Quick Cucumber Salad with Soy-Sesame Dressing

Salads don’t always need leaves. Or rules. Sometimes all it takes is one perfect vegetable, a good knife, and a dressing that knows how to cling. Cucumber salad has been having a bit of a moment — spirals, folds, and glossy dressings all over social feeds. And while I don’t usually chase trends, this one I fully support.

This Quick Cucumber Salad with Soy-Sesame Dressing is my take. It is cool, crisp, and full of intention. Spiral-cut cucumbers twist into delicate curls, catching every drop of nutty sesame and savoury soy in their folds. It’s fast, fresh, and endlessly satisfying — the kind of salad that looks beautiful but tastes even better. And once you try it, you might not go back to chopping cucumbers any other way.

I’ve made versions of it for years, but I love how the new format lets the flavours soak in. It’s simple, striking, and full of contrast — the kind of dish I turn to when I want clean flavours and minimal effort, but something that still feels thoughtful.

It works anywhere — as a quick side for a quiet lunch, or part of a table full of bold, punchy flavours. Especially welcome on hot days, when cooking less feels like a win.

Why You’ll Love This Salad

• Surprisingly quick to pull together but it feels like considerably more. Cool, light and full of contrast in every bite.
• Spiral cutting transforms the cucumber into long elegant curls that catch every drop of the dressing rather than letting it pool at the bottom of the bowl.
• The soy sesame dressing does not just coat the cucumber. It sinks in. Savoury, toasty and just sweet enough to keep you going back for more.
• No heat, no oven, no fuss. The kind of recipe that earns its place on hot days when minimal effort still needs to taste like something worth eating.

What Kind of Cucumber to Use?

Persian cucumbers are my favourite for this salad. They’re crisp, subtly sweet, and have tender skin that needs no peeling. Their smaller size makes them ideal for spiral-cutting — they hold their shape beautifully and soak up the dressing without turning soggy.

That said, here are a few other options that work too:

• English cucumbers (greenhouse cucumbers) are longer with thin skin and fewer seeds. A great backup if Persian cucumbers aren’t available — just make sure they’re firm for best texture.
• Slicing cucumbers (American cucumbers) are the most common, but have thicker skin and more water content. If using these, peel and deseed them first to keep the salad clean and crunchy.

Whichever you choose, make sure the cucumber is firm and fresh — that’s what gives the salad its crunch and helps the dressing cling to every curl.

Ingredients You’ll Need

• Persian cucumbers. Small, sweet and ultra crisp with delicate skin and minimal seeds. No peeling required and perfect for spiral cutting.
• Sea salt. Coarse salt draws out excess moisture and sharpens the cucumber’s natural flavour. It also helps keep that satisfying crunch intact.
• White sesame seeds. Lightly toasted for warmth and a gentle nuttiness that runs through the whole dish.
• Kewpie mayo. Rich and creamy with a slight tang and extra umami that regular mayo cannot quite replicate. Worth seeking out but any good quality mayo works if you cannot find it.
• Rice vinegar. Bright and clean. It balances the richness of the dressing and sharpens everything up.
• Light soy sauce. The savoury backbone of the dressing. It ties everything together.
• Sesame paste. Adds depth and a roasted nutty character that gives the dressing its body. Tahini works as a substitute but the flavour shifts slightly.
• Toasted sesame oil. A little goes a long way. Aromatic, warm and completely essential.
• Honey. Just enough to round out the edges and balance the salt and acid. Maple syrup works equally well.
• Fresh ginger. Grated straight in. It wakes the whole dressing up.
• Salted cashews. Slightly unexpected but completely worth it. Blended into the dressing they add a quiet creaminess and richness that makes it unlike anything else.
• To garnish. Toasted sesame seeds, sliced spring onions, fresh coriander and a drizzle of chilli oil — homemade or store bought, whichever you have. Technically optional. In practice, the contrast, colour and final flicker of heat and crunch are what make it look as good as it tastes.

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How to Make Cucumber Salad

This salad comes together in three simple steps — prep the cucumbers, whisk the dressing, and bring it all together with a few garnishes just before serving.

1. Prepare the Cucumbers

Use the spiral-cut technique explained above to turn your cucumbers into delicate, twisty ribbons. Place them in a bowl, sprinkle with salt, and gently rub it in. Pop the bowl into the fridge for 15 minutes — this draws out moisture and helps them stay crisp. Just don’t leave them in longer, or they’ll start to soften.

