Food & Cooking Recipes Salad Recipes Cucumber Salad 3.4 (26) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Quick to make and deliciously cool and refreshing to eat, you'll want to make this simple cucumber salad recipe all the time. It has a spicy, pickled flavor thanks to the dressing that's made with sesame oil, rice vinegar, and red pepper flakes. It's vegan friendly and suitable for picnics (no mayo!) and is sure to delight as a side dish for a weeknight dinner. Ingredients 2 tablespoons canola oil 1 tablespoon rice vinegar ¾ teaspoon toasted sesame oil ¼ teaspoon coarse salt 1 pinch ground black pepper ¼ teaspoon red-pepper flakes ⅛ teaspoon sugar 1 English cucumber, unpeeled and thinly sliced 3 scallions, thinly sliced crosswise Directions In a large bowl, whisk together canola oil, vinegar, sesame oil, salt, black pepper, red pepper flakes, and sugar. Add cucumber and scallions and toss to combine. Cook's Notes Sesame oil comes in two varieties: regular and toasted be sure to use toasted sesame oil, which has a richer, more pronounced flavor, for this recipe. Rate it Print