Mouthwatering Gluten Free Cucumber Salad

I’m always looking for side dishes that take practically no effort but still taste like I spent time on them. This cucumber salad is exactly that. It’s crispy, tangy, and has just enough heat to keep things interesting without overwhelming anyone at the table.

The best part? It’s naturally gluten-free, so I don’t have to make a separate dish when we have friends over who avoid gluten. I just slice the cucumbers thin, whisk together a quick dressing, and let everything sit in the fridge while I finish the rest of dinner. The cucumbers soak up all those flavors from the rice vinegar, sesame oil, and chili garlic sauce.

It works with grilled chicken, fish, or even as a cool contrast to spicy tacos. Plus, my kids actually eat it, which feels like a small miracle when it comes to anything green.

What Kind of Cucumbers Should I Use?

English cucumbers are my go-to for this salad because they have thin skins and fewer seeds, which means less prep work for you. They’re also less watery than regular cucumbers, so your salad won’t get soggy sitting in the dressing. If you can’t find English cucumbers, regular slicing cucumbers will work just fine – you might want to scoop out some of the seeds with a spoon if they’re particularly large and watery. Persian cucumbers are another great option if you see them at the store, and they’re usually even crunchier than English cucumbers.

Options for Substitutions

This cucumber salad is easy to customize based on what you have in your kitchen:

• English cucumbers: Regular cucumbers work fine here – just peel them and scoop out the seeds with a spoon before slicing, since they tend to be more watery and have tougher skins than English cucumbers.
• Rice vinegar: If you’re out of rice vinegar, try white wine vinegar or apple cider vinegar instead. Start with about 6 tablespoons and add more to taste, as they can be a bit sharper than rice vinegar.
• Honey: Maple syrup is already listed as an option, but you can also use agave nectar or even regular white sugar (about 1 tablespoon) if that’s what you have.
• Chili garlic sauce: Sriracha makes a good substitute, or you can use red pepper flakes (start with ¼ teaspoon) mixed with a bit of minced fresh garlic.
• Green onions: Thinly sliced red onion or shallots will give you a similar fresh bite, though they’ll be a bit sharper in flavor.
• Sesame oil: This ingredient really makes the salad, so try not to skip it. But if you must, a tiny drizzle of olive oil with a pinch of toasted sesame seeds stirred into the dressing can help mimic that nutty flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with cucumber salad is not removing excess moisture from the cucumbers, which can water down your dressing and leave you with a bland, soupy mess – try salting the sliced cucumbers and letting them sit in a colander for 15-20 minutes, then pat them dry before adding the dressing.

Another common error is making the salad too far in advance, as cucumbers release water over time and the salad loses its crisp texture, so it’s best to dress it no more than an hour before serving.

If you’re looking to boost the flavor, toast your sesame seeds in a dry pan for a few minutes until they’re golden and fragrant, which adds a deeper, nuttier taste to the finished dish.

Finally, make sure to slice your cucumbers as thin as possible using a mandoline or sharp knife, since thicker slices won’t absorb the dressing as well and can taste more watery than flavorful.

What to Serve With Cucumber Salad?

This cucumber salad is super refreshing and pairs really well with grilled meats like teriyaki chicken, Korean beef bulgogi, or even simple grilled salmon. I love serving it alongside fried rice or noodle dishes because the cool, crisp cucumbers balance out the heavier, richer flavors. It’s also great as a side for summer barbecues – think burgers, hot dogs, or grilled shrimp skewers. If you’re looking for a lighter meal, this salad works perfectly with sushi rolls or poke bowls for an easy weeknight dinner.

Storage Instructions

Store: This cucumber salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will release some water as they sit, so you might want to drain off any excess liquid before serving again.

