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Asian Marinated Cucumber Salad
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5 from 10 votes

Asian Cucumber Salad

This Asian cucumber salad is a perfect way to add a light, healthy dish to your spring and summer meals. The marinated cucumbers with just a little heat add interest without extra work. It's easy and perfect for summer barbecues!
Prep Time10 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Salad
Cuisine: Asian
Servings: 6 Servings
Calories: 22kcal
Author: Karen


  • 1 large Cucumber seedless English variety, very thinly sliced
  • ¼ sweet onion very thinly sliced
  • 1/3 cup rice vinegar
  • 1 tablespoon sesame seeds toasted
  • 1 tablespoon dill minced & fresh dill or ½ teaspoon dried dill weed
  • ¾ teaspoon salt
  • ¾ teaspoon sugar
  • ¼ teaspoon red pepper flakes crushed


  • Slice the cucumbers as thinly as you can without slicing your hand. Or go buy a mandoline.
  • Throw your tablespoon of sesame seeds into a small dry frying pan. Set over medium heat and stir occasionally until the seeds just begin to brown. You don't want to overdo it.
  • Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving. Marinated salads like this always improve with time, so feel free to make this ahead of time. Refrigerate for up to 5 days. Gently toss again before serving.



Serving: 1cup | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg