Ingredients

• 1 whole cucumber
• 1 small onion, thinly sliced
• 1 large handful arugula
• 1/4 cup olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup cooked pasta, cooled

For the dressing

• 3 tablespoons plain yogurt
• 1 tablespoon pesto
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Black pepper, to taste

For finishing

• 2 tablespoons toasted pine nuts or chopped toasted cashews
• 1 teaspoon balsamic glaze, optional

Instructions

1. Cook the pasta

Cook the pasta in well-salted water until just tender. Drain and let it cool completely. Do not add warm pasta to the jar or it will soften the greens and make the salad watery.

2. Smash the cucumber

Place the cucumber on a cutting board and gently smash it with a rolling pin, meat mallet, or the bottom of a sturdy glass until it cracks and splits open. You do not want to flatten it completely. Just break it enough to create rough, jagged pieces. Cut it into bite-sized chunks.

3. Make the dressing

In a small bowl, stir together the yogurt, pesto, mayo, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until smooth and creamy. Taste and adjust the seasoning.

4. Build the jar

Layer the ingredients in this order:

• smashed cucumber
• sliced onion
• olives
• cherry tomatoes
• cooled pasta
• arugula
• dressing
• toasted pine nuts or cashews

If you want a little extra sweetness and depth, drizzle the balsamic glaze over the top just before sealing, or wait and add it right before serving.

5. Chill

Seal the jar tightly and refrigerate until ready to eat. It is best the same day, but it also works well made a few hours ahead.

6. Shake and serve

When ready to eat, secure the lid tightly. Turn the jar upside down a few times, then shake well until the dressing coats everything. Eat it from the jar or pour it into a bowl and toss once more.

Love this cucumber pasta salad? Save the image below to your Pinterest board so you can come back to it whenever you need a fresh, easy meal idea.

Notes

• Use short pasta: Rotini, fusilli, penne, or farfalle work best.
• Cool the pasta fully: Warm pasta will make the jar steamy and soggy.
• Keep the heat light: A small pinch of red pepper flakes is enough.
• Balsamic is optional: It works best as a light finish, not as a main part of the dressing.
• Toast the nuts: They taste richer and stay crunchier.

Ingredients

Salad

• 2 large cucumbers (or 4–5 Persian cucumbers)

• 1/4 medium red onion, thinly sliced

• 1–2 tbsp toasted sesame seeds (white or mixed)

Dressing

• 1 small garlic clove, finely grated (or minced very small)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp chili oil (more to taste)

• 1 tbsp agave or honey

• 1 tbsp pepper paste (see note)

• 1/4 tsp black pepper (optional)

• Pinch of salt only if needed (pepper paste + soy can be salty)

Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.

Instructions 

1) Toast the sesame seeds (takes 1 minute, worth it)

Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.

2) Smash the cucumbers

Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.

Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.

3) Make the dressing in the jar

In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.

Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.

4) Add cucumbers + onion, then shake

Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.

5) Finish with sesame

Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.

Taste. If you want it:

• tangier: add a splash more vinegar

• sweeter: add a small drizzle of honey/agave

• hotter: add more chili oil

• saltier: a tiny splash more soy sauce (usually better than adding salt)

That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.

Tips & Tricks

• Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.

• Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.

• Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.

• Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.

Ingredients

Salad

• 2 large ripe avocados, cut into quarters, then sliced into 1 cm / 0.4-inch slices

• 3 cucumbers (about 17 cm / 7 inches each)

• 1/4 red onion, thinly sliced

• 2 tbsp fresh dill, finely chopped (optional, but recommended)

• 2 tbsp fresh cilantro (coriander) leaves, roughly chopped (optional, but recommended)

• 1 to 2 tsp black sesame seeds (for finishing)

Dressing

• 3 tbsp extra virgin olive oil

• 3 tbsp lime juice (or lemon juice), plus more to taste

• 1/2 to 1 tsp chili oil (adjust to heat preference)

• 1/4 tsp black pepper

• 3/4 tsp kosher salt

Instructions

1) Smash the cucumbers (this is the whole point)

Wash cucumbers and trim the ends.

Lay one cucumber on a cutting board and smash it gently with the flat side of a big knife (or a rolling pin) until it splits and cracks. You want it broken and textured, not flattened.

Cut into bite-sized pieces (about 2–3 cm / 1 inch). Repeat with the rest.

2) Shake the dressing in a large jar

Use a large jar with a tight lid (big enough for everything).

Add to the jar:

• olive oil

• lime juice

• chili oil

• black pepper

• salt

Close the lid and shake hard for 10–15 seconds until it looks blended.

