Ginger Asian Cucumber Noodle Salad

I used to think salads were boring until I discovered you could turn them into something actually crave-worthy. Now I’m all about salads that eat like a meal, especially when the weather gets warm and I don’t want to turn on the stove for longer than absolutely necessary.

That’s where this cucumber noodle salad comes in. It’s got chewy udon noodles, crunchy spiralized cucumbers, and a creamy peanut sauce that ties everything together. I make the sauce while the noodles are boiling, toss everything in one big bowl, and dinner is done. No complicated steps or fancy techniques required.

Want something light but filling? This is it. Craving peanut sauce on everything? Same. The best part is you can make it ahead and it actually tastes better the next day when all those flavors have had time to hang out together.

What Kind of Cucumbers Should I Use?

For this salad, you have a few good options when it comes to cucumbers. English cucumbers are probably your best bet since they have fewer seeds and thinner skins, which means less prep work for you. Persian cucumbers are another great choice – they’re crispy, slightly sweet, and you don’t need to peel them at all. Regular garden cucumbers will work too, but you might want to scoop out some of the seeds if they’re particularly large and watery. Whatever type you choose, make sure they’re firm to the touch and avoid any that feel soft or have wrinkled skin, as those won’t give you the crisp texture that makes this salad so refreshing.

Options for Substitutions

This salad is super adaptable, so feel free to swap ingredients based on what you have in your kitchen:

• Peanut butter: Almond butter, cashew butter, or sunflower seed butter all work great here. If you have a peanut allergy, tahini makes a nice substitute – just know the flavor will be a bit different and more savory.
• Soy sauce or tamari: Coconut aminos are a good alternative if you’re avoiding soy. You might want to add a pinch of extra salt since coconut aminos are slightly less salty than soy sauce.
• Maple syrup: Honey, agave nectar, or even brown sugar dissolved in a little warm water will work just fine for sweetness.
• Udon noodles: Rice noodles, soba noodles, spaghetti, or even zucchini noodles are all fair game. Just adjust cooking times according to package directions for whatever noodle you choose.
• Fresh ginger: In a pinch, you can use 1/2 teaspoon of ground ginger, though fresh really does make a difference in this recipe.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, try fresh basil or mint instead for a different but equally fresh flavor.
• Roasted peanuts: Cashews, almonds, or sesame seeds work well as a crunchy topping alternative.

Watch Out for These Mistakes While Cooking

The biggest mistake with this salad is not rinsing your noodles thoroughly with cold water after cooking, which stops the cooking process and prevents them from turning into a sticky, clumped-up mess.

Another common error is making the peanut sauce too thick – it should coat the noodles easily, so keep adding water a tablespoon at a time until it reaches a pourable consistency similar to heavy cream.

Don’t add all the dressing at once; start with the 1/4 cup as directed and toss well, then taste and add more as needed since cucumbers release water over time and can dilute the flavors.

For the best texture, slice your cucumbers as thin as possible (a mandoline works great here) and if you’re not serving immediately, keep the cucumbers separate and add them right before eating to avoid a watery salad.

What to Serve With Asian Cucumber Noodle Salad?

This noodle salad is pretty filling on its own, but I love pairing it with some grilled or baked chicken thighs for extra protein – the peanut sauce goes perfectly with the savory meat. If you want to keep things vegetarian, crispy tofu or edamame are great options that soak up all those delicious flavors. For a lighter side, try some steamed dumplings or spring rolls, which complement the fresh cucumber and herbs without making the meal feel too heavy. You could also serve it alongside some simple stir-fried vegetables like bok choy or snap peas to round out the plate.

Storage Instructions

Store: This salad keeps pretty well in the fridge for about 2-3 days in an airtight container. The cucumbers will release some water over time, so it’s best enjoyed within the first day or two for the crispest texture. If you’re meal prepping, consider storing the dressing separately and tossing everything together right before eating.

Make Ahead: The peanut-ginger dressing can be made up to a week in advance and stored in a jar in the fridge. You can also cook the noodles ahead of time and keep them refrigerated for 3-4 days. Just wait to slice the cucumbers and add the fresh toppings until you’re ready to serve so everything stays nice and crunchy.

Serve: If the salad has been sitting in the fridge, give it a good toss before serving and add a splash more dressing if needed. The noodles tend to soak up the sauce as they sit. I like to serve this cold or at room temperature, so just let it sit out for about 10 minutes if you prefer it less chilled.

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 50-60 g
• Fat: 80-95 g
• Carbohydrates: 200-220 g

Ingredients

For the dressing:

• 1/2 cup creamy peanut butter
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 3 tbsp water
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tsp chili garlic sauce
• 1/2 tsp sea salt

For the salad:

• 1 lb udon noodles
• 2 large English cucumbers, spiralized
• 5 scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 2/3 cup roasted crushed peanuts
• 2 tbsp toasted sesame seeds
• 1/3 cup dressing (for initial toss)

Step 1: Build the Peanut Sauce Base

• 1/2 cup creamy peanut butter
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 3 tbsp water
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tsp chili garlic sauce
• 1/2 tsp sea salt

In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, toasted sesame oil, maple syrup, and rice vinegar until smooth.

