Summary:

This is one of my favorite keto Asian salads — light, refreshing, and simple. Chopped cucumbers and sliced scallions are combined with a savory dressing of soy sauce, sesame oil, vinegar, sesame seeds, and crushed red pepper flakes. You may have had similar versions served in Asian restaurants.

Asian Cucumber Salad

5 from 1 vote

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Prep: 10

Wait: 15

Yield: 2 servings

INGREDIENTS

▢ 1 english cucumber (Note 1)
▢ 2 scallions, thinly sliced
▢ 1/4 teaspoon table salt

Dressing:

▢ 2 teaspoons soy sauce (Note 2)
▢ 2 teaspoons toasted sesame oil (Note 3)
▢ 1 teaspoon rice vinegar (Note 4)
▢ 1/2 teaspoon sesame seeds (Note 5)
▢ 1/2 teaspoon crushed red pepper flakes (Note 6)

INSTRUCTIONS

Prep Cucumber: Slice cucumber widthwise into 1/2-inch thick coins, then cut each coin into 4 to 6 small wedges. Toss wedges with salt in medium bowl. Let stand at room temperature until very wet, 15 to 30 minutes. Press paper towel to cucumber wedges to absorb moisture, repeating with fresh paper towels until wedges are mostly dry to touch.
Mix Salad & Serve: Add scallions and all dressing ingredients to bowl with cucumbers. Stir until well-mixed. Taste, adding more dressing ingredients as desired. Serve immediately (Note 7).

NUTRITION

Makes 2 Servings

Amount Per Serving (1.5 cups):

Calories 70 (61% from fat)
Total Fat 5g	8%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 600mg	25%
Net Carb 3g
Total Carb 6g	2%
Dietary Fiber 3g	11%
Sugars 2.5g
Protein 3g

Vitamin A 8% · Vitamin C 26% · Calcium 9% · Iron 9%

PHOTOS

ingredients for making asian cucumber salad

drizzling sauce over cucumbers and scallions

NOTES & TIPS

(1) Cucumber. One medium english cucumber is about 14 ounces weight. I recommend english cucumbers because they’re seedless. You can use other types, like Persian cucumbers, which are smaller so you’ll need to use more than one for the same weight. I don’t peel the cucumber.

(2) Soy Sauce. Both regular and low-sodium varieties work well; I use regular soy sauce by the brand Kikkoman. If you follow a Paleo or Whole30 diet, substitute with coconut aminos.

(3) Sesame Oil. Make sure to use toasted! I use the brand Kadoya. Toasted sesame oil is dark-colored and very flavorful and aromatic — you’ll smell it as soon as you pour it out. Untoasted sesame oil is light-colored and tastes neutral.

(4) Rice Vinegar. If you can’t find this, substitute with white vinegar or your favorite type of vinegar.

(5) Sesame Seeds. You can use white or black whole sesame seeds.

(6) Crushed Red Pepper. The amount listed in the recipe yields a mildly spicy dish. You can omit it entirely for a non-spicy version, or stir it in to taste.

(7) Serving. This salad is best served soon after preparation. If you’re not serving immediately, cover and store in the refrigerator. It’s best enjoyed on the same day because the cucumbers will lose their crunch and release more liquid over time. You can serve this cucumber salad as a refreshing appetizer or side dish to heavier meat-centric mains like pork and broccoli stir fry, beef and mushroom stir fry, or chicken adobo (instant pot).

More Salads and Dressings

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Strawberry Salad With Balsamic Dressing

Steak Salad

Southwest Chicken Salad

Avocado Bacon Chicken Salad

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Did you make this? Rate this recipe:

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Priya Dogra

It’s seriously an awesome post. Absolutely love cucumber salad! Cut the cucumber into any size you want, wash and de-seed them and eat with savor.

Eden

Delicious! I have made this twice now. This reminds me of the cucumber salad at Din Tai Fung! I love how you can just eyeball everything and add more of what you like (vinegar for me). I’m so glad I discovered Savory Tooth. You have recipes that have become favorites!

Asian Cucumber Salad