This is a five-ingredient cucumber salad dressed with rice vinegar, sesame oil, and fresh dill โ no cooking, no special equipment, ready in 15 minutes. It works as a side dish next to grilled meat or dumplings, or as a quick addition to a weeknight plate when you need something fresh without any effort. The dressing is light but has enough acid and nuttiness to actually taste like something.
What makes this version work
Two things matter here. First, slicing the cucumbers thin and uniform โ a mandoline makes this fast, but a sharp knife and patience work fine. Thin slices absorb the dressing in the five-minute rest instead of just sitting under it, so every bite is seasoned rather than bland in the middle. Second, whisking the sugar fully into the rice vinegar before adding the sesame oil is worth the extra 30 seconds: undissolved sugar settles to the bottom and you end up with an uneven dressing thatโs sweet in one bite and sharp in the next. Get those two things right and the salad comes together exactly as it should.
Mistakes to avoid
- Skipping the salt draw: If your cucumbers are watery, the dressing gets diluted fast. After slicing, you can toss the rounds with the measured salt and let them sit for 10 minutes, then pat dry before adding the dill and dressing. The recipe skips this step for speed, which is fine โ but if your cucumbers release a lot of liquid in the bowl, this is why.
- Using dried dill instead of fresh: Dried dill tastes dusty here. Fresh dill is the main flavor in this salad; if you donโt have it, flat-leaf parsley or fresh mint are better substitutes than dried anything.
- Overdressing: One tablespoon of sesame oil for two cups of cucumbers is the right ratio. Adding more because it smells good will make the salad heavy and oily โ sesame oil is strong and a little goes a long way.
- Dressing it too far ahead: Dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping in advance, keep the sliced cucumbers and dill in one container and the mixed dressing in a small jar, then combine right before serving.
- Using thick-skinned cucumbers without peeling: Regular garden cucumbers have tougher skin that can taste bitter and chewy in a thin-sliced salad. English cucumbers work as-is; if youโre using a standard cucumber, peel it or at least stripe-peel it first.
Leftovers and meal prep
Once dressed, this salad is best eaten within an hour โ the cucumbers keep releasing moisture and the texture softens noticeably after that. If you want to get ahead, slice the cucumbers and chop the dill up to 24 hours in advance and store them together in an airtight container in the fridge. Mix the dressing and keep it in a small jar. Both will hold fine overnight. Combine them only when youโre ready to eat. Leftovers that have already been dressed are still edible the next day but will be softer and more pickled in character โ not bad, just different. At 45 calories per serving, itโs also an easy way to stretch a heavier main into a more balanced plate without adding much prep time.
Mongolian Cucumber and Dill Salad
Ingredients
- 2 cups organic cucumbers Thinly sliced; preferably English cucumbers for their minimal seeds
- ยผ cup fresh dill Chopped finely
- 1 tbsp rice vinegar or substitute with apple cider vinegar
- 1 tbsp sesame oil for a nutty aroma
- 1 tsp sugar
- ยฝ tsp sea salt
- ยผ tsp ground black pepper Freshly cracked
Instructions
- Trim the ends of the cucumbers and slice them thinly into rounds, ideally using a mandoline to ensure even thickness.
- In a large mixing bowl, combine the sliced cucumbers with chopped dill, tossing gently to ensure even distribution.
- In a small bowl, whisk together rice vinegar, sesame oil, sugar, sea salt, and black pepper until the sugar dissolves completely and a homogenous dressing forms.
- Pour the dressing over the cucumbers and dill, and toss everything gently but thoroughly to coat the cucumbers with dressing. Let it sit for 5 minutes for flavors to meld.
- Before serving, give the salad one final toss, and adjust seasoning with more salt or vinegar according to preference.
Notes
Nutrition
Frequently asked questions
Can I use regular cucumbers instead of English cucumbers?
Yes, but peel them first. Regular cucumbers have thicker, sometimes bitter skin and more seeds, which add excess water to the salad. Peeling and scooping out the seeds before slicing keeps the texture close to what youโd get with English cucumbers.
What can I use instead of rice vinegar?
Apple cider vinegar is the closest swap and the one the recipe card already suggests. White wine vinegar also works. Avoid balsamic or red wine vinegar โ both will overpower the dill and discolor the cucumbers.
Can I make this salad without sesame oil?
You can, but the flavor profile changes significantly. A neutral oil like avocado or light olive oil wonโt add the nuttiness that makes the dressing interesting. If youโre avoiding sesame, add a small pinch of toasted sesame seeds instead to get some of that flavor back.
Is this salad vegan?
Yes, all the ingredients are plant-based. Nothing in the recipe contains animal products.
How do I keep the cucumbers from making the dressing watery?
Toss the sliced cucumbers with the salt and let them sit for 10 minutes before combining with the dressing, then pat them dry with a paper towel. This draws out excess moisture before it can dilute the dressing in the bowl.
What goes well with this salad as a main dish pairing?
It works best alongside something rich or savory โ grilled chicken, pork dumplings, or a noodle dish with a heavy sauce. The acidity and crunch cut through fatty or starchy mains without competing with them.