Cucumber Salad

A fresh cucumber salad tastes light and bright. It is quick and easy to make.

introduction

This cucumber salad is cool, crisp, and simple. You use sliced cucumbers, a small tangy dressing, and sesame seeds. It takes little time and needs few tools.

why make this recipe

Make this recipe when you want a fast side dish. It pairs well with rice, grilled vegetables, or simple entrees. It is low in calories and uses common pantry items.

how to make Cucumber Salad

You make this salad by slicing cucumbers, drawing out the water with salt, rinsing, and tossing them with a sweet and sour dressing. Chill a bit and add sesame seeds before serving.

Ingredients :

• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Sesame seeds (for garnish)
• Salt (to taste)

Directions :

1. Thinly slice the cucumbers and sprinkle with salt. Let sit for about 10 minutes to draw out moisture.
2. Rinse the cucumbers under cold water and pat dry.
3. In a bowl, whisk together rice vinegar, soy sauce, and sugar until the sugar dissolves.
4. Toss the cucumbers in the dressing.
5. Serve chilled, garnished with sesame seeds.

how to serve Cucumber Salad

Serve this salad cold or chilled. Put it next to rice, grilled fish, chicken, or tofu. You can also add it to a bento box or serve it with sandwiches to add a fresh crunch.

how to store Cucumber Salad

Store the salad in an airtight container in the fridge. Eat within 1–2 days for best crunch. The cucumbers will get softer the longer they sit.

tips to make Cucumber Salad

• Slice cucumbers thin for more bite and quick flavor.
• Use a mandoline for even thin slices.
• Salt and drain to keep the salad from getting soggy.
• Taste the dressing and add a bit more sugar or vinegar if you like it sweeter or sharper.
• Chill the salad for 15–30 minutes before serving for better flavor.

variation (if any)

• Add thin sliced red onion or scallions for more flavor.
• Mix in a small splash of toasted sesame oil for a nutty note.
• Sprinkle red pepper flakes or a few drops of chili oil for heat.
• Use cucumber ribbons instead of slices for a different look.

FAQs

Q: Can I use English cucumbers?
A: Yes. English cucumbers work well. They have thinner skin and fewer seeds.

Q: Do I need to salt the cucumbers?
A: Salting helps draw out extra water. It keeps the salad from getting watery. Ten minutes is enough.

Q: Can I make this ahead of time?
A: You can make it a few hours ahead. For best crunch, wait to toss in sesame seeds until serving.

Q: Is this recipe vegetarian or vegan?
A: Yes. This recipe has no meat or dairy and is vegan if you use vegan soy sauce.

Q: Can I use other vinegars?
A: You can use white wine vinegar or apple cider vinegar, but the flavor will change slightly.

Conclusion

For a Japanese-style take on this salad, try Sunomono Salad Recipe (Japanese Cucumber Salad) which shows a classic version. For another clear and crisp method, see Japanese Cucumber Salad (Sunomono) • crisp & refreshing!.

Cucumber Salad

---

• Author: jena
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A fresh and crisp cucumber salad that is quick and easy to make, perfect as a light side dish.

---

Ingredients

Scale 1x2x3x

• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Sesame seeds (for garnish)
• Salt (to taste)

---

Instructions

1. Thinly slice the cucumbers and sprinkle with salt. Let sit for about 10 minutes to draw out moisture.
2. Rinse the cucumbers under cold water and pat dry.
3. In a bowl, whisk together rice vinegar, soy sauce, and sugar until the sugar dissolves.
4. Toss the cucumbers in the dressing.
5. Serve chilled, garnished with sesame seeds.

Notes

Store the salad in an airtight container in the fridge and eat within 1–2 days for the best crunch.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: Mixing
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 4g
• Sodium: 600mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: cucumber salad, quick salad, vegan salad, side dish, refreshing salad