When the temperature rises, we start craving light, refreshing dishes that don't heat up the kitchen. That's where this Asian Cucumber Salad comes in. It's cool, crunchy, and bursting with tangy soy sesame flavor. We love making it in mid to late summer when cucumbers from the garden are super fresh and crisp. This salad is the perfect quick side for your next summer BBQ, potluck, or weeknight dinner. Ready in just 10 minutes, it's a breeze to throw together.
What kind of cucumbers do you use for this Asian cucumber salad?
You can use just about any cucumber for this Asian Cucumber Salad, but we recommend English cucumbers or medium sized pickling cucumbers for the best texture. English cucumbers (about 18 inches long) have thin skin, few seeds, and a nice crunch. Pickling cucumbers work great too because they are firm and not watery. If you use standard grocery store cucumbers, make sure to peel them first since the wax coating can affect the texture. For the photos we used English cucumbers unpeeled and they turned out perfectly crunchy.
Should I peel the cucumbers before slicing them?
We say keep the skin on. The dark green peel not only adds color contrast but also helps the salad stay crunchier. Cucumber skin contains fiber and nutrients, and it holds up better against the dressing. If you want to peel, go ahead, but we think you will miss out on both texture and appearance. For English cucumbers, the skin is thin and tender, so peeling is completely unnecessary.
Don't skip the salting step! Salting the cucumber slices for 10, 15 minutes draws out excess water and keeps your dressing from getting watery. After salting, rinse and pat dry to control saltiness. This little step guarantees a crisp, refreshing salad every time.
Asian Cucumber Salad (Paleo, Whole30 + Keto)
This simple and flavorful summer salad is the perfect easy side dish for BBQs. It's naturally low in calories (about 43 calories per serving) and fits Paleo, Whole30, and Keto lifestyles.
Prep time is just 10 minutes, and you can serve it immediately or chill for 30 minutes to let the flavors meld. We hope you love this recipe as much as we do!
Ingredients
For the salad:
2 English cucumbers, thinly sliced (or 6, 7 medium pickling cucumbers)
1 medium carrot, grated
1/4 cup red onion, thinly sliced
For the sauce:
1 tsp fresh ginger, grated on a microplane
1 clove garlic, minced
2 tbsp coconut aminos (or tamari for gluten free)
1 tsp sesame oil (omit for oil free)
1/2 tsp apple cider vinegar
1/2 tsp fish sauce (optional but highly recommended)
For topping:
1 tbsp sesame seeds
Instructions
Place the sliced cucumbers, grated carrot, and red onion in a large bowl.
In a separate small bowl or jar, mix together the ginger, garlic, coconut aminos, sesame oil, apple cider vinegar, and fish sauce (if using).
Pour the sauce over the vegetables and toss to combine. Serve immediately topped with sesame seeds, or chill for 30 minutes for a deeper flavor. Enjoy!
Notes
Make ahead: You can prep the sliced veggies and sauce separately up to 24 hours in advance. Store the vegetables in a bowl and the sauce in a small jar in the refrigerator. When ready to serve, toss together and serve immediately. This prevents the cucumbers from getting too watery.
Nutrition: Per serving (based on 6 servings): 43 calories, 7g carbs, 1g protein, 2g fat, 1g fiber. These are estimates for ketogenic or low carb diets. See full nutrition disclosure.
Variations: Add crushed peanuts or cashews for extra crunch, toss in daikon radish or carrot ribbons for color, or spice it up with chili flakes or sriracha in the dressing. This salad is naturally vegan and can be made oil free by omitting the sesame oil.
Frequently Asked Questions
How to make Asian cucumber salad?
Slice cucumbers thinly, toss with rice vinegar, soy sauce, sesame oil, garlic, and chili flakes. Add sesame seeds. Let sit 10 minutes before serving.
What cucumbers are best for Asian salad?
English or Persian cucumbers work best for their thin skin and crunchy texture. Standard American cucumbers can be used but should be seeded first.
Can I make Asian cucumber salad ahead?
Yes, prepare up to 24 hours ahead, but add dressing just before serving to keep cucumbers crunchy. Store covered in the fridge.
How to keep cucumber salad crunchy?
Salt the cucumber slices and let them sit 10 minutes, then squeeze out excess water before adding dressing. This removes moisture and prevents sogginess.
Is Asian cucumber salad keto friendly?
Yes, it is naturally low in carbs and keto friendly. Use a keto approved sweetener if needed, or omit any sugar in the dressing.
What goes with Asian cucumber salad?
It pairs well with grilled meats, stir fries, rice bowls, or as a side for BBQ. It also complements sushi or dumplings.
🥒 A cool, crunchy salad that’s perfect for hot summer days and ready in just 10 minutes.
🥢 Bursting with tangy soy sesame flavor, it’s naturally Paleo, Whole30, Keto, and gluten-free.
Total Time:10 minutes
Yield:6 servings 1x
Ingredients
Scale
2 English cucumbers, thinly sliced (or 6–7 medium pickling cucumbers)
1 medium carrot, grated
1/4 cup red onion, thinly sliced
1 tsp fresh ginger, grated on a microplane
1 clove garlic, minced
2 tbsp coconut aminos (or tamari for gluten-free)
1 tsp sesame oil
1/2 tsp apple cider vinegar
1/2 tsp fish sauce (optional)
1 tbsp sesame seeds
Instructions
1-Salt the cucumbers: Salt the sliced cucumbers and let sit for 10-15 minutes, then rinse and pat dry.
2-Combine the vegetables: Place salted cucumbers, grated carrot, and red onion in a large bowl.
3-Make the dressing: Whisk together ginger, garlic, coconut aminos, sesame oil, apple cider vinegar, and fish sauce (if using).
4-Toss the salad: Pour dressing over vegetables and toss until evenly coated.
5-Serve: Top with sesame seeds and serve immediately, or chill for 30 minutes.
Last Step:
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Notes
🧂 Don’t skip salting the cucumbers — it draws out excess water and keeps the salad crisp and crunchy.
🥒 English or Persian cucumbers work best with their thin skin and firm texture; no peeling needed.
🥡 Make ahead: prep veggies and dressing separately up to 24 hours in advance, then toss just before serving.