Add the minced garlic, grated ginger, chili garlic sauce, and sea salt, stirring well to combine.

Taste the sauce and add the water a tablespoon at a time until you reach a pourable consistency—it should coat the back of a spoon but still flow easily.

I like to make the sauce slightly thinner than I think I need it, since the noodles will absorb some of the liquid as the salad sits.

Step 2: Cook and Chill the Noodles

• 1 lb udon noodles

Bring a large pot of water to a boil and cook the udon noodles according to package instructions (typically 5 minutes).

Drain the noodles in a colander, then rinse thoroughly with cold water, stirring gently with your fingers to separate any clumps.

This stops the cooking and prevents the noodles from becoming mushy.

Let them drain well so excess water doesn’t dilute the sauce.

Step 3: Prepare the Fresh Components

• 2 large English cucumbers, spiralized
• 5 scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped

While the noodles cook, spiralize the English cucumbers into thin noodle-like strands and set aside.

Thinly slice the scallions, keeping the white and green parts separate for layering if desired, and roughly chop the fresh cilantro.

This mise en place ensures everything is ready to assemble quickly once the noodles are chilled.

Step 4: Assemble and Dress the Salad

• cooked noodles from Step 2
• 1/3 cup dressing from Step 1
• spiralized cucumbers from Step 3
• scallions from Step 3
• cilantro from Step 3

Place the cooled cooked noodles from Step 2 in a large serving bowl and pour about 1/3 cup of the peanut sauce from Step 1 over them, tossing gently to coat evenly.

Add the spiralized cucumbers from Step 3, most of the sliced scallions, and the chopped cilantro, then toss again until everything is well combined.

I always reserve some scallions and cilantro for garnish—it keeps the salad looking fresh and vibrant right up to serving.

Step 5: Finish and Serve

• remaining peanut sauce from Step 1
• 2/3 cup roasted crushed peanuts
• 2 tbsp toasted sesame seeds
• reserved scallions and cilantro from Step 3

Drizzle the remaining peanut sauce from Step 1 over the salad and toss lightly, adding a pinch more salt if needed.

Transfer to individual bowls or a platter, then top with the roasted crushed peanuts, toasted sesame seeds, and reserved scallions and cilantro.

Serve immediately while the noodles are still cool and the vegetables are crisp.

Ginger Asian Cucumber Noodle Salad

Delicious Ginger Asian Cucumber Noodle Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 5 servings

Calories 1800 kcal

Ingredients

  

For the dressing

• 1/2 cup creamy peanut butter
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 3 tbsp water
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 tsp chili garlic sauce
• 1/2 tsp sea salt

For the salad

• 1 lb udon noodles
• 2 large English cucumbers, spiralized
• 5 scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 2/3 cup roasted crushed peanuts
• 2 tbsp toasted sesame seeds
• 1/3 cup dressing (for initial toss)

Instructions

 

• In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, toasted sesame oil, maple syrup, and rice vinegar until smooth. Add the minced garlic, grated ginger, chili garlic sauce, and sea salt, stirring well to combine. Taste the sauce and add the water a tablespoon at a time until you reach a pourable consistency—it should coat the back of a spoon but still flow easily. I like to make the sauce slightly thinner than I think I need it, since the noodles will absorb some of the liquid as the salad sits.
• Bring a large pot of water to a boil and cook the udon noodles according to package instructions (typically 5 minutes). Drain the noodles in a colander, then rinse thoroughly with cold water, stirring gently with your fingers to separate any clumps. This stops the cooking and prevents the noodles from becoming mushy. Let them drain well so excess water doesn't dilute the sauce.
• While the noodles cook, spiralize the English cucumbers into thin noodle-like strands and set aside. Thinly slice the scallions, keeping the white and green parts separate for layering if desired, and roughly chop the fresh cilantro. This mise en place ensures everything is ready to assemble quickly once the noodles are chilled.
• Place the cooled cooked noodles from Step 2 in a large serving bowl and pour about 1/3 cup of the peanut sauce from Step 1 over them, tossing gently to coat evenly. Add the spiralized cucumbers from Step 3, most of the sliced scallions, and the chopped cilantro, then toss again until everything is well combined. I always reserve some scallions and cilantro for garnish—it keeps the salad looking fresh and vibrant right up to serving.
• Drizzle the remaining peanut sauce from Step 1 over the salad and toss lightly, adding a pinch more salt if needed. Transfer to individual bowls or a platter, then top with the roasted crushed peanuts, toasted sesame seeds, and reserved scallions and cilantro. Serve immediately while the noodles are still cool and the vegetables are crisp.