Salads
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Asian Cucumber Salad

Asian Cucumber Salad

Asian Cucumber Salad – a simple, refreshing salad for your afternoon snacking or as a light lunch! With cucumber noodles, julienned bell peppers, and that delicious Asian-inspired sauce, welcome in the warm summer weather with a burst of flavor!

This salad is super light and bright, making it perfect as a side dish with grilled veggies, tacos, and more! You can also spruce it up with some rice noodles and julienned carrots for a salad that’s as colorful and refreshing as summer itself!

WATCH HOW TO MAKE ASIAN CUCUMBER SALAD:

Asian Cucumber Salad

5 from 2 votes
Asian Cucumber Salad
Asian Cucumber Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Asian Cucumber Salad - a simple, refreshing salad for your afternoon snacking or as a light lunch! With cucumber noodles, julienned bell peppers, and that delicious Asian-inspired sauce, welcome in the warm summer weather with a burst of flavor! 

Course: Salad
Cuisine: Asian
Keyword: vegan
Custom Category: Salad
Servings: 2
Calories: 95 kcal
Author: Nidhi Bothra
Ingredients
  • 2 english cucumbers
  • 1/4 cup mixed color bell peppers , juliennes
Sauce:
  • 1 tsp sesame oil
  • tsp honey
  • 1 tbsp soy sauce
  • 2 tsp lemon juice
  • 2 thai red chilies, chopped (or 1 tsp red chili flakes)
  • 1 tsp toasted sesame seeds
  • salt , to taste
Garnish:
  • cashews , crushed
  • peanuts , crushed
  • sesame seeds
Instructions
  1. In a small bowl, mix together all of your sauce ingredients and set aside.

  2. Chop the bell peppers into fine juliennes. Transfer the bell peppers to a bowl with ice water and let sit for 15 minutes so they become crispy and bright. Then take them out and lightly pat them dry with a kitchen towel.

  3. Using a julienne peeler or spiralizer, shred the cucumber into long noodles. Make the cucumber noodles when you’re ready to eat otherwise they will leave water and become soggy.

  4. In a serving bowl, mix together the cucumber noodles, bell peppers, and sauce.

  5. Garnish with crushed cashews, peanuts, and sesame seeds. Enjoy! 

Recipe Video

Recipe Notes
  • Make sure to cut the cucumbers when you’re ready to eat since they’re best eaten when crunchy and fresh! 
  • The sauce can be made ahead and stored in an airtight container in the fridge for a couple of days.
  • You can also add rice noodles, soba noodles, and other julienned veggies to this salad for even more flavor and texture!
Nutrition Facts
Asian Cucumber Salad
Amount Per Serving
Calories 95 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 510mg22%
Potassium 505mg14%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 10g11%
Protein 3g6%
Vitamin A 384IU8%
Vitamin C 25mg30%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Hello! Welcome to my culinary journey through the vast and flavorful world of vegetarian food.

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