Fresh, bright, crunchy, and totally addictive—this refreshing cucumber salad has got it all. Ok yes, I realize prime cucumber season is coming to a close (hellllo, fall!), however when you live in the south and continue to endure temperatures in the high 80’s every day, cucumber salads are still a welcomed lunch contender.
And as much as I love pumpkin and squash and all the root veggies, salads like this know no season in my head. They’re evergreen and eternally delicious. I love serving this simple salad with Asian-glazed salmon or whatever batch grains I have on hand—quinoa, bulgur, farro, or a simple brown rice pilaf. The cooling nature of the salad pairs especially well with anything spicy.
And feel free to change up the vegetables as you wish—any sturdy veg that you enjoy eating raw will be equally good.Quick salads like this have been clutch for me this past week. I’ve been busy moving into a new apartment, gearing up for my 10-year high school reunion this weekend (WHAT?!), and trying to keep pace with deadlines at work. Needless to say, it’s been a bit hectic around here and I am no stranger to Tupperware car lunches.
I’m also no stranger to polishing off bottles of malbec but we’ll chat about that offline. This super-simple, nutritious salad is an absolute must for your weekday lunches, Sunday cookouts, and everything in-between!
10-Minute Asian Cucumber Salad
- 1 Tbsp. toasted sesame oil
- 2 tsp. rice wine vinegar
- 2 tsp. honey
- 1 tsp. lower-sodium tamari or soy sauce
- 1/2 tsp. ground ginger
- 1/4 tsp. sea salt
- 1 large English cucumber shaved or sliced thin
- 1/2 cup shaved red onion
- 1/2 cup fresh cilantro leaves
- 1/2 cup thinly sliced radish optional
- 1 Tbsp. white or black sesame seeds
- 3 Tbsp. thinly sliced green onion
- 1/2 cup sesame sticks
- Combine oil, vinegar, honey, tamari, ginger, and salt in a large bowl; stir with a whisk. Add remaining ingredients; toss to combine.