Make Ahead: You can prep the dressing up to 3 days in advance and keep it in a jar in the refrigerator. Slice the cucumbers and green onions the day you plan to serve, then toss everything together right before eating to keep the cucumbers crisp and crunchy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-160
• Protein: 3-4 g
• Fat: 4-6 g
• Carbohydrates: 22-28 g

Ingredients

For the salad:

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 4 green onions (thinly sliced)

For the dressing:

• 2/3 cup rice vinegar (such as Marukan)
• 5 tsp honey
• 1 1/2 tsp sesame oil
• 2 tsp chili garlic sauce
• 1/2 tsp salt
• 1/2 tsp ginger (freshly grated)

For the garnish:

• 1 tsp toasted sesame seeds
• 1/3 cup peanuts (roughly chopped for extra crunch)

Step 1: Prepare the Mise en Place

• 2 large cucumbers
• 4 green onions
• 1/2 tsp ginger
• 1/3 cup peanuts

Thinly slice the cucumbers into 1/8-inch rounds and thinly slice the green onions, keeping them separate.

Finely grate the fresh ginger and roughly chop the peanuts.

Having everything prepped and ready ensures the salad comes together quickly and the vegetables stay crisp.

Step 2: Build the Dressing

• 2/3 cup rice vinegar
• 5 tsp honey
• 1 1/2 tsp sesame oil
• 2 tsp chili garlic sauce
• 1/2 tsp salt
• 1/2 tsp ginger

In a small bowl, whisk together the rice vinegar, honey, sesame oil, chili garlic sauce, salt, and freshly grated ginger until well combined and the honey is fully dissolved.

Taste and adjust seasonings as needed—I like to add an extra pinch of salt if the vinegar seems too sharp, as it balances the acidity beautifully.

Step 3: Combine and Dress the Salad

• sliced cucumbers and green onions from Step 1
• dressing from Step 2

In a large bowl, combine the sliced cucumbers and green onions.

Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly, making sure every slice is coated with the flavorful liquid.

The salad can be served immediately for maximum crunch, or chilled for up to 2 hours if you prefer softer cucumbers.

Step 4: Finish and Serve

• 1 tsp toasted sesame seeds
• 1/3 cup peanuts

Transfer the salad to a serving dish and top with the toasted sesame seeds and roughly chopped peanuts just before serving.

I always add the nuts at the last moment to preserve their crunch—they’ll soften quickly once they absorb the dressing.

Mouthwatering Gluten Free Cucumber Salad

Delicious Mouthwatering Gluten Free Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 140

Ingredients Method

Ingredients

  

For the salad::

• 2 large cucumbers (thinly sliced into 1/8-inch rounds)
• 4 green onions (thinly sliced)

For the dressing::

• 2/3 cup rice vinegar (such as Marukan)
• 5 tsp honey
• 1 1/2 tsp sesame oil
• 2 tsp chili garlic sauce
• 1/2 tsp salt
• 1/2 tsp ginger (freshly grated)

For the garnish::

• 1 tsp toasted sesame seeds
• 1/3 cup peanuts (roughly chopped for extra crunch)

Method

 

1. Thinly slice the cucumbers into 1/8-inch rounds and thinly slice the green onions, keeping them separate. Finely grate the fresh ginger and roughly chop the peanuts. Having everything prepped and ready ensures the salad comes together quickly and the vegetables stay crisp.
2. In a small bowl, whisk together the rice vinegar, honey, sesame oil, chili garlic sauce, salt, and freshly grated ginger until well combined and the honey is fully dissolved. Taste and adjust seasonings as needed—I like to add an extra pinch of salt if the vinegar seems too sharp, as it balances the acidity beautifully.
3. In a large bowl, combine the sliced cucumbers and green onions. Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly, making sure every slice is coated with the flavorful liquid. The salad can be served immediately for maximum crunch, or chilled for up to 2 hours if you prefer softer cucumbers.
4. Transfer the salad to a serving dish and top with the toasted sesame seeds and roughly chopped peanuts just before serving. I always add the nuts at the last moment to preserve their crunch—they'll soften quickly once they absorb the dressing.