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Cucumber Asian salad is made with English cucumbers tossed in a sweet soy vinegar dressing for a cool-crisp side dish that’s full of flavor.

Ingredient Tips for Asian Cucumber Salad

• Cucumbers: English cucumbers are best in this recipe because they contain less water than field cucumbers. Persian or Japanese cucumbers can be used as well.
• Vinegar and Oil: For the most authentic Asian flavor, use rice wine vinegar and sesame oil. White vinegar, white wine vinegar, or lime juice will work, but the flavors will vary.
• Soy Sauce: I use regular soy sauce for this recipe, but you can use a low-sodium soy sauce or coconut aminos with similar flavors.
• Sweetener: The sugar balances the acidity and enhances the soy flavor, so don’t skip it! Try white or brown sugar, honey, maple syrup, or any sugar substitute in this recipe.
• Seasonings: This salad is all about the dressing! Zest it up even more by adding freshly grated ginger or some spicy sriracha or sambal (chili paste).

Favorite Variations

• Bulk up Asian cucumber salad with shredded carrots, sliced radishes, red onions, halved grape tomatoes, peas, or diced bell peppers. 
• Add toasted peanuts or sliced almonds for extra crunch. Lightly saute the nuts (and sesame seeds) and let them cool completely before adding to the salad. This burns off excess oil and enhances their flavor.

How to Make Asian Cucumber Salad

1. Prep cucumbers.
2. Whisk sauce ingredients together in a bowl (full recipe below).
3. Add cucumbers and green onions and toss well.
4. Refrigerate and garnish with toasted sesame seeds before serving.

Best Way to Store Asian Cucumber Salad

Keep leftover Asian cucumber salad covered in the refrigerator for up to two days. Stir and drain (if necessary) before serving again.

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