3) Add the salad ingredients and shake again

Add to the jar:

• smashed cucumbers

• red onion

• dill + cilantro (if using)

Close and shake until the cucumbers are glossy and coated.

4) Add avocado and shake gently (so it stays chunky)

Add the sliced avocado to the jar.

Close the lid and shake gently — think slow flips and soft shakes, 6–10 seconds total. The goal is to coat the avocado without smashing it.

5) Finish with black sesame

Pour into a bowl (or serve straight from the jar).

Sprinkle with black sesame seeds and taste. Add a squeeze more lime or a pinch of salt if it needs a final pop.

If you’re the type who says “I’ll remember this,” you won’t. Save the image below to Pinterest.

Tips, Tricks & Variations

• Smash, don’t slice. A gentle smash is enough. You want cracks and rough edges so the dressing clings. If you completely flatten the cucumbers, they’ll go soft fast.

• Use a big jar (with headroom). The avocado needs room to tumble. If the jar is packed tight, the avocado gets squished instead of coated.

• Shake in two stages for the best texture.

  1. Shake cucumbers + onion + herbs with the dressing.

  2. Add avocado and do a gentle shake (slow flips, a few soft shakes).

• Pick the right avocado. Slightly firm-ripe works best. If it’s very soft, it’ll turn creamy when you shake (still tasty, just less “salad-y”).

• If your cucumbers are watery (big ones):

  • Either scoop out the seedy center, or

  • Toss with a pinch of salt and let sit 10 minutes, then drain before adding to the jar.
    Mini/Persian cucumbers usually don’t need this.

• Dial the heat your way. Chili oil varies a lot. Start with 1/2 tsp, taste after shaking, then add more if you want it hotter.

• Black sesame upgrade: Toast the sesame seeds in a dry pan for 30–60 seconds until fragrant. Cool, then sprinkle on top for a stronger nutty flavor.

• Want it more “meal-like”? Add one of these: shredded rotisserie chicken, canned tuna, chickpeas, or cooked shrimp.

Storage & Make-Ahead

• Best eaten fresh: This salad is at its crunchiest and prettiest in the first 30–60 minutes.

• Storing leftovers:

  • Keep in an airtight container in the fridge for up to 24 hours.

  • After that, the cucumbers soften and the avocado changes texture (still edible, just not as crisp).

• How to keep it nicer for later:

  • Shake the cucumbers/onion/herbs with dressing and refrigerate.

  • Add avocado and sesame right before serving.

• If it looks “watery” the next day: That’s normal (cucumbers release liquid). Drain a little, then add a squeeze of lime and a tiny pinch of salt to wake it back up.

Serving Ideas

• Serve as a side with grilled chicken, salmon, or kebabs.

• Scoop it up with pita chips or tortilla chips.

• Pile it onto toast (thick bread) for a fast lunch.

Ingredients 

• 2 English cucumbers (about 1–1.25 lb / 450–570 g)

• 1 clove garlic, finely minced or grated

• 1 1/2 Tbsp sesame oil (22 ml)

• 3 Tbsp light soy sauce (45 ml)

• 3 Tbsp honey (about 63 g)

• 4 Tbsp rice vinegar (60 ml)

• 3 Tbsp chili oil (45 ml)

• 2 Tbsp black sesame seeds (about 18 g)

You’ll need

• Large jar with a tight lid (at least 1 quart / 1 liter)

• Chef’s knife or cleaver + cutting board

Instructions

1) Smash first, then cut

1. Wash and dry the cucumbers.

2. Place a cucumber on a cutting board. Lay your knife flat over it (blade parallel to the board).

3. Press down firmly with your palm until it cracks. Repeat a few times along the length so it’s split and jagged, but not crushed into mush.

4. Now slice the smashed cucumber into bite-size chunks (about 1–1.5 inches / 2.5–4 cm).

5. If there’s lots of cucumber liquid on the board, leave most of it behind so the dressing stays bold.

2) Add cucumbers + dressing to the jar, then shake

1. Add the cucumber chunks to your jar.

2. Add garlic, soy sauce, rice vinegar, honey, sesame oil, chili oil, and black sesame seeds.

3. Close the lid and shake hard for 20–30 seconds (honey needs a little extra shaking).

4. Open and check the bottom—if honey is still sitting there, shake another 10 seconds.

3) Rest (optional)

• Eat right away or chill 10–20 minutes, then shake once more.

If this smashed cucumber salad is your kind of snack, hit “Save” and pin the photo below so it’s waiting for you next time you need something quick and crunchy.

