Asian Cucmber Ribbon Salad

Name: Asian Cucumber Ribbon Salad
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Ingredients: ¼ cup seasoned rice vinegar; ½ teaspoon granulated sugar; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sesame oil; 2 English cucumbers (about 1 ¼ pounds) (stem trimmed and halved crosswise); 2 tablespoons chopped fresh cilantro; 2 scallions, light green and green parts only (trimmed and thinly sliced on the diagonal); 2 teaspoons toasted sesame seeds; 2 teaspoons black sesame seeds; ½ teaspoon crushed red pepper flakes (optional)

By Nicole

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Published Apr 20, 2026

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This delightful Asian Cucumber Ribbon Salad offers a refreshing combination of crunchy cucumbers, zesty rice vinegar, toasted sesame, and a touch of spice!

A bowl of Asian Cucumber Ribbon Salad with sesame seeds sits on a black-and-white patterned dish, placed on a bamboo mat. Red chopsticks with a floral design rest atop the vibrant cucumber salad.

Why You’ll 🫶🏻 this Salad
Key Ingredients for Asian Cucumber Ribbon Salad
Tips for Making Asian Cucumber Ribbon Salad
Substitutions and Variations
Serving Suggestions
Asian Cucumber Ribbon Salad Recipe

Why You’ll 🫶🏻 this Salad

What sets this salad apart is its effortless preparation and adaptability. Ready in just 15 minutes, it makes an ideal side dish for busy weeknight meals. The thinly sliced cucumber ribbons absorb the vibrant, tangy dressing, ensuring that each bite is filled with delightful flavor. It’s fresh, it’s crunchy, and it’s so good you’ll find yourself making it on repeat! Enjoy! ~Nicole

Key Ingredients for Asian Cucumber Ribbon Salad

Two whole cucumbers and small bowls of salt, green onions, sesame seeds, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes are arranged on a white surface—perfect for making an Asian Cucumber Ribbon Salad.

English Cucumbers are essential for this dish. Their thin skin and low seed count make them ideal for crafting delicate ribbons.

Seasoned Rice Wine Vinegar is the base of the dressing, which adds a delicate balance of sweetness and acidity.

Granulated Sugar is added to enhance the vinegar’s sweetness.

Reduced-Sodium Soy Sauce adds a salty umami flavor that balances the sweetness of the dressing.

Sesame Oil brings a nutty, aromatic richness that is a hallmark of Asian cuisine, making it an excellent choice. Just a small amount is sufficient, so be careful not to overuse it!

Cilantro, Scallions, Sesame Seeds, and Red Pepper Flakes are the flavorful garnishes. Cilantro brings a vibrant, herbal note to the salad, while scallions add a subtle onion flavor. The inclusion of sesame seeds, both toasted and black, lends a delightful nutty crunch, and a sprinkle of red pepper flakes introduces a hint of spice, all of which elevate the dish’s overall taste.

A small, empty stainless steel saucepan sits on a stove with metal grates, ready to prepare ingredients for an Asian Cucumber Ribbon Salad, viewed from above.

Cucumber pieces and slices are on a dark cutting board next to a mandoline slicer with a cucumber on it, ready for making Asian Cucumber Ribbon Salad, all set on a light countertop.

Tips for Making Asian Cucumber Ribbon Salad

In a small saucepan over low heat, bring the vinegar and sugar to a simmer, stirring until the sugar dissolves, about 1 minute. Pour the mixture into a small bowl and allow it to cool to room temperature. Once cool, stir in the soy sauce and sesame oil.
Using a mandoline, slice the cucumber into ⅛-inch thick ribbons. Transfer the ribbons to a bowl.
Add the cilantro, green onions, sesame seeds, and crushed red pepper flakes. Pour the dressing over the salad mixture and gently toss to coat. I use silicone tongs or wooden salad servers. Let the salad stand for 5 minutes before serving. This allows the flavors to meld together and the cucumbers to soften slightly. However, it is essential not to let the dressed salad stand for more than 20 minutes, or the cucumbers will become soggy and that is not good eats.

Substitutions and Variations

Substitute tamari or coconut aminos for soy sauce for a gluten-free option.
Large Persian cucumbers can substitute for the English cucumber.
Unseasoned vinegar can be used, but you will need to adjust the sugar and salt in the dressing.
Add chopped roasted peanuts for a little nutty crunch.
Add grated ginger for a flavor boost.

A bowl of Asian Cucumber Ribbon Salad with thinly sliced cucumber ribbons, sprinkled with sesame seeds, sits on a bamboo mat. A pair of chopsticks rests on the bowl’s rim, which features a black and white geometric pattern.

Serving Suggestions

Asian Cucumber Salad is a delightful accompaniment to a range of main dishes, such as grilled chicken, salmon, tofu, or stir-fries. Its tangy flavor balances richer meals, providing a refreshing contrast that cleanses the palate. Additionally, it pairs wonderfully with dumplings or fried rice. Here are some tasty pairing ideas…

Another Asian salad you might enjoy…

A bowl of fresh cabbage salad with red peppers and green vegetables, garnished with cilantro, sits beside a pair of chopsticks. In the background are a bottle of hot sauce and another bowl of salad. — **Asian Slaw**

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