Pickled Cucumber Salad

I can eat the entire batch of this salad all to myself! Healthy and full of flavor, this easy salad is perfect as a quick snack, or a meal topping. I use this salad in my Issa Wrap Sabbath Salmon Bowl and wrap version. The recipe below makes about 3 cups. I recently made two batches in one week it went so fast! Hope you enjoy.


  • 1 English cucumber, sliced thin

  • 1/2 of 1 red onion, sliced thin

  • 4 teaspoons sesame oil

  • 2 tablespoons agave

  • 1 cup roasted garlic rice vinegar (if you can’t find this, add 1 clove of garlic to the recipe)

  • 2 tablespoons fresh cilantro, chopped

  • 2 teaspoons salt


  • Add sliced cucumber, red onions, and cilantro to a container that has a lid.
  • In a separate container, add roasted garlic rice vinegar, agave, sesame oil and salt and mix thoroughly.
  • Pour the liquid mixture on top of cucumbers and onions, cover with lid and shake.
  • Put in fridge to chill until needed. The longer they sit, the deeper the flavor. Use as desired.

Tip: Before pouring the liquid mixture over the veggies, I like to put them in a separate larger bowl to get everything nicely mixed. It is simply beautiful and perfectly balanced to have the onions intermingled with the cucumbers and cilantro. Add back to the container with the lid, and then pour the liquid mixture over top.

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