This Asian Cucumber Salad is tangy and sweet with a little kick! It’s a delicious make-ahead salad to serve with some grilled salmon or shrimp, or just add rice noodles for a yummy, meatless gluten-free meal!
As much as I’m loving the warm weather Florida has to offer, I honestly don’t think I could live here without access to a pool.
The constant warm weather is nice but the humidity coupled with the heat can make it unbearable to be outside. Unless of course you have a swimming pool.
You get hot… jump in the pool, you want to get some sun and not evaporate into thin air, float in the pool, you want to get some fresh air but not have your face melt off, dangle your feet in the pool. Yes – a pool is pretty much the answer to any outdoor activity and in my opinion is a must when living in the state of Florida.
Annd another must would be eating light and delicious food that is hydrating and refreshing… like this Asian Cucumber Salad!
It’s pretty amazing my friend!
It’s such a delicious salad with tangy and sweet flavors and a little kick. It’s the perfect side dish to serve with some grilled salmon or shrimp or add some cooked rice noodles and enjoy a tasty meatless meal.
I love cucumbers as the base for this salad! I like using an English Cucumber in this salad (and really most of my recipes that call for cucumber). There are over 100 varieties of cucumbers that fall into three categories: slicing, pickling and English cucumbers. (One other option could be the Persian cucumber, those shorter, sweeter cucumbers that are usually sold in 6-packs at the grocery store.)
What is an English Cucumber:
This English variety was bred to create a cucumber with a more delicate outer skin, smaller seeds, and a sweeter and bitter-free taste. They are also referred to as hothouse cucumbers, burpless cucumbers, seedless cucumbers, and European cucumbers.
They are long and narrow, and are usually sold wrapped in plastic to protect their thinner, unwaxed skin. English cucumbers do have seeds but for the most part they are softer and much smaller so they are virtually undetected when eating them.
That’s why the English cucumber is perfect for this cucumber salad recipe – it’s so easy to prepare because there’s no need to peel the skin off or remove the seeds since they’re both so tender.
How to make Cucumber Salad:
Start by making the dressing: Mix the rice vinegar (also referred to as rice wine vinegar), honey, sesame oil, chili garlic paste, and salt together in a small bowl and set aside.
Wash, dry, and slice the cucumber as thinly as you can, and add the slices to a large mixing bowl.
Next, chop your green onions and add them to the bowl as well.
Pour the dressing over the veggies, toss well, and serve or chill immediately. Toss a few more times before serving and garnish with sesame seeds or crushed peanuts.
It’s soo easy and sooo good! The tangy, sweet, spicy combo is almost addictive. As in: I can’t stop eating it! And why would I want to - it’s full of all kinds of healthy ingredients.
This is the perfect make-ahead salad to bring to any potluck or picnic since it's ready to serve and dairy free. And a great recipe for those hot summer days when you just want something cool and delicious!
Asian Cucumber Salad Recipe (Gluten Free)
Tangy and sweet with a little kick! It’s a delicious make-ahead salad to serve with some grilled salmon or shrimp, or just add rice noodles for a yummy, meatless gluten-free meal!
For the Salad:
- 2 English cucumbers, thinly sliced
- 3 green onions, sliced thinly on the diagonal
- toasted sesame seeds for garnish
- crushed peanuts for garnish (optional)
For the Dressing:
- ½ cup rice vinegar (we use Marukan brand, which is gluten free)
- 1 tablespoon + 1 teaspoon honey (or pure maple syrup)
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce (add a 2nd teaspoon if you like spicier foods)
- ½ teaspoon salt
- Mix all the dressing ingredients together well and set aside.
- Add the sliced cucumber and onion to a large mixing bowl, then pour the dressing over the veggies and toss to coat well. Serve immediately or chill.
- Toss a few more times before serving and garnish with sesame seeds or crushed peanuts.
Another way to kick up the heat on this recipe is to add red pepper flakes in addition to the garlic chili paste!
Serving Size8 ounces
Amount Per Serving Calories 50Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gSodium 358mgCarbohydrates 10gFiber 1gSugar 6gProtein 1g
More Delicious Summer Salad Recipes:
Melon Mozzarella Prosciutto Salad with Arugula
Broccoli Salad with Grapes and Bacon
Mango Quinoa Salad
Asparagus Salad with Prosciutto
Jalapeño Cilantro Mexican Corn Salad
Grilled Mediterranean Chicken Salad
What are the quantities for the dressing?
Hi Lu, the ingredient card is at the bottom of the page with the quantities of each ingredient and the recipe!
What kind of garlic chili sauce?
Hi Nicole, we use Huy Fong Fresh Chili Garlic Sauce... usually in the international food section of the grocery store, or of course everything's on Amazon: http://www.amazon.com/dp/B01756BJGA/?tag=taanse-20 (<-- affiliate link!). Hope you enjoy!
Thank YOU, dear *college Indian name I can’t recall at the moment, I’m going to take this to a girls luncheon on Friday!
L❤VE to “see” you when I’m salivating over all these recipes each week!
Hi Stacey!!💕 I loved getting this comment sweet friend! I hope you and your friends enjoyed the salad! Love, The Running Man