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+ servings
cucumbers, onions and sesame seeds in a bowl.
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5 from 11 votes

Asian Cucumber Salad

Garden fresh cucumbers sliced incredibly thin with white onion make this Asian Cucumber Salad incredibly light and refreshing! 
Course Appetizer
Prep Time 5 minutes
Cook Time 2 minutes
Chilling Time 20 minutes
Total Time 27 minutes
Servings 4 people
Calories 41kcal
Author Tracy



  • 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!


English and Japanese Cucumbers work best for this recipe.  Wash cucumbers thoroughly before slicing.   
Any white or sweet onion works well. 
A mandolin is not required but it will help! 


Serving: 4g | Calories: 41kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 731mg | Potassium: 240mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg