5-Minute Cucumber Salad with Easy Rice Vinegar Dressing
A quick and refreshing cucumber salad made with just a few simple ingredients. Perfect for hot summer days, this 5-minute recipe is light, crisp, and pairs beautifully with grilled meats or rice bowls.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Japanese-inspired
Ingredients
Scale
- 2 medium English cucumbers (about 1 pound total)
- 3 tablespoons unseasoned rice vinegar
- 1 teaspoon fine sea salt
- 1 tablespoon toasted sesame seeds (optional)
- Optional add-ins: red pepper flakes, sesame oil, fresh dill
Instructions
- Wash and slice the cucumbers into thin rounds, about 1/8 inch thick.
- Place the slices in a mixing bowl and sprinkle with salt. Toss gently and let sit for 2 minutes.
- Add the rice vinegar and toss to coat every slice.
- Taste and adjust seasoning with more salt or vinegar if needed.
- Sprinkle with toasted sesame seeds (if using) and toss once more.
- Serve immediately or chill in the refrigerator for up to 30 minutes.
Notes
Do not skip the salting step—it draws out moisture and helps the dressing penetrate. Slice cucumbers as thinly as possible for best texture. Serve cold for maximum crunch. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but texture will soften.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 35
- Sugar: 3
- Sodium: 580
- Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, rice vinegar dressing, quick salad, summer salad, easy side dish, 5-minute recipe