Okay friends, I’ve gotta tell you about this cucumber salad that has literally SAVED my summer dinner routine. You know those evenings when it’s too hot to cook but you still want something with actual flavor? Yeah, this is IT.
I stumbled on this recipe last month when James brought home wayyy too many cucumbers from the farmers market (seriously, what was he thinking??). With Emma home from college and Ryan stopping by between summer classes, I needed something quick that wouldn’t heat up our kitchen. Portland summers might be milder than most places, but our 1970s ranch house traps heat like nobody’s business!
So anyway. This spicy cucumber salad. It’s crunchy, it’s spicy, it’s a little bit sweet, and it takes like 10 minutes tops.
It’s actually become Charlie’s favorite too, if you can believe it. Our golden retriever isn’t supposed to have people food (according to our very stern vet), but he sits right by my feet giving me those eyes whenever I’m slicing cucumbers now. James says I’ve created a monster. He’s probably right.
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What Makes This Salad Special
First off, the CRUNCH factor is absolutely to DIE for. If you’re dealing with perimenopause like me (hello, hot flashes in the middle of Target!), something cool and refreshing is basically a necessity half the year.
The flavor balance is what really makes this special though. It’s:
- Spicy (but not set-your-mouth-on-fire spicy)
- Tangy from the rice vinegar
- Just a little bit sweet to balance everything out
- LOADED with umami from the soy sauce
- Kinda nutty from the sesame
Plus its super versatile! We’ve had it alongside grilled salmon, tucked into rice bowls, and I even threw some into a wrap with leftover chicken last week. Ryan actually ate it straight from the container standing in front of the fridge at midnight. Teenagers, amirite??
And it’s pretty healthy too! Low calorie, vegan if that’s your thing, and gluten-free if you use tamari instead of regular soy sauce.
What You’ll Need
So here’s everything you’ll need to whip this up. Nothing fancy, I promise! Most of this stuff is probably already hiding in your pantry.
For the Cucumbers:
- 4 or 5 Persian cucumbers (these are those smaller ones, sooo much better than the waxy ones from the regular grocery store) OR 1 big English cucumber
- 1 teaspoon salt
Look, if all you can find are those regular waxy cucumbers, that’ll work too. Just peel them first and scoop out the seeds. Nobody wants those weird slimy seeds, trust me.
Dressing Ingredients
- 2 garlic cloves, minced (or 3 if you’re me and believe there’s no such thing as too much garlic)
- 1 tablespoon soy sauce (I use low sodium cause my doctor keeps bugging me about my blood pressure)
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil (the one with the crunchy bits is amazing!!)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Garnish:
- 1 teaspoon toasted sesame seeds (or more, I literally just shake some in)
- 2 green onions, sliced up
A Few Notes About Ingredients
The cucumbers are obvi the star here. Persian cucumbers are my fave for this recipe because they’re crisper and have way fewer seeds. I grab them at our local farmers market or sometimes Trader Joe’s has them. English cucumbers (the long ones wrapped in plastic) work great too.
About the spice level… my son Ryan likes things SUPER spicy (no idea where he got that from), so sometimes I’ll make a separate bowl w/ extra chili oil for him. For my milder version, I use just half a tablespoon of chili oil. You do you!
If you’re watching your sugar intake (my nutritionist keeps telling me to cut back), you can use a little honey instead. I’ve tried it with monk fruit sweetener too, but tbh it was kinda meh.
Oh and if you need gluten-free, just swap the soy sauce for tamari or coconut aminos. James’s sister has celiac and she basically drinks this stuff when she visits.
How to Make It
Alright, let’s get this party started! The whole thing takes maybe 10 minutes tops.
1. Prep Those Cukes
First, wash your cucumbers really well. You know how much pesticide residue can be on those conventional ones? Yikes. This is why I try to buy organic when I can, even though James rolls his eyes at the Whole Foods receipts. Sorry not sorry, honey!
If you’re using Persian cucumbers, slice them into rounds about 1/4 inch thick. For English cucumbers, I like to cut them in half lengthwise first, then slice into half-moons.
Toss your sliced cucumbers in a colander, sprinkle with the salt, and give everything a good mix with your hands. This is the MOST important step – do not skip it!!! The salt pulls out extra moisture so your salad doesn’t end up all watery and sad.
2. Let the Salt Work Its Magic
Let those salted cucumbers hang out for about 10 minutes. This is the perfect time to unload the dishwasher or respond to that email from Emma’s roommate that’s been sitting in your inbox for three days. (Sorry, Jen!)
After 10 mins, rinse the cucumbers under cold water to get rid of the excess salt. Then pat them dry with paper towels or a clean kitchen towel. I try to use kitchen towels when I can because, you know, saving the planet one paper towel at a time and all that.
3. Make the Mouth-Watering Dressing
Grab a small bowl and throw in the minced garlic, soy sauce, rice vinegar, chili oil, sugar, and sesame oil.
Whisk it all together until the sugar dissolves. Sometimes I get impatient and just stir vigorously with a fork. Works just fine!
This dressing is seriously so good I could drink it. (Don’t tell my nutritionist I said that.)
4. Toss Everything Together
Put your dried cucumbers in a bowl big enough to toss everything around without making a mess. Unless you’re me, in which case you’ll somehow still manage to splash dressing on your favorite white t-shirt. Every. Single. Time.
Pour that gorgeous dressing over the cucumbers and toss until they’re all nicely coated.
Now here’s the hard part… let it sit for at least 5 minutes. I know, I know, but trust me! The flavors need a little time to get friendly with each other. While you’re waiting, you can chop up those green onions if you haven’t already.
5. Garnish and Devour
Sprinkle those toasted sesame seeds and sliced green onions on top. Give it one more gentle toss.
