This refreshing cucumber salad delivers cool crunch and balanced savory-sweet flavor in minutes. With pantry staples and simple steps, it’s the perfect warm-weather side. Love quick wins? Don’t miss our Cloud Bread Magic, Keto Avocado Brownies, or the silky Roasted Onion Stuffed Butter.
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Why this works
- Ultra-thin slicing: More surface area means better dressing coverage and crunch.
- Balanced seasoning: Toasted sesame oil + soy + a hint of sweetness = clean, vivid flavor.
- Texture play: Cool cucumber ribbons with nutty sesame and fresh scallions.
- No cooking: A fast side that’s weeknight-friendly and summer-ready.
For the science of egg-free veg dressings and sodium swaps, see this concise Healthline guide to lower-sodium choices.
Ingredients & substitutions
- 1 large English cucumber — thinly sliced (mandoline or sharp knife).
- 2 tbsp soy sauce — use tamari for gluten-free; coconut aminos for lower sodium.
- 1 tbsp toasted sesame oil — fragrant and nutty.
- 1 tsp sugar — or honey/agave; adjust to taste.
- ½ clove garlic, finely minced.
- 1 scallion, thinly sliced (green parts).
- 1 tsp toasted sesame seeds, plus extra to finish.
- Optional: rice vinegar (½–1 tsp), red chili flakes, thin carrot ribbons, fresh dill or mint.
Step-by-step (4 steps)
- Slice: Create uniform cucumber ribbons for even texture.
- Mix dressing: Whisk soy, sesame oil, sugar, and garlic until dissolved.
- Toss: Combine ribbons, scallions, and sesame seeds; coat evenly with dressing.
- Rest & garnish: Let sit 5–10 minutes; add chili flakes or herbs if you like.
Variations & add-ins
- Pickled note: Add a splash of rice vinegar and rest longer.
- Heat: Red chili flakes or a pinch of gochugaru.
- Herbs: Mint or dill for cool brightness.
- Color & crunch: Carrot ribbons or thin radish slices.
Serving ideas
Serve as a light side with grilled proteins, cold noodles, or alongside cloud bread for a fresh, balanced plate.
Pro tips & troubleshooting
- Watery bowl? Salt ribbons lightly and drain 5 minutes before dressing.
- Too salty? Cut with a splash of water or vinegar; add a pinch more sugar.
- Flavor not sticking? Pat ribbons dry; toss just before serving.
- Make it meal-worthy: Add tofu cubes, shredded chicken, or sesame-crusted tuna.
Make-ahead & storage
- Short-term: Chill up to 4 hours; drain excess liquid before serving.
- Meal prep tip: Toss with half the dressing in advance; add the rest at the table.
Nutrition (estimate)
Per serving (~1 cup): ~50 kcal | Carbs ~6 g | Protein ~1 g | Fat ~3 g.
FAQs
Can I use regular cucumbers?
Yes. Peel thicker skins and scoop large seeds for the best texture.
How do I keep it crisp?
Slice thin, pat dry, and toss right before serving. Salting and draining helps too.
Gluten-free option?
Use tamari or coconut aminos instead of soy sauce.
4-Step Cucumber Salad
Cool cucumber ribbons tossed in a savory-sweet sesame dressing—ready in 10 minutes.
Ingredients
- 1 large English cucumber, thinly sliced
- 2 tbsp soy sauce (or tamari)
- 1 tbsp toasted sesame oil
- 1 tsp sugar (or honey/agave)
- ½ clove garlic, minced
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds
- (Optional) rice vinegar, red chili flakes, herbs
Instructions
- Slice cucumber into even, thin ribbons.
- Whisk soy, sesame oil, sugar, and garlic.
- Toss ribbons with dressing, scallions, and sesame seeds.
- Rest 5–10 minutes, garnish, and serve chilled.
Credits & sharing
Pin it for later—Home Cook Legacy on Pinterest—and explore more quick sides on our site.
