cucumber salad

A light, flavorful cucumber salad inspired by Ippudo in New York. 

Cucumber Salad Recipe

A few weeks ago, I went to Ippudo with one of my friends. It was a gloomy, cloudy day, so all I wanted was to slurp something delicious, and when that mood strikes, ramen is the best solution. I love to recommend Ippudo to out-of-town visitors (especially in winter!) for the ambiance, mouthwatering pork buns, perfectly cooked noodles, and this cucumber salad. It’s lightly dressed cucumber sprinkled with chile flakes and flaky sea salt; the perfect refreshing appetizer to start off your meal. We walked over to the Union Square farmers market after lunch, and when I spotted gochugaru (Korean chile flakes) at one of the booths, I knew I’d have to recreate it. It’s just as delicious as the one at Ippudo, but you’ll still see me there when I’m craving a slurpy, brothy bowl filled with hand-stretched noodles. Theirs can’t be beat.

Ingredients for Cucumber Salad 

  • 3 Persian cucumbers
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • Juice of 1/2 lime
  • 2 garlic cloves, grated
  • 2 teaspoons sesame seeds
  • Gochugaru, to garnish
  • Flaky sea salt, to garnish

How to Make Cucumber Salad

  1. Slice the cucumbers on a bias into ½” pieces.
  2. Add the cucumbers to a mixing bowl and add the toasted sesame seeds, rice vinegar, salt, garlic powder, lime juice, garlic, and sesame seeds and stir to combine. 
  3. Place the salad on a plate and drizzle with the extra dressing in the bowl. 
  4. Top with gochugaru, flaky sea salt, and sesame seeds to taste. Enjoy immediately.

What You’ll Need

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