Vegetarian Vegan Cucumber Salad

Total time30 min

Prep time15 min

Cook time0 min

This crisp, cooling salad is all about texture and bright, zippy flavor. Thin-sliced English cucumbers get salted and drained until perfectly crisp, then tossed in a punchy dressing built from rice vinegar, toasted sesame oil, and a touch of maple syrup for balance. Tamari and red pepper flakes add savory depth and a gentle kick, while scallion greens, sesame seeds, and fresh dill bring color and crunch to every bite. It comes together in minutes and tastes even better after a short chill, making it an easy make-ahead side. Naturally plant-based from top to bottom, it's a simple, satisfying option for a vegetarian table.

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Ingredients

4 servings

2 english cucumbers (about 1 ½ lb total), thinly sliced
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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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