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Light and easy sliced cucumber salad

Serve this light and easy sliced cucumber salad with Thai grilled chicken or steak on the grill.

If there were a contest for the world's greatest cucumber lover, I'm one-hundred percent certain -- or even more, if that's possible -- that I would win, or at least be a strong contender for the title. I can't seem to get my fill of cucumbers these days. Every week this summer I've made dill pickles, or a batch of gazpacho, or cucumber smoothies. And when I can find the small pickling cucumbers, I munch on them for afternoon snacks, for a quick pick-me-up.

Cucumber salads make the perfect accompaniment to Thai food, like the satay skewers in the photo below (I'll share that recipe in my next post), and this version uses ingredients you always have on hand in the pantry. To make very thin cucumber slices, use a mandoline (I've had this one for years) or a super-sharp knife. The secret is to salt the sliced cucumber to remove excess water, but then, instead of rinsing off the salt as most recipes suggest, don't rinse, and let the salt become part of the dressing. Add red pepper flakes to your taste, and use agave nectar for a vegan alternative.

Light and easy sliced cucumber salad goes perfectly with Thai chicken satay skewers.

Light and easy sliced cucumber salad {vegan, gluten-free}

From the pantry you'll need: rice vinegar, sesame oil, red pepper flakes, kosher salt, black pepper, artificial sweetener (or honey or agave nectar).

Serves 6; can be multiplied.


1 large English (seedless) cucumber
3/4 tsp kosher salt
1/4 cup rice vinegar
1/2 Tbsp sesame oil
1 packet artificial sweetener (I use Stevia), or 1 tsp honey or agave nectar
1/8 to 1/4 tsp mild red pepper flakes, to taste
1/8 tsp fresh black pepper


Using a mandoline set to 1/8-inch thickness, or a very sharp knife, slice the cucumber into thin rounds. Place the slices in a colander, and set the colander over a mixing bowl. 

Sprinkle the cucumbers with salt, making sure to toss them so the salt gets to each slice. Set aside on the counter for 30 minutes.

Combine remaining ingredients in another mixing bowl, and whisk together. Taste, and adjust seasoning if necessary. (Do not add salt!)

After 30 minutes, lift the colander out of the bowl, and shake over the sink to remove most of the moisture clinging to the cucumbers. Do not rinse, and do not pat dry.

Add the cucumbers to the bowl with the dressing, and stir gently to make sure the dressing reaches all of the slices. Wait 2 minutes, and stir again. Repeat for 10 minutes, then set aside at room temperature for 10 minutes. Stir again. 

Serve right away, or cover the bowl and refrigerate for up to several hours and serve chilled. Can be made up to 2 days ahead.

[Printer-friendly recipe.]

More cucumbers:
Raita (Indian yogurt and cucumber condiment), from The Perfect Pantry
Cucumber ribbon salad, from The Perfect Pantry
Al's famous Hungarian cucumber salad, from Kalyn's Kitchen
Korean spicy cucumber salad, from My Korean Kitchen

Light and easy cucumber salad makes the perfect accompaniment to Thai grilled chicken satay skewers, or any grilled meat or fish. #vegan #glutenfree

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I am right there with you in the cucumber fan-girl love. And when they are fresh garden cucumbers I love them even more. I could eat this every day.

Kalyn, I am so jealous of fresh garden cucumbers! I never did grow them in my own garden.

I've never been a huge fan of cucumbers but this recipe just might change my mind! Can't wait to try it. :)

Janice, of course I hope this is the recipe that changes your mind about cukes!

I love cucumbers and think they are the most refreshing vegetable, perfect for a summer side dish or salad. I love this Asian version!

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