This easy Asian cucumber salad is a cinch to prepare and makes the perfect refreshing side dish that you can whip together in less than 30 minutes. Made with crunchy cucumber and red onions and tossed in a simple rice vinegar and sesame oil salad dressing, it’s one delicious recipe that you’ll definitely want to make on repeat! {Vegan & gluten-free}
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Asian Cucumber Salad with Rice Vinegar and Sesame Oil
You really can’t go wrong with an easy cucumber salad, especially this Asian inspired recipe that’s full of flavour and so simple to make!
Sliced cucumbers and red onions are tossed with sesame oil and rice vinegar for a tangy dressing, and then topped with toasted sesame seeds for a super easy Asian cucumber salad recipe!
This is such a great quick side dish that pairs well with so many mains and is always a hit with the family!
For more tasty cucumber recipes, be sure to try out my Greek Cucumber Noodle Salad and Avocado Goat Cheese Cucumber Appetizers too!
Why We Love this Asian Cucumber Onion Salad
- Quick and easy: It takes only a few minutes to make up a batch of this cucumber salad and you just need a few simple ingredients. We make this recipe pretty much on a weekly basis because it’s so easy!
- Make ahead: This is the type of salad that tastes better the longer that it sits and absorbs all of those delicious flavours from the dressing. Perfect if you want to get an early start on dinner or for entertaining!
- Refreshing: This simple Asian cucumber salad can obviously be enjoyed all year round, but it makes the perfect summer side dish. Light, zingy and so refreshing.
Ingredient Notes
- Fresh cucumbers: The cucumbers form the refreshing base of the salad. Use English cucumbers for best results, although Japanese cucumbers or Persian cucumbers can be used if that’s what you have on hand. You don’t need to peel them especially if they have thin skins, but you can if you prefer. I find the skin adds some nice contrast in colour to the dish.
- Red Onion: Red onion is milder than white or yellow onions and can be enjoyed raw in salads. Slice it thinly so that it’s not overpowering. Green onions would be a great addition too!
- Sesame Oil: Sesame oil adds a great Asian flavour to this cucumber salad. In a pinch you can use another oil such as olive oil, but note that the flavour will be different.
- Rice Vinegar: Rice wine vinegar is crisp and tart, though milder than other varieties. Use the unseasoned variety to reduce added sodium and sugar. In a pinch, you can substitute it for apple cider vinegar or white vinegar.
- Sesame seeds: To garnish. I like to lightly toast them if time allows since it adds a nice flavour, but it’s totally optional.
How to Make Asian Cucumber Salad – Step-by-Step Instructions
- Using a sharp knife or mandolin slicer, thinly slice the cucumber.
- Add the cucumber slices and red onion to a large bowl.
- Next, add the sesame oil, rice vinegar, salt and pepper. Toss well to coat.
- Let the salad sit for at least 30 minutes to allow the flavours to come together. Garnish with sesame seeds before serving.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Cucumber Salad
- If you want to get rid of some of the extra water from the cucumbers, place the sliced cucumber in a colander over a bowl or in the sink for 30 minutes prior to adding the cucumber to the salad. Then pat it dry with a paper towel or clean kitchen towel to eliminate excess moisture.
- I recommend cutting the cucumber and onions very thinly as the thin slices will more readily absorb the flavours from the dressing. I like to use a mandolin slicer and cut the cucumbers about 1/8-1/4 inch think. You can also use a sharp knife to thinly cut the cucumbers.
- Allow this cucumber sesame salad to sit in the dressing for at least 30 minutes prior to serving to allow the flavours to intensify. It tends to taste better the longer that it sits.
- If the salad has been sitting for a while, toss it well right before serving since the dressing tends to gather in the bottom of the bowl.
Storage Guidelines
You can store this rice vinegar cucumber salad in the fridge in a covered bowl or airtight container for up to three days. The cucumber may release some water and some of the dressing may sink to the bottom so give it a good toss to combine before serving.
Recipe FAQs
You can add raw sesame seeds to garnish the salad, but toasting them releases their oils and helps bring out that nutty flavour.
To toast: Place them on a lined baking sheet and place in a preheated oven set to 350F. Bake for around 10 minutes, stirring occasionally until golden brown.
By adding salt to the sliced cucumbers before adding them to the salad, the process of osmosis occurs where the excess moisture in the vegetable is drawn out. As time passes, the salt helps remove quite a bit of excess water from the cucumber resulting in somewhat less moist cucumber slices. This can help to prevent an overly watery cucumber salad.
Unfortunately, due to the watery nature of cucumbers, cucumber salad doesn’t freeze very well. For best results, consume this fridge fresh or store it in the fridge for later.
Serving Suggestions for Vinegar Cucumber Salad
This easy Asian cucumber salad is great to serve as an appetizer, or as a side with your favourite entrees. It’s especially great with chicken, beef and fish dishes.
Try it as a side with any of the following options:
- Chicken Tikka Kebabs
- Teriyaki Chicken Skewers
- Honey Sesame Chicken
- Korean Ground Beef (served on rice or lettuce wraps)
- Asian Meatballs with Peanut Coconut Sauce
- Healthy Orange Chicken
- BBQ Chicken Tostadas
- Thai Shrimp Curry Soup
- Grilled or roasted chicken (marinated in one of these healthy chicken marinades)
It’s also the perfect option to take to potlucks, picnics and cookouts.
Recipe Variations
- For spicy cucumber salad: Add a pinch of red pepper flakes.
- For a touch of sweetness: Add a bit of honey.
- For additional flavour: Try a splash of soy sauce, a bit of lime juice or some fresh ginger for additional flavour!
More Refreshing Salads
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Easy Asian Cucumber Salad with Rice Vinegar
Ingredients
- 2 English cucumbers
- 1/4 small red onion thinly sliced
- 2 teaspoons toasted sesame oil
- 3 tablespoons rice vinegar
- 1/2 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 2 teaspoons sesame seeds (toasted if desired)
Instructions
- Using a sharp knife or mandolin slicer, thinly slice the cucumber.
- Add the sliced cucumber and red onion to a large bowl.
- Add the sesame oil, rice vinegar, salt and pepper. Toss well to coat.
- Let the salad sit for at least 30 minutes to allow the flavours to come together. Garnish with sesame seeds before serving.
Video
Notes
- If you want to get rid of some of the extra water from the cucumbers, place the sliced cucumber in a colander over a bowl or in the sink for 30 minutes prior to adding the cucumber to the salad. Then pat it dry with a paper towel to eliminate excess moisture.
- I recommend cutting the cucumber and onions very thinly as the thin slices will more readily absorb the flavours from the dressing. I like to use a mandolin slicer and cut the cucumbers about 1/8-1/4 inch think. You can also use a sharp knife to thinly cut the cucumbers.
- Allow the salad to sit in the dressing for at least 30 minutes prior to serving to allow the flavours to intensify. It tends to taste better the longer that it sits.
- If the salad has been sitting for a while, toss it well right before serving since the dressing tends to gather in the bottom of the bowl.
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