This easy Asian Cucumber Salad recipe is the perfect way to use those garden fresh cucumbers! It comes together in minutes, is healthy, light, and requires only a few ingredients. It is a summer side salad that will complement almost any summer menu!
Oh, cucumbers. I love you so. Even more now with this Asian Cucumber Salad recipe. Our cucumber plants are doing so well this year, I'm pulling at least one a day! Which is perfect for this cucumber lovers salad!
- Cucumbers - We prefer Japanese, English, or Kirby cucumbers for this cucumbers alad recipe.
- Onion - White is our preferred although a sweet yellow would also work!
- Sesame Seeds - Toasted to really bring out their flavor!
- Seasoned Rice Vinegar - You want to make sure it's labeled "seasoned" because this rice vinegar is flavored with a little salt and sugar vs. a regular rice vinegar.
- Fresh Dill - You can use dried, too but fresh is definitely preferred. See recipe notes.
How to Make Asian Cucumber Salad
This cucumber salad comes together super fast, especially if you have handy dandy mandolin to do all of the supppperrr thin slicing for you! Then it's easy as 1, 2, 3:
- Slice cucumbers and onions (the thinner the better!)
- Toast your sesame seeds (be careful they don't burn!)
- Combine the cucumbers and onions with the rest of the ingredients, chill, and serve!
Do I really need a mandolin?
No, it's not 100% necessary, but it'll make everything a lot faster and it'll ensure super thin and even slices. Plus, it's a really handy tool to have around, we use this one all of the time:
SO fresh. SO simple. SO easy to make. This Asian Cucumber Salad recipe is perfect for your summer cucumbers or just some good clean, healthy eating. We make this all of the time as a side to some of our favorite Asian Inspired dishes and for a quick and easy lunch!
I personally prefer to use English, Japanese, or Kirby because they are the crunchiest. The standard cucumbers that you get in the grocery store are typically American Slicing. They're a little less firm, have a slightly higher water content, and often a kind of waxy coating, which is why they're best for recipes that require peeled cucumbers. I would avoid using a thicker cucumber with bigger seeds like Lemon or Burpless cucumbers for this recipe.
It depends on the cucumber you use, but I usually just give a good scrub with some water and then slice with the skin on. Just make sure you get all those prickly little spines off of the skin first, especially if you're using a variety like Kirby.
You don't have to, but it brings out their nutty flavor more and it makes them crunchier. Plus, it changes the nutritional value of them and actually brings out more calcium! But totally optional - it's still delicious without them toasted.
Other Great Cucumber Recipes:
Enjoy all of those fresh summer cucumbers, friends!
Have you made this Asian Cucumber Salad with some of your fresh or farmer's market cucumbers? I'd love to hear about it! Follow me on Facebook, Pinterest, and Instagram to share your Served From Scratch creations!
Asian Cucumber Salad
- 2-3 large cucumbers English or Japanese
- 1/4 white or vidalia onion
- 1 tablespoon sesame seeds toasted, optional
- 1/3 cup seasoned rice wine vinegar
- 1 tablespoon fresh dill, minced
- 1/2 - 3/4 teaspoon kosher salt
- Heat a small saute pan over medium heat. Add sesame seeds and toast for 1 -2 minutes stirring constantly so they don't burn. This step is optional.
- Slice cucumbers and onions as thin as possible (with mandolin or by hand). Add to bowl with dill, salt (start with 1/2 teaspoon and taste and then add more if desired) sesame seeds, and rice wine vinegar. Mix well. Cover and refrigerate for at least 20 minutes.
- Serve and enjoy!
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