This Asian cucumber salad is so easy to prepare and makes the perfect refreshing side dish that you can whip together in less than 30 minutes. Made with cucumbers and red onions and tossed in a simple rice vinegar dressing, it’s one delicious recipe that you’ll definitely want to make on repeat! {Vegan & gluten-free}
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 to serve.
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 Cucumber and 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 basic 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 salad can obviously be enjoyed all year round, but it’s so perfect for the summer. Light, zingy and so refreshing.
Ingredient Notes
- Cucumbers: The cucumbers form the refreshing base of the salad. Use English cucumbers for best results. You don’t need to peel them, 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.
- Sesame Oil: Sesame oil adds a great Asian flavour to this cucumber salad. In a pinch you can use another neutral oil, but note that the flavour will be different.
- Rice Vinegar: Rice 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.
- Sesame seeds: To garnish. I like to lightly toast them if time allows since it adds a nice flavour, but it’s totally optional.
Step by Step Instructions
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Using a sharp knife or mandolin slicer, thinly slice the cucumber.
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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.
Recipe Tips for Quick 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 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.
Recipe FAQs
How to store
You can store this cucumber salad in the fridge in a covered bowl or air-tight 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.
How do you toast sesame seeds?
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.
Serving Suggestions for Vinegar Cucumber Salad
This quick 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 the following:
- 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
It’s also the perfect option to take to potlucks, picnics and cookouts.
More similar recipes
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Easy Asian Cucumber Salad
Ingredients
- 2 English cucumbers
- 1/4 small red onion thinly sliced
- 2 tsp toasted sesame oil
- 3 tbsp rice vinegar
- 1/2 tsp salt (or more to taste)
- Freshly ground black pepper
- 2 tsp 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.
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.
Nutrition
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