Tahini-Soy Cucumber Salad

Makes 4 servings


  • 1 lb. local cucumbers
  • 1 tsp. Kosher salt
  • 1 garlic clove, finely grated
  • 1/4 cup tahini
  • 3 Tbsp. freshly squeeze lime juice
  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. white miso
  • 1 tsp. fresh ginger, finely grated
  • 1 tsp. white sugar
  • 1 tsp. coconut oil, melted
  • 2 scallions or spring onions
  • 1 tsp. sesame seeds (or try everything bagel spice)
  • 1/4 cup cilantro, minced (optional)


  1. Cut cucumbers in half lengthwise, then slice 1/4-inch thick on a deep diagonal into 2–3 inch-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
  2. Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
  3. Transfer cucumber salad to a serving dish. Top with scallions, sesame seeds, and cilantro, if using.

Photo by and recipe inspired by Bon Appetit

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