This quick marinated cucumber salad combines thinly sliced English cucumber with a savory-sweet Asian dressing of soy sauce, fish sauce, and sesame oil. It comes together in minutes and works equally well as a refreshing snack or light side dish.
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Thinly slice the entire cucumber into a large container. Using a mandoline is recommended for uniform slices.
Add soy sauce, fish sauce, sugar, MSG, and sesame oil to the container with the cucumbers.
Grate in the garlic clove.
Chop the green onions directly into the container.
Sprinkle in the toasted sesame seeds.
Secure the lid on the container and shake vigorously to combine all the ingredients and coat the cucumbers.
Serve immediately for a crunchy texture, or let it marinate in the refrigerator for a couple of hours for a deeper flavor.
Refrigerate in an airtight container for up to 1 day; flavor peaks within 2–4 hours of assembly.
Yes. The salad tastes best within 2–4 hours of assembly, though flavors continue to develop. Store in an airtight container in the refrigerator for up to 1 day.
Soy sauce (increase to 2 tbsp total), tamari, or omit it entirely for a milder, less umami-forward dressing.
No. MSG enhances umami depth but is optional; omit it or replace with an extra 1/4 tsp fish sauce or soy sauce for similar savory notes.
Yes, but remove seeds first to reduce excess moisture and prevent the salad from becoming watery.
Slice to about 1/8 inch thick so the dressing penetrates quickly and the salad is ready to eat in 5–10 minutes.
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