Asian Cucumber Salad Recipe
Asian Cucumber Salad Recipe photo by Taste of Home

Asian Cucumber Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Tari Ambler’s colorful cucumber salad makes a cool and classy side dish when she serves up an Asian stir-fry at home in Shorewood, Illinois.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings


  • 4-1/2 teaspoons rice vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon reduced-sodium soy sauce
  • Dash salt and pepper
  • 1/2 large cucumber, thinly sliced
  • 1/2 medium sweet red pepper, julienned

Nutritional Facts

3/4 cup equals 34 calories, 1 g fat (trace saturated fat), 0 cholesterol, 101 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.


  1. In a serving bowl, combine the vinegar, honey, oil, soy sauce, salt and pepper. Add cucumber and red pepper; stir to coat. Cover and refrigerate for at least 30 minutes, stirring occasionally. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Asian Cucumber Salad in Cooking for 2 Fall 2006, p56

Reviews for Asian Cucumber Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 22, 2009

"Was delicios even after a few days in fridge. Added l/8 tsp grated ginger and it added a nice spice to it. Lastly, sprinkled with black sesame seeds."

Loading Image