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Asian cucumber noodle salad spiralized cucumber noodles in a white bowl with sesame seeds, sliced scallions, red chili, and golden sesame-ginger dressing, overhead shot on a wooden table

Asian Cucumber Noodle Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 180 kcal

Equipment

  • Spiralizer
  • Colander
  • Large mixing bowl
  • Small bowl or jar for dressing
  • Whisk
  • Paper towels

Ingredients
  

Cucumber Noodles

  • 2 large English cucumbers spiralized into noodles
  • 1 tsp kosher salt for drawing out moisture
  • 3 scallions thinly sliced
  • 1 medium carrot julienned or spiralized
  • 2 tbsp toasted sesame seeds
  • 1 tsp red chili flakes or to taste
  • 2 tbsp fresh cilantro roughly chopped, optional

Sesame-Ginger Dressing

  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup for vegan
  • 1 tbsp tahini or peanut butter
  • 2 tsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tsp chili garlic sauce optional, for extra heat
  • 1 tbsp fresh lime juice

Instructions
 

Prepare the Cucumbers

  • Spiralize the English cucumbers using a spiralizer fitted with the spaghetti or medium noodle blade. If you don't have a spiralizer, use a julienne peeler or cut into long thin matchsticks.
  • Place the spiralized cucumber noodles in a colander set over a bowl. Toss with 1 tsp kosher salt and let sit for 10-15 minutes to draw out excess moisture.
  • After draining, pat the cucumber noodles thoroughly dry with paper towels or a clean kitchen towel and transfer to a large mixing bowl.

Make the Sesame-Ginger Dressing

  • In a small bowl or jar, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, tahini, grated ginger, minced garlic, chili garlic sauce (if using), and fresh lime juice until smooth and fully combined.
  • Taste and adjust seasoning — add more soy sauce for saltiness, lime juice for brightness, honey for sweetness, or chili garlic sauce for heat.

Assemble and Serve

  • Add the julienned carrot and sliced scallions to the bowl with the cucumber noodles.
  • Pour the sesame-ginger dressing over the noodles and toss gently but thoroughly until every strand is evenly coated.
  • Transfer to a serving bowl or individual bowls. Top with toasted sesame seeds, red chili flakes, and fresh cilantro if using.
  • Serve immediately for the best texture and crunch. If serving within 30 minutes, keep refrigerated until ready.

Notes

Prep ahead: Make the dressing up to 3 days in advance and store refrigerated. Spiralize and salt the cucumbers up to 2 hours ahead, keeping them drained and covered in the fridge. Toss with dressing right before serving.
To make it a full meal: Add grilled shrimp, shredded rotisserie chicken, crispy tofu, or edamame.
Gluten-free: Substitute tamari or coconut aminos for soy sauce.
Vegan: Use maple syrup in place of honey.
Storage: Best served fresh. Leftovers can be stored in an airtight container in the fridge for up to 1 day — the cucumbers will soften but still taste great.

Nutrition

Calories: 180kcalCarbohydrates: 16gProtein: 4gFat: 12gSodium: 720mgFiber: 2gSugar: 9g
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