Asian Cucumber Salad

Discover the ultimate summer delight with this Asian Cucumber Salad recipe. With the crispness of mini or Persian cucumbers and a tantalizing sauce featuring coconut aminos, lime juice, and more, this salad is a refreshing burst of flavors that will keep you cool on the hottest days.

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Updated July 2023

Delicious and Refreshing Asian Cucumber Salad

Are you looking for a light and refreshing salad to beat the summer heat? Look no further than this Asian Cucumber Salad! Packed with vibrant flavors and crisp textures, this salad is a delightful combination of mini or Persian cucumbers and a tangy, flavorful sauce. In just a few simple steps, you can create a dish that will impress your taste buds and keep you cool all summer long.

This Spicy Cucumber Salad is a refreshing summer treat that brings together the vibrant flavors of cucumbers and a tangy, aromatic sauce. With its visually appealing spiral shape and crisp texture, it’s a feast for both the eyes and the taste buds. Whether you serve it as a side dish or enjoy it on its own, this salad is sure to become a family favorite. Plus, it’s easy to customize and naturally gluten-free, dairy-free, vegan, low carb, paleo and easily Whole30 compliant. So grab your ingredient and savor the refreshing taste of summer!

Recipe Ingredients

• Mini or Persian cucumbers: These small cucumbers are ideal for this salad due to their tender texture and thin skin, which eliminates the need for peeling. They add a refreshing crunch to the dish.

The Sauce:

• Coconut aminos: This soy sauce alternative adds a savory and slightly sweet flavor to the sauce. It is gluten-free and perfect for those following a soy-free diet.
• Coconut vinegar or rice wine vinegar: The tangy vinegar brings brightness and acidity to the salad. Rice wine vinegar adds a delicate touch, while coconut vinegar offers a subtle tropical twist.
• Fresh lime juice: The citrusy zing of lime juice adds a burst of freshness and balances the flavors of the dish.
• Toasted sesame oil: This aromatic oil adds a rich nuttiness to the sauce and enhances the overall Asian-inspired taste.
• Chili flakes or chili oil: Add a kick of heat to your salad by adjusting the amount of chili flakes or chili oil to your preferred level of spiciness. Feel free to experiment and find the perfect balance for your taste buds.
• Maple syrup or coconut sugar: These natural sweeteners balance out the tang and heat of the sauce, providing a hint of sweetness. You can also substitute with Lakanto golden monk fruit sweetener or your preferred sweetener. Note that maple syrup or any added sweeteners should be omitted for Whole30 compliance.
• Garlic: Finely minced garlic infuses the sauce with its distinctive aroma and savory taste, adding depth to the overall flavor profile.
• Green onion: This ingredient provides a mild onion flavor and a subtle freshness to the salad. Reserve some for garnishing to add an extra pop of color and flavor.
• Fresh cilantro: Chopped cilantro brings a bright herbal note to the dish. Use it both in the sauce and as a garnish to enhance the visual appeal.

How to make Cucumber Salad

1. Prepare the vegetables: Cut cucumbers into coins, smash / bash or slice into a spiral shape as show.

   For cutting the cucumber into a spiral shape: Place a pair of chopsticks vertically between one cucumber on both sides (acts as a guide to avoid slicing all the way through). Use a sharp knife to make thin cuts from the top diagonally on a 45-degree angle towards the chopsticks (for the spiral / accordion shape). Flip the cucumber over and repeat for the other side making perpendicular slices to the first side. Repeat for remaining cucumbers and transfer to a large bowl.

   

2. Sprinkle with salt: Sprinkle salt over the cucumbers. Let cucumbers soak in the salt for at least 5 minutes but no longer than 10 minutes. Wash with cold water to completely remove the salt. Dry well and set aside in a serving bowl.
3. Make the sauce: In a small bowl, add all the ingredients for the sauce and mix / whisk to combine. Pour the sauce over the cucumbers and gently toss to combine.
4. Garnish and serve: Serve immediately or chill in the fridge for at least 20 minutes for best results. Sprinkle a little bit of sesame seeds + more green onions + cilantro and enjoy.

Tips for Success:

• To achieve an eye-catching spiral shape for your cucumbers, follow this simple technique: Place a pair of chopsticks vertically between the cucumber on both sides to act as a guide. Make thin diagonal cuts from the top, aiming for a 45-degree angle toward the chopsticks. Repeat on the other side, creating perpendicular slices. This method ensures a beautifully textured, spiral/accordion-like cucumber shape.
• Be sure to let the cucumbers soak in the salt for at least 5 minutes but no longer than 10 minutes. This step helps draw out excess moisture and enhances the crispness of the cucumbers. Rinse the cucumbers with cold water after soaking to remove the salt completely.
• For the best flavor infusion, allow the salad to chill in the fridge for at least 20 minutes before serving. This time allows the cucumbers to absorb the flavors of the sauce fully.

Storage and Freezer Instructions:

• This salad is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator. Consume within 2-3 days for optimal taste and texture.
• Due to the high water content of cucumbers, freezing the salad is not recommended as it may cause the cucumbers to become mushy when thawed.

Serving Suggestions:

• Asian Cucumber Salad makes a fantastic side dish to complement a variety of Asian-inspired meals. Serve it alongside grilled chicken, teriyaki salmon, or spicy tofu stir-fry.
• This salad also works well as a light appetizer or a refreshing snack on a hot summer day. The vibrant colors and crisp flavors make it an attractive addition to any party or gathering.

Variations and Substitutions:

• Add some extra crunch by incorporating thinly sliced radishes or julienned carrots to the salad. These vegetables will enhance the texture and provide additional freshness.
• For a sweeter twist, substitute the maple syrup or coconut sugar with honey or agave nectar. Adjust the amount according to your desired level of sweetness.
• If you prefer a milder taste, reduce the amount of chili flakes or omit them altogether. Alternatively, use a mild chili oil instead for a subtle hint of heat.
• Customize the garnish by adding toasted sesame seeds, crushed peanuts, or even a sprinkle of nori flakes for an umami kick.

Can I Make This Salad Ahead?

This salad is a great make-ahead recipe if you store it properly. To make it in advance, gather all your salad ingredients in a container or bowl, cover and refrigerate them. Then, make your dressing and place it in the fridge in a separate container. Put your salad together and enjoy within 5 days, for best results.

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5 from 1 vote

Print

Cucumber Salad

Prep Time

15 mins

 

This Asian Cucumber Salad is a fresh and flavorful side dish made with mini cucumbers and coated in a savory Asian-inspired sauce. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option. 

Course: Salad

Cuisine: Asian

Keyword: asian cucumber salad, cucumber salad

Servings: 4 servings

Calories: 166 kcal

Author: Kelly

Ingredients

• 6 mini or Persian cucumbers washed and dried
• 2 tsp sea salt or kosher salt

Sauce

• 1 tbsp coconut aminos
• 1/2 tbsp coconut vinegar or rice wine vinegar
• 2 tsp fresh lime juice
• 1 1/2 tsp toasted sesame oil
• 1/8 - 1/3 tsp chili flakes or chili oil , use less or more to taste
• 2-3 tsp maple syrup or coconut sugar , or more to taste. Can also sub with Lakanto golden monk fruit sweetener or preferred sweetener. Omit for Whole30.
• 2 cloves garlic , finely minced
• 1 green onion . finely sliced + reserving a little bit for garnish
• 1/2 tsp finely chopped fresh cilantro + more for garnish

Instructions

1. Cut cucumbers into coins, smash / bash or slice into a spiral shape as show.

   For cutting the cucumber into a spiral shape: Place a pair of chopsticks vertically between one cucumber on both sides (acts as a guide to avoid slicing all the way through). Use a sharp knife to make thin cuts from the top diagonally on a 45-degree angle towards the chopsticks (for the spiral / accordion shape). Flip the cucumber over and repeat for the other side making perpendicular slices to the first side. Repeat for remaining cucumbers and transfer to a large bowl.

2. Sprinkle salt over the cucumbers. Let cucumbers soak in the salt for at least 5 minutes but no longer than 10 minutes. Wash with cold water to completely remove the salt. Dry well and set aside in a serving bowl.
3. In a small bowl, add all the ingredients for the sauce and mix / whisk to combine. Pour the sauce over the cucumbers and gently toss to combine.
4. Serve immediately or chill in the fridge for at least 20 minutes for best results. Sprinkle a little bit of sesame seeds + more green onions + cilantro and enjoy.

Nutrition Facts

Cucumber Salad

Amount Per Serving (1 serving)

Calories 166 Calories from Fat 108

% Daily Value*

Fat 12g18%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 1g2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This updated post was generated on July 18, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.