4.86 from 7 votes
Overhead shot of Easy Asian Cucumber Salad in a white bowl with a jar of dressing, neutral linen and ramekins of sesame seeds and peanuts surrounding the bowl.
Asian Cucumber Salad
Prep Time
15 mins
Inactive Time
30 mins
Total Time
15 mins

This easy, refreshing, crisp Asian Cucumber Salad is perfect for summer!

Course: Salad, Side Dish
Cuisine: Asian, Japanese
Keyword: avocado, cucumber, Easy, Healthy, quick, red onion
Servings: 6
Calories: 56 kcal
  • 2 English Cucumbers – thinly slice into coins or cut crosswise and thinly sliced lengthwise into ribbons
  • ½ Red Onion – thinly sliced (about ½ Cup)
  • 1 tsp Sea Salt plus more to taste
  • ½ Cup Rice Vinegar
  • 1 TBS Sesame Oil
  • 2 1/2 TBS Mirin
  • 1 clove Garlic - minced
  • 1/8 - ¼ tsp Crushed Red Pepper Flakes to taste
  • 1/4 tsp Granulated Sugar
  • 2 Scallions - thinly sliced
  • 2 TBS Cilantro - roughly chopped
  • 1 TBS Sesame Seeds
  • 1/3- 1/2 Cup Unsalted Peanuts – coarsely chopped
  • 1 Avocado - sliced of diced
  1. Place sliced cucumbers into a fine-mesh strainer suspended inside a medium sized bowl. Season with 1 teaspoon sea salt. Toss thoroughly to combine. Place in the refrigerator for at least 30 minutes up to overnight to drain the cucumbers of excess moisture. 

  2. Meanwhile, make the sauce: In a small bowl, combine the rice vinegar through the sugar.  Whisk well and set aside. 
  3. When cucumbers have been drained of excess moisture, remove from fridge and transfer to a clean kitchen towel. Pat dry. Add the cucumbers, red onions, scallions and cilantro to a medium sized bowl.  Add half of the sauce and toss to coat.

  4. For best results (optional), place the salad in the refrigerator and allow the flavors to develop, for 30 minutes up to 1 hour, stirring occasionally.

  5. When ready to serve, taste and add more of the sauce as desired.  Garnish with sesame seeds, peanuts and avocado if using.  Enjoy!

Recipe Notes

*Nutritional information does not include optional sesame seeds, peanuts or avocado.

  1. Make sure you use seedless (or semi-seedless) cucumbers in this recipe.  I used English cucumbers because that is what was freshest and readily available at my market.  However, if you can get your hands on seedless, Japanese cucumbers, that would be my first choice!  As well, Persian cucumbers will work here too.  If you use English cucumbers like I did here, there is no need to scoop out or remove the seeds.
  2. Slice the cucumbers as thin as possible!  Obviously this is made VERY easy if you have access to a mandoline, but if you don't, just take a little extra care to slice the cucumbers as consistently thin as you can get them.
  3. Make sure you salt the sliced cucumbers to draw out as much excess liquid as possible!!  The sweet, tangy dressing is a major component of this easy Asian cucumber salad.  If you don't take the extra (hands off) time to salt the cucumbers and allow them to drain, you will be watering down the dressing, which is a crying shame!!  It's ridiculously easy to apply a little salt to the cucumbers, toss them and place them in a fine-mesh sieve to drain, so do NOT skip this step!


Nutrition Facts
Asian Cucumber Salad
Amount Per Serving
Calories 56 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 445mg19%
Potassium 171mg5%
Carbohydrates 8g3%
Sugar 4g4%
Vitamin A 155IU3%
Vitamin C 4.4mg5%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.