Asian Cucumber Salad | Very Fresh And Crisp

A fresh and flavorful Asian Cucumber Salad is perfect to bring to the next neighborhood potluck...or to have in your own fridge as a healthy addition to a meal. This post will show you how to - quickly and easily - make it!

this RECIPE

Cucumbers are a late spring to mid summer “fresh out of the garden veggie” that I can’t get enough of. 

I love the crunch and the mild flavor that cucumbers have. They are great in sandwiches, on a salad, and sliced into infused water (think cucumber and mint infused water – ah-mazing!). 

Cool and refreshing, cucumbers are 90% water. They’ve got calcium, iron and phosphorus, and they are very diet-friendly (15 calories in a medium-sized cucumber!) for those of you looking to find foods that help you lose weight. Vitamins A and C are abundant in this crunchy snack, too.

We’re going to put together in just 10 minutes, a delicious and refreshing Asian Cucumber Salad that is sure to be one of your new faves. Let's go!

How To Choose Cucumbers

Choosing fresh and firm cucumbers is key to this delicious and easy Asian Cucumber Salad recipe.

Keep the following points in mind...

• If the cucumber is shriveled or bruised, don’t buy it
• Aim to choose a firm cucumber without any yellow
• Stick to medium sized cucumbers as opposed to larger ones which may taste bland or bitter
• The cucumbers should not have an odor; this could mean spoilage

What Spices And Flavors Go Well With Cucumber?

Although this Asian Cucumber Salad is my absolute favorite way to use cucumbers (2nd place goes to cucumbers in infused water), there are many flavors that pair well with this veggie.

• Vinegar and vinaigrette
• Plain Greek yogurt with a few spices
• Pair with sweet bell peppers for a clean eating snack
• Garlic and onions
• Spices like tarragon, dill and basil

What Is In This Asian Cucumber Salad?

Simple and easy. Delicious and fresh. That’s how I describe this Cucumber Asian Salad. Be prepared to fall in love with this flavorful side dish! Here is what’s in it:

• 2 large cucumbers (your garden fresh cucumbers, English cucumbers and mini cucumbers all work well)
• ⅓ cup of rice vinegar
• 1 tablespoon of honey
• ½ teaspoon sea salt
• 1 ½ teaspoon fresh ginger grated (see ginger’s benefits here!)
• 1 teaspoon low sodium soy sauce
• ½ tablespoon sesame seeds

How Do You Keep Asian Cucumber Salad From Getting Watery?

Don’t slice the cucumbers super thin, or they can become watery. Thin is fine, just not super thin! I scoop out the seeds which also helps keep the wateriness at bay. Some people will also salt the cucumbers to draw out the water (like you can with eggplant before making Eggplant Parmesan). It’s not a necessity – I find removing the seeds does the trick.

How Do You Keep Cucumbers Crispy?

How do I keep cucumbers fresh while waiting to use them?  I simply...

1. Wash them: I wash the cucumbers in a colander in the sink and if I see a soft spot, I eat that cucumber the same day. They are amazing with homemade hummus!
   
2. Dry them: I dry the cucumbers thoroughly. Then I wrap them in paper towel or a dish towel and put them in the fridge tucked into a paper bag.
   
3. Not too cold: Don’t put your cukes in the coldest part of the fridge. Cold temps can cause chilling injuries and that can speed up decay. Don’t store them near melons or tomatoes either. Stored properly, they should keep for a week.

Do You Peel Cucumbers Before Slicing?

It’s not necessary to peel cucumbers before slicing. You’ll see in this recipe, I partially peel them and I also remove the seeds. Then I take the knife and slice them horizontally and thinly.

But if you want to leave the peels on your cucumbers, it’s perfectly fine to do that if the skins are thin and not too thick. Some cucumbers will come waxed; this is a coating put on the vegetable to protect it during transport and to keep it fresh. 

Wash your cucumbers before using to make sure there is no bacteria on the wax. The wax is safe, but if you are not keen on it, peel the cucumber before putting it in your recipe.

To note, Japanese, English or Persian cucumbers have thin skin. Kirby and regular (garden cucumbers) may have a thicker skin that can sometimes be bitter.

Best Toppings For Asian Cucumber Salad

I like my Asian Cucumber Salad kinda simple. My homemade dressing has a tablespoon of honey, fresh ginger and more. And topped with sesame seeds for extra crunch. But it’s easy enough to add a little variety if you want!

• Fresh cilantro
• Chopped green onions
• Thinly sliced radishes
• Avocado cubes
• Tamari sauce instead of soy sauce
• Nuts like peanuts or almond slivers
• Red pepper flakes

More Healthy Salad Recipes

You gotta love salad, right? From gluten-free to full meal-sized salads, there's nothing better. I love to bite into a salad with homemade salad dressing or one with tangy flavors created with sesame oil, chili oil or rice wine vinegar. Can't wait. Try these!

• Healthy Broccoli Salad With Greek Yogurt Dressing
• Chicken Cobb Mason Jar Salad
• Beet & Goat Cheese Salad With White Wine Vinegar Dressing
• Leftover Turkey Salad With Cranberry Vinaigrette
• Chopped Thai Salad With Peanut Dressing
• Strawberry Fields Salad With Chia Seeds Vinaigrette

This post contains affiliate links for products I use regularly and highly recommend.

Asian Cucumber Salad

Lacey Baier

Are you looking for a fresh and flavorful salad that works as a side with a lot of dishes? This Asian Cucumber Salad is perfect to bring to the next neighborhood potluck or to have on hand in your own fridge as a healthy addition to a meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Salad

Cuisine Easy

Servings 6

Calories 30 kcal

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 2 large cucumbers
• ▢ ⅓ cup rice vinegar
• ▢ 1 tablespoon raw honey
• ▢ ½ teaspoon sea salt
• ▢ 1 ½ teaspoon fresh ginger grated
• ▢ 1 teaspoon soy sauce low sodium
• ▢ ½ tablespoon sesame seeds

Instructions

 

• In a medium bowl, combine vinegar, honey, salt, soy sauce and ginger and mix well.
• Partially peel the cucumbers, leaving alternating strips of peel on each cucumber (see photos). Slice cucumbers in half lengthwise. Using a spoon, carefully remove the seeds and discard. Slice cucumbers horizontally and very thinly. Add cucumber slices to vinegar mixture and toss to coat.
• Refrigerate for 30 minutes to one hour.
• Serve cold.  Sprinkle with sesame seeds.

Nutrition

Serving: 0.3 cupCalories: 30 kcalCarbohydrates: 5 gProtein: 1 gFat: 1 gSaturated Fat: 1 gSodium: 253 mgPotassium: 143 mgFiber: 1 gSugar: 4 gVitamin A: 72 IUVitamin C: 3 mgCalcium: 22 mgIron: 1 mg

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