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 drafted and published.

A crisp, hydrating salad featuring thinly sliced cucumbers in a light rice vinegar dressing, ideal for hot, sunny days. This Japanese salad recipe, ready in about 15 minutes, pairs cucumber, rice vinegar, and 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 "Add this recipe to your weekly plan" 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.