Save A refreshing, vibrant cucumber salad tossed with Asian-inspired seasonings, sesame oil, and fish sauce for a savory, tangy kick—perfect as a side or light appetizer.
This remix on cucumber salad was inspired by my travels through Southeast Asia, where crisp vegetables and zesty dressings were a daily delight. I love how the combination of sesame oil and fish sauce instantly transforms simple veggies into something vibrant and crave-worthy.
Ingredients
- 2 large cucumbers: thinly sliced
- 1 small red onion: thinly sliced
- 1 medium carrot: julienned
- 2 scallions: finely sliced
- 1 tablespoon fresh cilantro: chopped
- 2 tablespoons rice vinegar: for tangy flavor
- 1 tablespoon sesame oil: adds toasted aroma
- 1 tablespoon fish sauce: for umami depth
- 1 teaspoon soy sauce: use gluten-free if needed
- 1 teaspoon honey or sugar: for slight sweetness
- 1 garlic clove: finely minced
- 1 teaspoon grated fresh ginger: adds warmth
- 1 small red chili: thinly sliced (optional)
- 1 tablespoon toasted sesame seeds: garnish
Instructions
- Prep the Vegetables:
- Combine cucumbers, red onion, carrot, scallions, and cilantro in a large bowl.
- Make Dressing:
- In a small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey (or sugar), garlic, ginger, and chili if using.
- Toss Salad:
- Pour dressing over vegetables and toss well to coat.
- Rest:
- Let salad sit at least 10 minutes for flavors to meld.
- Finish:
- Sprinkle with toasted sesame seeds right before serving.
Save My family adores this salad as a bright side to grilled chicken, and it's always a hit at gatherings because everyone can add extra chili for their preferred spice level.
Serving Suggestions
Enjoy as a starter, a side for grilled meats or seafood, or pile onto rice bowls for a refreshing crunch.
Nutrition Facts
This salad is low in calories (about 75 per serving) and fits gluten-free and dairy-free diets while packing in plenty of veggies.
Required Tools
You'll need a sharp knife, cutting board, mixing bowls, and a whisk or fork to make this salad effortlessly.
Save This salad keeps well in the fridge for a day so you can prep ahead and serve cold for maximum refreshment.
Recipe FAQ
- → Can this salad be made vegetarian?
Yes, swap fish sauce for vegetarian fish sauce or use extra soy sauce for a meat-free version.
- → How long should you let the flavors meld?
Allow the salad to sit for at least ten minutes before serving so the dressing fully infuses the veggies.
- → Are any allergens present in this dish?
It contains fish (fish sauce), soy (soy sauce), and sesame. Check all sauces for gluten if needed.
- → What other vegetables work well in this salad?
Add thinly sliced radish or bell pepper for extra color and crunch alongside the base veggies.
- → What’s the best way to serve this salad?
Enjoy as a light side or appetizer, or pair with grilled chicken, seafood, or tofu for a complete meal.