Sunny Day Cucumber Salad with Rice Vinegar Dressing

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crisp, hydrating salad featuring thinly sliced cucumbers in a light rice vinegar dressing, ideal for hot, sunny days. This Japanese-inspired salad recipe, ready in about 15 minutes, pairs cucumber, rice vinegar, rice wine 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.

Prep: 15 min Serves 2 Japanese cuisine 120 cal/serving

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Ingredients

2 medium cucumber
2 tablespoons rice vinegar
1 tablespoon rice wine
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon sesame oil
2 tablespoons cilantro

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Instructions

Step 1: In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon rice wine, 1 teaspoon sugar, and 1/4 teaspoon salt until sugar dissolves completely.
Step 2: Peel and slice 2 medium cucumbers into 1/4-inch thick rounds (about 200 grams), then place in a medium bowl and pour the dressing over, tossing gently to coat.
Step 3: Let sit at room temperature for 10 minutes until cucumbers soften slightly and flavors meld, then drizzle with 1 tablespoon toasted sesame oil and sprinkle with 2 tablespoons chopped cilantro before serving.