This crunchy Asian cucumber salad is cool, fresh, crisp, and has a delicious balance of salty, sweet, and tangy. Spicy flavors and other variations are included. Enjoy this gluten-free, vegan marinated cucumber dish at potlucks, BBQs, picnics, and more!
Wash and dry the cucumber and then thinly slice it.To slice the cucumber, use either a sharp knife or a mandoline (for perfectly even slices). I recommend slicing them around 1/8-inch thick so they're not overly thick but sturdy enough not to become soggy and limp too quickly.If you want slightly more surface area, cut them on a diagonal. Optionally, use a fork to score lines down the side of the cucumber to provide ridges for the dressing to cling to the cucumber. You won’t regret it!
Transfer the cucumber slices to a colander, sprinkle with salt, and leave in the sink to drain naturally for 30 minutes.
Meanwhile, prepare the salad dressing. Grate the ginger, chop the spring onion, and combine them with the remaining dressing ingredients.Toast the sesame seeds in a dry pan until golden and fragrant before adding them to the Asian cucumber salad.
Pat the cucumber slices dry, wiping away any excess salt. Then combine them with the dressing. Allow it to marinate in the fridge for 1-2 hours (longer is better), then serve!
Storage Instructions
Make ahead: This salad recipe includes a 30-minute salting period and a 2-hour marinating period, so take this into account.Store: Once assembled and marinated, this salad is best within a day for the crispest texture. However, even as the cucumber releases more liquid, the salad should still be okay for an additional day or two.You can also add a few fresh cucumber slices to freshen it up again before serving it once more.
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Notes
Time saver hack: Use a mandoline or slicing disk in your food processor to get the cucumber cut in practically just seconds.
Make sure to sweat the cucumbers: This is necessary to avoid a soggy salad.
Allow it to marinate: This allows the ingredients to all meld so no one flavor tastes overwhelming (which can happen if you try to eat it immediately).
Adjust to taste: This Asian cucumber salad recipe is super simple to adjust to your taste, whether you want it sweeter, tangier, spicier, etc.
Optional Add-ins and Variations
Other veggies: Red onion, shredded carrot, edamame, finely chopped bell pepper, sugar snap peas, corn, radish, and even avocado would work well in this recipe.
Cilantro: Instead of or alongside the spring onion.
Garlic: Just a tiny amount of minced garlic, added to taste.
Beans: White beans or chickpeas will add fiber and protein.
Korean cucumber salad: I’ve already shared a recipe for a Korean version with gochujang chili and garlic for a spicy cucumber salad.
Thai version: Add some roasted peanuts and lime juice (in place of the vinegar). You can also add some Thai basil and optionally a little fish sauce (or vegan fish sauce).
Japanese cucumber salad: (Sunomono) wakame or a seaweed blend sprinkle it a common and popular addition. For a more traditional sunomono salad, omit the sesame oil and chili.
Check the blog post for serving recommendations and answers to top FAQs!