Tips & Tricks (so it stays crunchy and the flavor hits)

Smash technique that actually works

• Press in 3 spots per cucumber: one near each end + one in the middle.
  You’re aiming for cracks and splits, not a flattened pancake.

• Stop when it “gives.” If the cucumber breaks open and looks crinkly, you’re done. Any more and you’ll squeeze out too much water.

Cut size matters more than people think

• Bite-size, but not tiny: about 1–1.5 inches.
  Too small = watery fast. Too big = dressing doesn’t cling as well.

• Include some long-ish pieces. A mix of shapes (chunks + a few strips) makes it feel more “restaurant-style.”

Keep the dressing bold (avoid cucumber soup)

• After smashing + cutting, you’ll see liquid on the board. Leave most of it behind.

• If you want it extra crisp: salt nothing. Your soy sauce already seasons it, and salt pulls water out fast.

Make the honey behave in a cold jar

Honey loves to stick to glass. Two easy fixes:

• Order matters: soy sauce + rice vinegar → honey → oils → sesame. Then shake.

• Shake like you mean it: 20–30 seconds, pause, then another 10 seconds if you still see honey at the bottom.

Chili oil: control the heat without ruining the balance

• If your chili oil is the crunchy flake-heavy kind, it’s usually hotter. Start at 2 Tbsp, taste, then add the last tablespoon.

• If it’s mostly red oil with little sediment, 3 Tbsp is usually fine.

Black sesame tip (so it doesn’t taste “dusty”)

• Add the black sesame after the liquids, not first. That way it suspends instead of clumping.

• For a smoother vibe, do 1 Tbsp black + 1 Tbsp white. Still looks great, slightly lighter flavor.

The 10-minute rule

• Right away: sharp, loud crunch.

• After 10–20 minutes in the fridge: the garlic/sesame sinks in and it tastes more “finished.”
  Just don’t push it too long—after a couple hours it starts losing snap.

Quick serving upgrades (optional, but worth it)

• More aroma: add a few drops extra sesame oil right before serving (not more than 1/2 tsp).

• More bite: an extra splash of rice vinegar at the end brightens everything instantly.

• Cleaner presentation: if your jar has a lot of dressing pooled at the bottom, tip it into a bowl for serving so you can spoon that last bit over the top.

Ingredients 

Cucumbers

• 6 mini cucumbers or Persian cucumbers (about 1 lb / 450 g total)

• 2 teaspoons salt (for draining)

Dressing

• 1 tablespoon regular soy sauce

• 2 garlic cloves, minced (or finely grated)

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon Chinese chili oil (use more/less to taste)

• 1 tablespoon granulated sugar

• 1 teaspoon sesame oil

• 1 teaspoon black sesame seeds

• 2 tablespoons green onion, thinly sliced (optional)

Instructions

1) Prep the cucumbers

Wash the cucumbers well and slice off the ends.

2) Make the spiral cuts (easy method)

You’ll need two chopsticks (or skewers) per cucumber.

1. Place 1 cucumber between the chopsticks so they run lengthwise along both sides.
   This stops your knife from cutting all the way through.

2. Slice on a diagonal across the top of the cucumber—thin slices, close together—until you reach the end.

3. Flip the cucumber over and straight slices on the other side.

4. Now cut the cucumber in half (crosswise) so it’s easier to toss and eat.

Important: The diagonal angle is what creates the spiral effect. If you cut straight across, it won’t “accordion.”

No time for spirals? Thinly slice the cucumbers instead—still great.

3) Salt to remove extra water (don’t skip)

Put the cucumbers in a large bowl. Sprinkle with 2 teaspoons salt and gently massage for 15–20 seconds.

Let sit 5 minutes (up to 10 minutes max).
Then rinse under cold water 3–4 times until the cucumbers no longer taste salty. Drain very well.

Tip: If your cucumbers seem watery, pat them dry with paper towels after draining. It helps the dressing stay punchy.

4) Mix the dressing

In a small bowl, stir together:
soy sauce, garlic, vinegar, chili oil, sugar, black sesame oil, sesame seeds, and green onion.

Stir until the sugar dissolves.

5) Toss and serve

Pour the dressing over the cucumbers and toss gently so you don’t break the spirals.

Eat right away for maximum crunch—or let it sit 10 minutes for a slightly more “pickled” bite.

Saved this one? Pin it for later — share the image below to your Pinterest board so you can come back to this spiral cucumber salad anytime.

