This Asian Cucumber Salad is our new obsession! Juicy, crunchy sliced cucumbers tossed in a nutty, creamy Asian sauce. Perfect for parties and BBQ’s, a delicious vegetable side to dinner or just for snacking on!
Why We LOVE This Asian Cucumber Salad
There’s nothing like a vegetable dish that’s so addicting, you honestly can’t stop eating it. This Asian Cucumber Salad is one of those recipes. You’re going to eat it until it’s gone.
Part of the appeal is the sauce, it’s creamy and nutty with just a touch of spice. Much like our peanut sauce recipe that you can absolutely use in this dish as well. The sauce we have here is just a simplified version of that recipe.
We love this cucumber salad not only because of it’s insanely addicting flavor, but it’s the perfect take along side dish for parties, BBQ’s and holidays. Cucumbers are also going to go pretty well with just about any meal being served. But don’t just save this recipe just for parties, we make it all the time for snacking on or serving in place of a tossed salad with dinner.
Ingredients You’ll Need
Besides cucumbers, obviously, you’ll need to gather up a few ingredients to make the peanut sauce. For a complete list of ingredients and amounts needed scroll down to the recipe card.
- Chunky Peanut Butter: We prefer chunky over creamy because the nuts add a delicious crunch and texture. You can substitute creamy if you prefer.
- Toasted Sesame Oil: Smooths out the peanut butter and adds a delicious, nutty flavor.
- Rice Vinegar: Adds a tangy element to the sauce, also helps to thin it out.
- Soy Sauce: Another ingredient that helps thin out the sauce, also adds flavor. Can also use tamari.
- Grated Garlic: Grated garlic works best because it blends smoothly into the sauce.
- Sesame Seeds: For crunch and more nutty flavor.
- Crushed Red Pepper: A touch of spice, can also use cayenne or sriracha.
- Honey: Adds just a bit of sweetness, optional if you don’t want the sugar but we think even a teaspoon rounds out the flavor in the sauce.
How To Make
This Asian Cucumber Salad is as easy to make as it is to eat! For complete instructions scroll to the recipe card at the end of the post. If you want to shake this cucumber salad up like the viral Tiktok recipe, grab these containers on Amazon!
bowl with thinly sliced cucumbers
- Slice the cucumbers: Slice 1 1/2 pounds of cucumbers with a mandoline slicer or carefully with a knife. Don’t make the slices paper thin, just about the size you see here which is about 1/8″ thick.
- Make the dressing and toss: Whisk the ingredients together for the dressing and add to a bowl with the cucumbers. Toss until well combined and serve.
Variations
While we think this cucumber salad is pretty perfect as is, there are tons of different ways to make it! Try adding thinly sliced carrot to the salad or other raw or blanched vegetables. Snow peas are a delicious addition as are thin slices of red onion.
Switch up the sauce by using different kinds of nut butters like almond butter or cashew butter. Instead of crushed red pepper flakes you can add cayenne pepper, wasabi or sriracha.
Can This Cucumber Salad Be Made Ahead Of Time?
You can definitely make this Asian Cucumber Salad ahead of time! The cucumbers will soften slightly in the sauce but we really love it that way. If you’re looking for the cucumbers to stay super crunchy, you can add the sauce to individual portions before eating.
We’re divided at our house on which way is better. Some of us like the salad when it’s first made and the rest like it when the sauce gets creamy and saucier and the cucumbers soften just a bit. Either way, we all absolutely love it!
Looking For More Vegetables Sides?
- Greek Chickpea Salad
- Broccoli Salad (No Mayo)
- Mexican Street Corn Salad
- Sherry Mushrooms
- Air Fryer Zucchini
Asian Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeThis addicting Asian Cucumber Salad is our new obsession! Thinly sliced cucumbers tossed in a creamy, nutty Asian sauce, perfect as a side dish to dinner or enjoyed on its own!
Ingredients
- 1 1/2 pounds cucumbers, sliced thin (not paper thin but about 1/8″)
- 3 tablespoons crunchy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 teaspoons grated garlic
- 2 teaspoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- Drizzle of honey (1-2 teaspoons, optional)
Instructions
- Slice the cucumbers on a mandoline slicer or carefully with a knife and add the to a large bowl.
- Add the peanut butter, soy sauce, sesame oil, sesame seeds, garlic, red pepper flakes and honey to a small bowl and whisk together to combine.
- Pour the sauce over the cucumbers and toss to combine. Garnish with more sesame seeds if desired and serve.
Recipe Notes
Store: Store leftover cucumber salad in an air tight container in the refrigerator for up to 5 days. The cucumbers will soften in the sauce as it sits, if you prefer the cucumbers to stay crisp you can add the sauce and toss right before serving.
- Category: Side Dish
- Method: No Cook
- Cuisine: American