BOOM. Done. Try not to eat the whole bowl yourself like I did last Tuesday.
You can keep this in the fridge for about a day, but honestly? It’s never lasted that long in our house. It starts to get a bit soggy after a while anyway.
Pro Tips from My Kitchen to Yours
So I’ve made this salad approximately 5000 times now (only a slight exaggeration), and I’ve picked up a few tricks along the way.
- The cucumber choice really does matter! Those Persian ones are worth hunting down. We have a great Asian market on the east side that always has them.
- That salting step I mentioned earlier? DON’T SKIP IT. My cousin’s neighbor in Beaverton swears this is the secret to all good cucumber dishes, and she’s not wrong.
- If you’re making this ahead for a potluck or something, keep the dressing separate until just before serving. Nobody likes soggy cucumbers.
- Play with the spice level! Some days I want my sinuses cleared out, other days (like when my migraines are acting up) I go milder.
- Leftovers actually make a great topping for avocado toast. I discovered this by accident last Thursday when it was drizzling AGAIN and I couldn’t be bothered to make a proper lunch.
You know what else? This makes a fantastic side for those frozen potstickers from Costco. Not that I ever serve those as a main course on busy weeknights… (I totally do.)
FAQ: All Your Cucumber Questions Answered!
Can I use regular cucumbers?
Yep! But those big waxy ones from the regular grocery store have a lot more water and seeds. You’ll wanna peel them, cut them in half, and scoop out all the seedy goop with a spoon first. Then slice and proceed with the recipe.
How long will this stay good in the fridge?
In theory, about 24 hours. But in reality, it’s never made it past bedtime in our house! If it does get a little watery overnight, just drain off the excess liquid before serving.
What can I serve with this?
Omg literally anything! We love it with:
– Grilled salmon or chicken
– Those teriyaki meatballs from Trader Joe’s (you know the ones)
– Rice bowls with whatever protein we have around
– It’s even great with tacos for a fusion situation!
It’s also perfect when you’re having something spicy and need a cooling side dish. Last week I made that really hot curry that James loves and this cucumber salad saved me from breathing fire all night.
Can I make this without oil?
You can skip the sesame oil if you really need to, but it adds sooo much flavor. Maybe add a little extra soy sauce or vinegar to make up for it? Not quite the same, but it’ll work in a pinch.
What about a different vinegar?
Rice vinegar has that perfect mild sweetness, but in a recipe emergency (we’ve all been there), apple cider vinegar can work. White vinegar is a bit too harsh. One time I used red wine vinegar because we were out of everything else, and it was… edible. But not recommended.
What else can I add to this?
So many things! Sometimes I throw in:
– A handful of crushed peanuts
– Some thinly sliced red bell pepper
– Chopped cilantro (unless you’re one of those people who thinks it tastes like soap)
– A little grated ginger
My friend Sarah adds avocado to hers, which sounds weird but is actually amazing. The creamy avocado with the crunchy cucumber? chef’s kiss
More Recipes You Might Like
If you’re into this cucumber salad, I’ve got some other recipes on the blog you might love:
My “Famous” Mexican Chicken Salad
Not to brag, but this mexican chicken salad has literally been requested at every family gathering since 2019. It’s loaded with protein, crunchy veggies, and a creamy dressing that’ll make you want to lick the bowl. Perfect for meal prep or when you need to feed a crowd!
4-Ingredient Chicken Salad (For When You Can’t Even)
We all have those days when cooking feels impossible, right? This is my 4-Ingredient emergency chicken salad that comes together in literally 5 minutes and tastes like you actually tried. Great in sandwiches or on top of greens when you’re trying to be “healthy.”
Korean Ground Beef Bowl
This Korean Ground Beef Bowl is Ryan’s absolute FAVORITE. It’s savory, a little spicy, and perfect over rice with some veggies. I started making this when he was in high school and came home starving every day after soccer practice. Now he asks for it every time he’s home from college!
Cajun Seafood Boil (Date Night Special!)
This is what James and I make when the kids are gone and we’re feeling fancy. It’s messy and indulgent and perfect with a glass of white wine. We spread newspaper on the table just like they do at those seafood restaurants and pretend we’re on vacation. Sometimes you gotta create your own romance after 25 years of marriage, ya know?
The Recipe Card
Okay, I know some of you just scroll straight to the recipe card (I see you! No judgment!), so here it is:
Ingredients
- 4 –5 Persian cucumbers or 1 large English cucumber, thinly sliced
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 green onions finely sliced
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Instructions
- Slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to release excess moisture.
- Rinse the cucumbers under cold water and pat them dry with a paper towel.
- In a small bowl, whisk together the garlic, soy sauce, rice vinegar, chili oil, sugar, and sesame oil.
- Add the cucumbers to a mixing bowl and toss them with the dressing until evenly coated.
- Sprinkle with toasted sesame seeds and green onions. Let sit for 5 minutes before serving to allow flavors to meld.
Nutrition
Final Thoughts
So there you have it, my friends! The cucumber salad that’s been on repeat in our house all summer. It’s one of those simple recipes that proves you don’t need fancy ingredients or complicated techniques to make something really special.
I’d love to know if you try this! Drop a comment below or tag me on Instagram. I’m not the best at checking my comments regularly (social media is such a time suck, isn’t it?), but I do try!
Oh, and if you have any other cucumber recipes, send them my way! Our garden is EXPLODING with them right now, and there’s only so many times I can make this salad before James stages an intervention.
Until next time, Lisa
P.S. I just remembered I promised to share my summer skincare routine next week. Stay tuned for that! My hormones have been doing some WILD things to my skin lately, and I’ve finally found some products that seem to help.