July 1, 2021

Crunchy Cucumber Summer Salad

Crunchy Cucumber Summer Salad

My new summer favorite - thinly sliced cucumber salad with a soy sauce-rice vinegar-honey-sesame oil dressing. Crunchy, tangy, sweet and HOT. Well, maybe it's just me or my upbringing in Singapore, but when it's hot outside, a little bit of heat in your food helps cool you down! Definitely give this salad a try. It's got the perfect balance of flavors. If you do have some dressing leftover, save it! It tastes great on sautéed or fried tofu or tempeh or on cold noodles. It's highly satisfying.

Crunchy Cucumber Summer Salad

Looking for a little kick of spice to your summer salad? This chili oil dressing provides just the right amount of heat on those sweltering summer days.


Shilpa Iyer













For the Salad

  • 4 Persian cucumbers, sliced paper thin ]
  • 4-5 cherry tomatoes, thinly sliced
  • 1 Serrano chili, sliced
  • 1/4 cup mint, finely chopped
  • 1 small Red onion, thinly sliced
  • Black and white Sesame seeds for garnishing 

For the Dressing

  • 1 Tbsp soy sauce
  • 2 Tbs[ rice wine vinegar
  • 3 tsp honey
  • 1 Tbsp neutral oil
  • 2 tsp chili sesame oil


  1. In a large bowl, place all the salad components except the sesame seeds and dressing.
  2. Toss the contents until well incorporated.
  3. In a mason jar, add the dressing ingredients and shake the jar until well incorporated. Taste the dressing for balance and adjust as necessary.
  4. Pour a little of the dressing onto the salad at a time until well coated. If you have any salad dressing remaining, you can store that in the refrigerator for another use for up to 4 days.
  5. Sprinkle the well dressed salad with the sesame seeds.
  6. Serve salad cold.
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