Think of this as a cucumber salad… with a twist. Instead of slicing the cucumbers into coins or smashing them like the viral TikTok salads, I cut mine into long, noodle-like strands using a mandoline. The result is a chilled sweet and sour cucumber salad that’s light, tangy, and seriously refreshing—perfect for cookouts, takeout nights or anytime you need a crunchy side with a burst of flavor.
Table of Contents
I still remember the first time I used a mandoline in culinary school. It scared the bejeezus out of me. Something about gliding slippery veggies toward a razor-sharp blade didn’t exactly scream “safe.” But after a few homemade coleslaws, barbecue chips and many cucumber salads later, I’d traded fear for fascination. How could such a tiny, non-electronic gadget produce such perfect slices and slivers and juliennes and … noodles?
That’s exactly what we’re doing here: turning cucumbers into long, elegant strands that soak up a quick, sweet-and-sour dressing. You can use a mandoline, a spiralizer or test your knife skills if you’re feeling bold. However you slice it (literally), this salad is light, crisp, sweet, spicy and sour—exactly the kind of side dish I want on repeat all summer long.
- Cucumbers: I prefer English or Persian cucumbers for their thin skin and minimal seeds, which means no peeling or scooping required. That said, any cucumber will work—just remove large seeds and peel thicker skins if needed.
- Red onion: Adds a sharp contrast to the sweet and sour dressing. If you’re not an onion fan, swap in a few sliced scallions for something milder and more herbaceous.
- Rice vinegar: This is what gives the salad its signature tang. I use unseasoned rice vinegar so I can control the sweetness myself, but seasoned vinegar works too; just reduce the added sugar slightly.
- Sugar: Just a couple of teaspoons balance the acidity. Feel free to swap in honey or maple syrup for a refined sugar-free option.
- White sesame seeds: These add a pop of nuttiness.
- Crushed red pepper flakes: Add as little or as much heat as you like.
See the recipe card for full information on ingredients and quantities.
Popular Variations & Add-Ins
- Chili crisp: A spoonful stirred into the dressing (or drizzled on top) adds heat, crunch and umami all at once.
- Soy sauce or tamari: Stir in a splash if you’re after a saltier, more savory vibe.
- Garlic or ginger: A small clove of minced garlic or a bit of grated fresh ginger can add bold depth to the dressing.
- Slice your cucumbers. You’ve got options here! I like to julienne them on a mandoline for cucumber noodles, but you can also use a spiralizer. Prefer classic half-moons or thin rounds? Just grab your sharpest knife and go for 1/4-inch slices.
- Make the sweet and sour dressing. In a medium bowl, whisk together the rice vinegar, water, sugar and optional chili flakes until the sugar dissolves.
- Add the diced red onions and cucumbers. Give it all a good toss to coat the cucumber noodles in the dressing.
- Cover and refrigerate for at least 2 hours, stirring once or twice to help distribute the flavors. Just before serving, sprinkle on the sesame seeds.
Make-Ahead & Storage Tips
This salad was made for chilling. The longer it rests, the more those sweet, tangy flavors soak into the cucumber noodles. You can prep the salad up to 24 hours in advance. In fact, I recommend chilling it for at least 2 hours so the cucumbers have time to soak up all that vinegary zing. Give it a quick toss before serving to redistribute the dressing.
Store leftover cucumber salad in an airtight container in the fridge for up to 3 days. The cucumbers will naturally release some liquid over time—this is totally normal! Just drain off any excess or use a slotted spoon to serve.
My Favorite Mains to Pair with This Salad
This easy cucumber salad recipe is the ultimate refreshing side dish for hot summer days and pairs well with all kinds of dishes. I love serving it alongside beef bulgogi, pork potstickers, beef satay, or honey-garlic salmon, but it’s just as tasty with pork fried rice, baked orange chicken or teriyaki chicken meatballs.
It even holds its own at summer cookouts—try it with barbecue ribs, honey-garlic shrimp skewers or pulled pork sandwiches. However you serve it, the cool, sweet-and-sour crunch is the perfect contrast to rich, bold flavors.
FAQs
No salting required here! The cucumbers hold up beautifully in the vinegar-based dressing without turning soggy. Just be sure to chill them for at least 2 hours to let the flavors meld.
