Name: Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 6 Persian or Japanese cucumbers (mini cucumbers), sliced into 1/4-inch pieces; ½ cup honey-roasted peanuts, chopped; Crushed red pepper flakes, for serving; Diced avocado (optional); ½ cup rice vinegar; 1 teaspoon sesame oil; 1 teaspoon reduced-sodium soy sauce (or gluten-free tamari); 2 teaspoons minced garlic; 1 teaspoon sugar

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Introduction

This Asian Cucumber Salad is a refreshing and crunchy side dish that combines crisp cucumbers with a tangy, flavorful dressing. Perfect for warm days or as a light accompaniment, it’s quick to prepare and packed with delicious textures and tastes.

A large white bowl filled with a cucumber salad showing several layers of thin, round cucumber slices with bright green skins and light green centers, mixed with small pieces of chopped nuts that have a golden brown and slightly crunchy texture lightly scattered all over the cucumbers. A light brown dressing is drizzled on top, giving some cucumber slices a shiny coating. A silver spoon is partially buried in the salad on the right side of the bowl. The bowl is placed on a white marbled surface, with a smaller white bowl of nuts and a glass of water with ice visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Persian or Japanese cucumbers (often labeled “mini cucumbers”)
½ cup honey-roasted peanuts, chopped
½ cup rice vinegar
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce (or gluten-free tamari)
2 teaspoons minced garlic
1 teaspoon sugar
Crushed red pepper flakes, for serving
Diced avocado (optional)

Instructions

Step 1: Using a sharp knife or mandoline, slice the cucumbers into 1/4-inch pieces and transfer them to a large bowl.
Step 2: Add the chopped honey-roasted peanuts to the cucumbers.
Step 3: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, minced garlic, and sugar until the sugar is dissolved.
Step 4: Pour the dressing over the cucumber and peanut mixture. Toss everything gently to combine.
Step 5: Sprinkle crushed red pepper flakes over the salad to taste. If using, add diced avocado just before serving.
Step 6: Serve immediately for the freshest crunch, or chill briefly to let flavors meld.

Tips & Variations

For a gluten-free option, substitute soy sauce with tamari.
Add fresh herbs like cilantro or mint for an extra burst of flavor.
To make it spicier, increase the amount of crushed red pepper flakes or add a dash of chili oil.
Use regular cucumbers if mini cucumbers are unavailable, but peel and seed them for the best texture.
Adding diced avocado provides a creamy contrast to the crunchy salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add the avocado just before serving. The salad may release some liquid over time; drain excess before serving if needed. Reheat is not recommended as it is best served cold.

How to Serve

The image shows a white bowl filled with a cucumber salad that has two main layers: the bottom layer is thick slices of bright green cucumber with a fresh juicy texture, and the top layer consists of chopped golden-brown nuts evenly spread over the cucumbers, adding crunch. There is a drizzle of dark sauce on the cucumbers and nuts, giving a shiny finish. A silver spoon is inside the bowl on the right side. In the background, a small white bowl with more chopped nuts and a glass of water are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

This salad can be prepared a few hours ahead and chilled, but it’s best to add any avocado just before serving to prevent browning and maintain texture.

What if I don’t have honey-roasted peanuts?

You can use plain roasted peanuts or other nuts like cashews for a different flavor and texture. Toasting them lightly will add a nice crunch.