Cucumber Salad

Ingredients

2 medium cucumbers, thinly sliced (English or Persian cucumbers work best)
1/4 red onion, very thinly sliced (optional, for extra bite)
2 tbsp rice vinegar
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil
1 tsp sugar (or honey)
1/2 tsp black pepper
Pinch of red pepper flakes (optional)
1 tsp toasted sesame seeds (for garnish)
1 tbsp fresh dill or cilantro, chopped (optional, to brighten)

Description

Pairing Note: The sesame-soy-rice vinegar dressing ties in seamlessly with teriyaki flavors, while the crisp cucumbers cut through the richness of the salmon.

Serving Size

3 people

Preparation Time

10 minutes

Cuisine(s)

Vegetarian / Vegan

Food Allergies

Sesame, Soy

Meal Type

Lunch or Dinner

Instructions

Prepare cucumbers & onion: Slice cucumbers thinly into rounds (a mandoline works great for uniform slices). If using, slice red onion very thin and add to the cucumbers in a mixing bowl.
Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), black pepper, and optional red pepper flakes until the sugar dissolves.
Toss & Chill: Pour dressing over cucumbers and onion. Toss gently to coat all slices. Let sit for at least 10 minutes to lightly pickle and develop flavor.
Finish & Serve: Sprinkle with toasted sesame seeds and fresh dill or cilantro before serving. Enjoy cold or at room temperature alongside pan-seared teriyaki salmon.

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