Soy-Cucumber Salad with Sesame Vinaigrette
A crisp, refreshing salad balancing umami soy and cool cucumber with a nutty sesame dressing. This asian-inspired salads (vegetarian) ready in about 20 minutes pairs medium, thinly sliced cucumber, soy sauce, sesame oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, thinly sliced cucumber
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 1/2 cup shredded red cabbage
Instructions
- Step 1: Toss 2 medium thinly sliced cucumbers with 3 tbsp soy sauce and 1 tbsp sesame oil in a medium bowl until evenly coated, then let sit for 5 minutes to soften slightly.
- Step 2: Whisk 1 tbsp rice vinegar into the cucumber mixture until emulsified, then stir in 1/2 cup shredded red cabbage and 1 tsp toasted sesame seeds.
- Step 3: Chill for 15 minutes before serving to allow flavors to meld, stirring once to distribute seeds evenly.
Frequently asked questions
How long does Soy-Cucumber Salad with Sesame Vinaigrette take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soy-Cucumber Salad with Sesame Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Soy-Cucumber Salad with Sesame Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Soy-Cucumber Salad with Sesame Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Soy-Cucumber Salad with Sesame Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new go-to salad. The sesame vinaigrette is perfect and the cucumbers are so crunchy. So easy to make!
- ★★★★★
Simple and delicious. Made it for my family tonight and we all enjoyed the fresh taste. Will make again!
- ★★★★★
Loved it! The soy-cucumber salad was a hit at my dinner party. So light and flavorful, everyone asked for the recipe.
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