Fresh Cucumber Salad with Spicy Soy Sesame Dressing
A quick and easy cucumber salad featuring a spicy soy sesame dressing that balances crisp freshness with bold, savory flavors. Perfect as a light side dish or accompaniment to grilled meats and Asian-inspired meals.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 2 stalks green onions, thinly sliced
- A small handful fresh cilantro, chopped (optional)
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
- Pinch of salt, to taste
Instructions
- Slice the cucumbers into thin rounds about 1/8 inch (3 mm) thick using a sharp knife or mandoline.
- Thinly slice the green onions and roughly chop the cilantro if using.
- In a small bowl or jar, combine soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, minced garlic, and red pepper flakes. Whisk or shake well until fully mixed.
- Place cucumbers, green onions, and cilantro in a medium bowl. Pour the dressing over and toss gently to coat evenly.
- Let the salad sit at room temperature for 5 minutes to allow flavors to meld.
- Sprinkle toasted sesame seeds on top and add salt if needed. Toss gently before serving.
Notes
Use tamari instead of soy sauce for gluten-free option. Swap honey for maple syrup to make it vegan. Adjust red pepper flakes to control spiciness. Drain excess liquid if salad becomes watery for crisper texture. Best eaten fresh or within 24 hours refrigerated.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 80
- Fat: 5
- Carbohydrates: 6
- Protein: 1
Keywords: cucumber salad, spicy soy dressing, sesame dressing, quick salad, easy side dish, gluten-free, vegan option, healthy salad