This Asian Cucumber Salad is the most addictive salad ever! A delicious combination of crunchy cucumbers, sesame oil, soy sauce, rice wine vinegar, and a handful of seasonings, it’s perfectly savory with a hint of spice… and especially delicious topped with crushed peanuts!
There’s something about cucumber dishes that’s always SO refreshing. Whether it’s cucumber sandwiches, cucumber salsa, or even cucumber water… cucumbers have a way of making everything taste extra fresh and delicious. And this Asian Cucumber Salad is no exception!
Packed with crispy cucumbers, crushed peanuts, and Asian flavors, it’s light, refreshing, and insanely delicious. It makes the perfect side dish, snack, or even light lunch.
We LOVE making this salad with fresh garden cucumbers in summertime, but honestly it’s one of our favorites all year round. Just like our Creamy Cucumber Salad, Cucumber Caprese Salad, Tomato Cucumber Feta Salad… you get the picture, right? Around here, cucumbers are ALWAYS in season!
What you’ll need for this recipe
Cucumbers – This recipe calls for 1 pound of cucumbers. I used mini cucumbers, but you can substitute any type you have available to you. Learn more about different types of cucumbers below!
Dressing – For the dressing, I used a combination of sesame oil, soy sauce, rice wine vinegar, fresh garlic, chili powder, and cayenne pepper. I also added sesame seeds, which can either be used in the dressing or as a garnish.
Garnishes – Crushed dry roasted peanuts and a sprinkle of red pepper flakes make the perfect garnishes for this salad. They add extra flavor, texture, and contrast to the dish!
How to make Asian Cucumber Salad
Slice the cucumbers. Slice the ends off of each cucumber, then cut them on an angle into pieces 1/2 – 3/4 inch thick.
Salt the cucumbers. Place the cucumbers in a large colander and sprinkle them with salt. Let them sit for at least 30 minutes to allow any excess moisture to drain. Then rinse with water and use paper towels to pat them dry.
Make the dressing. Prepare the dressing by combining the sesame oil, soy sauce, rice wine vinegar, garlic, chili powder, cayenne pepper, and sesame seeds. Whisk or shake well to combine.
Combine & garnish. Pour the dressing over the prepared cucumbers and mix well. Garnish with crushed peanuts & enjoy!
Why salt the cucumbers?
Salting cucumbers before adding them to a salad helps ensure that the cucumbers will stay crunchy! How does this work? Well, the salt helps to pull out the extra liquid through a process called osmosis. While this is not a necessary step if you’re short on time, it does pay off in the long run.
- Substitute English cucumbers for mini cucumbers
- Peel the cucumbers before adding them to the salad
- Skip salting the cucumbers (this works well if you plan to enjoy the salad right away)
- Add a drizzle of sriracha or a spoonful of chili garlic sauce
- Use a combination of olive oil and sesame oil for a less prominent sesame flavor
- Substitute honey roasted peanuts for dry roasted or omit them altogether
what kind of cucumbers are best in cucumber salad?
I used mini cucumbers, also known as Persian cucumbers. Mini cucumbers are sweeter and less watery than regular cucumbers and have a thin skin that doesn’t need to be peeled. They’re similar in flavor to English cucumbers but are smaller and even sweeter and less watery, making them the perfect choice for this salad.
Make Ahead Tip
This recipe is easy to make ahead for stress-free entertaining! To do so, combine the ingredients as directed, wrap in plastic wrap, and store in the refrigerator for up to 24 hours.
- 1 pound cucumber
- 2 Tablespoons sesame oil
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 Tablespoon sesame seeds
- 1 Tablespoon dry roasted peanuts, crushed
- Cut the ends off of the cucumbers, then slice them on an angle about 1/2 inch thick.
- Transfer the cucumbers to a large colander and sprinkle them with salt. Let them sit for at least 30 minutes to allow any excess moisture to drain. Then rinse with water and use paper towels to pat them dry.
- Prepare the dressing by combining the sesame oil, soy sauce, rice wine vinegar, garlic, chili powder, cayenne pepper, and sesame seeds. Whisk or shake well to combine.
- Pour the dressing over the prepared cucumbers and mix well. Garnish with crushed peanuts & enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 231mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 2g