Pickled Asian Cucumber Salad

Posted by in Cooking, Sides, Snacks | 0 comments















Hello & Happy Wednesday!!





With the holidays around the corner, well literally in days, I thought it would be the perf time to share one of my latest foodie addictions




I have a love for all things vinegar tasting, whether it be potato chips or plain ol’ pickles. Somehow that tart flavor profile always leaves me longing for more. 


What’s fab about pickling is that the options are endless. You can pickle whatever you like with whatever vegetables or fruit you like and marinate them in any seasonings or herbs you like, and it can be enjoyed as a snack or topped on anything you like to add another dimension of flavor!


One of the first concepts I wanted to explore while venturing into the world of pickling is a cucumber salad. I’ve had a few varieties, mostly at restaurants, but the flavor is typically just sweet with not a lot going on and chances are.. there is a high sugar content. 







What I love about this asian cucumber salad is that it has tons going on, yet everything blends seamlessly together. It’s a handful of accessible, affordable, colorful ingredients, encompasses a variety of textures, has a hint of spice, holds up in the fridge for an extended period of time due to the low pH, is perf by itself or on top of burgers, salads, and just about anything! 




I find that it can be a struggle to make an effortless plant based snack with no processed ingredients, that’s affordable and can be made in bulk. 


And then I explored pickling cucumbers!






If you’re looking for that perfect addition to your meals and a healthy snack to reach for.. You have to try my recipe for Pickled Asian Cucumber Salad!









Why this recipe rocks:





Minimal staple ingredients

Low sodium

Slightly sweet

Slightly Spicy

Great topping for salads and sammies

Can be made in bulk


Nutrient dense

Non vegan approved 
















Vegan Pickled Asian Cucumber Salad







Yields 2 1/2cups

Serves 6-8

Pickled Asian Cucumber Salad

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • 4 cups thinly sliced cucumbers
  • ¼ cup of finely sliced red onion
  • ¼ cup of rice wine vinegar
  • 2 tbsp tamari
  • 1 teaspoon coconut sugar
  • 1 tbsp sesame seeds
  • 1 tbsp toasted sesame oil
  • 1/2 teaspoon of red pepper flakes
  • ½ teaspoon of sea salt
  • 2 cloves garlic (minced)
  • 3 scallions (chopped)
  • 1 tsp grated ginger


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














Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.