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Asian Cucumber Salad in a white bowl as seen from above
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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 Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salads & Dressings
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: asian cucumber salad, easy Asian recipes
Servings: 4 servings
Calories: 98kcal
Author: Diabetic Foodie



  • 1 tablespoon low-sodium tamari or soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1/4 cup rice vinegar
  • Dash of crushed red pepper


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


  • In a large bowl, whisk together the tamari or soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.
  • Add the sliced or spiralized cucumbers, spiralized or grated carrots, and sliced scallions.
  • Mix until the vegetables are well-coated, then garnish with sesame seeds.


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.


Serving: 1serving | Calories: 98kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 453mg | Potassium: 0mg | Fiber: 2g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 12g