2. Make the Creamy Sesame Dressing

While the cucumbers chill, toast your sesame seeds until golden and fragrant. Crush them together with the cashews using a mortar and pestle to create a creamy, nutty base.

In a bowl, mix this paste with mayo, soy sauce, rice vinegar, sesame paste, sesame oil, honey, and grated ginger. Whisk until smooth and silky — you can thin it slightly with a splash of water if needed. Taste and adjust as you like — it should be nutty, savoury, and just a little sweet.

3. Assemble and Finish

Rinse the cucumbers well under cold running water to remove excess salt, then gently pat dry.

Toss with the dressing just before serving. Garnish with sesame seeds, spring onions, coriander, and a drizzle of chilli oil for that extra pop. Serve cold — refreshing, textural, and packed with flavour.

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Helpful Tips & Tricks

• Do not oversalt or overchill the cucumbers. Fifteen minutes is the sweet spot. Just long enough to draw out excess moisture and intensify the crunch. Any longer and they can turn limp and watery.
• Spiral cut rather than slice. The shape is not just visual. All those folds and ridges hold onto the dressing in a way that flat slices simply cannot. It is worth the extra minute or two.
• Toast the sesame seeds fresh. Toasting transforms them from flat to deeply nutty. Keep a close eye on them in the pan as they go from golden to burnt very quickly.
• Grind the cashews and sesame seeds well. You are looking for a smooth creamy paste rather than chunks so the dressing turns properly silky. A small blender works just as well as a mortar and pestle if that is what you have.
• Toss just before serving. Cucumbers release water over time. Add the dressing at the last minute for the best texture and to stop the salad turning watery in the bowl.

Looking for More Salad Recipes?? Here are few of our favourites:

Fresh Fenugreek Salad with Mango

Asian Butter Lettuce and Avocado Salad

Easy Asian Bean Sprout Salad

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spice

Quick Cucumber Salad with Soy-Sesame Dressing

Serves: 4 Prep Time: 15 minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

For the salad:

• 6 small Persian cucumbers
• 1 tsp coarse sea salt
• Toasted sesame seeds, to garnish
• Sliced spring onions, to garnish
• Fresh coriander leaves, to garnish (optional)
• Chilli oil, to drizzle (store-bought or homemade)

For the soy-sesame dressing (makes about ⅔ cup):

• 1 tbsp white sesame seeds
• 5–6 salted cashews
• 4 tbsp Kewpie mayonnaise
• 1½ tbsp rice vinegar
• 3 tbsp light soy sauce
• 2 tsp sesame paste
• 1 tsp toasted sesame oil
• 1 tsp honey
• 1" piece fresh ginger, grated

method

1. Spiral-Cut the Cucumbers

• Rinse, pat dry, and trim the ends of the cucumbers.
• Place one cucumber between two chopsticks (this stops you from cutting all the way through).
• Slice straight across the top side, about 2 mm apart.
• Flip the cucumber and slice at a 45° angle across the other side.
• Cut in half — or leave whole for visual drama.
  (6 small Persian cucumbers)

2. Make the Dressing

• Toast sesame seeds in a dry pan for 2–3 minutes, stirring often to prevent burning.
• Using a mortar and pestle, grind the toasted sesame seeds with the salted cashews into a rough paste.
• In a bowl, mix together the paste, Kewpie mayo, rice vinegar, soy sauce, sesame paste, toasted sesame oil, honey, and grated ginger.
• Whisk until smooth. Adjust seasoning to taste and thin with water if needed.
  (1 tbsp sesame seeds, 5–6 salted cashews, 4 tbsp Kewpie mayo, 1½ tbsp rice vinegar, 3 tbsp light soy sauce, 2 tsp sesame paste, 1 tsp toasted sesame oil, 1 tsp honey, 1" ginger)

3. Assemble & Serve

• Place spiral-cut cucumbers in a large bowl.
• Sprinkle with sea salt and gently massage to coat. Chill in the fridge for 15 minutes.
• Rinse the cucumbers under cold running water 2-3 times, then pat dry with a kitchen towel. 
• Pour in the dressing just before serving. 
• Garnish with sesame seeds, spring onions, coriander, and a drizzle of chilli oil.
  (1 tsp coarse sea salt; garnishes as needed)

Did You Make This Recipe?

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