Cucumber Salad Remix Asian

This vibrant cucumber salad bursts with bright flavors from crisp veggies tossed in a punchy Asian-inspired dressing. It is ideal as a quick side or an appetizer when you want something cool, light, and refreshing with just the right balance of savory tang. This one has become my go-to when summer cucumbers are at their peak and I want a dish everyone asks for again.

I still remember my first version of this salad for a last minute barbecue. The bowl was scraped clean before the main course hit the table and now it is a staple at every family cookout.

Ingredients

• Cucumbers: Main ingredient that provides crunch and juiciness. Choose firm cucumbers with smooth skin for best results
• Red onion: Adds a little bite and pretty color. Look for small, dense bulbs for milder flavor
• Carrot: Lends natural sweetness and color contrast. Pick a medium carrot that feels heavy for its size
• Scallions: Give a mild oniony freshness. Bright white and green stalks are best
• Cilantro: Brightens the flavors. Use only fresh leaves with fragrant aroma
• Rice vinegar: Delivers tang without harshness. Go for unseasoned rice vinegar for clean flavor
• Sesame oil: Offers toasty nuttiness. Pure toasted sesame oil packs the most aroma and taste
• Fish sauce: Adds depth and umami. Pick authentic Thai or Vietnamese brands for best quality
• Soy sauce: Supplies savory saltiness. Look for gluten-free versions if necessary
• Honey or sugar: Lightly sweetens and rounds the sharpness. Use pure honey or white sugar according to preference
• Garlic: Provides a pungent undertone. Use fresh garlic cloves for maximum flavor
• Fresh ginger: Warm spice and depth. Opt for plump, smooth ginger pieces and grate for best texture
• Red chili: Optional spicy kick. Use fresh small red chilies and adjust to your heat preference
• Sesame seeds: Sprinkle of nutty crunch on top. Toast your own for extra flavor

Instructions

Prepare the Vegetables:

Wash and dry cucumbers, carrot, scallions, and cilantro. Cut the cucumbers into thin rounds for maximum surface area. Slice the red onion into the thinnest possible half moons so they blend rather than overpower. Julienne the carrot so it matches the thin profile of the other vegetables. Chop scallions and cilantro finely. Toss everything into a large mixing bowl for even flavor distribution.

Mix the Dressing:

In a small bowl whisk together the rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, minced garlic, and grated ginger. If you are using red chili drop it into the mix now. Whisk vigorously until the dressing appears cloudy and the honey or sugar is fully dissolved. Taste and adjust seasoning to suit your palate.

Combine Salad and Dressing:

Pour your blended dressing evenly over the prepared vegetables in the main bowl. Use clean hands or salad spoons to toss everything gently for about a minute. This helps coat every vegetable slice and allows flavors to start mingling.

Marinate the Salad:

Let the tossed salad rest for at least ten minutes at room temperature. This melds the flavors and slightly softens the onions and carrots for a silky bite. If you have extra time or want to prep ahead, place it in the fridge for up to thirty minutes for deeper flavor infusion.

Garnish and Serve:

Just before serving sprinkle toasted sesame seeds evenly over the salad. These add crunch and lovely nutty perfume. Pile the salad into a shallow bowl or onto individual plates and enjoy as soon as possible so it stays crisp and vibrant.

Save

Cucumber is my favorite here and I love using the big crunchy Persian cucumbers from our garden. I have vivid memories of picking cucumbers with my kids on hot days and tossing together this salad so we could eat right on the porch together.

Storage Tips

Keep leftovers in a sealed container in the refrigerator for up to two days. The vegetables will soften slightly the longer the salad sits but the flavors meld even more. If you want to keep the crunch, store the dressing and veggies separately and combine just before serving. Avoid freezing — the fresh texture does not hold up after thawing.

Smart Ingredient Swaps

For a vegetarian version swap the fish sauce for more soy sauce or a plant based fish sauce alternative. You can use maple syrup instead of honey for a vegan tweak. English or Persian cucumbers stay crisp the longest though you can use regular garden cucumbers with seeds removed. No red onion Swap for thinly sliced shallot.

Serving Suggestions

This cucumber salad is perfect for picnics and barbecues alongside grilled chicken shrimp or tofu. Sometimes I nestle it alongside rice noodles and grilled steak for an easy weeknight dinner. Try serving it in lettuce cups for a fun appetizer or toss leftovers into a rice bowl for a quick lunch the next day.

Save

This cucumber salad delivers an irresistible crunch and savory tang. Enjoy it fresh for a burst of flavor that brightens any meal.

Recipe FAQs

→ How do I keep cucumbers crisp in this salad?

Use firm, fresh cucumbers and slice them thinly. Toss them with dressing just before serving to maintain crunch.

→ Can I make this dish vegetarian?

Yes, swap fish sauce for a vegetarian alternative or extra soy sauce to keep the flavors balanced.

→ What protein pairs well with this salad?

Grilled chicken, shrimp, tofu, or salmon make excellent accompaniments to this flavor-forward salad.

→ Is this dish suitable for gluten-free diets?

Ensure soy sauce is gluten-free or use tamari to keep the salad suitable for gluten-free needs.

→ Can I prepare the salad ahead?

Mix vegetables and dressing separately, then combine before serving for best texture and taste.

→ How spicy is this salad?

Spice level is adjustable by adding or omitting fresh red chili to suit your preference.