Vegan Cucumber Salad
Cool, crisp, and loaded with bold flavor, this cucumber salad comes together in under 30 minutes and serves four as a refreshing side or light starter. Thinly sliced English cucumbers get salted first to draw out excess moisture, which means every bite stays satisfyingly crunchy instead of watery. The dressing is where things get really good — rice vinegar, toasted sesame oil, tamari, and a touch of maple syrup create that perfect balance of tangy, savory, and just slightly sweet. A hit of red pepper flakes adds gentle heat, while scallion greens and sesame seeds bring freshness and a little nutty texture. Every ingredient here is naturally plant-based, so there's no swapping or substituting needed — it's effortlessly vegan from the start. Finish it with a handful of fresh dill if you have it on hand; it adds a bright, herby note that takes the whole bowl up a notch. This one is equally at home next to a bowl of rice, tucked into a wrap, or served straight from the fridge on a hot day.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
- 2 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp fresh dill, roughly chopped (optional)
For the dressing
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp maple syrup
- 1 tbsp tamari
- ½ tsp red pepper flakes
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
- 2
In a large mixing bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until combined.
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