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+ servings
Asian Cucumber Salad
Prep Time
10 mins
Salting Time
30 mins
Total Time
40 mins
If you're looking for a refreshing cool summer side, this Asian cucumber salad will fit the bill, with cucumber, carrots, peanuts and mint.
Course: Side Dishes
Cuisine: Asian
Keyword: Vegetarian, Lunch, Quick and Easy
Servings: 6
Calories: 110 kcal
  • 2 English cucumbers sliced ⅜-inch thick
  • 1 cup julienned carrots
  • cup roasted salted peanuts chopped
  • 2 tablespoons chopped fresh mint or cilantro
  • 3 tablespoons seasoned rice wine vinegar
  • teaspoons soy sauce
  • teaspoons sugar
  • ½ clove garlic minced (about ½ teaspoon)
  • 1 tablespoon pickled ginger julienned
  • Pinch or two crushed red pepper flakes
  • tablespoons 4½ teaspoons vegetable oil (4½ teaspoons)
  1. Start by salting the cucumber. Toss the cucumber slices in salt and let them sit in a colander over a bowl for 20 to 30 minutes. Rinse the slices with fresh water and let them drain again before drying well on clean kitchen towel. Pre-salting will help keep them crispy in the salad.
  2. Make the dressing by whisking the rice wine vinegar, soy sauce, sugar, garlic and pickled ginger together in a large bowl to dissolve the sugar. Whisk in the vegetable oil.
  3. Add the cucumbers and carrots to the bowl and toss to coat the vegetables with the dressing. Stir in the peanuts and cilantro. Chill for at least 30 minutes before serving.
  4. Serve cool as a terrific side dish or salad starter.
Nutrition Facts
Asian Cucumber Salad
Amount Per Serving (1 of 6 servings)
Calories 110 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 98mg4%
Potassium 304mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 3740IU75%
Vitamin C 5mg6%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.