Cucumber Salad

A bright, crisp, and vibrant side dish perfect for hot summer days, featuring fresh cucumbers, soy sauce, and a hint of sesame oil.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Fusion

Calories: 90

Ingredients Method Notes

Ingredients

Main Ingredients

2 large large cucumbers Use firm cucumbers for crunch; English cucumbers are less seedy and ideal for salad.
1 teaspoon salt Helps draw out moisture to keep the salad crisp; sea salt enhances flavor.
2 tablespoons soy sauce Adds depth and umami; try tamari for a gluten-free option.
1 tablespoon sesame oil Provides a nutty flavor; olive oil can substitute, but won’t impart the same richness.
1 tablespoon rice vinegar Offers a tangy brightness; white wine vinegar can work in a pinch.
1 teaspoon sugar Balances the salty and tangy flavors; use honey for a natural alternative.
1/2 teaspoon red pepper flakes Adds a hint of spice; omit for a milder taste or substitute with freshly chopped chili peppers.
2 pieces green onions, chopped Introduces a fresh crunch; consider using chives if green onions aren’t on hand.
to taste sesame seeds for garnish Adds visual appeal and crunch; can also use chopped nuts or sunflower seeds.

Method

Preparation

Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let them sit for about 10 minutes.
In a separate bowl, mix the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes to create the dressing.
After the cucumbers have released some water, rinse them and drain well.
Toss the cucumbers with the dressing and add chopped green onions.
Serve chilled, garnished with sesame seeds.

Notes

Always choose firm and fresh cucumbers for the best texture. This salad is versatile and works beautifully as a side dish or as part of a larger picnic spread. Prepare a couple of hours ahead for the best flavor.