Sunny Day Cucumber Salad with Rice Vinegar Dressing
A crisp, hydrating salad featuring thinly sliced cucumbers in a light rice vinegar dressing, ideal for hot, sunny days. This japanese-inspired salads ready in about 15 minutes blends medium cucumber, tablespoons rice vinegar, tablespoon rice wine into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 cucumber
- 2 tablespoons rice vinegar
- 1 tablespoon rice wine
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 2 tablespoons cilantro
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunny Day Cucumber Salad with Rice Vinegar Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sunny Day Cucumber Salad with Rice Vinegar Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sunny Day Cucumber Salad with Rice Vinegar Dressing?
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 Sunny Day Cucumber Salad with Rice Vinegar Dressing 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.
What goes well with Sunny Day Cucumber Salad with Rice Vinegar Dressing?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
Related recipes
Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing
Half-Cooked Rice and Veggie Bowl
Burmese-Inspired Rice Noodle Salad with Peanut Dressing
Refreshing Vietnamese Rice Noodle Salad with Lime-Chili Dressing
Bamboo Rice Salad with Mango and Toasted Cashews
Lao-Style Papaya Salad with Fermented Crab and Toasted Rice
