Easy Cucumber Salad with Paper-Thin Slices

The secret to a great cucumber salad isn’t the dressing — it’s the thickness of the slices. Cut them too thick and the dressing sits on top. Cut them too thin by hand and they’re uneven. A mandoline slicer set to 1–2mm gets every slice identical, which means the vinegar, sesame, and garlic soak in evenly from edge to edge.

This salad takes 10 minutes start to finish. It works as a side for grilled fish, chicken, or anything off the barbecue, and it holds up well in the fridge for a day.

What You’ll Need

• Tool: Cambom Mandoline Slicer — set to the 2mm slicing blade
• Always use the finger guard when working with the mandoline

The Recipe

Ingredients

• 2 large English cucumbers
• 1 tsp salt (for drawing out moisture)
• 3 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp sugar (or honey)
• 1 clove garlic, minced finely
• 1 tsp soy sauce
• 1 tbsp sesame seeds
• Fresh dill or mint (optional)
• Pinch of red pepper flakes (optional)

Instructions

1. Set up your mandoline slicer with the 2mm slicing blade. Place the container underneath to catch the slices.
2. Using the finger guard, slice both cucumbers directly into the container. Work steadily — you’ll go through both cucumbers in about 60 seconds.
3. Transfer the cucumber slices to a colander. Toss with 1 tsp salt, then let sit for 5 minutes. This draws out excess moisture so the dressing doesn’t get watered down.
4. While the cucumbers drain, whisk together the rice wine vinegar, sesame oil, sugar, garlic, and soy sauce in a large bowl.
5. Pat the cucumber slices dry with a clean kitchen towel or paper towel.
6. Add the cucumbers to the dressing bowl and toss well to coat every slice.
7. Taste and adjust — more vinegar for brightness, more sesame oil for richness, more sugar to balance.
8. Garnish with sesame seeds and fresh dill. Serve immediately or refrigerate for up to 24 hours.

Tool Note

We used the Cambom Mandoline Slicer on the 2mm slicing setting. The uniform thickness is what makes this salad work — every slice absorbs the dressing at the same rate. The finger guard is essential here; the blade is extremely sharp.

Tips for the Best Result

Salt the cucumbers. This step takes 5 minutes and makes a real difference. Unsalted cucumbers will weep into the dressing within an hour, turning it watery.

Serve cold. This salad is best straight from the fridge. Toss it with dressing just before serving if you’re making it ahead.

Adjust the thickness. 2mm gives thin, tender slices that curl slightly. If you want more crunch, bump up to 3mm. Both work — it’s a texture preference.

English cucumbers work best. They have thinner skin, fewer seeds, and less water than regular cucumbers. You can peel them or leave the skin on.

Variations

• Korean-style: Add 1 tbsp gochugaru (Korean chili flakes) and a splash of fish sauce instead of soy sauce
• Greek-style: Swap rice vinegar for red wine vinegar, skip the sesame, add oregano and crumbled feta
• Simple: Just rice vinegar, salt, and dill — sometimes the most restrained version is the best