Save 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 when looking for a fresh versatile dish that could pair with just about anything from grilled meats to tofu. The combination of crisp cucumbers and a tangy punchy dressing has become a favorite at gatherings.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Cucumbers: 2 large cucumbers 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
- Ginger: 1 teaspoon grated fresh
- Red chili: 1 small thinly sliced optional
- Toasted sesame seeds: 1 tablespoon for garnish
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare vegetables:
- In a large bowl combine cucumbers red onion carrot scallions and cilantro.
- Make 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.
- Marinate:
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Garnish and serve:
- Sprinkle with toasted sesame seeds just before serving.
Save This salad is a staple at family picnics and our kids love the crunch and subtle sweetness. It often disappears in minutes especially on warm afternoons.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Try pairing this cucumber salad with grilled chicken seafood or tofu for a complete satisfying meal. It also works well as an appetizer alongside Asian-inspired dishes.
Variations
Add thinly sliced radish or bell pepper for extra crunch and color or substitute the fish sauce for a vegetarian alternative to keep things plant-based.
Nutritional Information
Each serving contains about 75 calories 4 g total fat 8 g carbohydrates and 2 g protein making this salad a light healthy choice.
Save 
Serve this salad fresh for the best crunch and flavor. Leftovers keep well for a day covered in the fridge.
Recipe FAQ
- → What type of cucumber works best?
English or Persian cucumbers are ideal for their thin skins and crisp texture, but any variety works well.
- → How do I make it vegetarian?
Substitute fish sauce with vegetarian fish sauce or use additional soy sauce for similar savoriness.
- → Can I prepare it ahead of time?
Yes, make and chill the salad up to a few hours ahead; add sesame seeds just before serving for best texture.
- → What can I serve alongside this salad?
Pair with grilled meats, seafood, tofu, or rice dishes to complement its tangy, refreshing flavor.
- → How can I adjust the spice level?
Add more or less chili to taste, or omit entirely for a mild version. Sriracha works as an alternative.
- → Is there a substitute for sesame oil?
Use light olive oil or avocado oil for a neutral alternative, though sesame oil provides unique flavor.
