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    Home Β» Recipes Β» Cucumber Salad with Sesame Ginger Dressing

    Cucumber Salad with Sesame Ginger Dressing

    Jul 6, 2022 by The Pesky Vegan | Leave a Comment

    34 shares
    Jump to Recipe >
    Asian Cucumber Salad Pin

    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.

    Asian-Style Cucumber Salad with Sesame Ginger Dressing

    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.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Nutrition 🌱
    • Cucumber type πŸ₯’
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    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.

    Fresh Cucumber Salad with Asian Dressing

    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
    List of Ingredients to Make Vegan Cucumber Salad

    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.

    Garlic and Ginger Mellowing in Lime Juice

    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.

    Sliced Cucumbers in Large Bowl with Salt

    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.

    Recipe Process Shot – Sesame Ginger Dressing Mixed in Jug

    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).

    Recipe Process Shot – Combining Sliced Cucumber with Asian-Style Dressing

    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.

    Asian-Style Marinated Cucumber Salad in Bowl

    Recipe FAQ

    Can cucumber salad be made ahead of time?

    You can make this ahead of time and leave it to marinate in the fridge before serving.

    How long will it keep in the fridge?

    Cover and store in the fridge for 2-3 days. It'll be best in the first 24 hours or so.

    Is this cucumber salad gluten-free?

    This recipe is gluten-free provided you use tamari (or GF soy sauce) and a GF hot sauce. If it doesn't need to be gluten-free, simply use regular soy sauce.

    Is this salad dairy-free?

    Yes, this salad is vegan and does not contain any dairy products.

    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 πŸ‘‡

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

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    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.

    Fresh Vegan Cucumber Salad with Asian Dressing

    Cucumber Salad with Sesame Ginger Dressing

    The Pesky Vegan
    This fresh cucumber salad combines Asian-inspired ingredients for a light and refreshing summer side dish that's both vegan and gluten-free.
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Total Time 15 mins
    Course Side Dish
    Cuisine Asian-inspired, Gluten-free, Vegan
    Servings 4
    Calories 113 kcal

    Ingredients
     

    • 2 large cucumbers (approx. 1.5 lb / 700 g)
    • 1 clove garlic, minced
    • 1 teaspoon minced ginger
    • 2 limes, juiced (plus more to taste)
    • 1Β½ tablespoons tamari (or soy sauce if not GF)
    • 1 tablespoon agave syrup
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon hot sauce (GF if necessary, optional)
    • 3-4 tablespoons sesame seeds (toasted or as they are)
    • Small handful fresh coriander, chopped
    Prevent your screen from going dark

    Instructions
     

    • 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.
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Serving suggestions: Teriyaki tofu steaks, grilled teriyaki aubergine, grilled king oyster mushrooms.
    Cucumber: I'd recommend using English or Persian cucumbers in this salad (these are often seedless or with barely noticeable seeds).Β If using a different variety, you may want to peel and/or de-seed the cucumbers first.
    Vinegar:Β 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.
    Prepare in advance: You can make this ahead of time and leave it to marinate in the fridge before serving.
    Gluten-free: This recipe is gluten-free provided you use tamari (or GF soy sauce) and a GF hot sauce. If it doesn't need to be gluten-free, simply use regular soy sauce.
    Storage: Cover and store in the fridge for 2-3 days. It'll be best in the first 24 hours or so.
    If you liked this recipe, you might also enjoy:
    • Vegan Rainbow Slaw
    • Courgette and Carrot Salad
    • Couscous Salad with Roasted Veg
    • Stir-Fried Cucumber
    • Moroccan Couscous
    • Vegan Rice Paper Rolls
    • Waldorf Salad with Chickpeas
    • 5-Minute Peanut Noodles
    Β 
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 113kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 308mgPotassium: 334mgFiber: 2gSugar: 6gVitamin A: 392IUVitamin C: 15mgCalcium: 91mgIron: 1mg
    Nutrition Facts
    Cucumber Salad with Sesame Ginger Dressing
    Amount Per Serving
    Calories 113 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 3g
    Sodium 308mg13%
    Potassium 334mg10%
    Carbohydrates 11g4%
    Fiber 2g8%
    Sugar 6g7%
    Protein 3g6%
    Vitamin A 392IU8%
    Vitamin C 15mg18%
    Calcium 91mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Asian cucumber salad, marinated cucumber salad, vegan cucumber salad
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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