Cucumber Salad with Rice Vinegar Dressing: Refreshing Summer Side

This Asian-inspired cucumber and red onion salad makes a no-fuss side for dinner or a welcome contribution to a potluck. It comes together in minutes and is especially appealing when the cucumbers are spiralized into long, noodle-like strands, though sliced, diced, or ribboned cucumbers are equally delicious.

I like to serve it alongside lemon pepper fish or spicy orange chicken, and it also makes a crisp topping for a shrimp poke bowl. The tang of rice vinegar brightens the cucumbers while the sesame seeds add a subtle crunch.

Ingredient Notes

Simple, straightforward ingredients for this salad:

• Cucumbers – English or Persian cucumbers are ideal because they have fewer seeds and thinner skin. Regular cucumbers work too; if the skin is tough you can peel and remove seeds.
• Red onion – Slice very thinly with a knife or mandolin for best texture and balance.
• Rice vinegar – Seasoned rice vinegar adds a touch of sweetness; unseasoned rice vinegar is fine too—add a pinch of sweetener if you prefer.
• Sesame seeds – A small sprinkle adds visual contrast and a pleasant crunch; to boost flavor, toast them briefly in a dry skillet until fragrant.

The recipe card below lists exact ingredient amounts, step-by-step instructions, and nutrition information.

Equipment

A spiralizer is optional but makes quick work of turning cucumbers into pretty noodles. A simple handheld model is inexpensive and easy to store. If you don’t have a spiralizer, a mandolin or a sharp knife will produce thin slices or ribbons.

Directions with Pictures

Follow these simple steps to make the salad:

Step 1. Spiralize or thinly slice the cucumbers. Let them drain in a colander or blot them dry with a towel. If the cucumber skin is waxy, remove most seeds and skin before cutting to improve texture.

Step 2. Thinly slice the red onion. A thin mandolin setting gives the onion a delicate bite that complements the cucumber noodles.

Step 3. Toss the cucumber and red onion in a large bowl with seasoned rice vinegar. Serve immediately for a crisp bite, or let the salad marinate for up to two hours so the flavors meld. Before serving, pour off any excess vinegar and sprinkle with sesame seeds.

Optional: Toast sesame seeds in a dry pan for about 3–5 minutes, stirring frequently, until they are golden and fragrant.

Top Tip

Let the salad sit for at least 20 minutes and up to two hours. The rice vinegar will lightly pickle the vegetables while they retain a crisp texture. Spread the salad in a shallow dish to help excess liquid collect so you can easily pour it off before serving.

Variations

Add halved cherry tomatoes or sliced hearts of palm for color and extra texture. If you add additional ingredients, use enough rice vinegar to lightly coat everything and drain off the surplus before serving.

Storage

Store leftovers in an airtight container in the refrigerator for 1–2 days. The salad will become softer over time; drain off excess liquid and serve soon after reheating or chilling for best texture.