Asian Cucumber Salad Recipe

Asian cucumber salad mixed with dressing in a serving bowl.

5 from 1 vote

Asian cucumber salad is light and refreshing, featuring thinly sliced English cucumbers, bell peppers, green onions, and sesame ginger dressing. It's ready in 10 minutes and great to make ahead to let the cucumbers marinate.

Prep Time15

Marinate time:1

Total Time1 15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings: About 3 cups

Calories: 63kcal

Author: Lyuba Brooke

Ingredients

2 large English cucumbers
1 yellow bell pepper
1/3 cup chopped green onion
1 Tbsp sesame seeds

Dressing:

2 garlic cloves pressed
1 tsp fresh grated ginger root
1/4 cup rice vinegar
2 Tbsp low sodium soy sauce*
2 Tbsp honey
2 tsp sesame oil
1/2 tsp crushed red pepper flakes more or less to taste
Salt to taste

US Customary - Metric

Instructions

Wash the cucumber with cold water and gently pat them dry with a paper towel.
Slice them thinly with a mandoline slicer, if you have one (if you don't have a holder for mandoline slicer, use cut resistant gloves), or a sharp knife.
Slice bell pepper thinly and chop green onions. Add the veggies to a large mixing bowl. Add the sesame seeds as well.
In a small bowl, whisk together the ingredients for the Asian dressing.
Pour the dressing into the mixing bowl with the veggies and gently mix everything until evenly combined.
While you can certainly serve this cucumber salad right away, I highly recommend that you chill the salad in the refrigerator for about an hour or two before serving to let the ingredients marinate.

Notes

*Gluten free note: to make this cucumber salad gluten free, make sure to use gluten free soy sauce. Remaining ingredients should already be gluten free, but double check the labels to make sure.
To cut the cucumbers - It’s best to use a mandoline slicer. A mandoline slicer works best because you will be done cutting in no time and all the slices will be thin and the same size. (If you don’t have a holder for your mandoline slicer, use cut resistant gloves.)
Storing - store any leftover cucumber salad in an air-tight food storage container, in the refrigerator for about 1-2 days. After that, the cucumbers will just be too soft and mushy.

Nutrition