This is a no-cook salad of cucumber and carrot ribbons tossed in a soy-sesame-lime dressing with fresh mint and cilantro. It takes 20 minutes, uses one bowl, and comes together fast enough to sit alongside whatever else you’re making for dinner. The honest reason to make it: it’s genuinely light and crisp, and the dressing is good enough that even reluctant vegetable eaters tend to go back for more.
The technique that matters
The ribbons are the whole point here, and how you cut them changes the result more than anything else. A mandoline gives you thin, even strips that go limp just enough when dressed — they absorb the dressing without turning soggy. A vegetable peeler works too, but run it the full length of the cucumber in one slow, steady stroke rather than short back-and-forth swipes. Short strokes give you uneven pieces that don’t coat evenly. For the carrot, the peeler is actually the better tool — it gives you wider, flatter ribbons than a mandoline’s julienne setting. Once everything is cut, don’t skip the 10-minute chill. That short rest lets the salt in the soy sauce draw out just enough moisture to loosen the ribbons and help the dressing cling.
If something goes sideways
- The salad is watery at the bottom of the bowl: Cucumbers release liquid as they sit, especially after salting. Pour off the pooled liquid before serving and give the ribbons a gentle toss. If you’re making this ahead, keep the dressing separate and combine just before the table.
- The dressing tastes flat: Taste it before it goes on the salad. If it’s missing brightness, add a small squeeze more lime juice. If it tastes sharp but thin, a tiny extra drizzle of sesame oil rounds it out fast.
- The herbs are wilting or turning dark: Mint and cilantro bruise quickly once chopped. Add them right before serving rather than mixing them in during prep — they’ll stay green and hold their flavor better.
- The heat level is too much for some at the table: Leave the red pepper flakes out of the main batch entirely and set them out separately so people can add their own. The dressing still has plenty of flavor without them.
- The cucumber ribbons are breaking apart: This usually means the cucumber was sliced too thin or handled too roughly when tossing. Use a light hand — fold rather than stir — and the ribbons stay intact.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 2 days. By day two the ribbons will be softer and there will be more liquid in the container — pour it off and the salad is still good, just less crisp. If you want to get ahead of it, cut the vegetables and mix the dressing separately, then refrigerate each in its own container for up to 24 hours and combine when you’re ready to eat. Skip the garnish of sesame seeds or crushed almonds until serving — not worth the extra dish, and they go soft quickly anyway. This salad doesn’t freeze.
Asian Cucumber Ribbon Salad
Equipment
- Mandoline slicer
- Mixing bowl
Ingredients
For the Salad:
- 2 large English cucumbers organic, peeled
- 1 medium carrot peeled into ribbons
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint leaves chopped
For the Dressing:
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon sesame oil toasted
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup for vegan option
- 1 teaspoon ginger freshly grated
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Cucumbers: Use a mandoline slicer to slice the cucumbers into long, thin ribbons. If you don't have a mandoline, a vegetable peeler or knife will also work, though the results may vary slightly.
- Prepare the Carrot: Peel the carrot into thin ribbons using a vegetable peeler or mandoline slicer.
- Mix the Vegetables: In a large mixing bowl, gently toss the cucumber and carrot ribbons with the chopped cilantro and mint.
- Prepare the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, minced garlic, and red pepper flakes until well combined.
- Dress the Salad: Pour the dressing over the vegetable ribbon mixture, tossing gently to coat the ribbons evenly without breaking them.
- Chill and Serve: Chill the salad in the refrigerator for at least 10 minutes to allow the flavors to meld. Serve the salad in individual bowls, garnishing with a sprinkle of additional sesame seeds, if desired.
Notes
- For an added crunch, consider adding toasted sliced almonds or sesame seeds on top before serving.
- Adjust the level of red pepper flakes to match your personal spice preference.
Nutrition
Frequently asked questions
Can I use regular cucumbers instead of English cucumbers?
Yes, but scoop out the seeds first with a spoon. Regular cucumbers have thicker seeds and more water in the center, which makes the salad watery faster and the ribbons harder to cut cleanly.
My kids don’t like cilantro — can I leave it out?
Absolutely, just skip it. The salad still works well with mint alone, or you can swap in thinly sliced green onion if you want something mild in its place.
Can I make this a few hours ahead for a dinner party?
Make the dressing and prep the vegetables up to a few hours ahead, but keep them separate in the fridge. Combine and toss no more than 20–30 minutes before you serve so the ribbons stay firm.
Is there a substitute for rice vinegar?
White wine vinegar works as the closest swap — use the same amount. Apple cider vinegar is a bit stronger and fruitier, so use slightly less and taste as you go.
How do I make this more filling as a main dish?
Add shredded rotisserie chicken, cooked shrimp, or firm tofu cut into small cubes directly to the bowl before dressing. Thin rice noodles, cooked and cooled, also bulk it up without changing the flavor much.
If you liked this one
- Fresh Vegetable Spring Rolls
- Authentic Japanese Chicken Teriyaki
- Quick and Delicious Homemade Chinese Fried Rice
- Sweet and Tangy Grape Chicken Salad
