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+ servings
Asian Cucumber Salad

Asian Cucumber Salad

Spoonful of Plants
Prep Time 10 mins
Total Time 15 mins
Course Appetizer, Salad
Cuisine Asian
Servings 2
Calories 103 kcal


  • Spiralizer


  • 1 cucumber 1 large (or 2 small) spiralized
  • cup carrots shredded
  • cup edamame shelled 1
  • 1 scallion chopped
  • 1 teaspoon sesame seeds
  • 2 tablespoon rice vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon ginger fresh or ground
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon sesame oil


  • Make the dressing by whisking together the vinegar, soy, chili sauce, ginger and oil in a small bowl and set aside.
  • In a separate small to medium sized bowl, combine spiralized cucumber with the carrots, edamame, scallions and sesame seeds.
  • Spoon dressing over salad with and toss to combine, then serve.


This salad is best served right away. Store any leftovers in the refrigerator to preserve texture for up to 24hrs.


Serving: 1servingCalories: 103kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 188mgPotassium: 393mgFiber: 3gSugar: 8gVitamin A: 3672IUVitamin C: 8mgCalcium: 55mgIron: 1mg
Keyword Asian, cucumber, salad, summer
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