This simple to make Asian Cucumber Salad goes with just about any Asian-inspired meal you can think of. I love to serve it with Thai food, Chinese-inspired stir-fry, and even Indian curry. It has zippy fresh flavors, and the cilantro chili combination works well with just about any cuisine. In fact, you could even serve it alongside a Mexican-inspired meal. You’ll find all my serving suggestions below as well as one of our all-time favorite variations with mango.
This recipe was inspired by a fantastic lunch I had at a local Thai food restaurant. This zesty cucumber salad came along with Turmeric Chicken Skewers, rice, and peanut sauce.
It was so delicious that I went home and got to work recreating it! That restaurant has been gone for many years now, but we’ve been enjoying this Asian-inspired salad with so many meals.
Ingredients & Substitutions
- Cucumber – I like to use English cucumbers because they have a soft skin that is perfect in salads. If you have regular cucumbers, peel some strips off the cucumber to reduce the amount of tough skin on them before slicing them.
- Red Onion – creates a ‘pickled’ onion type flavor in this salad, but you can also use shallots or green onions for a more subtle flavor.
- Cilantro – fresh cilantro adds lots of flavor to this salad, but can be omitted for a simpler flavor.
- Limes – create part of the dressing and make this salad very versatile, but rice vinegar works just as well with a different flavor.
- Agave nectar – creates the sweet-sour flavors of this salad. I’ve also used honey or Grade A maple syrup to taste (although very unconventional). You can also use powdered sugar to taste; we prefer natural sweeteners.
- Red pepper flakes – add a bit of spice, but you can also use Sambak Olek chili paste as well. It’s difficult to find without preservatives, so I’ve moved to red pepper flakes.
- Sea salt – makes all the flavors of this salad come alive and keeps it from being bland.
How to make this recipe step by step
Step 1: Start by prepping all the fresh ingredients. Slice the cucumber in half lengthwise, then thinly slice it to create half-moon slices. I also cut thin half-moon slices with the red onion, but you can finally dice it as well for a more subtle flavor.
Finely chop the cilantro, and if you’re using the mango, chop it as well.
Step 2: Next, mix together all the ingredients for the dressing in a mixing bowl or in the serving bowl you’ll be using.
Step 3: Add the sliced cucumbers, onion, and cilantro to the dressing and toss to combine. You can serve the salad immediately or refrigerate it for up to three days.
I find that the salad tastes better after a few hours in the refrigerator, allowing the flavors to combine. If you use the optional mango, add it just before serving because the mango will turn brown as it sits.
Ways to serve this
- Serve this cucumber salad with an Asian-inspired or Mexican-inspired meal. Try it with my Turmeric Chicken & Peanut Sauce.
- This fresh salad goes really well with any of my curry recipes: Thai Yellow Curry, Green Curry, Mango Curry, or Pineapple Curry.
- For Indian flavors, pair it with my Easy Chicken Curry or Instant Pot Butter Chicken.
- It’s the perfect fresh addition to any Hibachi at Home night.
- Add it to your next stir fry meal: Healthy Orange Chicken, Chicken Stir Fry, Ground Beef Stir Fry, or Ground Pork Stir Fry.
- Add a side of my Instant Pot White Rice to any of these menu options for a complete meal.
FAQ’s
There are several variations of Asian cucumber salad. Some have a soy sauce and sesame dressing, but my version is a sweet-sour Thai-inspired version with lime, cilantro, and chili.
English cucumbers are the best for cucumber salads because the skin is very tender. You can also use regular cucumbers and peel half the skin to make it more tender.
Storing leftovers
- To store – Place any leftovers into an airtight container and store in the refrigerator for up to 3 to 4 days. The cucumbers will become more pickle-like in texture the longer they sit in the fridge, but this salad keeps really well.
- Make ahead – You can make this salad up to one day ahead, or keep the sliced cucumber and dressing separate until near the time you’re ready to serve it. The cucumbers become more like pickles in texture over time, so bear that in mind when you are making this ahead.
Tips & Tricks
- Be sure to thinly slice the cucumbers for the best flavor. They seem to soak up more dressing the more thinly sliced they are, however, they do pickle faster that way.
- Also, for a fancier restaurant look, slice the cucumbers on the bias. This means once you have your cucumber halves, lay them flat side down on the cutting board, and turn your knife at a 45° angle to slice. This creates a really nice look in the cucumber slices.
- If you try the mango variation, look for champagne mangoes, sometimes called Ataulfo mangoes. They have yellow skin, and they are much less fibrous. They have a wonderful flavor and smooth texture that is incredible in this salad, and it is one of our all-time favorites.
More Fresh Asian Recipe Inspiration
I really hope you enjoy this Asian Cucumber Salad recipe! If you do get a chance to make this, I’d love to hear from you in the comments.
Asian Cucumber Salad
INGREDIENTS
- 2 cucumbers - 1 1/2 pounds
- 2 cups slivered red onion - 1/2 medium, 5 ounces
- 1/4 cup chopped fresh cilantro
- 1 tsp red pepper flakes - or 1 tsp sambal oelek chili paste, or to taste
- 2 tbsp agave nectar - see notes
- 1/4 cup freshly squeezed lime juice - or rice vinegar
- 1 tsp sea salt - or to your taste
INSTRUCTIONS
- Slice the ends off both cucumbers, and peel a few strips of the skin away with a vegetables peeler. Then cut the cucumbers in half lengthwise, and lay each half flat side down on the cutting board. Cut the halves, 1 or 2 at a time, into thin slices. On the bias looks nice: to do this, hold the knife at a 45º angle to the cucumber and slice into thin diagonal shaped pieces.
- Add the sliced cucumbers to a serving bowl along with the slivered onions, and cilantro.
- Mix the dressing together by whisking the chili paste, maple syrup, lime juice, and sea salt together until completely mixed.
- Pour the dressing over the salad and toss to combine.
- Serve immediately, or refrigerate and serve within one week.
NOTES
nutrition facts
This recipe was originally published in 2016 and updated in 2025 with more information, new photos, and new variations.
Thank you for this recipe! I tried the turmeric chicken and peanut sauce with the salad and it was a hit!!
Thanks so much! It really makes my day to hear you enjoyed the recipe! 🙂
We’re totally into Thai here lately, as we’re heading there next month! This salad sounds like it’s full of delicious crunch! A great combination of sweet, hot and sour.
That’s so exciting that you’re heading to Thailand soon, (I wish you could pack me in your suitcase)!
Love how you worked through this recipe by memory instead of searching online. I’ve discovered that can do more harm than good…..giving you a totally different recipe than what you intended. And cucumbers are such a wonderful food!
Working from memory was perfect because I ended up recreating my dish really closely, and I’ve found the same thing when I look for a recipe it ends up being totally different, (good but different)!