This Asian Cucumber Noodle Salad is crisp, refreshing, and bursting with bright flavor. Spiralized cucumbers create a light base that pairs perfectly with shredded carrots, cabbage, and fresh herbs. Everything is tossed in a sesame-lime dressing that's sweet, tangy, savory, and just a little spicy.
A Quick Look at the Recipe
✅ Recipe Name: Asian Cucumber Noodle Salad
🕒 Ready In: 15 minutes
👪 Serves: 4 servings
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Cucumber noodles, carrots, cabbage, green onions
📖 Dietary Info: Naturally gluten-free with tamari; dairy-free and vegan-friendly
👌 Difficulty: Very easy - spiralize, whisk, toss
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What sets this recipe apart from other cucumber salads is how well it holds its texture. The dressing lightly coats the veggies without weighing them down, and the mix of cilantro, peanuts, and sesame seeds adds crunch in every bite. The entire dish comes together in minutes and works as a side dish, meal-prep staple, or a refreshing lunch on its own.
For more fresh and simple recipes, try our Watermelon Cucumber Feta Salad, Kale Apple Salad, or Roasted Carrots and Zucchini, flavor-packed meals that come together fast.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Asian Cucumber Noodle Salad:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Asian Cucumber Noodle Salad:
- Recipe Notes & Tips:
- How to Store:
- Asian Cucumber Noodle Salad FAQs:
- More Asian Style Recipes You'll Love
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- Asian Cucumber Noodle Salad
Why You'll Love Asian Cucumber Noodle Salad:
- Refreshing & Light: This salad is a burst of crisp, cool flavors, perfect for a hot day or as a light, healthy meal.
- Vibrant Textures: The spiralized cucumbers and crunchy veggies create a delightful mix of textures, while the crushed nuts add a satisfying crunch.
- Balanced Flavors: The zesty dressing, combining tangy lime, savory soy, and a hint of sweetness, perfectly complements the fresh vegetables.
- Quick & Easy: Ready in minutes, it's an ideal recipe for a busy lunch or a refreshing side dish that doesn't compromise on taste.
- Versatile: Enjoy it on its own or pair it with your favorite Asian-inspired dishes for an extra burst of flavor.
Key Ingredients:
- cucumbers. These serve as the crisp, refreshing "noodle" base of the salad, offering a mild flavor that pairs perfectly with the tangy dressing.
- shredded carrots. Shredded carrots add natural sweetness and a satisfying crunch that brightens up the dish.
- purple cabbage. It adds a vibrant pop of color along with extra crunch, enriching the texture and flavor of the salad.
- green onions. Thinly sliced green onions provide a subtle sharpness and a hint of spice that complements the fresh vegetables. You can also use shallots or red onions for a similar flavor profile.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-free swap: Replace soy sauce with tamari or coconut aminos for the same savory flavor without gluten.
- Nut substitutions: Use cashews, almonds, or toasted sunflower seeds if you prefer a nut-free or different crunch.
- No spiralizer needed: Slice cucumbers into thin ribbons with a vegetable peeler, or cut them into half-moons for a more traditional salad texture.
- Protein add-ins: Turn this into a full meal by adding grilled chicken, shrimp, baked tofu, seared salmon, or edamame.
- More heat: Add chili crisp, extra red pepper flakes, or a small spoonful of sriracha for a spicy version.
- Veggie variations: Mix in bell peppers, snap peas, shaved fennel, or thinly sliced radishes for extra color and crunch.
How to Make Asian Cucumber Noodle Salad:
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, red pepper flakes, and lime juice.
- In a large bowl, combine the cucumber noodles, shredded carrots, shredded purple cabbage, green onions, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle with toasted sesame seeds and crushed peanuts or cashews.
- Serve immediately for a crisp, refreshing salad.
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Recipe Notes & Tips:
- Keep It Crisp: Prepare and combine the vegetables just before serving to maintain their crunch and vibrant colors.
- Dressing Balance: Whisk the dressing well to ensure the tangy, sweet, and spicy flavors are evenly blended.
- Spiralizing Tip: For perfectly formed cucumber noodles, use a spiralizer or julienne peeler, and pat them dry with paper towels to avoid excess water in your salad.
- Customization: Feel free to experiment by swapping out vegetables (like using red cabbage instead of purple cabbage) or nuts (such as almonds instead of peanuts) to suit your taste.
- Immediate Serving: Since the cucumbers can release water over time, it's best to toss the salad with the dressing right before serving to keep it crisp and refreshing.
How to Store:
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. For best results and to maintain maximum crunch, keep the dressing separate and combine just before serving.
- Freezing: Not recommended, as freezing the salad can compromise the crisp texture and fresh flavors of the vegetables.
- Make Ahead: You can prepare the salad vegetables in advance and store them in an airtight container in the refrigerator; just keep the dressing separate and toss it with the vegetables right before serving for optimal freshness.
Asian Cucumber Noodle Salad FAQs:
Cucumbers naturally release water, so the key to preventing a watery Asian cucumber noodle salad is to dry the cucumbers well after spiralizing. Pat them with paper towels or let them sit for 5-10 minutes to release excess moisture. Toss the salad just before serving so the dressing stays bright and the noodles stay crisp.
English cucumbers or Persian cucumbers are ideal for Asian cucumber noodle salad because they have fewer seeds, thinner skins, and stay crisp longer. They spiralize cleanly and don't release as much water as standard slicing cucumbers.
Yes, simply replace the soy sauce with tamari or coconut aminos. All other ingredients in this Asian cucumber noodle salad are naturally gluten-free, making it an easy, refreshing option for gluten-free diets.
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Asian Cucumber Noodle Salad
Ingredients
- 2 large cucumbers, spiralized
- ½ cup shredded carrots
- ½ cup shredded purple cabbage
- 2 green onions thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds
- ¼ cup crushed peanuts or cashews
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- ½ teaspoon red pepper flakes optional
Instructions
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, garlic, red pepper flakes, and lime juice.
- In a large bowl, combine the cucumber noodles, shredded carrots, shredded purple cabbage, green onions, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle with toasted sesame seeds and crushed peanuts or cashews.
- Serve immediately for a crisp, refreshing salad.
Nutrition
Notes
- Keep It Crisp: Prepare and combine the vegetables just before serving to maintain their crunch and vibrant colors.
- Dressing Balance: Whisk the dressing well to ensure the tangy, sweet, and spicy flavors are evenly blended.
- Spiralizing Tip: For perfectly formed cucumber noodles, use a spiralizer or julienne peeler, and pat them dry with paper towels to avoid excess water in your salad.
- Customization: Feel free to experiment by swapping out vegetables (like using red cabbage instead of purple cabbage) or nuts (such as almonds instead of peanuts) to suit your taste.
- Immediate Serving: Since the cucumbers can release water over time, it's best to toss the salad with the dressing right before serving to keep it crisp and refreshing.
Kae says
this was so good, will make again!
Yvonne says
Simple and so good! Great for a quick, healthy lunch! Thanks for sharing
Shay says
Hi Mary,
Wow thanks for this question...I had no idea I somehow missed adding that in! I used 1/4 cup of yoghurt and 1/4 cup of bbq sauce. I'll fix it on the recipe as well! 🙂
Rachel Pattison (Little Chef Big Appetite) says
Holy Moly, this looks yummy!
Shay says
Thanks, Rachel! 🙂 It's my new favorite lunch!