Asian Cucumber Salad

A vibrant Cucumber Spring Salad awaits in a bowl, featuring shredded zucchini, sliced red onions, green peas, and spices, all beautifully garnished with red pepper flakes. Lime wedges and small bowls of spices and honey rest nearby on the light-colored surface.

This Asian cucumber salad tosses shredded cucumber, red onion, and scallions in a tangy soy, lime, and honey dressing with a little heat. It's a crisp, refreshing side dish that comes together in just 10 minutes.

Course Appetizer, Salad, Snack

Cuisine American, Asian

Keyword asian cucumber salad, Cucumber, cucumber sesame salad, Easy Recipes, Easy to Make, Healthy, Quick and Easy Recipe, Salad, shredded cucumber salad, Spring, Spring Salad

Prep Time 10

Total Time 10

Servings servings

Calories 113kcal

Equipment

Ingredients

Let's gather the ingredients!

1½ cups cucumber shredded
½ red onion finely sliced
2 stalks scallion chopped

Dressing

1 lime freshly squeezed
2 tbsp rice vinegar
2 tbsp soy sauce
1½ tbsp honey
2 tbsp avocado oil
1 tsp hot pepper flakes

Instructions

Let's Begin!

Grate the cucumbers using the coarse side of a grater.
Finely slice the red onion. Chop the scallion stalks.
Combine the shredded cucumber, sliced red onion, and chopped scallions in a large mixing bowl.
Add the dressing ingredients to the bowl and mix thoroughly.
Serve with chips or enjoy as is!

Notes

Dress right before serving: The shredded cucumber releases water as it sits, so add the dressing just before serving for the crispest texture.

Best cucumbers: English or mini cucumbers have thin skins and few seeds. If using garden cucumbers, peel and seed them before grating.

Make ahead: Store the prepped vegetables and the dressing separately in the fridge. The dressing keeps for up to 3 days.

Adjust the heat: Add more hot pepper flakes or a splash of sriracha for a spicier salad.

Nutrition