Description
So I got hooked on this cucumber salad at my favorite local noodle shop and finally figured out how to make it at home. It’s this amazing, refreshing side dish with crisp cucumbers in a tangy-sweet-spicy dressing that takes literally minutes to throw together. It’s the perfect cool contrast to spicy main dishes, and honestly, I’ve eaten an entire bowl of just this for lunch on hot summer days. The secret is in the balance of flavors and that satisfying crunch that stays even after it marinates!
Ingredients
Scale
For the Salad:
- 2 English cucumbers (those long ones wrapped in plastic) OR 4–5 Persian cucumbers (the little ones) – regular cucumbers work too, but you’ll want to scoop out the seeds
- 1/2 red onion, thinly sliced (or use green onions if raw red onion is too much for you)
- 1 small handful cilantro, roughly chopped (leave it out if you’re one of those cilantro-haters)
- 1–2 tablespoons toasted sesame seeds (white, black, or both)
- Optional but awesome: 1 thinly sliced red chili pepper or jalapeño for extra heat
For the Dressing:
- 3 tablespoons rice vinegar (seasoned or unseasoned, both work)
- 2 tablespoons soy sauce (or tamari if you’re gluten-free)
- 1 tablespoon toasted sesame oil (don’t skip this – it’s THE flavor)
- 1–2 tablespoons honey or sugar (depending how sweet you like it)
- 2 cloves garlic, minced or grated (or more, I won’t judge)
- 1 tablespoon fresh ginger, grated (or 1/2 teaspoon dried ginger in a pinch)
- 1 teaspoon chili oil or chili crisp (optional, if you like heat)
- Pinch of red pepper flakes (adjust to your spice tolerance)