Tips & Tricks for the Best Spiral Cucumber Salad

1) The cut that actually works (your method)

• Side #1: slice diagonally (thin, close together)

• Side #2: flip and slice straight across (thin)
  That combo still creates the accordion/spiral effect, and it’s easier to keep consistent than doing diagonal on both sides.

Tip: Use chopsticks (or skewers) as “stops” so you don’t slice all the way through.

2) Don’t skip the salt step—but don’t overdo it

Salting is what keeps the salad from turning watery 10 minutes later.

• 5 minutes is ideal

• 10 minutes max or the cucumbers start to soften and break

After rinsing, drain really well.

3) Drain like you mean it

Watery cucumbers = diluted dressing.

• Shake the colander hard

• If you want the strongest flavor, pat the cucumbers dry with paper towels before dressing

4) Make the dressing smooth (no gritty sugar)

Stir the dressing for 20–30 seconds until the sugar fully dissolves.
If it’s stubborn, let it sit 1 minute, then stir again.

5) Control garlic intensity

Garlic can take over fast in cold salads.

• Minced garlic = balanced

• Grated garlic = sharper, stronger (use less)

6) Chili oil varies a lot

Some chili oils are mild, others are nuclear.

• Start with 2 teaspoons if you’re unsure

• Add more after tasting

7) Black sesame = better when toasted

If your black sesame seeds aren’t toasted, warm them in a dry pan for 1–2 minutes until fragrant.
Add them at the end so they stay crisp and nutty.

8) Let it sit (briefly) for max flavor

• Eat right away = maximum crunch

• Rest 10 minutes = dressing soaks into the cuts and tastes more “restaurant-style”

9) Keep leftovers separate (best trick if you meal prep)

If you’re making it ahead:

• Store cucumbers and dressing separately

• Toss right before eating
  This keeps the cucumbers snappy instead of soggy.

10) Quick “save it” fixes

• Too salty after rinsing? Add a splash more vinegar and a pinch of sugar.

• Too sharp? Add ½ tsp more sugar or a few drops of sesame oil.

• Too mild? Add more green onion and a small pinch of salt to the dressing (not the cucumbers).

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.

I reach for this when dinner feels heavy or when I need something fresh on the table fast. It’s the kind of side that plays well with grilled chicken, rice bowls, spicy noodles, or honestly… straight from the bowl while you’re “just tasting.” A quick whisk, a quick toss, a short chill, and it turns into that crisp, punchy salad you’d swear came from your favorite Thai spot.

Ingredients

Dressing

• 1/4 cup fresh lime juice

• 1 teaspoon fish sauce

• 1 tablespoon sugar

• 1 chili pepper, thinly sliced (remove seeds for less heat)

• 1 clove garlic, finely chopped or grated

• 2 tablespoons avocado oil (or canola)

Salad

• 2 English cucumbers, halved lengthwise, seeded, and thinly sliced

• 1/2 cup chopped cilantro

• 1/2 small red onion, thinly sliced

• Kosher salt, to taste

• 1/2 cup roasted peanuts, chopped (optional)

Instructions

1) Prep the cucumbers so the salad stays crunchy

1. Slice each cucumber lengthwise.

2. Use a spoon to scrape out the watery seeds (this keeps the dressing from getting diluted).

3. Thinly slice into half-moons.

Optional (but worth it): Put the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let them sit 10 minutes. Pat dry with paper towels. This pulls out extra water and makes the salad extra crisp.

2) Make the lime dressing

In a large bowl, whisk together:

• lime juice

• fish sauce

• sugar

• chili slices

• garlic

• avocado oil

Whisk until the sugar looks mostly dissolved (it doesn’t have to be perfect).

3) Toss everything together

Add the cucumbers, cilantro, and red onion to the bowl. Toss well so every slice gets coated.

4) Chill (or serve right away)

• Best: Refrigerate 15–30 minutes so the flavors soak in.

• Fine: Serve immediately if you’re in a hurry.

5) Finish and taste

Right before serving, taste and adjust:

• Needs more pop? Add a squeeze of lime.

• Too sharp? Add a tiny pinch more sugar.

• Not salty enough? Add a few drops more fish sauce or a small pinch of salt.

Top with chopped roasted peanuts if using.

If this cucumber salad hit the spot, do me a quick favor—save the pin below to your Pinterest board so you can find it fast next time you’re craving something crunchy and fresh (and it helps other people discover it too).

Tips & Tricks for the Best Cucumber Salad

• Use English cucumbers if you can. They’re crisp, thin-skinned, and don’t need peeling. If you’re using regular cucumbers, peel them and scrape out the seeds so the salad doesn’t get watery.

