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–+ servings

Whole Cucumber Salad Recipe

Laura Ambrouse
Thin cucumber rounds with soy sesame dressing, sesame seeds and scallions
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Thin English cucumber rounds shaken with a soy-sesame dressing, scallions and toasted sesame seeds.
Estimated Recipe CostAbout US$2.00 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Asian-inspired
Calories: 101
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

Salad
  • 1 medium-large English cucumber 350 g after trimming
  • 1 tablespoon soy sauce 15 g
  • 1 tablespoon distilled white vinegar 15 g
  • 2 teaspoons toasted sesame oil 9 g
  • 1 teaspoon granulated sugar 4 g
  • 2 teaspoons toasted sesame seeds 6 g
  • 1 small clove garlic 3 g, finely grated
  • 1 large scallion 15 g, thinly sliced

Equipment

  • 1 sharp knife and cutting board
  • 1 quart-size or larger food container with secure lid
  • 1 small bowl

Instructions
 

Method
  1. Rinse the cucumber under running water, dry it and trim the ends. Slice into even thin rounds about 1/8 inch (2–3 mm) thick using a sharp knife. If using a mandoline, follow its safety directions and use the hand guard.
  2. Stir soy sauce, vinegar, sesame oil, sugar and garlic in a small bowl until the sugar dissolves.
  3. Put cucumber, dressing, scallion and sesame seeds in a sturdy quart-size or larger food container with room above the ingredients. Secure the lid, hold it in place, and shake gently for several short bursts.
  4. Open the container and separate any stuck slices with a clean utensil. Fold once if needed, divide between two side-dish servings, and eat promptly for the crispest texture.

Nutrition

Serving: 1 serving (1/2 batch)Calories: 101kcalCarbohydrates: 10.6gProtein: 2.5gFat: 6.2gSaturated Fat: 0.9gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 2.4gSodium: 418mgPotassium: 329mgFiber: 1.7gSugar: 5.2gVitamin A: 261IUVitamin C: 6.8mgCalcium: 43mgIron: 1mg

Notes

Contains sesame and soy; standard soy sauce usually contains wheat. The base recipe is vegan. Use a larger container or a mixing bowl if the slices cannot move freely. The salad is best immediately; refrigerate leftovers promptly and use by the next day for quality. It is not shelf-stable or a tested pickle-preserving recipe. Nutrition estimates half the batch, including all dressing, from USDA SR Legacy cucumber with peel, regular shoyu, distilled vinegar, sesame oil, sugar, toasted sesame kernels, garlic and scallion. Actual products vary. Trans fat is not estimated because source data are incomplete.

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