10 Minute Easy Asian Cucumber Salad Recipe (Dairy Free)

This easy Asian Cucumber Salad Recipe consists of onion, crunchy cucumber, rice wine vinegar, and a few other components that are kept hidden! A quick and delicious cucumber salad that can be made in just 10 minutes.

Easy Cucumber Salad 

While we were on vacation, I came to the realization that I enjoy listening to other people's experiences. And you do. How did they arrive where they are? how did they begin dating? Crazy tales. A sad story. hilariously outrageous stories. stories with heavy hearts. I adore everyone of them. I feel more connected to those people after hearing their experiences, as if I have gotten a small window into who they are.

The thing about stories is that no two are exactly alike. They are all distinctive. Each one has a special twist, a happy conclusion, or a continuation ending. The "to be continued ones" are probably my favorites. When people tell them, there is anticipation or trepidation about what might happen.

A new chapter in your lives together. awaiting a test's results. pondering a career shift. constructing a new home.

I have a strong interest in learning more about people and what is going on in their lives. I read two novels on... people's tales even though I was on vacation! Stories have so much to teach us. People can inspire, challenge, or affirm you when they tell their story. Or it provides you the opportunity to do the same for someone else who just needs encouragement in the circumstance they are in right now!

What is Cucumber Salad?

Cucumber salad is made up of thinly sliced cucumbers, onions, and a dressing that is sweet and acidic. Both creamy and vinaigrette dressings are acceptable.

Ingredients

• 4 cups of seedless cucumbers, cut into extremely thin slices (I used micro cucumbers)
• 1/4 cup of coarsely diced red pepper and 1/4 cup of red onion
• Rice wine vinegar, 1/4 cup
• Honey, one teaspoon
• Sesame seeds, 1 teaspoon
• Toasted sesame oil, 1/2 teaspoon
• Red pepper flakes, 1/4 teaspoon
• Sea salt, 1/4 teaspoon

How Do You Make Cucumber Salad Asian?

1. Cut red pepper, onions, and cucumbers into thin slices. Ingredients are added to a bowl.
2. Rice wine vinegar, sesame oil, sesame seeds, red pepper flakes, honey, and salt should all be added to a small bowl. Stir everything together with a whisk.
3. Over the vegetables, drizzle Asian vinaigrette. Toss gently.
4. To let the cucumbers absorb the marinade, serve right away or place in the fridge.

How Long Can You Keep Cucumbers in Vinegar?

For up to three days, cucumbers can be kept in this vinegar dressing. Cucumbers will start to lose their freshness if kept in storage for more than three days.

Do your kids want you to scrape it off or do you prefer the skin? As a child, I used to demand my mother remove the skin. However, as I've gotten older, I enjoy the skin.

Can You Peel the Skin Off a Cucumber?

Yes, you can use a paring knife or a vegetable peeler to remove the cucumber's skin. I strongly advise leaving the skin on because cucumbers are packed with nutrients and the skin itself is a wonderful source of fiber. It also gives foods a lovely "crunch" quality.

This Asian cucumber salad has the most wonderful, tart flavor. I almost forgot to eat it while taking these photos! It just takes 10 minutes to make, which is the greatest part. It is essentially the recipe's "slicing" step. 

How Do You Cut Cucumbers for Salad?

This Asian Cucumber Salad is filled with rice wine vinegar for the main flavor profile. Vinegar is what gives most cucumber salads that tangy bite. Instead of cream, yogurt or sour cream I added a little toasted sesame oil which made this cucumber salad dairy free. The toasted sesame oil and sesame seeds amplified the asian flavor and then I finished it off with red pepper flakes and a touch of honey.

Rice wine vinegar is the key taste component of this Asian cucumber salad. Most cucumber salads have a sour bite from the vinegar. I substituted a little toasted sesame oil for the cream, yogurt, or sour cream in this cucumber salad to make it dairy-free. I enhanced the Asian taste with red pepper flakes and a dash of honey before adding the toasted sesame oil and sesame seeds.