Asian cucumber salad

Asian Cucumber Salad

Total Time
20 min
20 min
Here's a unique, beautiful salad that's a nice twist on your traditional lettuce and tomato. It takes just 20 minutes to make and is definitely a party-worthy appetizer or side to a grilled meat entrée. You'll love the savory, crunchy, colorful combination of sesame seeds, rice-wine vinegar, sesame oil, soy sauce, jalapeños, cucumbers, carrots, and scallions. If you can't find English cukes, you can use regular or Kirby cucumbers in this recipe, but keep in mind that you’ll have to peel and seed them. For a more decorative salad, use a vegetable peeler to peel long strips down the cucumber, every 1/2-inch, before slicing.


Sesame seeds

1 Tbsp, white variety

Seasoned rice vinegar

¼ cup(s)

Toasted sesame oil

2 Tbsp

Low sodium soy sauce

2 Tbsp

Table salt

½ tsp

Jarred minced garlic

1 tsp

Jalapeño pepper

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

English cucumber

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


2 cup(s), julienned


1 cup(s), chopped, 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