliced cucumbers and green onions in a large bowl.
    2 medium English cucumbers, 1 green onion
  • Add the rice wine vinegar, sesame oil, and salt to taste, and stir to combine.
    1/4 cup seasoned rice wine vinegar, 2 teaspoons toasted sesame oil, Salt to taste
  • Add the cilantro, basil, mint, garlic, ginger, and black sesame seeds. Toss to coat.
    2 Tablespoons fresh cilantro, 2 Tablespoons fresh basil, 2 Tablespoons fresh mint, 1 clove garlic, ¼ teaspoon fresh ginger, 1 Tablespoon black sesame seeds
  • Add the crushed red pepper flakes to taste. Mix again.
    Crushed red pepper flakes to taste
  • Serve immediately.
  • Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg