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.
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Cucumber Salad Recipe
This Cucumber Salad is easiest summer salads you can make! It’s cool, crunchy and full of fresh flavors that are perfect on a hot summer day.
The salad is delicious on its own but pairs so well as a side with your favorite grilled recipes and also at a potluck or summer BBQs.
Recipe Ingredients
The ingredient lineup for this fresh cucumber salad is super simple – just a few items for the salad plus a couple more for the dressing.
For the Salad
- Cucumber: You can use mini cucumbers or Persian cucumbers.
- Salt: Sea salt or Kosher salt. To Taste.
For the Sauce
- Coconut aminos: A gluten-free and soy-free alternative to soy sauce. You can also use gluten-free Tamari.
- Coconut vinegar or rice wine vinegar
- Lime: Fresh lime juice works best.
- Toasted sesame oil
- Chili flakes or chili oil
- Maple syrup or Coconut Sugar:Leave out for sugar-free / Whole30 or use preferred liquid sweetener.
- Garlic: Finely minced.
- Green onion: Finely sliced.
- Fresh cilantro
How to make Cucumber Salad
- Prepare the vegetables: 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.
- 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.
- 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.
- 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.
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.
Serving Suggestions
This classic salad is delicious on it’s on but it goes well with everything! Particularly, we like to serve it with the following dishes.
- Pair with Grilled Protein: These Vegan Stuffed Peppers are another spectacular dish that happens to go great with this salad. They’re also low-carb, gluten-free, Whole30 and Keto-friendly!
- Serve with Wings: If you want a spicy dish to balance out the cool and creamy flavors of this salad, try serving it with these addicting Buffalo Cauliflower Wings.
- Pair with Veggie Burgers: Burgers and salad just make sense togther. Serve this vegan salad with your favorite veggie burger!
How to Store Leftover Cucumber Salad
Leftover cucumber salad should be stored in an airtight container in the fridge. It will stay fresh for up to 3 days.
If you know you want to save some of your salad, set aside the amount of salad and dressing you want to store and refrigerate them separately. This way, it’ll stay good for up to 5 days. I don’t recommend freezing this salad.
More Healthy Salad Ideas
Need more healthy salad recipes in your life? We’ve got you covered!
- This Creamy Broccoli Salad is jam-packed with flavor and nutrients.
- Made sweet and savory with the addition of peaches and blueberries, you’ll fall in love with this Arugula Salad Recipe.
- Our Easy Avocado Tuna Salad is such a fun side dish or light lunch!
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.
- 6 mini or Persian cucumbers washed and dried
- 2 tsp sea salt or kosher salt
- 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
- 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.
- 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.
- 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.
- 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.
Did you try this recipe?
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