Is Asian Cucumber Salad Vegan? Everything You Need to Know

Craving a crisp, refreshing side that actually fits your protein goals?

A few years ago, when I was meal-prepping between long workdays and late gym nights, I kept running into the same issue: my “healthy sides” were either flavorless or took way too long to prep. That’s when I started experimenting with this Asian cucumber salad and wow, it changed everything.

Today, I’m sharing the exact version I make weekly. It’s tangy, a little spicy and shockingly easy. Whether you’re a student, full-time employee, this one’s for you.

Why This Recipe Exists & Who It’s For

The Struggle We All Know Too Well

Let’s be real finding a side dish that’s healthy, exciting, and doesn’t require a stove is harder than it should be. You’re probably familiar with this cycle:

• You prep a main protein (go you!)…
• …then realize you have nothing fresh to pair it with.
• Or worse, you cave and reach for something processed just to fill the plate.

Sound familiar?

Now add in summer heat, no time to cook, and a fridge that’s running low. It’s the perfect storm for food burnout.

How This Fits Into Real Life

This Asian cucumber salad hits different. It’s:

• Hydrating and ultra-refreshing thanks to high-water-content cucumbers
• Ready in 10 minutes flat (no oven, stove, or fancy gear)
• Perfect for meal prep make once, eat for 3–4 days
• Surprisingly high in protein with the right additions (I’ll show you how)

Plus, the flavor is bold enough to stand next to any main grilled chicken, tofu, tuna packets, you name it.

Benefits of This No-Cook, High-Protein Recipe

Crisp. Cold. Protein-Approved.

If you’re aiming to hit your macros or simply eat cleaner without turning on the stove, this Asian cucumber salad checks all the boxes. Here’s why it’s earned a permanent spot in my fridge:

• No cook, no problem: No heat, no mess, no waiting. It’s just a chop, whisk, and toss situation.
• Surprising protein boost: Add sliced tofu, shelled edamame, or even shredded chicken, and you’ve got a side dish that can pull main-dish weight with 12–18g protein per serving.
• Ultra-low calorie: Cucumbers are mostly water and fiber, so this dish fills you up without dragging you down.
• Endlessly customizable: Go spicy, sweet, garlicky, or tangy. Swap in sesame oil, chili crisp, or even rice paper wraps for an upgrade.

I like to meal prep this alongside things like my chickpea salad with cucumber and feta or the high-protein low-calorie meal prep bowls when I’m keeping things light but satisfying during busy weeks.

Why It Works So Well

Cucumbers act like flavor sponges they soak up the soy sauce, vinegar, and sesame oil in ways that keep each bite juicy and bright. The crunch satisfies a salty snack craving without relying on chips or crackers. And when you’re sweaty from a workout or drained from a long day, a cold, marinated salad like this one just hits.

How to Make It (Scoop, Stack, Done)

You don’t need a culinary degree or even a stovetop for this one. It’s seriously just a few pantry staples and a cucumber or two away from greatness.

Ingredients

Here’s what you’ll need (with simple swaps included):

• 2 large cucumbers (English or Persian work best)
• 1–2 tsp kosher salt
• 2 tbsp rice vinegar (or apple cider vinegar if needed)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1–2 garlic cloves, minced
• 1 tsp chili flakes or sriracha
• 1 tsp maple syrup or honey (balances the heat)
• 1 tbsp toasted sesame seeds
• Optional protein add-ins:
  • Shelled edamame
  • Crumbled tofu
  • Shredded rotisserie chicken
  • Chopped boiled egg

Feeling fancy? Add thinly sliced red onion, crushed peanuts, or even nori flakes.

Instructions

1. Slice & Salt: Slice cucumbers thin (use a mandoline if you have one). Toss them with salt in a bowl and let sit for 10 minutes. This draws out excess water aka the secret to that craveable crunch.
2. Drain & Dry: Pat cucumbers dry with a paper towel or spin them in a salad spinner. No one likes a watery salad.
3. Mix Your Sauce: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, garlic, chili flakes, and sweetener.
4. Toss & Chill: Combine cucumbers with the sauce and toss well. Let it chill in the fridge for at least 15 minutes longer if you can.
5. Finish Strong: Sprinkle sesame seeds and any protein add-ins on top before serving.

That’s it scoop it out and enjoy!

This salad pairs so well with things like vegan high-protein meal prep bowls or the high-fiber chickpea avocado salad for a balanced no-cook spread.

How to Use It in Real Life

Storage, Prep & When to Eat

This is one of those dishes that actually gets better after a few hours in the fridge. Here’s how to make the most of it:

Meal Prep Like a Pro

• Fridge life: 3–4 days in an airtight container
• Meal prep tip: Store your protein toppings separately until just before eating to keep the cucumbers ultra crisp
• Batch tip: Double the recipe and portion into mason jars for grab-and-go sides

When to Eat It

• Post-gym: Add edamame or shredded chicken for a quick protein boost
• Lunchbox win: Stays fresh and flavorful even without reheating
• Office snack: Pack it cold with a hard-boiled egg or tuna packet
• Dorm essential: No microwave? No problem.

You can even turn it into a full meal with cold soba noodles or by layering it into a tuna cucumber salad. It also plays beautifully beside a high-protein vegetarian lunch if you’re going plant-based.

FAQs About Asian Cucumber Salad

How to make the famous Asian cucumber salad?

It starts with slicing cucumbers super thin and salting them to pull out the water. Then toss with a simple dressing of soy sauce, vinegar, sesame oil, garlic, and chili flakes. Let it chill so the flavors can soak in it’s easy and always a crowd-pleaser.

What are the ingredients in Asian cucumber salad?

The core ingredients are cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a little sweetener (like honey or maple syrup). You can add chili flakes, sesame seeds, or your favorite protein to make it your own.

🇯🇵 How to do Japanese cucumber salad?

Japanese versions often use rice vinegar, sugar, soy sauce, and sesame oil, but keep it light and subtle. Some add wakame seaweed or a pinch of salt instead of soy. It’s very similar just slightly more delicate in flavor.

What are the three ingredients in Asian salad dressing?

The classic trio is: soy sauce, sesame oil, and rice vinegar. From there, garlic, sweetener, or spice can take it in different directions depending on your vibe.

What is the trick for the most flavorful cucumber salad every time?

Salt the cucumbers first. Let them sit for 10–15 minutes, then pat dry. This removes excess water so they absorb the dressing better. It’s the key to getting that “wow, this tastes like takeout” punch.

Final Thoughts

If you’re tired of boring sides or looking for that one recipe to brighten up your meal prep, this Asian cucumber salad delivers every time. It’s vibrant, hydrating, protein-flexible, and a total flavor bomb without turning on a single appliance.

You’ve got enough on your plate (pun intended) let this be one thing that’s easy.

Looking for more low-lift recipes like this? Try my no-cook lemon ricotta pasta sauce or rotisserie chicken meal prep ideas next. You’re going to love how simple and good healthy food can be.

Print