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Fresh Crunchy Cucumber Salad with Rice Vinegar Dressing

cucumber salad with rice vinegar dressing - featured image
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A quick and easy cucumber salad with a tangy rice vinegar dressing, perfect for hot days. The salting technique ensures crisp, flavorful slices every time.

Ingredients

Scale
  • 2 large English cucumbers
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon red chili flakes (optional)
  • 1 teaspoon kosher salt

Instructions

  1. Wash and dry the cucumbers. Trim off the ends, then slice into thin rounds, about 1/8-inch thick.
  2. Place sliced cucumbers in a large bowl. Sprinkle with 1 teaspoon kosher salt and toss gently. Let sit at room temperature for 10 minutes.
  3. Transfer cucumbers to a colander and rinse briefly with cold water. Shake off excess water, then spread on a clean kitchen towel or paper towels and pat dry thoroughly.
  4. In a small bowl or mason jar, combine rice vinegar, soy sauce, sesame oil, and granulated sugar. Whisk or shake until sugar is dissolved.
  5. Place dried cucumber slices in a serving bowl. Pour dressing over top and toss gently to coat. Add cilantro and red chili flakes (if using) and toss again.
  6. Sprinkle toasted sesame seeds over the top. Let salad rest at room temperature for 5-10 minutes before serving. Refrigerate if serving later.

Notes

Do not skip the salting step—it draws out excess water and keeps cucumbers crisp. For gluten-free, use tamari instead of soy sauce. Let the salad rest 5-10 minutes before serving for best flavor. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: cucumber salad, rice vinegar dressing, quick salad, easy side dish, summer salad, vegan, gluten-free

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