This Cucumber Salad is the perfect refreshing dish — crunchy cucumbers, sweet carrots, and a flavorful dressing. The blend of soy sauce, paprika, and sesame seeds adds savory and earthy notes, while green onions bring a hint of freshness. This simple salad makes a perfect side for any meal or a light snack.
Servings & Timing
Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients List
- 2 large cucumbers, peeled and thinly sliced
- 1 tablespoon salt
- 1 large carrot, julienned or shredded
- 2 green onions, chopped
- 40ml olive oil
- 10 grams sugar (optional, for a slightly sweet touch)
- 20ml soy sauce
- 15 grams paprika (for color and mild spice)
- 20 grams sesame seeds (toasted for added flavor)
Instructions
Step 1: Prepare the Vegetables
Thinly slice the cucumbers and julienne or shred the carrot.
Chop the green onions and set them aside.
Step 2: Season the Cucumbers
In a large bowl, sprinkle the salt over the sliced cucumbers. Massage gently for 1–2 minutes to help draw out excess moisture from the cucumbers. Let them sit for about 5 minutes, then rinse under cold water to remove the salt. Pat dry with a paper towel.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, soy sauce, sugar (if using), and paprika until well combined.
Step 4: Combine the Salad
In a large mixing bowl, combine the salted cucumbers, carrot, green onions, and the prepared dressing. Toss gently to coat all the ingredients.
Step 5: Garnish & Serve
Sprinkle sesame seeds on top of the salad. Serve immediately for the freshest flavor, or refrigerate for 15-30 minutes to let the flavors meld.
Additional Notes
- Sweetness: Adjust the sugar to your taste. If you prefer a more savory flavor, skip the sugar entirely.
- Chill Time: Letting the salad sit for a bit enhances the flavors, but it’s also delicious when freshly tossed.
Dietary Info (Approximate per serving)
- Calories: 80
- Protein: 2g
- Carbohydrates: 7g
- Fat: 6g
Vegan, gluten-free, low-carb.
Step-by-Step Cooking Guide
Step 1: Slice cucumbers, shred carrot, and chop onions
Step 2: Salt cucumbers and let them rest
Step 3: Prepare the dressing
Step 4: Toss the vegetables with the dressing
Step 5: Garnish with sesame seeds and serve
Ingredient Details & Substitutions
Cucumbers
- If you prefer, use Persian cucumbers for a milder flavor or leave the peel on for added texture.
Soy Sauce
- Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Paprika
- Smoked paprika adds a deeper flavor, but regular paprika works well for a lighter note.
Recipe Variations & Serving Suggestions
Spicy Version
- Add a pinch of chili flakes or sriracha to the dressing for an extra kick.
Avocado Cucumber Salad
- Add diced avocado for extra creaminess.
Serving Ideas
- Serve as a side with grilled meats, rice dishes, or alongside your favorite Asian-inspired meal.
- Great as a light lunch when paired with a protein source like grilled chicken or tofu.
Storage & Make-Ahead
Refrigerator
- Store in an airtight container in the refrigerator for up to 2 days.
Make-Ahead
- The salad can be made in advance and refrigerated for up to 1 day, allowing the flavors to develop.
FAQs
Q: Can I make this salad spicy?
A: Yes! Add chili flakes, jalapeño, or sriracha for extra heat.
Q: Can I use a different oil?
A: Yes, sesame oil works beautifully for a more intense flavor. You can also use avocado oil for a neutral taste.
Q: Can I add more veggies?
A: Absolutely! Try adding red bell peppers, cabbage, or even spinach.
Optional Personal Story
This Cucumber Salad brings back memories of summer picnics and barbecues. It’s refreshing, simple, and the perfect dish to pair with any grilled meats or even a refreshing iced drink. It’s my go-to whenever I want a light, flavorful side dish that requires minimal effort.
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