Asian Cucumber Salad

Total Time
20 min
20 min
If you can't find English cukes, you can use regular or Kirby cucumbers in this recipe but you’ll have to peel and seed them.


sesame seeds

1 Tbsp, white variety

seasoned rice wine vinegar

¼ cup(s)

toasted sesame oil

2 Tbsp

low sodium soy sauce

2 Tbsp

table salt

½ tsp

minced garlic

1 tsp

jalapeño pepper(s)

½ tsp, with seeds, minced (or use red pepper flakes)

English cucumber(s)

2 medium, halved lengthwise, thinly sliced (4 cups)

uncooked carrot(s)

2 cup(s), julienned

uncooked scallion(s)

1 cup(s), thinly sliced

lemon zest

4 tsp


  1. In a stainless-steel or cast-iron skillet, heat sesame seeds over medium heat, stirring constantly, until light golden, 2-3 minutes; set aside.
  2. In a small bowl, combine vinegar, oil, soy sauce, salt, garlic and jalapeño (or red pepper flakes).
  3. In a medium bowl, combine cucumber, carrots, scallions and lemon zest. Pour dressing over vegetables and toss to combine; sprinkle with sesame seeds.
  4. Serving size: 1 c


For a more decorative salad, use a vegetable peeler to peel long strips down the cucumber, every 1/2-inch, before slicing.

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