This recipe for Asian cucumber salad has tons of flavors and yet, everything blends seamlessly together. It’s made up of a few accessible, affordable, colorful ingredients, that encompass a variety of textures. The salad has a hint of spice and it's perfect by itself or on top of burgers, salads, and just about anything else you could imagine.

Pickled Asian Cucumber Salad [Vegan, Gluten-Free]



  • 4 cups cucumbers, thinly sliced
  • 1/4 cup of finely sliced red onion
  • 1/4 cup of rice wine vinegar
  • 2 tablespoons tamari
  • 1 teaspoon coconut sugar
  • 1 teaspoon sesame seeds
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of sea salt
  • 2 cloves garlic, minced
  • 3 scallions, chopped
  • 1 teaspoon ginger, grated


  1. Add the thinly sliced cucumber, sliced red onion, ginger, scallions, garlic, and sesame seeds to a medium size bowl and set them aside.
  2. In a small bowl, mix together the rice wine vinegar, coconut sugar, toasted sesame oil, red pepper flakes, and sea salt. Then, add the mixture to your vegetables.
  3. Serve the salad immediately or cover and let it sit in the refrigerator for an hour or two and let all the flavors meld together.