Cucumber Salad
Ingredients
- 2 medium cucumbers, thinly sliced (English or Persian cucumbers work best)
- 1/4 red onion, very thinly sliced (optional, for extra bite)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp sugar (or honey)
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
- 1 tsp toasted sesame seeds (for garnish)
- 1 tbsp fresh dill or cilantro, chopped (optional, to brighten)
Description
Pairing Note: The sesame-soy-rice vinegar dressing ties in seamlessly with teriyaki flavors, while the crisp cucumbers cut through the richness of the salmon.
Serving Size
3 people
Preparation Time
10 minutes
Cuisine(s)
Vegetarian / Vegan
Food Allergies
Sesame, Soy
Meal Type
Lunch or Dinner
Instructions
- Prepare cucumbers & onion: Slice cucumbers thinly into rounds (a mandoline works great for uniform slices). If using, slice red onion very thin and add to the cucumbers in a mixing bowl.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), black pepper, and optional red pepper flakes until the sugar dissolves.
- Toss & Chill: Pour dressing over cucumbers and onion. Toss gently to coat all slices. Let sit for at least 10 minutes to lightly pickle and develop flavor.
- Finish & Serve: Sprinkle with toasted sesame seeds and fresh dill or cilantro before serving. Enjoy cold or at room temperature alongside pan-seared teriyaki salmon.