Vegan Fresh Marinated Cucumber Salad
Crisp, tangy, and just a little bit addictive, this marinated cucumber salad is the kind of dish that disappears fast at the table. Thinly sliced English cucumbers get salted and patted dry first, which draws out excess moisture so the dressing actually clings instead of pooling at the bottom of the bowl — a small step that makes a big difference. The dressing itself is a punchy blend of rice vinegar, toasted sesame oil, maple syrup, tamari, and a pinch of red pepper flakes, hitting every note of bright, savory, sweet, and spicy at once. Fresh dill folded in at the end adds an herby lift that keeps the whole thing feeling light and garden-fresh. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — it's just straightforward, honest ingredients doing exactly what they're supposed to do. A 20-minute marinate at room temperature is all it takes before it's ready to serve, making this a genuinely low-effort side for four that still feels a little special.
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
- ½ small red onion, thinly sliced
- 2 tbsp fresh dill, roughly chopped
- 1 tsp sesame seeds (optional)
For the dressing
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tsp tamari
- ¼ tsp red pepper flakes
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat dry to remove excess moisture.
- 2
In a small bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until fully combined.
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