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.
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
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.
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.