Asian Cucumber Salad with Sesame, Ginger and Garlic

This refreshing Asian-inspired crunchy cucumber salad is not only quick to prepare, but jam packed with flavor from a salty, sweet and tangy dressing infused with ginger, lime, garlic, sesame and a hint of umami from fish sauce and a bright fresh lift from fresh mint and cilantro. Adding in a serrano pepper adds just enough heat to keep things interesting.

While this Asian cucumber salad seems like it might be a summertime “obvious” for using the abundance of cucumbers that proliferate in gardens and farmer’s markets, it is also a recipe that I find myself craving in the middle of the winter – and it’s certainly easy enough to source the ingredients. (It also lends itself well to preparing in advance for BBQs or gatherings. Whenever I make this, it sneaks in and steals the show – and is typically the first to dish to empty with requests for the recipe.) 

Why this Asian cucumber salad works.

I’m a push-over for Asian salads – and think I might even do an entire section about them on The Savory Tart – I think it is probably about the contrast of flavors they offer:

• Salty fish sauce infuses umami
• Brightness from the fresh mint and cilantro
• Sweetness from the honey
• Acidity from rice vinegar and lime juice
• Heat from serrano or jalapeño
• Toasty richness from sesame oil

Got Cucumbers?

Typically when you have one in your garden, you will end up with 20 more in a week or two! Check out these cucumber-centric recipes on The Savory Tart.

• Buttermilk Cucumbers with Almonds and Everything
• Ruth's Marinated Cucumber and Onion Salad
• Creamy Dilled Cucumbers
• Chilled Cucumber, Avocado and Tomatillo Soup

Ingredients

• English cucumbers
• kosher salt
• small red onion
• scallions
• serrano or jalapeno peper
• cilantro
• mint
• rice wine vinegar
• fresh lime juice
• fish sauce
• garlic clove
• fresh ginger
• canola or avocado oil
• dark sesame oil

See recipe card for quantities.

Instructions

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. 

Meanwhile, in a medium salad bowl, whisk together the dressing ingredients.

Prepare the onion, scallions, serrano, cilantro and mint.

Rinse the cucumbers and dry on a kitchen towel. Transfer to the salad bowl along with the onion, scallions, serrano, cilantro and mint.

Toss to combine. Chill until ready to serve.

Hints & Tips

Salting the cucumbers first might feel like an extra step, but it’s worth it. The salt draws out excess moisture through the process of osmosis, which means your dressing won’t get diluted—and your cucumbers stay crisp rather than watery.

Slice your cucumbers thin—about ⅛ inch is ideal. You want them thin enough to absorb the dressing, but still crisp. English cucumbers work best here since they’re less watery and have fewer seeds.

And taste as you go. Depending on your preference, you might want a little more lime for brightness or a pinch more salt to round things out.

Substitutions & Variations

• Pineapple – Add in 1 cup of fresh pineapple chunks
• Carrots – For added color and flavor, add in a cup of shredded carrots
• Cherry Tomatoes – Because they just might be in season, toss in 1-½ cups of cherry tomatoes cut in half
• Fresh Ginger – Keep a jar of grated ginger in the fridge -- it's a great substitute and time savor for fresh ginger root. I like The Ginger People Fresh Grated Organic Ginger
• Sriracha Sauce – add sriracha sauce for added heat – or substitute it for the serrano and jalapeno. (This also allows for a bit more control over the heat.)
• Sugar – Sugar can be substituted for honey. Start with a teaspoon to taste.
• Gluten Free – As long as you use GF fish sauce
• Make it Vegan -- Skip the fish sauce and use soy sauce or tamari for a vegetarian version
• Cucumbers – If using cucumbers other than English cucumbers, peel the cucumber, cut in half and scoop out the seeds.

Equipment

• medium bowl
• mandolin (optional0

Storage

This will keep for a a few days in the refrigerator but the dressing will become more watery.

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Asian Cucumber Salad with Sesame, Ginger and Garlic

The Savory Tart

This refreshing Asian-inspired crunchy cucumber salad is not only quick to prepare, but jam packed with flavor from a salty, sweet and tangy dressing infused with ginger, lime, garlic, sesame and a hint of umami from fish sauce and a bright fresh lift from fresh mint and cilantro. Adding in a serrano pepper adds just enough heat to keep things interesting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine American, Asian

Servings 6

Ingredients

  

• 2 English cucumbers peeled and sliced in ⅛” rounds
• kosher salt
• ½ small red onion sliced thin
• 3 scallions sliced, white and greens parts
• 1 serrano or jalapeno pepper minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint

Dressing

• 3 tablespoons rice wine vinegar
• 1 tablespoon fresh lime juice ½ lime
• ½ teaspoon fish sauce
• 1 tablespoon honey
• 1 garlic clove minced
• 1 teaspoon minced fresh ginger
• 2 tablespoons canola oil or avocado oil
• 1-½ tablespoons dark sesame oil
• kosher salt to taste

Instructions

 

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes.
• Meanwhile, in a medium salad bowl, whisk together the dressing ingredients and prepare the onion, scallions, serrano, cilantro and mint
• Rinse the cucumbers and dry on a kitchen towel. Transfer to the salad bowl along with the onion, scallions, serrano, cilantro and mint. Toss to combine. Chill until ready to serve.

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