Pin this A refreshing, vibrant cucumber salad tossed with Asian-inspired seasonings, sesame oil, and fish sauce for a savory, tangy kick—perfect as a side or light appetizer.
This cucumber salad quickly became a favorite at our family gatherings—the punchy flavors and crisp textures disappear almost as soon as I set the bowl down. Each time I remix the vegetables or dial up the chili, someone inevitably asks for the recipe.
Ingredients
- Cucumbers: 2 large, thinly sliced
- Red onion: 1 small, thinly sliced
- Carrot: 1 medium, julienned
- Scallions: 2, finely sliced
- Cilantro: 1 tablespoon fresh, chopped
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Fish sauce: 1 tablespoon
- Soy sauce: 1 teaspoon (use gluten-free if needed)
- Honey or sugar: 1 teaspoon
- Garlic: 1 clove, finely minced
- Fresh ginger: 1 teaspoon grated
- Red chili: 1 small, thinly sliced (optional)
- Toasted sesame seeds: 1 tablespoon
Instructions
- Mix Vegetables:
- Combine cucumbers, red onion, carrot, scallions, and cilantro in a large mixing bowl.
- Prepare Dressing:
- In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, minced garlic, grated ginger, and sliced chili if desired.
- Combine and Toss:
- Pour the dressing over the mixed vegetables and toss thoroughly to coat.
- Rest:
- Allow the salad to sit for at least 10 minutes so the flavors meld.
- Serve:
- Sprinkle with toasted sesame seeds just before serving.
Pin this My daughter requests this salad whenever the weather gets warm, and we love pairing it with grilled chicken skewers for a fuss-free dinner outside.
Pairings and Serving Suggestions
Enjoy this salad alongside grilled meats, seafood, or tofu for a full meal. It also works great as a topping on rice bowls for added crunch and flavor.
Recipe Variations
Swap in thinly sliced radish or bell pepper for more texture. Use extra soy sauce or vegetarian fish sauce to make it vegetarian-friendly.
Nutrition Info
Each serving contains about 75 calories, 4 g fat, 8 g carbohydrates, and 2 g protein. This light salad is gluten-free and dairy-free when you select the right sauces.
Pin this Serve this cucumber salad cold for maximum crunch and flavor. It keeps well in the fridge, making it a perfect make-ahead option.
Frequently Asked Recipe Questions
- → What vegetables work best for this salad?
Cucumbers, red onion, carrot, and scallions provide crunch and color, with cilantro adding freshness.
- → How can the salad be made vegetarian?
Replace fish sauce with vegetarian fish sauce or add extra soy sauce for a meat-free alternative.
- → Can I adjust the spice level?
Absolutely! Add or omit the sliced red chili or use less ginger to customize the heat to your preference.
- → What pairs well with this salad?
This salad complements grilled meats, seafood, or tofu, making it a versatile side for many dishes.
- → How should leftovers be stored?
Keep the salad chilled in an airtight container for up to two days, but expect some natural liquid release.
- → Are there common allergens to consider?
Soy, sesame seeds, and fish sauce may trigger allergies; check soy sauce for gluten if needed.