Simple Cucumber Salad / Relish.
A simple cucumber recipe for buddha bowls or as a side dish. It's great for packed lunches, too!
Recipe
Simple Cucumber Salad / Relish
A simple cucumber recipe for buddha bowls or as a side dish. It's great for packed lunches, too!
Ingredient batch: 2× original. Base yield: 4.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 8
- Prep
- 5 minutes
Ingredients
- 946 mL cucumber diced (volume measure)
- 59 mL apple cider vinegar (volume measure)
- 9.9 mL sugar (volume measure)
- 9.9 mL toasted sesame seeds (volume measure)
- 2.5 mL salt (volume measure)
- 2 pinch cayenne pepper — package or uncertain unit retained; no metric conversion
Optional Garnish
- cilantro — original amount unchanged; adjust manually — count retained
- green onion sliced — original amount unchanged; adjust manually — count retained
- red chili sliced — original amount unchanged; adjust manually — count retained
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4.
- 2 cups cucumber diced
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1/4 tsp salt
- 1 pinch cayenne pepper
- cilantro
- green onion sliced
- red chili sliced
Instructions
- Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge.
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This delicious cucumber recipe is a great side salad for any dinner. You can also use it as a buddha bowl topping!
When serving this cucumber dish as a salad on its own, cut the cucumber pieces a little bigger as shown in the photo. It'll make it easier to pick up individual pieces of cucumber. For buddha bowls, it's better to dice the cucumber a little finer so that it's not dominating the dish too much.
This is a good "fusion"-y recipe that suits many types of cuisines well. For example, it would make a great side salad with some vegan enchiladas, or as a topping in a Japanese buddha bowl.
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