Pin It My neighbor brought this salad to a summer potluck, and I watched people go back for thirds while barely touching everything else on the table. She described it casually as just cucumbers and a simple dressing, but the moment I tasted that first crisp bite with the nutty sesame oil and umami from the soy, I understood why it disappeared so quickly. Now it's become my go-to when I want something that feels both light and deeply satisfying, ready in the time it takes to slice vegetables.
I made this for a weeknight dinner when my partner mentioned craving something fresh, and halfway through eating, they asked if I'd remembered to salt the cucumbers properly. That comment led me to understand that drawing out the water matters more than I'd initially thought, and it completely changed how crisp and flavorful the final salad turned out to be.
Ingredients
- English cucumbers (2 large, thinly sliced): These are less watery than regular cucumbers, so they stay crisp longer without getting soggy once dressed.
- Spring onions (2, thinly sliced): They add a gentle onion sharpness that gets mellowed by the dressing, giving you that perfect balance.
- Carrot, julienned (1 small, optional): If you add it, it brings a natural sweetness and a bit of color contrast that makes the salad feel complete.
- Soy sauce (2 tablespoons): Use tamari if gluten is a concern, and don't skip the quality here because it's doing most of the flavor work.
- Rice vinegar (1 tablespoon): This is milder and slightly sweet compared to other vinegars, so it won't overpower the delicate vegetables.
- Toasted sesame oil (1 tablespoon): The toasted version has that deep, nutty flavor that regular sesame oil can't match, so it really matters.
- Sugar or maple syrup (1 teaspoon): Just a touch to round out the dressing and balance the salt and acid.
- Garlic (1 clove, minced): Fresh garlic gives the dressing personality without making it feel heavy.
- Fresh ginger (1 teaspoon, grated): This adds a subtle warmth and brightness that ties everything together.
- Chili flakes or fresh red chili (1 teaspoon or ½ chili, optional): Heat is completely optional here, but it adds dimension if you want it.
- Toasted sesame seeds (2 tablespoons): Toast your own if you can, because they'll have so much more fragrance and flavor than pre-toasted versions.
- Fresh cilantro (1 tablespoon, optional): A handful at the end brightens everything up, though mint or basil work just as well.
Instructions
- Draw out the water:
- Slice your cucumbers and lay them in a colander, then sprinkle salt over them and let them sit for 5 to 10 minutes. You'll see water pooling at the bottom, which is exactly what you want—gently pat them dry with paper towels afterward so they stay crisp once dressed.
- Build your base:
- Toss the dried cucumbers, sliced spring onions, and julienned carrot together in a large bowl, so everything is ready for the dressing.
- Make the dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and chili until the sugar completely dissolves. Taste it at this stage and adjust—this is your moment to make it your own before it hits the vegetables.
- Bring it together:
- Pour the dressing over the vegetables and toss everything well so every cucumber slice gets coated in that glossy, aromatic sauce.
- Finish and serve:
- Transfer to a serving dish and sprinkle the toasted sesame seeds and cilantro on top right before you eat it. You can serve it immediately while it's ice cold, or let it chill for 10 to 15 minutes if you want the flavors to meld more deeply.
Pin It 
My kid actually asked for seconds of a vegetable salad without complaining, which felt like a small miracle. That's when I realized this recipe doesn't feel like you're eating healthy—it feels like you're enjoying something genuinely delicious.
Why This Works as a Side
This salad sits beside almost anything without overshadowing it or feeling out of place. I've served it with grilled fish, alongside rice bowls, next to roasted chicken, and even as a palate cleanser between richer courses, and it adapts perfectly every time. The cool, tangy profile actually makes heavier mains taste better by contrast.
Variations That Still Feel Right
Once you understand how this salad works, you can play with it endlessly. Add sliced radishes for extra crunch, swap cilantro for mint or basil if that's what you have, or throw in thinly sliced bell pepper for color and sweetness. The dressing is flexible enough to carry any fresh vegetable you want to add.
Small Details That Actually Matter
The difference between this tasting great and tasting extraordinary comes down to small choices that might seem silly at first. Use actual toasted sesame oil instead of the regular kind, taste the dressing before it goes on the vegetables, and don't be shy about that pinch of salt on the cucumbers at the start.
- Make this no more than 30 minutes before serving so the cucumbers stay as crisp as possible.
- If you're doubling the recipe, double everything except the sesame oil—a little goes a long way.
- Store leftovers in the fridge in an airtight container and eat them within a day for the best texture.
Pin It This is the kind of salad that makes you feel like you're taking care of yourself without any effort. It's crisp, it's satisfying, and it makes everything around it taste even better.
Recipe Questions & Answers
- → How do I prevent cucumbers from becoming soggy?
Sprinkle sliced cucumbers with salt and let them drain in a colander for 5-10 minutes to remove excess water, then pat dry before mixing.
- → Can I adjust the spiciness in the dressing?
Yes, add or omit chili flakes or fresh chili to suit your preferred heat level.
- → Which herbs work best as garnish alternatives?
Fresh mint or basil can be used instead of cilantro for a different herbal aroma.
- → Is tamari a suitable substitute for soy sauce here?
Tamari is a good gluten-free alternative to soy sauce without compromising flavor.
- → Can I prepare the salad in advance?
The salad can be chilled for up to 15 minutes to allow flavors to meld, but best served fresh to maintain crunch.
- → What additional vegetables complement this salad?
Thinly sliced radishes or bell peppers add extra crunch and color variation.