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Grilled Cucumber Salad with Spicy Soy Vinaigrette

Cooked cucumbers might sound unusual, but when they’re grilled, this mild-mannered veggie soaks up the umami-rich vinaigrette of soy sauce and spicy sriracha and becomes extra flavorful.

Serves 4
Ready in 13 mins
Prep time 10 mins
Cooking time 3 mins
131 calories per serving


> 1 (14 oz) pkg mini cucumbers
> 3 tbsp toasted sesame oil, divided
> 1/4 cup reduced-sodium soy sauce
> 1/4 cup rice vinegar
> 2 tsp sriracha
> 1/2 tsp sugar
> 2 green onions, thinly sliced
> 2 tsp sesame seeds, optional


Set grill or grill pan to high. Quarter the cucumbers lengthwise. Brush or toss with 1 tbsp sesame oil. Season with salt to taste. Place cucumbers on grill perpendicular to grate (to prevent cucumbers from falling through). Grill 3 min., turning occasionally. Transfer to a cutting board and let cool slightly.
Meanwhile, in a large bowl, whisk the soy sauce, vinegar, sriracha, sugar, and remaining 2 tbsp sesame oil until combined. Season with pepper to taste.
Cut the cucumbers into 2-inch lengths and add to bowl with vinaigrette. Toss to combine. Garnish with the green onions and sesame seeds, if desired.

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