It is an oversight that after nearly 20 years of inputting recipes into this URL, only a few standout cucumber recipes have been featured, which is not at all representative of how frequently we consume cucumbers—likely several times each week during dinner, along with snacking on them on other days. They are crunchy, cool, hydrating, affordable, and versatile enough to complement any range of ingredients. I don’t need to convince you of their allure, especially as we endure yet another heat wave this summer. I think the reason for the minimal cucumber representation in the archives is that cucumber salads don’t evoke my inner obsessive recipe perfectionist; I usually just throw them together.
But for you, for us, and since this is genuinely the cucumber salad I prepare most often on weeknights, I've decided to use measuring spoons. This dish is most similar to a Japanese salad called sunomono, which means "vinegared things." While cucumbers are the most common ingredient, it actually refers to any raw vegetable or seafood marinated in a sweet and tangy rice vinegar dressing. I omit the sugar, prefer my cucumbers chunkier than is usual, and salt them for less time—just whatever duration I can manage while I focus on other tasks, even if it’s just 10 minutes. Salting the cucumbers releases some of their moisture, creating a desaturated texture that better absorbs the dressing's flavors.
For us, this salad is essential for pairing with stir-fries, simple noodle meals, or potsticker nights—whether they are homemade or frozen. And really, please tell me you're interested in my pork potsticker recipe, as I have a lot of fun preparing them and getting the whole family involved. I often have to double this recipe since the most unpredictable member of our family* will devour the entire bowl before we even sit down if I'm not prepared.
(* I actually took her some for her visit day at sleepaway camp, along with homemade dot cakes and several other things I won’t mention to avoid being judged.)
It's here! The 2026 SK Classroom Wishlist Project has begun, aiming to equip teachers with what they need to create successful classrooms. If you're unsure where to start, let me assist you! I suggest selecting a school in your vicinity, perhaps where you grew up, or browsing through classroom descriptions that resonate with you personally. Any assistance you can offer, no matter how small, can undoubtedly brighten a teacher's (and their students’) day. Additionally, purchasing crayons, pencils, and books to aid children's learning feels incredibly rewarding. [Project information. Direct link to spreadsheet.]
Cucumber Salad with Sesame and Rice Vinegar
1 pound (455 grams) Persian-style cucumbers, trimmed and sliced into 1/2-inch pieces
1 1/2 teaspoons kosher salt (Diamond brand; use half if using other brands)
3 tablespoons (45 ml) unseasoned rice vinegar
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (15 ml) soy sauce
Ground black or white pepper
Chili oil or chili crisp to taste, or red pepper flakes
Toasted sesame seeds
Combine the cucumbers and salt in a bowl. Set aside for 10 to 15 minutes, or up to an hour or two. Transfer to the fridge to keep it cold and refreshing. Drain any excess liquid from the cucumber bowl, then add rice vinegar, sesame oil, soy sauce, pepper, and more salt if necessary. Mix well. Finish with chili oil and toasted sesame seeds.
Make-ahead: Leftovers can be stored in the fridge for 2 to 3 days, and they taste fantastic as they become slightly pickled.
This cucumber salad is refreshing, crisp, nutty, and slightly pickled, and I can't think of any reason to enjoy anything else until the temperatures drop.