Go Back

Cucumber Salad

A light and zesty Cucumber Salad that combines fresh cucumbers with a tangy dressing, perfect for summer barbecues and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large cucumbers, thinly sliced Choose fresh cucumbers free of blemishes for the best crunch.
  • 1/4 cup rice vinegar A good-quality brand like Nakano adds extra flavor.
  • 1 tablespoon soy sauce Low-sodium varieties recommended.
  • 1 tablespoon sesame oil Adds a toasty flavor.
  • 1 tablespoon honey Can substitute with maple syrup for a vegan option.
  • 1 teaspoon fresh ginger, grated Fresh is best for a punchy flavor.
  • 1 clove garlic, minced Mince finely to avoid overpowering the salad.
  • 1 tablespoon sesame seeds Toasted ones provide added richness.
  • 2 tablespoons green onions, sliced
  • 1/4 teaspoon red pepper flakes Optional for those who like some heat!

Method
 

Preparation
  1. Thinly slice the cucumbers using a mandoline or a sharp knife and place them in a large mixing bowl.
  2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until the honey is completely dissolved.
  3. Pour the dressing over the sliced cucumbers and gently toss until they’re evenly coated.
  4. Sprinkle the salad with sesame seeds, sliced green onions, and red pepper flakes if desired.
  5. Let the salad rest in the refrigerator for at least 15 minutes to absorb the flavors.
  6. Give the salad another gentle toss before serving.

Notes

For the freshest experience, prepare the salad no more than 2 hours before serving.