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Extra crunchy Asian cucumber salad is lightly pickled and packed with spice for an easy, flavorful veggie side dish.
Cool and Crisp Cucumber Salad
We love a good salad and this Asian cucumber salad is not only refreshing but it’s healthy too!
It starts with one of our favorite veggies – cucumbers (a PERFECT alternative to lettuce or other greens).
Cucumbers (like lettuce) don’t have much taste on their own, making them great for taking on a variety of flavor profiles. This Asian inspired salad is dressed in a light vinegar (with a touch of sweetness), and incorporates cilantro, jalapeno, and red peppers for more flavor and a bit of spice.
It’s vegan, gluten-free and a nice addition to meals and bowls you are already making. Plus, it preps in 10 minutes and chills (for the flavors to meld), giving you plenty of time to finish the main dish. It’s the perfect healthy side dish.
WHY WE LOVE IT:
- We love veggies! This salad is vegan and gluten-free, for a light dish that is packed with flavor.
- 10 minutes prep. Chop the veggies and mix it all up then just let the flavors meld for a bit and enjoy!
- Sweet and spicy. The slightly pickled veggies pair perfectly with a hint of sweetness and the spice from the jalapenos and red peppers.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 30 minutes
- 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into ¼-inch slices – Or use thin-skinned mini cucumbers like English, Turkish, and Persian cucumbers. No need to peel, just slice and and toss in salt.
- 1 tablespoon salt
- ⅓ cup sugar
- ½ cup rice wine vinegar
- ¼ cup shredded carrots
- ½ cup red bell pepper, chopped
- 2 medium jalapeno peppers, seeded and chopped
- ¼ cup chopped cilantro – add green onions, sesame seeds, or red pepper flakes.
- ½ cup chopped peanuts – We used salted but honey roasted peanuts work too.
How to Make Asian Cucumber Salad
- PREP. Prep 3 large cucumbers by peeling, then halving lengthwise. Remove seeds, if desired, and cut into ¼-inch slices.
- Sprinkle sliced cucumbers with 1 tablespoon salt in a colander and leave in the sink to drain excess moisture for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- DRESSING. In a medium bowl, whisk ⅓ cup sugar and ½ cup rice vinegar together until the sugar has dissolved.
- ASSEMBLE. Add cucumbers, ¼ cup shredded carrot, ½ cup bell peppers, 2 medium chopped jalapenos, and ¼ cup cilantro. Toss to combine.
- Top with chopped ½ cup peanuts just before serving.
Complete The MEal
Main Dish
Desserts
Asian Salads
Collections
Asian Cucumber Salad
Equipment
Ingredients
Instructions
- Prep cucumbers by peeling, then halving lengthwise. Seed, if desired, and cut into ¼ inch slices.
- Toss cucumbers with salt in a colander and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
- In a medium bowl, whisk sugar and vinegar until the sugar has dissolved.
- Add cucumbers, shredded carrot, bell peppers, jalapenos, and cilantro. Toss to combine.
- Top with chopped peanuts just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Mix and store the dressing in the fridge for 1-2 days. Place the colander of salted cucumbers over a bowl and refrigerate overnight.
Leftovers will last in an airtight container in the refrigerator for 3 days. Do not freeze.
