Asian Cucumber Slaw with Tangy Sweet Chili Dressing
If you’re looking for something fresh, crunchy, and totally flavor-packed, cucumber slaw is the way to go. It’s the kind of side dish that brightens up any plate and comes together in minutes with just a handful of ingredients.
Erica’s Thoughts
My mother-in-law makes this quick cucumber cabbage slaw often. A few months ago when we were in Arizona, she made this paired with coconut rice and sweet chili shrimp and it is one of my favorite dinners she makes. I shared a picture of the meal on IG and y’all immediately demanded the cucumber slaw recipe. I meant to get it up right away but that is almost three months ago now. Oof. Better late than never I suppose.
This cucumber slaw is one of those recipes I turn to when I want a veggie-packed side dish that pairs well with Asian-inspired main dishes. It’s reminiscent of traditional slaw, but the dressing is made with sweet chili sauce, rice vinegar and sesame oil, instead of the more conventional mayo, sugar and apple cider vinegar.
I like it with:
It works with pretty much any protein you’ve got going on and it’s very customizable based on any veggies you have on hand. Oh, and it also makes a fabulous fish taco slaw if you’re making a fusion-y taco type of sitch. It would be great on my cilantro lime shrimp tacos or blackened mahi mahi fish tacos. Crisp cucumbers, sweet bell pepper and a light and creamy dressing makes this the perfect side for hot summer days!
What You’ll Need to Make Cucumber Slaw
Mayo: Adds a touch of creaminess that balances the acidity of the vinegar. I like to use olive oil or avocado oil mayo.
Sweet chili sauce: Brings in sweetness, tang, and just a little heat. You can find sweet chili sauce in the international foods aisle of the grocery store.
Seasoned rice vinegar: A mild vinegar with built-in sweetness and salt. This is generally found in both the oil/vinegar aisle and asian foods aisle.
Toasted sesame oil: Nutty and bold, make sure to get toasted and not just ‘sesame oil’, it makes a difference!
Seasonings: Red pepper flakes, kosher salt, black pepper to lift the overall flavor and add just a kick of heat. You can omit the red pepper flakes if you want!
Sesame seeds: Sesame seeds add a little crunch, I love to get black sesame seeds, which you can find in the spices/baking aisle.
Veggies: The primary veggies that make up the bulk of a our creamy cucumber salad are green cabbage, mini peppers and cucumbers. Thinly sliced for the best texture! I like to get Persian or mini cucumbers because they have a thinner skin and fewer seeds. You can also use napa cabbage or red cabbage.
Fresh herbs: Cilantro and green onions add both flavor and nutrition.
How to Make Cucumber Slaw
In the bottom of a large mixing bowl, whisk together the mayo, sweet chili sauce, rice vinegar, sesame oil, red pepper flakes, salt, pepper, and sesame seeds.
Add in the shredded cabbage, cucumbers, peppers, cilantro, and green onions. Toss everything well to coat the veggies in the dressing. Taste and adjust with more salt, vinegar, or a dash of chili sauce if needed.
Serve right away alongside your favorite protein. I especially love it with miso chicken thighs or sweet chili shrimp.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Asian Cucumber Slaw with Tangy Sweet Chili Dressing
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: 4 servings as a side dish 1x
- Category: Side Dish
- Method: Chop
- Cuisine: Fusion
- Diet: Vegetarian
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 of 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, sliced in half lengthwise, seeds removed and sliced into half moons
- 2 mini peppers, thinly sliced
- 1/2 bunch cilantro, chopped
- 4 green onions, sliced
Instructions
- In the bottom of a large bowl, whisk together 2 tablespoons mayo, 2 tablespoons sweet chili sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, pinch red pepper flakes, ½ teaspoon each salt and pepper and 1 tablespoon sesame seeds.
- Add shredded cabbage, chopped cucumbers, peppers, cilantro and green onions. Toss well to combine with the dressing. Taste and season accordingly with another pinch of salt, crack of pepper, splash of vinegar, etc. per your taste.
- Serve immediately with your choice of protein and/or starch. I love to pair this with miso chicken thighs (pictured) or sweet chili shrimp.
Notes
Refer above for step-by-step photos and ingredient information, and refer below for frequently asked questions and expert tips!
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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
Frequently Asked Questions
You can prep the components ahead, but wait to mix everything until just before serving to keep it crisp. The dressing can be made a day in advance and stored in the fridge.
English cucumbers are a great alternative. I like to slice the cucumber lengthwise and scrape out the watery seeds to prevent a water-logged slaw.
Greek yogurt is a good swap if you want a tangier, lighter dressing.
Try it with salmon, shrimp, grilled chicken, rice bowls or as a taco topper.
Store leftover slaw in an airtight container in the fridge for up to two days. It’ll get a little softer, but I still think it’s tasty!
Expert Tips
- Use a mandoline slicer to get ultra-thin, even slices for the best texture. Or practice those knife skills!
- Massage your cabbage with a pinch of salt and squeeze of lime juice if it feels especially thick or dry
- Garnish with chopped peanuts, crispy wontons, or roasted cashews for extra crunch
- Use any other fresh produce you’d like- carrots, snap peas, sliced red onion or radishes are all great additions.
Crunchy, fresh Asian cucumber slaw is calling your name!
Whats a good alternative to cilantro? I’m one of those people who cannot stand the taste of it 🙁
I’d just leave it out!
served with a Costco Chicken for such an easy, nutrient packed meal! so good!
This was sooo delicious!! Such a great compliment to my chicken tonight 🙂
As a person who easily eats a head of cabbage in slaw form every week, this slaw gets my stamp of approval! A light and fun new take on an Asian-flavor slaw.
Yay, thank you Karen! I too am a slaw queen! 😉
Perfect summer slaw! Crunch, tangy and sweet with a little kick. I forgot the cilantro tho, oopsies! My husband (who is a very tough critic and also half Japanese) is always skeptical of Asian fusion dishes, so I was not expecting much from him – but to my surprise, he was *obsessed*. He said this recipe needs to be on our regular rotation and has even requested me to make for a “snack” 😂. Erica wins again!⭐️⭐️⭐️⭐️⭐️
Made this with a bag of pre-shredded coleslaw mix to make it a little bit quicker and it was so good! Perfect with the miso chicken thighs
This was actually pretty easy to make and tasted really good. I made it to put on top of tacos but you could definitely eat it just like a slaw. Thank you, I will make this again.
Wonderful! Thank you Kelly!
This was the *perfect* pairing for the Miso chicken thighs! The flavor profile was really nicely balanced. Even though it looked like a lot of ingredients, it comes together so quick and easy.
Yay, thank you Diane! Glad you liked both dishes 🙂