Cucumber Salad with Sesame Ginger Dressing

This fresh cucumber salad offers up a light and refreshing summer side option. Featuring an Asian-inspired dressing and topped with sesame seeds and coriander leaves, it's a simple recipe that's both vegan and gluten-free.

If you have time, you can salt the cucumber slices and strain to remove some of the water before making the salad. However, this isn't necessary and I find that it doesn't make a big difference anyway.

If you're looking for more vegan summer salad ideas, check out this rainbow slaw and courgette salad with peanut dressing.

Are cucumbers good for you?

Cucumbers may be around 95% water, but there's still nutrition to be had alongside all that hydration.

In addition to minerals such as phosphorus, potassium, and magnesium, one cup of sliced cucumber reportedly provides around 14-19% of your daily vitamin K requirements.

For a similar tasty recipe, check out this stir-fried cucumber with five spice.

Which cucumbers are best?

I'd recommend using English or Persian cucumbers in this salad. These may vary in size and weight depending on when and where you get them, but they'll often have small seeds that are barely noticeable compared to other varieties.

If using a different variety, you may want to peel and/or de-seed the cucumbers first.

What you'll need

The ingredients list for this particular cucumber salad is very much Asian-inspired. You'll need:

• Cucumbers (I went with two large)
• Garlic and ginger for aromatics
• Tamari and sesame oil along with agave syrup in the dressing
• Sesame seeds and optional fresh coriander to top it all off

How to make cucumber salad

Begin by combining the garlic, ginger, and lime juice in a jug or bowl.

The lime juice will help to mellow the raw flavour of the garlic and ginger.

Top and tail the cucumbers and thinly slice. Add to a separate large bowl.

Optional step: Toss the slices in a pinch of salt and leave to stand for a little while before straining. This helps to remove some of the water, but it's not necessary.

To the bowl with the garlic, ginger and lime, add the tamari (or soy sauce), agave syrup, sesame oil, and hot sauce.

Mix well to combine.

Pour the dressing over the sliced cucumber and mix everything together.

You can either add the sesame seeds and chopped coriander and mix these in, or save them for sprinkling over (or a bit of both).

Adjust the seasoning to taste and serve. For the best results, prepare an hour or so in advance and give everything a good mix again before serving.

Serving suggestions

This light and fresh salad makes for a great summer side along with the likes of teriyaki tofu steaks, grilled teriyaki aubergine, and grilled king oyster mushrooms.

You could also enjoy it alongside other Asian-inspired dishes such as easy peanut noodles, teriyaki tempeh stir-fry, or crispy tofu stir-fry.

Variations and tips for vegan cucumber salad

• Vinegar: You could substitute the lime juice for roughly half the amount of rice wine vinegar. Start with two tablespoons of rice wine vinegar and add more to taste.
• Sesame seeds: Toasting these is optional, but will give the seeds a nuttier flavour.
• Other additions: You could also include ingredients such as fresh chilli, sliced spring onions, or chopped peanuts.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Vegan Cucumber Sandwiches
• Vegan Raita with Cucumber and Mint
• Couscous Salad with Roasted Veg
• Vegan Bean Salad
• Spinach Couscous
• Vegan Rice Paper Rolls
• Waldorf Salad with Chickpeas
• 5-Minute Peanut Noodles

You can also check out my full list of vegan sides.