Crunchy Asian Cucumber Salad with peanuts and a bright sesame dressing is just the recipe to keep you cool in the hot summer months. It’s ultra refreshing, easy to make, and is an ideal summer side dish!
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The easy side you’ll be making all summer long.
Have an abundance of fresh cucumbers on hand? When you’ve had enough Refrigerator Pickles, it’s time to make this refreshing Asian cucumber salad!
- Simple ingredients work together to create a spectacular salad (this Creamy Cucumber Salad is the same way). Once you’ve prepped your cucumber slices, the rest of the salad comes together in a matter of minutes.
- This Asian cucumber salad is the perfect refreshing accompaniment for a backyard get-together (this Cucumber Tomato Avocado Salad is a guaranteed winner too).
- We especially adore pairing this salad with my stir fry recipes, but it would be just as scrumptious alongside a Grilled Chicken Sandwich or BBQ favorites like Slow Cooker Pulled Pork.
5 Star Review
“Delicious! A hit! Will definitely be making this again!”
— Martha —
Key Ingredients
You’ll find the full list of ingredients and quantities in the recipe card below, but here are some notes to keep in mind.
- Cucumber. This recipe calls for mini cucumbers, which are narrow, thin-skinned, and nearly seedless. They don’t get as mushy or watery as regular cucumbers and you don’t need to peel them either. English cucumbers are your best bet if you can’t find mini cucumbers.
- Honey Roasted Peanuts. The secret ingredient! They up the crunch factor and work well with the simple dressing.
- Sesame Oil. This ingredient gives anything to which you add it complexity and nuttiness. You’ll find this flavor addition in Chinese Chicken Salad as well!
- Rice Vinegar. This tangy component balances the honey-roasted peanuts. It gives the dressing a sweet and sour factor, making it the best Asian cucumber salad dressing ever.
- Soy Sauce. To make this cucumber salad gluten free, ensure your soy sauce is gluten free or swap in tamari.
- Garlic. To give our dressing some zip.
- Sugar. Just one teaspoon balances the saltiness of the soy sauce and the sourness of the rice vinegar. Honey works as well.
- Chili Flakes. You won’t find a complex blend of spices here. A dash of chili flakes is all you need if you’re looking to add a little kick to this Asian cucumber salad recipe.
How to Make Asian Cucumber Salad
Slice the Cucumbers. Add the peanuts.
Whisk the Dressing Together. It’s absolutely delicious!
Stir Everything Together. Add a sprinkle of chili flakes (optional) and ENJOY!
Recipe Variations
Here are some of my favorite ways to put a spin on this simple Asian cucumber salad recipe:
- Add Some Thai Flavor. Add a dash of fish sauce, fresh ginger, cilantro, and a tablespoon or two of fresh lime juice.
- Make It Spicy. For a spicy cucumber salad, toss in some extra red pepper flakes and a few teaspoons of Sriracha or chili oil to taste.
- Add Seafood. Add some protein to turn this salad into a complete meal. Asian cucumber salad with crab, tuna, or cooked shrimp (try my Grilled Shrimp) are a few of my favs.
- Give It a Korean SPin. For a Korean twist, add a few teaspoons of gochujang chili paste to taste and garnish with gochugaru chili flakes, green onion, and toasted sesame seeds.
- Add Red Onion. A reader-favorite way to kick this salad up a notch is to follow the instructions above but add thinly sliced red onion to the salad. Yum!
What to Serve With Asian Cucumber Salad
Wondering what goes with Asian cucumber salad? Here are a few of my favorite pairings:
- Salmon. Asian cucumber salad with salmon would be a hit! Toss with greens and this Teriyaki Salmon, Soy Ginger Salmon, or Honey Glazed Salmon for a tasty lunch salad.
- Sandwiches. Pair this salad with Teriyaki Burgers with Grilled Pineapple or Asian Chicken Wraps.
- Chicken. There are a plethora of Asian-style chicken dishes that would be delicious with this salad (like Crispy Asian Chicken Tenders, Chicken Lettuce Wraps, and Orange Chicken).
- Egg Rolls. Both Air Fryer Egg Rolls and Egg Roll In A Bowl would be scrumptious paired with this salad.
Asian Cucumber Salad
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings
This quick Asian cucumber salad is made with a tangy rice vinegar dressing, with honey roasted peanuts for a touch of sweetness and crunch!
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Ingredients
- 6 Persian or Japanese cucumbers* often labeled “mini cucumbers”
- ½ cup honey-roasted peanuts chopped
- ½ cup rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- Crushed red pepper flakes for serving
- Diced avocado optional – have been adding more often lately
Instructions
- Using a sharp knife or mandoline, slice the cucumbers into 1/4-inch pieces, transfer to a bowl.
- Add the peanuts.
- In a small bowl, whisk together the vinegar, sesame oil, soy sauce, garlic, and sugar.
- Add the dressing to the cucumber slices and peanuts and toss to combine. Add a sprinkling of crushed red pepper flakes to taste and serve.
Video
Notes
- TO STORE. This salad tastes best the day it is made but can be refrigerated for up to 3 days. Taste and season the leftovers with a little extra soy sauce as needed.
- TO FREEZE. I do not recommend freezing cucumbers. Their high moisture content will cause them to become mushy when thawed.
- *INGREDIENT NOTE: You also can swap 2 medium/large English cucumbers. Before slicing, cut the English cucumbers in half lengthwise, then with a small spoon, scrape out the seeds.
- Recipe reprinted with permission from The Secret Ingredient Cookbook by Kelly Senyei. The original recipe calls for 2 Persian cucumbers, but I am a fan of the higher veggie ratio, so I added extra. Feel free to adjust to your taste.
Nutrition
Serving: 1(of 4)Calories: 140kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 2gPotassium: 274mgFiber: 2gSugar: 2gVitamin A: 88IUVitamin C: 3mgCalcium: 37mgIron: 1mg
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Thanks for the great recipe! I’ve made it twice now. 2nd time I used cashews instead of peanuts. Both delicious!
So pleased to hear, Mel! Thank you!
Cela a fonctionné exactement comme écrit, merci !
Merci Mélina!
Made this to go with some soy glazed salmon and it was an absolute hit! My parents aren’t usually crazy about Asian style cuisine, but my dad was already asking me to save the recipe for our summer barbecues. I did sub the rice vinegar for the tiniest splash of white vinegar, but the overall result was still lovely. Thank you!
Yay! Love to hear that, Sylvie! Thank you!
Loved how easy this was. I usually don’t love raw garlic, but in this, it worked. I might try letting it sit a little longer next time to mellow out the flavors even more. Still really tasty though!
Glad to hear you enjoyed the salad, Angela! Thank you!
Really liked how refreshing and simple this salad was. I added avocado as suggested and it made the texture extra creamy. I think it would be even better chilled for a bit before serving to let the flavors soak in a bit more. Definitely making this again. Thank you!
Great to hear, Stella! Thank you!
We made it tonight as a side to honey garlic chicken. It was great. But the peanuts didn’t go over as well as just the cucumber.
Thanks for the feedback, Nancy.