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Easy Crispy Cucumber Salad with Rice Vinegar Dressing

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A refreshing and crunchy cucumber salad with a tangy rice vinegar dressing, perfect for potlucks, barbecues, or a quick side dish. The secret to its crispiness lies in salting and pressing the cucumbers to remove excess water.

Ingredients

Scale
  • 2 large English cucumbers (about 1 pound total)
  • 1 tablespoon kosher salt (Diamond Crystal; reduce to 2 teaspoons if using Morton’s)
  • 3 tablespoons rice vinegar (preferably Marukan seasoned)
  • 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar (or honey/maple syrup)
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, toasted
  • 2 green onions, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped (optional)

Instructions

  1. Wash and slice the cucumbers into ¼-inch thick rounds. Try to keep them uniform.
  2. Place cucumber slices in a large bowl, sprinkle with 1 tablespoon kosher salt, and toss to coat. Let sit at room temperature for 30 minutes.
  3. After 30 minutes, transfer cucumbers to a colander and rinse thoroughly with cool water to remove excess salt. Shake to drain.
  4. Spread rinsed cucumber slices in a single layer on a clean kitchen towel or paper towels. Fold towel over to cover, place a dinner plate on top, and weigh it down with a heavy object (e.g., a 28-ounce can). Let press for 10 minutes.
  5. While cucumbers press, make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, and grated ginger until sugar dissolves. Add red pepper flakes if using.
  6. Transfer pressed cucumbers to a clean, dry bowl. Pour dressing over and toss gently to coat. Add green onions, toasted sesame seeds, and cilantro; toss once more.
  7. Let salad rest at room temperature for 10 minutes before serving to allow flavors to meld.

Notes

Don’t skip the salting and pressing step—it’s essential for achieving the signature crunch. Slice cucumbers uniformly (¼-inch thick) for even pressing. Taste the dressing before adding to cucumbers and adjust sweetness or acidity as needed. The salad stays crispy for about 24 hours in the fridge; flavors deepen over time.

Nutrition

Keywords: cucumber salad, rice vinegar dressing, crispy cucumber, easy side dish, vegan, gluten-free, potluck recipe

Find it online: https://sparklechew.com/easy-crispy-cucumber-salad-with-rice-vinegar-dressing/