Description
This cold and refreshing cucumber salad is the perfect snack or side on a warm day, featuring fresh cucumbers and a light dressing.
Ingredients
Scale
- 2 large cucumbers (or 3 small), thinly sliced
- 1 small red onion, thinly sliced (optional)
- 2 tablespoons rice vinegar (or white vinegar)
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus extra to taste)
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds (optional)
- Fresh chopped dill or cilantro, 1 tablespoon (optional)
- A pinch of red pepper flakes (optional for heat)
Instructions
- Wash and thinly slice the cucumbers. If you like, peel stripes or leave the skin on.
- Put cucumber slices in a bowl. Sprinkle 1/2 teaspoon salt over them and toss. Let sit 10 minutes. Drain and pat dry with a towel.
- In a small bowl, mix rice vinegar, sugar, sesame oil, soy sauce, and a pinch of pepper until sugar dissolves.
- Add sliced red onion to the cucumbers if using.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle sesame seeds and chopped herbs on top.
- Chill 10–20 minutes if you can, then taste and add more salt or vinegar if needed.
Notes
Slice cucumbers thin to soak up the dressing. Adjust vinegar and sugar to taste for a sweeter or tangier salad. Store in an airtight container in the fridge and use within 2 days for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber salad, cold salad, summer snack, healthy salad, side dish