Chilled Cucumber Ribbon Salad With Sesame Soy Dressing

Quick Recipe Version (TL;DR)

• Yield: 2 bowls (about 4 snack servings)
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 30 minutes (including chilling)

Quick Ingredients

• 2 large English cucumbers (or 4 Persian cucumbers)
• 1/2 teaspoon kosher salt (for draining cucumbers)
• 2 tablespoons soy sauce (low sodium if possible)
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon toasted sesame oil
• 1 1/2 teaspoons sugar or honey
• 1 teaspoon finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1–2 teaspoons chili crisp or chili oil (optional, to taste)
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced
• Small handful fresh cilantro or mint leaves (optional)

Do This

• 1. Ribbon the cucumbers with a vegetable peeler, mandoline, or spiralizer; place in a colander and toss with kosher salt. Let drain 10 minutes.
• 2. Gently squeeze excess water from the cucumber ribbons and pat dry with paper towels.
• 3. Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant; cool.
• 4. Whisk soy sauce, rice vinegar, lime juice, sesame oil, sugar or honey, ginger, garlic, and chili crisp or chili oil (if using) until the sugar dissolves.
• 5. In a large bowl, combine cucumbers, scallions, herbs (if using), and half the sesame seeds. Pour dressing over and toss gently.
• 6. Chill in the refrigerator for 10–15 minutes to let flavors meld and cucumbers get extra cold.
• 7. Serve in bowls with plenty of dressing for slurping, then shower with remaining sesame seeds and any extra herbs or chili flakes.

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Why You’ll Love This Recipe

• Crisp, cool cucumber ribbons in a tangy soy and rice vinegar dressing make a refreshing, slurpable snack or light lunch.
• Comes together in under 30 minutes with no actual cooking beyond a quick sesame seed toast.
• Flexible and customizable: keep it mild, or add chili oil for a spicy, punchy kick.
• Perfect alongside grilled meats, dumplings, or as a simple stand-alone bowl when you want something light yet satisfying.

Grocery List

• Produce: English cucumbers (or Persian cucumbers), scallions, fresh ginger, garlic, lime, fresh cilantro or mint (optional), fresh chili (optional, for extra heat).
• Dairy: None.
• Pantry: Soy sauce, unseasoned rice vinegar, toasted sesame oil, sugar or honey, chili crisp or chili oil (optional), toasted sesame seeds, kosher salt, red pepper flakes (optional).

Full Ingredients

For the Cucumber Ribbons

• 2 large English cucumbers (or 4 Persian cucumbers)
• 1/2 teaspoon kosher salt (for draining the cucumbers)

For the Sesame Soy Vinegar Dressing

• 2 tablespoons soy sauce (low sodium if possible)
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice (about 1/2 lime)
• 1 tablespoon toasted sesame oil
• 1 1/2 teaspoons sugar or honey
• 1 teaspoon finely grated fresh ginger (about a 1/2-inch piece)
• 1 small garlic clove, finely grated or pressed
• 1 tablespoon water (to slightly mellow the saltiness and thin the dressing)
• 1–2 teaspoons chili crisp or chili oil, to taste (optional for heat)

For Garnish and Assembly

• 2 tablespoons toasted sesame seeds (white, black, or a mix)
• 2 scallions, thinly sliced on a diagonal
• Small handful fresh cilantro or mint leaves, roughly torn (optional but highly recommended)
• Pinch red pepper flakes or thinly sliced fresh red chili (optional, for extra spice)
• Crushed roasted peanuts or cashews, 1–2 tablespoons (optional for extra crunch)

Step-by-Step Instructions

Step 1: Turn the cucumbers into long, slurpable ribbons

Rinse and dry the cucumbers. Trim off both ends. Using a Y-shaped vegetable peeler, mandoline set to about 1/8-inch thickness, or a spiralizer with a ribbon blade, run along the length of the cucumber to create long, thin ribbons. Rotate the cucumber as needed to keep creating flat ribbons. When you reach the seedy core, you can stop and snack on it or slice it separately for another use; the ribbons will stay crisper without too many seeds.

Place all the cucumber ribbons into a large colander set over the sink or a bowl.

Step 2: Salt and briefly drain for extra-crisp cucumbers

Sprinkle the 1/2 teaspoon kosher salt evenly over the cucumber ribbons. Gently toss with your hands to distribute the salt without breaking the ribbons. Let the cucumbers stand for 10 minutes. The salt will draw out excess water so your finished bowl is flavorful and not watery.

