If you want a fresh, crunchy side that’s full of bright flavor, this Asian cucumber slaw is a perfect choice. It comes together in minutes with simple ingredients and a tangy, slightly sweet chili-sesame dressing that complements grilled meats, seafood, rice bowls, or tacos.
Erica’s Thoughts
My mother-in-law makes this quick cucumber and cabbage slaw all the time. When she served it in Arizona alongside coconut rice and sweet chili shrimp, it instantly became one of my favorite dinners. I shared a photo on social media and many of you asked for the recipe — so here it is. It’s a go-to when I want a veggie-packed side that feels light but still creamy and satisfying.
The dressing leans on sweet chili sauce, seasoned rice vinegar, and toasted sesame oil instead of heavy mayonnaise-and-sugar slaw dressings. That keeps it bright, slightly tangy, and perfect for summer plates.
I like it with:
- Sweet chili shrimp
- Miso chicken thighs
- Sweet chili salmon
- Garlic bread or crusty ciabatta
- Coconut rice or grain bowls
This slaw pairs well with most proteins and is very forgiving — swap in vegetables you have on hand or make it ahead by preparing the dressing first and tossing the veggies right before serving. It also makes a lively fish taco slaw: crisp cucumbers, colorful peppers, and a creamy chili dressing are ideal on a warm tortilla.
What You’ll Need to Make Cucumber Slaw
Mayo: A small amount adds creaminess that balances the vinegar. Olive oil or avocado oil mayonnaise work nicely.
Sweet chili sauce: Gives sweetness, tang, and a touch of heat. Use your favorite jarred brand from the international aisle.
Seasoned rice vinegar: Mild, slightly sweet, and salty — a great base for the dressing.
Toasted sesame oil: Nutty and aromatic — be sure it’s toasted sesame oil for the best flavor.
Seasonings: Red pepper flakes, kosher salt, and black pepper to taste. Omit the red pepper flakes if you prefer no heat.
Sesame seeds: Toasted or black sesame seeds add texture and visual interest.
Veggies: Finely shredded green cabbage, thinly sliced mini or Persian cucumbers, and thin mini peppers form the bulk of the slaw. Use Persian or English cucumbers for thinner skin and fewer seeds; napa or red cabbage also work.
Fresh herbs: Cilantro and green onions brighten the salad and add fresh flavor.
How to Make Cucumber Slaw
In a large bowl whisk together the dressing: 2 tablespoons mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons seasoned rice vinegar, 1 teaspoon toasted sesame oil, a pinch of red pepper flakes, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon sesame seeds.
Add about 2 cups finely shredded green cabbage, 1–2 Persian cucumbers sliced into half moons (seeds removed if very watery), 2 thinly sliced mini peppers, 1/2 bunch chopped cilantro, and 4 sliced green onions. Toss everything until the vegetables are evenly coated with the dressing. Taste and adjust with more salt, a splash of vinegar, or an extra spoonful of sweet chili sauce if you want it sweeter or spicier.
Serve immediately as a refreshing side or use it as a topper for tacos and bowls. It’s especially nice with miso chicken thighs or sweet chili shrimp.
If you make this recipe and enjoy it, please leave a comment and a star rating below. You can also find more behind-the-scenes and everyday food content on Instagram, TikTok, Facebook, and YouTube.
Frequently Asked Questions
Can I make cucumber slaw ahead of time? You can prepare the dressing a day ahead, but for the freshest crunch wait to toss the dressing with the vegetables until just before serving.
What if I don’t have Persian cucumbers? English cucumbers are a good substitute. Slice them lengthwise and scrape out the seeds if they seem especially watery to avoid a soggy slaw.
Is there a substitute for mayo? Plain Greek yogurt makes a lighter, tangier alternative if you prefer.
What else can I serve this with? It pairs well with salmon, shrimp, grilled chicken, rice bowls, and tacos.
How should I store leftovers? Store leftover slaw in an airtight container in the refrigerator for up to two days. It will soften slightly but remains tasty.
Expert Tips
- Use a mandoline or a very sharp knife for ultra-thin, even slices to keep the texture consistent.
- If your cabbage is especially dense, massage it with a pinch of salt and a squeeze of lime to soften it slightly before tossing.
- Add chopped peanuts, crispy wontons, or roasted cashews for an extra crunch.
- Feel free to swap or add vegetables: shredded carrots, snap peas, sliced red onion, or radishes all work well.
Crunchy, fresh Asian cucumber slaw is a bright, simple side that livens up summer meals—quick to prepare and endlessly adaptable.
Nutrition (approximate)
- Serving Size: 1/4 recipe
- Calories: 79
- Sugar: 5.3 g
- Sodium: 259 mg
- Fat: 4.4 g
- Carbohydrates: 9.5 g
- Fiber: 2.2 g
- Protein: 1.3 g