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Asian Cucumber Salad

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Asian Cucumber Salad

Asian Cucumber Salad

Jessica Braider
Fresh, bright, and absolutely delicious. THIS is how I like to use up a bumper crop of cucumbers in the summertime.
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 6 servings


  • 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 tsp. rice vinegar or rice wine vinegar
  • 1 tsp. sugar
  • 2 cucumbers diced
  • 1 Tbsp. toasted sesame seeds (store-bought or homemade)


  • In a medium bowl whisk together the soy sauce, vinegar, and sugar.
  • Add the cucumbers, and toss thoroughly.
  • Top it with the sesame seeds. Serve it immediately or refrigerate it for up to 24 hours.


Nutritional Information Per Serving (% based upon daily values): Calories 25, Total Fat: 1g, 2%; Saturated Fat: 0g, 0%; Cholesterol: 0mg, 0%; Sodium: 100mg, 4%; Total Carbohydrate: 3g, 1%; Dietary Fiber: 1g, 4%; Sugar: 2g; Protein: 1g
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Keyword 30 Minutes (or less) Meals, Dairy-Free, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No-Cook, Picnic, Potluck/Buffet, Salads, Side Dish, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian
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