Go Back
–+ servings
Cucumber Salad

Cucumber Salad Magic: Crunchy, Tangy, and Totally Addictive

Enjoy a tangy and crunchy Cucumber Salad that's refreshing and easy to make—perfect for summer!
Print Recipe Pin Recipe
Prep Time 25 minutes
Marinating Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large English cucumber (12 to 14 ounces)
  • 2 scallions very thinly sliced
  • 1.5 teaspoons toasted sesame seeds
For the Dressing
  • 1 tablespoon soy sauce Use tamari for gluten-free
  • 1 teaspoon fish sauce Omit for vegetarian
  • 1 teaspoon rice vinegar Substitute with white wine vinegar if needed
  • 0.75 teaspoon toasted sesame oil Use sparingly
  • 0.5 teaspoon sugar Consider alternatives like stevia or honey
  • 1 small garlic clove finely grated
  • 1 pinch black pepper
Optional Additions
  • 0.125 teaspoon MSG optional
  • 0.25 teaspoon red pepper flakes or chili crisp, optional

Equipment

  • Mandoline or Sharp Knife
  • Mixing bowl
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Wash the cucumber thoroughly and slice it into even, paper-thin rounds.
  2. In a separate bowl, mix soy sauce, fish sauce, rice vinegar, sesame oil, sugar, and garlic. Stir in scallions and sesame seeds and add black pepper.
  3. Pour the dressing over the cucumber slices and shake or stir to combine. Let marinate for 5 minutes.
  4. Taste the cucumber and adjust seasoning as necessary with soy sauce or vinegar.
  5. Chill the salad in the refrigerator for 10-15 minutes before serving, and top with reserved scallions and sesame seeds.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 2gFat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For the best flavor, slice cucumbers thinly and let the salad chill before serving to enhance freshness.

Tried this recipe?

Let us know how it was!