Cold Cucumber Noodle Salad

This cold cucumber noodle salad is the refreshing, crunchy, intensely flavorful lunch you need all summer long. It's the kind of dish you make once and then crave constantly—cool, tangy, a little spicy, and ridiculously easy to throw together on the hottest days when you can't imagine turning on the stove. The cucumber "noodles" stay crisp, the sesame-soy dressing clings to every ribbon, and the whole thing feels light but totally satisfying. I started making this during a particularly brutal heat wave last July and now it's on repeat from May through September. You're going to love how quickly this comes together and how fresh it tastes even after sitting in the fridge overnight.

Ingredients

Here's everything you need to make this refreshing cold cucumber noodle salad—most of which you probably already have in your pantry.

For the Cucumber Noodles:

• 3 large English cucumbers (about 1.5 lbs or 680g)
• 1 teaspoon kosher salt

For the Sesame-Soy Dressing:

• 3 tablespoons low-sodium soy sauce or tamari (45ml)
• 2 tablespoons rice vinegar (30ml)
• 1 tablespoon toasted sesame oil (15ml)
• 1 tablespoon honey or maple syrup (15ml)
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon chili garlic sauce or sriracha (adjust to taste)
• ½ teaspoon granulated sugar

For Topping:

• 2 tablespoons toasted sesame seeds
• 3 scallions, thinly sliced
• ¼ cup fresh cilantro, roughly chopped (optional)
• Crushed red pepper flakes for serving

You can find English cucumbers at any grocery store—they're the long ones wrapped in plastic. If you can only find regular cucumbers, peel them and scoop out the seeds before spiralizing. For a gluten-free version, swap regular soy sauce for tamari or coconut aminos.

How to Make Cold Cucumber Noodle Salad

This comes together so fast you'll have lunch ready before you've finished your iced coffee.

1. Spiralize the cucumbers. Using a spiralizer or julienne peeler, turn your cucumbers into long noodle-like ribbons. If you don't have a spiralizer, use a vegetable peeler to create wide ribbons instead—they'll still taste incredible. Place the cucumber noodles in a large colander set over a bowl.
2. Salt and drain the noodles. Sprinkle the cucumber noodles with 1 teaspoon of kosher salt and toss gently with your hands. Let them sit for 10 minutes—this draws out excess moisture so your salad doesn't get watery. You'll see quite a bit of liquid collect in the bowl below.
3. Make the dressing. While the cucumbers drain, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, chili garlic sauce, and sugar in a small bowl until the sugar dissolves completely and everything's well combined. Taste and adjust the heat level if needed.
4. Press out the moisture. After 10 minutes, gently squeeze handfuls of the cucumber noodles to remove as much liquid as possible. Don't go too hard—you want them to stay intact, just not swimming in water. Pat them dry with a clean kitchen towel or paper towels.
5. Toss everything together. Transfer the dried cucumber noodles to a large serving bowl. Pour the dressing over top and toss gently but thoroughly with tongs or your hands, making sure every noodle gets coated in that gorgeous sesame-ginger goodness.
6. Add the toppings. Sprinkle the toasted sesame seeds, sliced scallions, and cilantro over the salad. Give it one more gentle toss to distribute the toppings evenly throughout.
7. Serve immediately or chill. You can eat this right away—it's delicious at room temperature—or cover and refrigerate for 30 minutes to an hour for an even more refreshing experience. The flavors will continue to develop as it sits.

Recipe Variations

What to Serve With Cold Cucumber Noodle Salad

This cucumber noodle salad plays well with so many things:

• Grilled proteins: Teriyaki chicken, miso-glazed salmon, or Korean BBQ short ribs are all phenomenal alongside this cooling salad
• Asian-inspired appetizers: Spring rolls, potstickers, or crispy tofu bites make this feel like a complete takeout spread at home
• Rice bowls: Serve this over a scoop of jasmine rice or brown rice with a soft-boiled egg for a light but satisfying dinner
• Summer BBQ spread: This is an unexpected and refreshing side dish at cookouts when everyone else is bringing mayo-heavy potato salad

Storage & Make-Ahead Tips

This is one of those magical recipes that actually improves with time.

• Refrigerator: Store in an airtight container for up to 3 days. The cucumbers will soften slightly but still taste great. You might need to drain off a tiny bit of liquid before serving if it sits longer than 24 hours.
• Freezer: Don't freeze this—cucumbers turn to mush when frozen and thawed. This is definitely a fresh-only situation.
• Make-ahead: You can spiralize the cucumbers, salt and drain them, and make the dressing up to 1 day ahead. Keep them separate in the fridge, then toss together 30 minutes before serving. The dressing alone keeps for a full week.
• Meal prep: Make a big batch on Sunday and portion it into four containers with lids. Pack the sesame seeds and scallions separately and add them right before eating so they stay crunchy.

Common Mistakes to Avoid

Frequently Asked Questions

Can I make this without a spiralizer?

Absolutely. Use a julienne peeler to create thin matchstick strips, or use a regular vegetable peeler to make wide ribbons. You can even cut the cucumbers into thin half-moons with a sharp knife—it won't look as fancy but it'll taste just as good. The spiralizer just makes it faster and gives you that fun noodle shape.

How do I keep cucumber noodles from getting watery?

The salting and draining step is non-negotiable. Salt draws out the water through osmosis, and squeezing the noodles removes even more liquid. If you're making this ahead, store it in a container with a paper towel underneath to absorb any liquid that releases overnight. Give it a quick toss before serving.

Is this salad actually filling enough for a meal?

On its own, it's more of a side dish or light lunch. But add protein—grilled chicken, shrimp, crispy tofu, hard-boiled eggs, or edamame—and it becomes a complete, satisfying meal. You can also toss in some cooked soba noodles or rice noodles to make it more substantial while keeping that fresh, cold noodle vibe.

Can I use a different type of vinegar?

Rice vinegar has a mild, slightly sweet flavor that's perfect here, but you can substitute with white wine vinegar or even apple cider vinegar in a pinch. Avoid regular white vinegar—it's too harsh and will overpower everything. If you use something stronger than rice vinegar, start with half the amount and add more to taste.

What's the best way to toast sesame seeds?

Put them in a dry skillet over medium heat and shake the pan constantly for about 2 minutes until they turn light golden and smell nutty and amazing. Watch them closely—they go from perfect to burnt in about 10 seconds. Pour them onto a plate immediately so they stop cooking. You can toast a big batch and store them in a jar for up to a month.