Asian Cucumber Salad

Asian Cucumber Salad

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Kayleen Rosenkaimer


This was a recipe was given to me by my Aunt when our families went to the beach in North Carolina and only had access to a local farm stand for veggies. My aunt said we needed a quick and easy salad that would go with our summer barbequed dinner. This salad does not really need refrigeration and is easy so it's great for picnics!


★★★★★ 1 vote

15 Min


  • 4
    medium sized cucumbers or 2 seedless cucumbers
  • 1/2
    small red onion
  • 1/4 cup
    any flavor vinegar (wine or tarragon tastes the best)
  • 1 T
  • 1 T
  • 1/4 cup
    soy sauce (low sodium is healthier)

How to Make Asian Cucumber Salad


  1. Peel cucumbers and slice as thin as possible. Put into a medium sized salad bowl.
  2. Slice onion same as cucumbers as thin as possible and separate into rings.
  3. Sprinkle with salt and using spoon toss gently. Let sit for a few minutes. Crush lightly with hands.
  4. Add vinegar, soy sauce and pepper. Toss to make sure all cucumbers and onions are coated with vinegar and soy dressing.
  5. Let marinate in the refrigerator for at least 1/2 hour to blend flavors. Serve cold. Does not really need refrigeration so it's great for picnics!

Printable Recipe Card

About Asian Cucumber Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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