If you love fresh, light, and vibrant salads, this Asian cucumber salad is about to become your new favorite! With a crisp, refreshing taste and a simple yet flavorful dressing, it’s perfect for a quick snack, a side dish, or even a light meal. While there are many versions of Asian cucumber salad, I’ve put my own spin on it—making it not only delicious but also gluten, dairy, soy, and refined sugar-free.
This Asian cucumber salad is incredibly refreshing, especially during warmer months. It’s packed with nutrients, vitamins, and antioxidants, plus it’s hydrating, thanks to the high water content of the cucumbers. It pairs wonderfully with grilled meats, seafood, or as a standalone dish when you want something light and healthy.
This salad is only 30 calories per serving!!!
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Why You’ll Love This Salad
What sets this cucumber salad apart from others? First and foremost, it’s super easy to make, and you don’t need to be a master chef to get it right. But beyond its simplicity, it’s also a versatile dish that’s completely allergy-friendly, making it perfect for almost anyone, whether you have dietary restrictions or not. It’s bright and tangy with just the right amount of crunch—one bite, and you’ll be hooked!
Ingredients:
- 5 Persian cucumbers (or 2-3 English cucumbers if you can’t find Persian)
- 1/2 tsp salt
- 1/2 tsp garlic (minced)
- 1/2 tbsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp monk fruit
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 tbsp sesame seeds (or to taste)
How To Make It
- Slice your cucumbers – Lay each cucumber flat on a cutting board. It helps to put two chopsticks in between the cucumber to prevent it from moving around when you’re slicing it. First, slice at an angle all the way along the cucumber without slicing all the way through the bottom.
- Flip the cucumber over and then slice the cucumber straight down all the way along the cucumber, being careful to not cut all the way through. This will create a spiral like texture on your cucumbers. You can just slice them regularly if you like, but I think the spirals are fun!
- Generously sprinkle salt on top of the cucumber slices and wait 10 minutes. Rinse and pat dry really well. When you sprinkle salt on cucumbers, the salt draws out excess moisture from the cucumber through a process called osmosis, where water moves from a less concentrated area (inside the cucumber cells) to a more concentrated area (the salt solution on the surface), essentially leaving you with a drier cucumber with a more concentrated flavor.
- Combine the cucumbers and remaining salad ingredients in a medium sized mixing bowl. Immediately serve & enjoy!
How To Store Leftovers
Store your leftover cucumber salad in the fridge for up to two days. The cucumbers are not as crunchy after 2 days.
Whether you’re hosting a dinner party, prepping a meal for the week, or just craving a refreshing bite, this salad is a go-to option. It’s also fantastic for meal prep, as it keeps well in the fridge for a day or two—just make sure to give it a little toss before serving.
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This Asian cucumber salad is the perfect balance of crispy, tangy, and refreshing, with just a touch of sweetness to tie it all together. Best of all, it’s incredibly easy to make, with simple ingredients that pack a punch of flavor. Whether you’re serving it as a side dish or enjoying it on its own, it’s a healthy, allergy-friendly, and delicious choice.
Easy Asian Cucumber Salad
If you love fresh, light, and vibrant salads, this Asian cucumber salad is about to become your new favorite! With a crisp, refreshing taste and a simple yet flavorful dressing, it’s perfect for a quick snack, a side dish, or even a light meal. While there are many versions of Asian cucumber salad, I’ve put my own spin on it—making it not only delicious but also gluten, dairy, soy, and refined sugar-free.
Ingredients
Instructions
-
Slice your cucumbers - Lay each cucumber flat on a cutting board. It helps to put two chopsticks in between the cucumber to prevent it from moving around when you’re slicing it. First, slice at an angle all the way along the cucumber without slicing all the way through the bottom.
-
Flip the cucumber over and then slice the cucumber straight down all the way along the cucumber, being careful to not cut all the way through. This will create a spiral like texture on your cucumbers. You can just slice them regularly if you like, but I think the spirals are fun!
-
Generously sprinkle salt on top of the cucumber slices and wait 10 minutes. Rinse and pat dry really well. When you sprinkle salt on cucumbers, the salt draws out excess moisture from the cucumber through a process called osmosis, where water moves from a less concentrated area (inside the cucumber cells) to a more concentrated area (the salt solution on the surface), essentially leaving you with a drier cucumber with a more concentrated flavor.
-
Combine the cucumbers and remaining salad ingredients in a medium sized mixing bowl. Immediately serve & enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 31kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.3g2%
- Sodium 365.8mg16%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 2g8%
- Sugars 1.3g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.
