Crisp cucumber salad with tangy soy sauce, nutty sesame oil, and fresh ginger. Ready in 10 minutes for a refreshing side dish that’s perfect for summer picnics or quick weeknight meals.
The Internet’s Favorite Cucumber Salad (With Soy Sauce & Sesame Oil)
This easy homemade cucumber salad has become a viral sensation for its perfect balance of flavors and textures. With crisp cucumbers soaked in a savory soy-sesame dressing, it’s the best refreshing side dish you can make in just 10 minutes. Whether you’re looking for a quick vegan appetizer or a light summer side, this recipe delivers big on taste without any complicated steps.
Why You’ll Love This Cucumber Salad
- Ready in minutes: No cooking required—just slice, mix, and chill
- Naturally vegan: Made with plant-based ingredients that everyone can enjoy
- Customizable: Easily adjust the heat, sweetness, or crunch to your taste
- Meal-prep friendly: Perfect for quick lunches or potluck contributions
Ingredients for the Best Cucumber Salad
Main Ingredients
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 tsp salt (for drawing out moisture)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp maple syrup or agave (optional, for balance)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
Optional Add-ins for Extra Flavor
- 1 tbsp toasted sesame seeds
- 1-2 green onions, thinly sliced
- 1/4 tsp red pepper flakes (for heat)
- 1/2 tsp toasted sesame seeds for garnish
Step 1: Prepare the Vegetables
- Wash and thoroughly dry the cucumbers to prevent a watery salad.
- Thinly slice the cucumbers (about 1/8-inch thick). For English cucumbers, you can leave the skin on for extra texture.
- Place sliced cucumbers in a colander, sprinkle with 1 tsp salt, and toss to coat evenly.
- Let sit for 10 minutes to draw out excess moisture, which prevents a soggy salad.
- After 10 minutes, rinse the cucumbers under cold water to remove the salt, then pat completely dry with a clean towel.
Step 2: Make the Savory Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup (if using), minced garlic, and grated ginger.
- Taste the dressing and adjust seasoning—add more soy sauce for saltiness or vinegar for tang.
Step 3: Combine and Chill
- In a large bowl, combine the drained cucumbers with the dressing.
- Add green onions and sesame seeds (if using). Toss gently to coat evenly.
- Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled.
Tips & Tricks for Perfect Cucumber Salad
- For extra crunch: Chill the cucumbers for 10 minutes after slicing before salting to maintain texture.
- Make ahead: Prepare the dressing up to 2 days in advance and store in the fridge.
- Adjust heat level: Add more red pepper flakes for spice or omit for a milder version.
- Garnish just before serving: Add sesame seeds and green onions last to preserve their freshness and crunch.
How to Store This Cucumber Salad
- Refrigerator storage: Keep in an airtight container for up to 3 days. For best texture, consume within 2 days as cucumbers may soften over time.
- Freezer storage: This salad doesn’t freeze well due to the cucumber texture, so it’s best enjoyed fresh.
- Reviving texture: If stored longer than a day, add a splash of rice vinegar before serving to brighten flavors.
3 Delicious Variations to Try
- Spicy Korean-inspired: Add 1/2 tsp gochujang (Korean chili paste) to the dressing for a bold kick.
- Citrus Asian twist: Toss in 1/4 cup chopped cilantro and 1 tbsp lime juice for a bright, zesty flavor.
- Extra crunchy version: Add 1/4 cup shredded carrots or daikon radish for additional texture and color.
Serving Suggestions for Your Cucumber Salad
- Pair with grilled tofu or tempeh for a complete protein-rich meal.
- Serve alongside sushi or as part of a colorful bento box for a light lunch.
- Enjoy with steamed rice and miso soup for a satisfying vegan dinner.
- Bring to summer BBQs or picnics as a refreshing side dish that everyone will love.
Frequently Asked Questions
- Can I make this cucumber salad ahead of time? Yes! The flavors actually improve after 30 minutes in the fridge. Prepare it up to 2 days in advance and store in an airtight container.
- Is this recipe vegan? Absolutely! All ingredients are plant-based, making this a naturally vegan and vegetarian-friendly dish.
- How long does this salad keep in the fridge? Store in the refrigerator for up to 3 days. For best texture, consume within 2 days as cucumbers may soften over time.
- Can I use regular cucumbers instead of English cucumbers? Yes, but you may want to peel them first as regular cucumbers have tougher skin and more seeds.
- What’s the best way to slice cucumbers for this salad? Thinly slice them (about 1/8-inch thick) for the perfect balance of crunch and texture in every bite.
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