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Crispy Cucumber Rice Vinegar Salad: Easy 10-Minute Recipe

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This quick and easy cucumber salad features a simple rice vinegar dressing and a salting technique that ensures an incredibly crisp texture. It’s a refreshing, crowd-pleasing side dish that comes together in under 10 minutes.

Ingredients

Scale
  • 2 large English cucumbers (or 4 Persian cucumbers)
  • 3 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt (plus extra for salting)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon sesame seeds (optional)
  • 1/2 teaspoon red chili flakes (optional)
  • 2 tablespoons fresh dill or cilantro, chopped

Instructions

  1. Slice the cucumbers into thin rounds, about 1/8-inch thick. If using English or Persian cucumbers, leave the skin on.
  2. Place the sliced cucumbers in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss gently to coat. Let sit for 10 minutes to draw out excess moisture.
  3. Rinse the cucumbers under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.
  4. In a small bowl or jar, combine 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil (if using). Whisk or shake until the sugar dissolves.
  5. Place the dried cucumber slices in a mixing bowl. Pour the dressing over them and toss gently. Add sesame seeds, chili flakes, and fresh herbs. Toss again.
  6. Let the salad rest for 5 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

Do not skip the salting step—it draws out excess moisture and ensures crispy cucumbers. Rinse and dry thoroughly after salting. For best texture, serve within 2 hours. Can be made ahead by slicing and salting cucumbers up to 2 hours in advance; add dressing and herbs just before serving.

Nutrition

Keywords: cucumber salad, rice vinegar salad, crispy cucumber, easy side dish, quick salad, vegan, gluten-free

Find it online: https://lenatable.com/crispy-cucumber-rice-vinegar-salad-easy-10-minute-recipe/