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Oil Free Spicy Asian Cucumber Salad in a bowl

Oil Free Spicy Asian Cucumber Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes (+Rest Time)
  • Yield: 3-4 Servings 1x
  • Category: Salad
  • Cuisine: Asian
  • Diet: Vegan


Spicy, crispy, refreshing, this Oil Free Spicy Asian Cucumber Salad is the perfect side salad to accompany your favorite Asian inspired bowls.


  • 6 to 7 mini cucumbers, sliced *
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sea salt (+/-) * 

Dressing Ingredients:

  • 2 Tablespoons rice vinegar
  • 2 teaspoons distilled white vinegar
  • 2 Tablespoons reduced-sodium tamari *
  • 1 teaspoon minced garlic
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon tahini
  • ¼ to ½ teaspoon red pepper powder *

Other Ingredients:

  • 1 Tablespoon toasted sesame seeds
  • 2 green onions, finely sliced

Optional Ingredients:

  • 2 Tablespoons chopped peanuts


  1. Cut the cucumbers into 3/8-inch penny rounds and place into a bowl, sprinkle with sea salt and add 1 Tablespoon rice vinegar. Mix well, then place in the refrigerator to marinate for 30 minutes.
  2. In the meantime, place all the Dressing Ingredients into a bowl, whisk well to combine, set aside.
  3. After 30 minutes, place the cucumbers into a strainer and rinse thoroughly with cold water to remove the salt. If unsure if all the salt has been removed, taste one.  Rinse again, if needed.  Shake to remove any excess water.
  4. Place the drained cucumbers into a bowl, then add the dressing, sesame seeds, and green onions, stir to coat well. If adding chopped peanuts, add at this time, and mix well.
  5. Serve and enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 3 to 4