Asian Cucumber Salad with Avocado | CookOS

Asian Cucumber Salad with Avocado

Name: Asian Cucumber Salad with Avocado
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 medium cucumbers, thinly sliced; 1 large avocado, diced; 2 green onions, sliced; 1/4 cup rice vinegar; 2 tbsp granulated sugar; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1/4 tsp red pepper flakes; Freshly ground black pepper, to taste

This Asian Cucumber Salad combines crisp sliced cucumbers and creamy avocado in a tangy sesame-ginger dressing that comes together in minutes. It's a light, refreshing side that works as a palate cleanser or vegetable-forward accompaniment to any Asian meal.

🌍Asian 🏷️Cucumber salad 🏷️Asian salad 🏷️Avocado 🏷️Sesame dressing

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

3 medium cucumbers, thinly sliced
1 large avocado, diced
2 green onions, sliced
1/4 cup rice vinegar
2 tbsp granulated sugar
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 clove garlic, minced
1 tsp fresh ginger, gratedoptional
1/4 tsp red pepper flakesoptional
Freshly ground black pepper, to taste

12 Ingredients

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Instructions

1
In a large bowl, combine the sliced cucumbers, diced avocado, and sliced green onions.
2
To make the dressing, combine rice vinegar, sugar, soy sauce, toasted sesame oil, toasted sesame seeds, minced garlic, grated ginger, and red pepper flakes in a jar with a lid. Seal and shake vigorously until the sugar is dissolved.
3
Pour the dressing over the cucumber mixture and gently toss to combine.
4
Season with freshly ground black pepper and serve immediately.

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Tips & Notes

Pro tips

Pat cucumber slices dry after salting to prevent excess water from diluting the dressing.
Use a ripe but firm avocado; add it in the last minute before serving to preserve color and prevent browning.
Whisk the dressing components together separately and taste before combining with vegetables—adjust sugar and soy sauce to your preference.
Toast sesame seeds lightly in a dry pan just before serving for maximum flavor and crunch.

Substitutions

Rice vinegar → unseasoned rice vinegar or fresh lime juice (note: lime juice will brighten the acidity)
Soy sauce → tamari or coconut aminos (note: coconut aminos is sweeter, reduce sugar slightly)
Toasted sesame oil → avocado oil (note: loses the toasted sesame flavor; add extra sesame seeds)
Fresh ginger → 1/2 tsp ground ginger (note: use half the amount; flavor is more concentrated)

Storage & make-ahead

Store undressed cucumber slices and avocado separately in the refrigerator up to 1 day. Keep dressing in an airtight container up to 3 days. Assemble just before serving.

Common Questions

Can I make this salad ahead of time?

Yes, slice the cucumbers and prepare the dressing up to 2 hours ahead. Add the avocado and assemble just before serving to prevent browning and maintain crisp texture.

What can I substitute for sesame oil?

Use a neutral oil like grapeseed or vegetable oil, though sesame oil's toasted flavor is essential to the dish. You can also add extra toasted sesame seeds to compensate.

Is this salad vegan?

Yes, all ingredients are plant-based. The soy sauce is naturally vegan, though check the label for non-GMO versions if preferred.

How do I prevent the cucumber from getting soggy?

Salt the sliced cucumbers lightly and let them sit 10 minutes, then pat dry before mixing with the dressing. Add avocado just before serving.

Can I scale this recipe up for a crowd?

Yes. Double or triple all ingredients proportionally. For larger batches, dress the cucumbers and avocado separately, then combine just before serving.