Cucumber Salad
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This easy cucumber salad is light, crisp, and packed with fresh flavor.If you’re making our miso glazed cod… this is the side dish you don’t skip.
Equipment
- A sharp knife or mandoline
- Measuring Spoons
- mixing bowl
Ingredients
- 3 cucumbers
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- toasted sesame seeds
- salt to taste
- pepper to taste
Instructions
- Wash and thinly sliced cucumbers into small circuit circles.3 cucumbers
- Toss cucumber slices with rice vinegar, sesame oil, and toasted sesame seeds.2 tbsp rice vinegar, 1 tbsp sesame oil, toasted sesame seeds
- Let sit for 20 to 30 minutes to marinade.
- Season with salt and pepper to taste.pepper, salt
Video
More About This Recipe
Kitchen Tools You’ll Want
- A sharp knife or mandoline (for those thin, even slices)
- Mixing bowl
- Measuring spoons
- Small serving bowl (because presentation does matter here)
Cooking Tips (From Us to You)
- Go thin: The thinner the cucumber slices, the better they absorb flavor
- Use English or Persian cucumbers if you can—they’re less watery and have fewer seeds
- Toast your sesame seeds for extra flavor if they aren’t already toasted
- Want a little heat? Add a pinch of red pepper flakes or thinly sliced chili
- Like it sweeter? A tiny drizzle of honey or monk fruit balances the acidity beautifully
Tried this recipe?Let us know how it was!