Go Back

Asian Cucumber Salad

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Course Side Dish
Cuisine Asian-Inspired
Prep Time 5 minutes
Chill 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 82 kcal
Author Liz


Ingredients for the Dressing

  • 1/4 c. rice wine vinegar
  • 2 Tbs granulated sugar
  • 1 Tbs. toasted sesame oil
  • 1 pinch kosher salt
  • 1/2 tsp. red pepper flakes

Ingredients for the Salad

  • 2 cucumbers* (see notes)
  • 1/4 c. coarsely chopped peanuts


Make the Dressing:

  1. Combine all ingredients in a small bowl and whisk slight to combine. Allow to sit for a few minutes while you prep the salad, to allow the flavors to meld, whisking as needed.

Make the Salad:

  1. Wash cucumbers. Slice off ends and then peel. Cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-1/2 inch thick crescents.

  2. Place cucumbers in a bowl and toss with dressing. Refrigerate for an hour.

  3. Toss again, and top with crushed peanuts just before serving.

Recipe Notes

* You need 3 cups of cucumbers, sliced according to the directions. This is probably 1 1/2 large cucumbers. If your cucumbers are short and stubby (like mine), that's about 3 cucumbers.

This recipe makes 6-1/2 cup servings.