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Home » Salads & Dressings » Asian Cucumber Salad

Asian Cucumber Salad

Posted by: Diabetic Foodie / Salads & Dressings / August 4, 2016

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Asian cucumber salad topped with sesame seeds in a black and white striped bowl with chopsticks laid across the bowl; bowl is on a wooden serving platter next to a decorative cloth napkin

This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!

Asian cucumber salad topped with sesame seeds in a black and white striped bowl with chopsticks laid across the bowl; bowl is on a wooden serving platter next to a decorative cloth napkin

I love simple dishes that include lots of raw vegetables.

Don’t get me wrong, I love cooking with vegetables, too! I’m not one to pass up a hearty plant-based stew. But I do appreciate the crisp and refreshing taste of raw veggies mixed with simple ingredients.

This Asian cucumber salad is a perfect example! The vinegar-based dressing really compliments the bright crunch of the cucumber and carrots.

Add a few more bold ingredients like soy, honey, red pepper flakes, and scallions, and you have a dish that takes less than 10 minutes to make that’s wonderfully fresh and packed with flavor!

How to make Asian cucumber salad

This simple recipe comes together in just three easy steps:

Ingredients separated into bowls and ramekins, as seen from above

Step 1: In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.

Soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper mixed together in a glass bowl with a metal whisk, as seen from above

Step 2: Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.

Spiralized veggies added to the glass bowl with the sauce, as seen from above, about to be mixed

Step 3: Mix until the vegetables are well-coated, then garnish with sesame seeds.

Your crisp and refreshing vegetable salad is ready to enjoy!

Chopsticks lift noodle salad out of a black and white striped bowl from a side view; bowl sits on a wooden serving platter

Reducing the sodium

Watching your salt intake? There are a few things you can do to lower the sodium in this recipe.

First, you can reduce the amount of tamari or soy sauce added to the dressing. This potent ingredient will still add a nice bit of flavor even if you cut the amount used in half.

You could also dilute the rice vinegar. Instead of adding the full 1/4 cup to the dressing, use two tablespoons of rice vinegar and two tablespoons of water instead.

Side view of spiralized noodle salad topped with sesame seeds in a black and white striped bowl with chopsticks laid across the bowl; bowl is on a wooden serving platter next to a decorative cloth napkin

Storage

If you have any leftover vegetable salad, you can store it covered in the refrigerator for up to 3 days. After that, the vegetables will start to lose their freshness.

I recommend gently tossing the extra salad before serving again.

Side view of spiralized noodle salad topped with sesame seeds in a black and white striped bowl with chopsticks laid across the bowl; bowl is on a wooden serving platter next to a decorative cloth napkin

Other easy vegetable salad recipes

Not all salads are made with leafy greens! In fact, I love throwing together salads with fresh vegetables and bright, flavorful dressings. Here are a few of my favorites that I know you’ll love:

  • Watermelon Salad with Goat Cheese & Basil
  • Mediterranean Salad
  • Summer Corn Salad with Basil Vinaigrette

When you’ve tried this salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Asian cucumber salad in a black and white striped bowl, chopsticks lifting noodles out of the bowl
5 from 1 vote

Asian Cucumber Salad

This simple Asian cucumber salad with a vinegar dressing is bursting with bright flavor, but only requires a few ingredients and three easy steps to make!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

DRESSING

  • 1 tablespoon low-sodium tamari (or soy sauce)
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • ¼ cup rice vinegar
  • Dash of crushed red pepper

SALAD

  • 1 pound English cucumbers (spiralized or sliced)
  • 2 carrots (spiralized or grated)
  • 2 medium scallions (thinly sliced)
  • 2 teaspoons black sesame seeds

Instructions

  • In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.
    1 tablespoon low-sodium tamari, 2 teaspoons sesame oil, 2 teaspoons honey, 1/4 cup rice vinegar, Dash of crushed red pepper
  • Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.
    1 pound English cucumbers, 2 carrots, 2 medium scallions
  • Mix until the vegetables are well-coated, then garnish with sesame seeds.
    2 teaspoons black sesame seeds

Recipe Notes

This recipe is for 4 servings of Asian cucumber and vegetable salad.
To lower the sodium, reduce the amount of Tamari or soy sauce used. You can also use 2 tablespoons of rice vinegar and 2 tablespoons of water instead of 1/4 cup of rice vinegar.
Leftovers can be stored covered in the refrigerator for up to 3 days. Gently toss the vegetable salad before serving again.

Nutrition Info Per Serving

Nutrition Facts
Asian Cucumber Salad
Amount Per Serving
Calories 76 Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Saturated Fat 0.4g3%
Trans Fat 0g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 0.9g
Cholesterol 12.7mg4%
Sodium 158.4mg7%
Potassium 353.3mg10%
Carbohydrates 12.7g4%
Fiber 2.3g10%
Sugar 6.8g8%
Protein 1.9g4%
Net carbs 10.4g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: asian cucumber salad, easy Asian recipes
Did you make this recipe?Click here to leave a comment & star rating!

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