This bright, refreshing cucumber salad is one of those recipes that feels almost too simple yet it brings so much flavor. Light, crisp, and gently tangy, it’s the perfect side dish when you want something fresh without much fuss.
Ingredients
- 2 English cucumbers, thinly sliced
- 1 tsp salt (for drawing out moisture)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or sugar
- 1 clove garlic, finely minced
- 1–2 tsp red pepper flakes (adjust to your heat level)
- 1 tbsp toasted sesame seeds
- Optional: sliced green onions for extra color
Steps
- Prep the cucumbers. Place the sliced cucumbers in a bowl and toss with salt. Let them sit for 10–15 minutes this keeps the salad crisp.
- Drain and pat dry. Gently squeeze out excess water. Don’t worry if they look slightly softened; they perk up once dressed.
- Mix the dressing. Whisk the rice vinegar, soy sauce, sesame oil, honey, garlic, and red pepper flakes until smooth.
- Combine. Pour the dressing over the cucumbers and toss gently to coat.
- Chill for 10 minutes so the flavors mingle and the cucumbers stay refreshing.
- Finish with sesame seeds and green onions if you like a pop of color.
Chef’s Tips
- Slice evenly. Thin, uniform slices soak up the dressing beautifully.
- Balance sweetness: Add a tiny splash more honey if you prefer a sweeter, deli-style version.
- Serve soon: This salad is best enjoyed within a few hours to keep that lovely crunch.
Variations
- Spicy Korean-style: Add a spoonful of gochujang for a deeper heat and color.
- Creamy twist: Stir in 1–2 tbsp mayo for a Japanese-inspired creamy cucumber salad.
- Sesame crunch: Add crushed roasted peanuts or almonds on top.