Save A refreshing, vibrant cucumber salad tossed with Asian-inspired seasonings, sesame oil, and fish sauce for a savory, tangy kick—perfect as a side or light appetizer.
I first served this salad at a summer gathering and it quickly disappeared—everyone loved the balance of fresh crunch and bold dressing. It has since become my go-to for easy entertaining or a refreshing solo lunch.
Ingredients
- 2 large cucumbers: thinly sliced
- 1 small red onion: thinly sliced
- 1 medium carrot: julienned
- 2 scallions: finely sliced
- 1 tablespoon fresh cilantro: chopped
- 2 tablespoons rice vinegar: for tangy flavor
- 1 tablespoon sesame oil: adds nutty aroma
- 1 tablespoon fish sauce: for savory depth
- 1 teaspoon soy sauce: use gluten-free if needed
- 1 teaspoon honey or sugar: for mild sweetness
- 1 garlic clove: finely minced
- 1 teaspoon grated fresh ginger: for bright warmth
- 1 small red chili: thinly sliced (optional)
- 1 tablespoon toasted sesame seeds: garnish
Instructions
- Combine vegetables:
- In a large bowl, combine cucumbers, red onion, carrot, scallions, and cilantro.
- Make the dressing:
- In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey (or sugar), garlic, ginger, and chili if using.
- Toss salad:
- Pour the dressing over the vegetables and toss well to coat.
- Rest for flavor:
- Let the salad sit for at least 10 minutes to allow flavors to meld.
- Add garnish:
- Sprinkle with toasted sesame seeds just before serving.
Save This salad is always on our table during family barbecues, sparking laughter and second helpings as everyone asks for the recipe.
Required Tools
Sharp knife, cutting board, mixing bowls, whisk or fork.
Allergen Information
Contains fish (fish sauce) and soy (soy sauce). Sesame seeds and sesame oil may trigger allergies. Check all sauces for gluten if gluten-free is required.
Nutritional Information (per serving)
Calories: 75, Total Fat: 4 g, Carbohydrates: 8 g, Protein: 2 g
Save Serve chilled and enjoy the bright, crisp flavors that uplift any meal. Remember to adjust chili to taste for just the right amount of heat.
Cooking Questions
- → How can I make this salad vegetarian?
Replace fish sauce with vegetarian fish sauce or extra soy sauce for a fully plant-based option without losing umami.
- → What vegetables work best in this salad?
Thinly sliced cucumbers, carrots, red onions, scallions, and fresh cilantro provide crisp texture and flavor. Add radish or bell pepper for more crunch.
- → How long should the salad be marinated?
Let the mixture sit for at least 10 minutes to allow flavors to blend and the vegetables to absorb the tangy dressing.
- → Which allergens are present in this dish?
The salad may contain fish (fish sauce), soy (soy sauce), and sesame. Substitute or check sauces for allergens as needed.
- → Can I make the dish gluten-free?
Yes, simply use gluten-free soy sauce and verify all condiments to ensure the entire salad is gluten-free.