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Finished cucumber salad rice wine vinegar in bowl

Cucumber Salad with Rice Wine Vinegar

This refreshing cucumber salad with rice wine vinegar is crisp, light, and full of gut-healing ingredients. It’s made with thinly sliced cucumbers, scallions, garlic, and a vibrant sesame-soy-ginger dressing. Perfect as a summer side, light lunch, or meal prep favorite.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Course Healthy Lunch, Salad, Side Dish
Cuisine Asian-Inspired, Healthy, Modern Fusion
Servings 4 Servings
Calories 88 kcal

Equipment

  • 1 Mixing bowl Large enough to toss cucumbers without spilling
  • 1 Fine mesh strainer For draining salted cucumbers
  • 1 Chef’s knife or mandoline slicer For thin, even cucumber slices
  • 1 Whisk or fork To emulsify dressing ingredients

Ingredients
  

  • 1 ½ pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
  • ½ teaspoon sea salt
  • 4–5 scallions, finely sliced
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • ¼ cup rice wine vinegar
  • 1 tablespoon tamari or soy sauce (use Bragg’s or coconut aminos for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (or honey/agave to taste)
  • 1 teaspoon chili garlic sauce (or sriracha, optional)
  • 1–2 tablespoons toasted sesame seeds

Instructions
 

  • Score cucumbers lengthwise using a fork (optional), then slice them thinly.
  • Toss cucumber slices with sea salt and let sit for 10–15 minutes to draw out moisture.
  • Place cucumbers in a fine mesh strainer to drain. Do not rinse.
  • In a large bowl, whisk together rice vinegar, tamari/soy sauce, sesame oil, maple syrup, ginger, garlic, and chili sauce if using.
  • Add scallions and toasted sesame seeds to the bowl.
  • Fold drained cucumbers into the dressing and toss gently to coat.
  • Taste and adjust seasoning—add more sweetener or spice if desired.
  • Chill in the fridge for 10–15 minutes before serving for best flavor.
  • Garnish with extra sesame seeds or chili flakes, if desired.

Notes

  • Best served on the same day but will keep in an airtight container in the fridge for up to 3 days.
  • Swap maple syrup for citrus juice for a sugar-free version.
  • Add edamame, tofu, or crushed peanuts to make it a full meal.
  • Use coconut aminos for a soy-free, gluten-free alternative.

Nutrition

Serving: 130gCalories: 88kcalCarbohydrates: 9.5gProtein: 1.8gFat: 5.9gSaturated Fat: 0.8gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 2.6gSodium: 310mgPotassium: 240mgFiber: 0.9gSugar: 4.2gVitamin A: 160IUVitamin C: 4.5mgCalcium: 38mgIron: 0.6mg
Keyword Asian cucumber salad, cucumber salad rice wine vinegar, gluten-free cucumber salad, gut-friendly salad, healthy vegan salad, no-cook recipes, sesame cucumber recipe, summer salad idea
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