Absolutely! A sharp knife will do the trick. Slice the cucumbers into thin rounds or matchsticks—whatever you prefer.
Yes! This salad is a great base for building a light lunch. Try topping it with shredded rotisserie chicken, grilled shrimp or even crispy tofu for a complete meal.
Cucumbers are about 95% water! You can salt them first to draw out excess moisture, but I like the lightness that comes from tossing them straight into the dressing.
Ingredients
- 2 medium cucumbers, peeled
- 1/2 cup diced red onion
- 3/4 cup rice vinegar
- 1/4 cup water
- 2 1/2 teaspoons sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 1/2 teaspoons white sesame seeds
Equipment:
- mandoline or spiralizer
Instructions
- Attach the julienne blade to the mandoline and adjust it to the 1/8-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you’ve cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl.
- Add the red onion, rice vinegar, water, sugar and crushed red pepper flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.
- When ready to serve, use tongs or a slotted spoon to transfer the noodles to serving plates and top with the sesame seeds.
Kelly’s Notes
- If you’re using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles.
- Make-Ahead: You can prep the salad up to 24 hours in advance. Give it a quick toss before serving to redistribute the dressing.
- Storage: Store leftover cucumber salad in an airtight container in the fridge for up to 3 days. The cucumbers will naturally release some liquid over time—this is totally normal! Just drain off any excess or use a slotted spoon to serve.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Kelly, I am 76 and have some weakness . I am considering getting a spiralizer and want to know what you think of an electric spiralizer, instead of a manual. If so, which would you recommend ? Thank you .
Hi Sandi! I don’t use a spiralizer all that often, but I do have some experience with electric ones and find they work well.
Could you please put nutritional content on your recipes? Thank you.
Hi Sharon! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
So refreshing and tasty. Makes a great afternoon snack. Thank you for this recipe!
You are so welcome! Glad you enjoyed the recipe!
Hi Kelly – this sounds so great and it will be perfect to bring to a family get together where my mother-in-law is making fresh spring rolls and my sister-in-law is making Pho. The directions say add 1/4 cup water but the water isn’t in the ingredient list. Just want to be sure I am supposed to add the water.
Thank you!
Hi Chris! Yes, the water is correct :) Enjoy!
I just got done making this for our dinner tonight. I noticed that the water wasn’t in the ingredients as well, so I wasn’t sure what to do. I figured I would just see if it needed to be (if it was a little strong) then I’ll add the water.
Hi Andrea! I’ve added the water to the ingredient list.
HI Kelly,
Duh…forget my last note. I just didn’t read carefully enough. I now see you say to slice until you get to the core and then flip the cuke. So that answers my question about the seeds and extra water from slicing.
Would the English cucumber still have to require that process? Aren’t they mostly seedless?
Hi Dave! I’m so glad you’re enjoyed looking through all of the Just a Taste recipes! I haven’t used an English cucumber with this recipe so I can’t say for certain if the process would be the same, however, you are correct that they have less noticeable seeds. Let me know if you give it a shot!
Hi Kelly,
I can’t believe it’s been so long last I left a comment on this (12/31/2016)but I finally tried this recipe yesterday with the English cucumbers. I used a spiralizer and the recipe was incredible! I didn’t try this with my mandolin with regular cucumbers because the spiralizer makes it so much easier.
Getting ready to add a comment to your blog entry on the “Greek Pasta Salad with Red Wine Vinaigrette” because I made both to take a picnic to an outdoor concert last night.
Hi Dave! So glad you enjoyed the recipe! And thank you so much for taking the time to comment :)
How long will this keep?
Hi Kimberly! The sweet and sour cucumber noodles will last a few days if kept in an airtight container in the fridge.
I made this with my spiralizer and it was a HUGE hit. Now I crave it every once in awhile and have to make it. My best friend’s 13-year-old son ate several servings of it. It’s delicious!
So glad you’re enjoying the recipe, Kate!
Have you ever added a few drops of sesame oil to this?
Absolutely, Kathy! It’s pretty strong-flavored so I’d start with 1/4 teaspoon and go from there. Enjoy!