Asian Cucumber Noodle Salad

Name: Asian Cucumber Noodle Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

Kaeleigh Pugliese Last UpdatedJune 2, 2025

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Asian Cucumber Noodle Salad is a fresh and light salad perfect for lunch or to pair with your favorite dinner. This healthy recipe features spiralized cucumber noodles in a sweet, spicy, and tangy dressing.

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This spiral cucumber salad is a new way to enjoy cucumbers, and all made with simple ingredients! The sesame dressing, combined with the bold flavors of garlic, honey, soy sauce, and red pepper flakes, amongst others, provides an explosive combination of different flavors. This gives every bite an exciting taste, which is sure to make Asian Cucumber Noodle Salad your new favorite salad.

Asian Cucumber Noodle Salad works well as a dynamic dinner side salad. It only takes about 20 minutes to make, which means you can provide a flavorful side while still focusing on your main dish.

As with any salad, this makes a great light lunch option that you won’t get bored of. If you are using this salad to meal prep your lunches for the week, just make sure you keep the dressing separate. Don’t add the dressing until the following day as storing the salad with the dressing on it may cause it to get soggy.

Why You’ll Love this Recipe:

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.

Ingredients to Make Asian Cucumber Noodle Salad:

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.
cilantro. Chopped cilantro brings a fresh, citrusy note that elevates the overall flavor. Mint or basil can offer a similar burst of freshness if desired.
crushed peanuts or cashews. These add a rich, crunchy element that enhances the salad’s texture. Almonds or walnuts can also be used to provide a similar crunch.
dressing. A harmonious blend of rice vinegar, lime juice, sesame oil, soy sauce, and honey, enhanced by fresh ginger, garlic, and a touch of red pepper flakes for a subtle kick.

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.

Serving Suggestion:

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.

FAQs:

What if I don’t have a spiralizer?

A julienne peeler or mandoline works well to create thin, noodle-like strips from the cucumbers.

What type of cucumber is best?

English cucumbers are ideal due to their seedless, firm texture, though any variety will work.

Do I need to peel the cucumbers?

That depends on your preference; peeling can yield a smoother texture, while leaving the skin on adds extra fiber and nutrients.

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