This delicate cucumber scallion salad is wonderfully simple: julienned English cucumber and scallions tossed with rice vinegar, a touch of oil, sesame seeds, sugar, and salt. It’s a light, crisp side that pairs especially well with fish and other delicate proteins.
Most families could use a few more vegetables, and this salad is a gentle, easy way to add fresh greens to a meal. It’s especially useful with picky eaters: cucumbers are usually accepted even by those who avoid most vegetables, so this dish gets frequent rotation at the dinner table. Best of all, it takes only minutes to prepare.
This recipe is a streamlined variation of an Asian-marinated cucumber salad. The main difference here is that the cucumber is julienned—cut into long, thin matchstick strips—either on a mandoline or with a very sharp knife. Julienning makes the salad elegant and helps the dressing coat every piece.
If you use a mandoline, take care. Mandolines are efficient for producing even slices quickly, but they can be dangerous without proper protection. If you don’t have a mandoline or prefer not to use one, a sharp knife works fine—it will just take a bit longer. Wearing a cut-resistant glove makes mandoline use safer and gives you fast, attractive results.
With a mandoline and a glove, you can slice a cucumber in about three minutes and dress it in another two, making this a true five-minute side. It’s a perfect companion to broiled, grilled, or pan-seared fish or chicken, and it also works well as a fresh component in rice bowls or simple sushi bowls.
The salad is intentionally mild and refreshing. Think of it as a palate cleanser rather than a strongly flavored side. It will keep refrigerated for a day or two, but expect it to release liquid as it sits. If storing for later use, drain excess liquid and re-season before serving.
Cucumber Scallion Salad
Light, crisp, and simple. Serve within a few hours for best texture, though leftovers are usable after draining and re-dressing. Below is the ingredient list and easy instructions so you can make this in minutes.
Cucumber Scallion Salad {5 Minute Recipe}
Rebecca Lindamood
Ingredients
- 1 large English cucumber
- 3 scallions green onions, roots trimmed and discarded
- 1/3 cup unseasoned rice vinegar
- 1 tablespoon toasted sesame seeds
- 3/4 teaspoon kosher or sea salt
- 3/4 teaspoon sugar
Instructions
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Julienne the English cucumber lengthwise into long, thin matchstick strips. Transfer the cucumber to a bowl. Slice the green parts of the scallions lengthwise into thin strips, then cross-cut them to about 3 inches. Add scallions to the cucumber. Pour in the rice vinegar, add the toasted sesame seeds, salt, and sugar. Toss gently to coat all the pieces. Let the salad sit at least 10 minutes to allow the flavors to meld before serving.
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition using the specific ingredients you use.
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