Pin 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.
I first made this salad on a hot summer afternoon to pair with grilled shrimp. Its crunchy texture and zesty notes were instantly a hit with family and friends, and now it's a staple for any meal that needs a refreshing lift.
Ingredients
- 2 large cucumbers: thinly sliced
- 1 small red onion: thinly sliced
- 1 medium carrot: julienned
- 2 scallions: finely sliced
- 1 tablespoon fresh cilantro: chopped
- 2 tablespoons rice vinegar: for tangy dressing
- 1 tablespoon sesame oil: adds nutty flavor
- 1 tablespoon fish sauce: for savory depth
- 1 teaspoon soy sauce: use gluten-free if needed
- 1 teaspoon honey or sugar: for subtle sweetness
- 1 garlic clove: finely minced
- 1 teaspoon grated fresh ginger: zesty freshness
- 1 small red chili: thinly sliced (optional, for heat)
- 1 tablespoon toasted sesame seeds: garnish
Instructions
- Combine Vegetables:
- In a large bowl, place cucumbers, red onion, carrot, scallions, and cilantro.
- Prepare Dressing:
- In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey (or sugar), garlic, ginger, and chili if using.
- Toss Salad:
- Pour the dressing over the vegetables and toss well to coat evenly.
- Marinate:
- Let the salad sit for at least 10 minutes so flavors meld.
- Garnish and Serve:
- Sprinkle with toasted sesame seeds just before serving.
Pin 
My kids enjoy helping slice the cucumbers, and we always compete to see who can make the neatest cuts. Sharing this salad around the table instantly brings a sense of celebration, no matter the season.
Required Tools
Sharp knife, cutting board, mixing bowls, and a whisk or fork ensure the veggies are finely sliced and the dressing blended smoothly.
Allergen Information
Contains fish (fish sauce) and soy (soy sauce). Sesame seeds and sesame oil may trigger allergies. Always verify sauces for gluten if necessary.
Nutritional Information
Per serving: Calories 75, Total Fat 4 g, Carbohydrates 8 g, Protein 2 g.
Pin This salad is best enjoyed chilled. Make ahead for parties, and let the flavors shine as a bright side to any meal!
Recipe Questions & Answers
- → How do I keep cucumbers crisp?
Slice cucumbers just before combining with dressing, and let salad sit for no more than 10 minutes before serving for optimal crunch.
- → Is this salad suitable for vegetarians?
Yes! Substitute fish sauce with vegetarian alternatives or extra soy sauce for a vegetarian-friendly version.
- → How spicy is this cucumber salad?
The spiciness depends on the amount of red chili added; you can adjust or omit it for milder flavor.
- → Can I make this ahead of time?
It's best enjoyed fresh, but you can prep vegetables and dressing separately ahead. Toss just before serving for best texture.
- → What can I serve with this salad?
This salad goes well with grilled meats, seafood, tofu, or as a light starter for any Asian-inspired meal.
- → Are there common allergens?
This salad contains fish (fish sauce), soy (soy sauce), and sesame. Check all sauces for gluten if required.