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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.
Prep Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Asian-inspired, Gluten-free, Vegan
Servings 4
Calories 113 kcal


  • 2 large cucumbers (approx. 1.5 lb / 700 g)
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 2 limes, juiced (plus more to taste)
  • 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


  • 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: 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). If using a different variety, you may want to peel and/or de-seed the cucumbers first.
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.
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.
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* The nutrition info below is for one serving, based on a total of four servings.


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