Asian Cucumber Salad

Asian Cucumber Salad

Using the last of the summer season’s cucumbers and new season spring onion with a fusion of salty, sweet & spicy Asian flavours, this salad is the refreshing side to any dish.

Preparation time: 25 mins

Difficulty: Easy

Servings: 4



  • 5 medium cucumbers, thinly sliced
  • 1/2 teaspoon salt
  • 4–5 spring onions, finely sliced
  • 1 teaspoon ginger, grated
  • 1 clove garlic, finely minced
  • 1/4 cup rice vinegar
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon red chili paste (or sriracha, both optional) more to taste
  • 1–2 tablespoons toasted sesame seeds


  • Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber.
  • Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
  • Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup or honey, and optional red chilli paste. Mix to combine
  • Toast the sesame seeds if not already toasted, by dry frying them on a skillet for 2-3 minutes on medium heat until slightly browned. Add to the dish.
  • Taste and adjust seasoning to your liking. Add more soy sauce and or chili paste if you like.
  • Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days
  • Enjoy!


Back to blog