After 10 minutes, take handfuls of the ribbons and gently squeeze out some of the liquid, being careful not to crush them. Transfer the squeezed ribbons to a clean kitchen towel or a layer of paper towels and pat dry. This quick step gives you wonderfully crisp, concentrated cucumber flavor.

Step 3: Toast the sesame seeds

While the cucumbers are draining, place a small dry skillet over medium heat. Add the sesame seeds and toast, shaking the pan frequently, for 2–3 minutes until they turn lightly golden and smell nutty. Watch them closely; they can burn quickly. Transfer the toasted seeds to a small bowl to cool. Toasting deepens their flavor and adds a warm contrast to the chilled salad.

Step 4: Whisk together the sesame soy vinegar dressing

In a small bowl or liquid measuring cup, combine the soy sauce, rice vinegar, lime juice, toasted sesame oil, sugar or honey, grated ginger, grated garlic, water, and chili crisp or chili oil (if using). Whisk until the sugar is dissolved and the dressing looks slightly thickened and glossy. Taste a small spoonful: it should be tangy, salty, a bit sweet, and aromatic from the sesame, ginger, and garlic. Adjust if needed by adding a splash more vinegar for brightness, a pinch more sugar or honey for balance, or more chili for heat.

Step 5: Toss the cucumber ribbons with dressing and aromatics

Place the drained and patted-dry cucumber ribbons into a large mixing bowl. Add the sliced scallions, most of the torn cilantro or mint leaves (if using), and about half of the toasted sesame seeds. Give the dressing a quick whisk, then pour it evenly over the cucumbers.

Using tongs or clean hands, gently lift and toss the ribbons until they are evenly coated and glossy, being careful not to break them into short pieces. You want plenty of dressing pooling lightly in the bottom of the bowl; that is what makes this salad so slurpable.

Step 6: Chill briefly, then serve in generous bowls

Cover the bowl and refrigerate for 10–15 minutes to let the cucumbers chill fully and soak up some of the dressing. They should still remain crisp and bright. To serve, use tongs to twirl and pile the cucumber ribbons into individual bowls, then spoon extra dressing from the bottom of the mixing bowl over the top so each serving has a little puddle for slurping.

Finish each bowl with the remaining toasted sesame seeds, any reserved herbs, and a pinch of red pepper flakes or a few slices of fresh chili if you like more heat. Sprinkle on crushed roasted peanuts or cashews for extra crunch, if using. Serve immediately while very cold and crisp.

Pro Tips

• Choose the right cucumbers: English or Persian cucumbers have thin skins and fewer seeds, which makes for sturdy, pretty ribbons that stay crisp.
• Do not skip the salting step: Lightly salting and draining the cucumbers keeps the dressing from getting watery and concentrates their clean, refreshing flavor.
• Adjust the slurp factor: If you like plenty of dressing at the bottom of the bowl, add 1–2 extra teaspoons of water or a splash more rice vinegar to loosen the dressing slightly.
• Make it as mild or spicy as you like: Start with a small amount of chili crisp or chili oil, then add more at the table so everyone can tune their own heat level.
• Serve very cold: For maximum refreshment, chill your serving bowls in the fridge or freezer for 10 minutes before plating the cucumber ribbons.

Variations

• Cucumber and noodle bowl: Toss the dressed cucumber ribbons with 4 ounces of cooked and chilled soba noodles, rice noodles, or thin spaghetti for a more substantial, yet still light, meal.
• Protein boost: Top each bowl with sliced grilled chicken, seared tofu, or chilled shrimp for a full lunch or dinner that keeps the refreshing cucumber base.
• Creamy sesame twist: Whisk 1 tablespoon tahini or smooth peanut butter into the dressing, adding a bit more water to thin as needed. This creates a creamier, nutty sauce that clings to the ribbons.

Storage & Make-Ahead

This salad is best within a few hours of making it, when the cucumbers are at their crispest. However, leftovers can be stored in an airtight container in the refrigerator for up to 24 hours; the cucumbers will soften slightly but remain tasty and well seasoned. For the best make-ahead approach, prep the components separately: ribbon and salt the cucumbers, then gently squeeze and store them undressed in a covered container for up to 24 hours. Whisk the dressing and keep it in a jar in the refrigerator for up to 5 days. Just before serving, toss the cucumbers with the dressing, scallions, herbs, and sesame seeds, then chill briefly.

Nutrition (per serving)

Approximate values per serving (2 servings total, without optional nuts or added protein): about 130–150 calories; 8–9 g fat; 12–14 g carbohydrates; 3–4 g protein; 2–3 g fiber; sodium around 600–700 mg (depending on your soy sauce and whether it is reduced sodium). These numbers are estimates and will vary based on exact ingredients and portion sizes.