Description
A refreshing and crunchy cucumber salad with a tangy, umami-forward dressing, perfect as a side or light main dish.
Ingredients
Scale
- 3 medium English cucumbers (about 1.5–2 pounds)
- 1 teaspoon kosher salt
- 1/2 cup plain Greek yogurt (or 1/2 cup mayonnaise)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup thinly sliced scallions
- 1 tablespoon toasted sesame seeds
- 1–2 tablespoons chopped pickled jalapeños or pickled daikon (optional)
Instructions
- Slice the cucumbers into 1/8–1/4-inch rounds using a mandoline or sharp chef’s knife.
- Toss the cucumber slices with kosher salt and let them sit in a colander for 10–15 minutes, then press or blot gently to remove excess water.
- In a medium bowl, whisk together the yogurt (or mayo), rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger until smooth; adjust seasoning as needed.
- Combine the drained cucumbers, scallions, and sesame seeds, then toss gently with the dressing.
- Chill for 15–30 minutes before serving to enhance flavors.
Notes
For extra crunch, add chopped pickled jalapeños or daikon. Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Quick Assembly
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 6g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg