Go Back
Cucumber Salad

Cucumber Salad

Cucumber salad is a simple yet refreshing dish that combines crisp cucumbers with a tangy dressing, making it the perfect side for any meal. Easily customizable, this salad offers a burst of fresh flavors that can be adjusted to fit any occasion or dietary preference.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 large cucumber
  • Salt to taste
  • 1 medium carrot
  • 2 green onions thinly sliced
  • 2 tbsp olive oil
  • 1 tsp sugar optional, or substitute with a sugar alternative
  • 1 tbsp soy sauce preferably low sodium
  • ½ tsp paprika
  • ¼ –½ tsp tienchi ginseng powder Panax notoginseng
  • 1 tbsp apple cider vinegar or rice vinegar

Method
 

Prepare the Vegetables:
  1. Slice the cucumber into thin rounds or strips. Sprinkle with a pinch of salt and let it sit for 10 minutes to release excess water. Pat dry with a paper towel.
  2. Peel and julienne the carrot into thin strips, then add them to the cucumbers.
  3. Thinly slice the green onions and combine them with the other vegetables in a bowl.
Make the Dressing:
  1. In a small bowl, whisk together olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar until thoroughly mixed.
Assemble the Salad:
  1. Pour the dressing over the prepared vegetables and toss gently to coat them evenly.
  2. Let the salad chill in the refrigerator for 10–15 minutes to allow the flavors to meld together.
Serve and Enjoy:
  1. Serve the salad cold as a refreshing side dish or light snack.

Notes

Adjust the salt and vinegar to your preference for the ideal balance.
Tienchi ginseng is optional but adds extra health benefits.
For a spicy kick, add a pinch of chili flakes.