If you want a bright, crunchy side that comes together in minutes, this Asian cucumber slaw is an excellent choice. It’s fresh, crisp, and tossed in a tangy-sweet chili sesame dressing that complements grilled meats, seafood, rice bowls, or tacos.
Erica’s Thoughts
My mother-in-law makes this quick cucumber-cabbage slaw often. When we visited Arizona she paired it with coconut rice and sweet chili shrimp — one of my favorite dinners she prepares. After I shared a photo on Instagram, readers asked for the recipe, so here it is. This slaw is my go-to when I want a veggie-forward side that pairs perfectly with Asian-inspired mains.
It’s similar to classic slaw but features a dressing of sweet chili sauce, seasoned rice vinegar, and toasted sesame oil instead of mayo-and-sugar based dressings. The result is bright, slightly sweet, and gently spicy — ideal for warm-weather meals.
I like it with:
- Sweet chili shrimp
- Miso chicken thighs
- Sweet chili salmon
- Garlic bread or coconut rice as a side
- As a topping for fish or shrimp tacos
This slaw is versatile — swap vegetables based on what you have on hand, and it makes a great topping for fusion-style tacos too. Crisp cucumbers, sweet mini peppers, and a light creamy dressing make it an especially refreshing side for summer.
What You’ll Need to Make Cucumber Slaw
Mayo: Adds creaminess to balance the vinegar. Olive oil or avocado oil mayo works well.
Sweet chili sauce: Adds sweetness, tang, and mild heat.
Seasoned rice vinegar: A mild vinegar with a touch of sweetness and salt.
Toasted sesame oil: Use toasted sesame oil for nutty depth — it’s more flavorful than regular sesame oil.
Seasonings: Red pepper flakes, kosher salt, and black pepper to taste. Omit red pepper flakes if you prefer no heat.
Sesame seeds: Add crunch and visual contrast; black sesame seeds work nicely if available.
Veggies: Green cabbage, mini or Persian cucumbers, and mini bell peppers are the base. Thin slices give the best texture; Persian or English cucumbers are preferred for fewer seeds.
Fresh herbs: Cilantro and green onions brighten the salad.
How to Make Cucumber Slaw
Whisk together the mayo, sweet chili sauce, seasoned rice vinegar, toasted sesame oil, red pepper flakes, salt, pepper, and sesame seeds in the bottom of a large bowl.
Add the shredded cabbage, sliced cucumbers, thinly sliced peppers, chopped cilantro, and sliced green onions. Toss well so the dressing evenly coats the vegetables. Taste and adjust seasoning with extra salt, a splash of vinegar, or a bit more chili sauce if needed.
Serve immediately alongside your favorite protein. It pairs especially well with miso chicken thighs or sweet chili shrimp.
If you try this recipe and enjoy it, please leave a comment and star rating below!
Frequently Asked Questions
You can prep the vegetables and make the dressing in advance, but toss them together just before serving for the best crispness. The dressing can be refrigerated for a day.
English cucumbers are a good substitute. Slice them lengthwise and scrape out seeds if they’re watery to prevent the slaw from becoming soggy.
Greek yogurt makes a lighter, tangier alternative to mayo.
It’s great with salmon, shrimp, grilled chicken, rice bowls, or used as a taco topper.
Store any leftover slaw in an airtight container in the refrigerator for up to two days. It will soften slightly but remains flavorful.
Expert Tips
- Use a mandoline or a sharp knife to slice vegetables very thin for the best texture.
- If the cabbage is especially firm, massage it with a pinch of salt and a squeeze of lime to soften it slightly.
- Top with chopped peanuts, roasted cashews, or crispy wontons for extra crunch.
- Feel free to add other fresh produce like carrots, snap peas, red onion, or radishes.
Crunchy, fresh Asian cucumber slaw is calling your name — quick to make and endlessly adaptable.
Description
This crunchy cucumber slaw is fresh, tangy, and tossed in a creamy sesame-chili dressing. The perfect quick side dish for grilled meats, rice bowls, or summer BBQs.
Ingredients
- 2 tablespoons mayo
- 2 tablespoons sweet chili sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- Pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds
- 2 cups finely shredded green cabbage
- 1–2 Persian cucumbers, halved lengthwise, seeds removed, sliced into half-moons
- 2 mini peppers, thinly sliced
- 1/2 bunch cilantro, chopped
- 4 green onions, sliced
Instructions
- Whisk together 2 tablespoons mayo, 2 tablespoons sweet chili sauce, 2 tablespoons seasoned rice vinegar, 1 teaspoon toasted sesame oil, a pinch of red pepper flakes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon sesame seeds in a large bowl.
- Add shredded cabbage, sliced cucumbers, mini peppers, chopped cilantro, and sliced green onions. Toss until evenly coated. Taste and adjust seasoning with more salt, pepper, vinegar, or chili sauce as desired.
- Serve immediately with your preferred protein or starch. It pairs wonderfully with miso chicken thighs or sweet chili shrimp.
Notes
Step-by-step photos and additional tips are provided above. Prep components ahead if desired, but combine just before serving for optimal crunch.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 79
- Sugar: 5.3 g
- Sodium: 259.3 mg
- Fat: 4.4 g
- Carbohydrates: 9.5 g
- Fiber: 2.2 g
- Protein: 1.3 g
- Cholesterol: 2.5 mg