Thinly sliced cucumbers are tossed in a tangy sesame and peanut dressing with a hint of spice, making it the perfect quick side dish for summer meals, rice bowls, or grilled protein. Naturally gluten-free, healthy, and ready in under 10 minutes, this recipe is a simple yet delicious way to elevate your weeknight dinners.
Asian Cucumber Salad
This refreshing Asian cucumber salad is the perfect side dish for summer. Crisp cucumbers are tossed in a tangy, nutty, and slightly spicy dressing with sesame seeds for crunch. It’s quick, easy, gluten-free, and naturally low-carb—making it an ideal healthy recipe to serve with rice bowls, grilled meats, or even on its own.Enjoy this quick Asian cucumber salad as a crisp, flavorful, and healthy side dish that pairs perfectly with your favorite Asian-inspired meals!
Ingredients
- 6 cucumbers washed and thinly sliced (use a mandolin for speed)
- 1-2 cloves fresh garlic minced
- 1 heaping tablespoon crunchy peanut butter for texture, use crunchy not smooth
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce or tamari for gluten-free
- ½ tablespoon sesame oil
- 1 teaspoon sriracha adjust to taste
- 2 tablespoons toasted white sesame seeds plus extra for topping
- 1-2 tsp honey or monkfruit sweetener optional
- chili flakes to taste
Instructions
- In a jar or bowl with a lid, add peanut butter, rice vinegar, soy sauce, sesame oil, sriracha, and sesame seeds. Stir together.
- Thinly slice cucumbers and add them to a large jar or bowl with a lid.
- Secure the lid and shake vigorously until everything is well coated and the dressing is incorporated.
- Pour cucumbers into a serving bowl, sprinkle with extra sesame seeds and chilli flakes, and serve immediately.
Notes
- For a lower calorie version, use peanut flour instead of peanut butter.
- This salad tastes best fresh but can be stored in the fridge for up to 24 hours.
- Add shredded carrots or edamame for extra protein and crunch.
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