Cucumber Salad Recipe

Wash and slice cucumbers

Rinse the cucumbers under cold water and pat dry. If desired, peel thin stripes or leave the skin on. Trim the ends. Slice the cucumbers into 1/8–1/4 inch (3–6 mm) rounds for a classic salad, or cut on a diagonal into thin ovals. If using thicker cucumbers, halve lengthwise and thinly slice.

Thinly slice the green onions on a bias. Roughly chop the cilantro leaves (discard thick stems) and mince the mint if using. Place cucumbers and herbs into a large mixing bowl and set aside in the refrigerator while you make the dressing so the salad stays chilled.

Combine wet ingredients

In a small bowl or jar, whisk together the neutral oil, rice vinegar, soy sauce, toasted sesame oil, honey, and fresh lime juice until combined.

Add the minced garlic and chili garlic sauce to the mixture. Whisk thoroughly so the garlic disperses and the chili garlic suspends in the vinaigrette.

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add another 1/2 teaspoon honey if you prefer sweeter, or an extra 1/2 teaspoon chili garlic sauce for more heat.

Optional: for a smoother emulsion, shake the dressing in a tightly sealed jar for 30 seconds or use an immersion blender for 5–10 seconds.

Pour about three-quarters of the vinaigrette over the chilled cucumbers and herbs in the bowl. Gently toss with tongs or two spoons until cucumbers are evenly coated. Taste and add more dressing as desired — reserve the remaining vinaigrette for serving or future use.

Transfer the dressed cucumber salad to a serving bowl or platter. Sprinkle toasted sesame seeds evenly over the top and add red pepper flakes if using. For extra freshness, garnish with a few whole cilantro leaves or a light drizzle of sesame oil.

Chill for 10–15 minutes before serving to let flavors meld, or serve immediately chilled. The salad keeps well refrigerated in an airtight container for up to 24 hours; toss again before serving.