• Seed the cucumbers (don’t skip it). That soft, wet center is what thins out the dressing. A quick scrape with a spoon keeps everything snappy.

• Salt the cucumbers for extra crunch. After slicing, sprinkle with a pinch of kosher salt, let sit 10 minutes, then pat dry. This pulls out excess water and keeps the salad crisp longer.

• Dissolve the sugar fully. Whisk the dressing for a good 20–30 seconds. If the sugar isn’t dissolved, you’ll taste random sweet spots instead of a smooth balance.

• Chili heat is easy to control.

  • Mild: remove seeds and white ribs.

  • Spicy: keep seeds, or add a little more chili.

  • Using flakes? Start with 1/4 tsp—they build fast.

• Slice everything thin and even. Thin cucumbers and onion soak up the dressing better and are easier to eat. A mandoline helps, but a sharp knife works fine.

• Let it chill, but not forever. The sweet spot is 15–30 minutes in the fridge. It gets more flavorful without losing that fresh crunch. After a few hours it’s still good, just softer.

• Add peanuts right before serving. If you mix them in early, they soften. Toss them on top at the end for the best crunch.

• Taste and adjust.

  • More lime = brighter

  • A few extra drops of fish sauce = deeper and saltier

  • A small pinch of sugar = smoother and less sharp

• Make it a meal. Add shredded chicken, shrimp, or a handful of edamame and you’ve got an easy lunch bowl.

At Din Tai Fung, this cucumber salad is the kind of thing you happily order… and then realize you just paid $9.50 for cucumbers because it’s that addictive. The good news? It’s way cheaper to make at home, and you can get the same cold, crisp crunch with that garlicky-sesame, tangy-sweet bite—plus a little soy sauce depth—without leaving your kitchen.

Ingredients

Cucumbers

• 8 Persian cucumbers, sliced into 1/2-inch pieces

• 1 1/2 tablespoons kosher salt

Dressing

• 3 tablespoons rice vinegar

• 2 tablespoons sugar

• 1 1/2 tablespoons mirin

• 1 1/2 tablespoons toasted sesame oil

• 3 garlic cloves, finely grated or minced

• 1–2 teaspoons soy sauce (start with 1 tsp)

• 1/4 teaspoon kosher salt (or skip—see note)

To serve

• 1/2 tablespoon chili oil (more to taste)

• 1/2 tablespoon toasted sesame oil

• 1 Fresno chile, minced (optional)

Salt note: If your soy sauce is regular (not low-sodium), you can usually skip the 1/4 tsp salt in the dressing. Add it only if needed after chilling.

Instructions 

1) Salt the cucumbers (for crunch)

1. Put sliced cucumbers in a bowl.

2. Sprinkle with 1 1/2 tbsp kosher salt and toss well.

3. Refrigerate 30 minutes.

2) Rinse and dry (so the dressing doesn’t get watered down)

1. Drain the liquid.

2. Rinse cucumbers under cold water for 10–15 seconds.

3. Pat very dry with paper towels (this matters).

3) Make the dressing (dissolve the sugar fully)

In a small bowl, whisk until the sugar feels mostly dissolved:

• rice vinegar

• sugar

• mirin

• toasted sesame oil

• garlic

• soy sauce (1 tsp to start)

• optional 1/4 tsp salt

4) Marinate

1. Toss cucumbers with the dressing.

2. Cover and refrigerate at least 4 hours (best overnight).

5) Finish and serve

1. Toss again and taste.

2. If it needs more salt, add a tiny pinch (or another 1/2–1 tsp soy sauce).

3. Drizzle with chili oil and the extra sesame oil.

4. Add Fresno chile if using. Serve cold.

Loved this one? Save it now so you can find it fast later—tap the image below and pin it to your favorite Pinterest board.

Tips & Tricks (So It Tastes Like the Real Thing)

• Salt = crunch. Don’t skip it.
  The 30-minute salt rest pulls out water so the cucumbers stay snappy and the dressing doesn’t get diluted.

• Dry the cucumbers like you mean it.
  After rinsing, pat them very dry. If they’re wet, the dressing turns watery and the flavor gets flat.

• Use Persian cucumbers if you can.
  They’re naturally crisp with thin skin and fewer seeds. If using English cucumbers, scoop out the watery seed strip or expect a softer result.

• Keep the soy sauce subtle.
  Start with 1 teaspoon. You can always add more later, but too much will overpower the clean, bright flavor and darken the salad.

• Let it marinate long enough.
  Minimum 4 hours is where it starts tasting “restaurant.” Overnight is best.

• Taste and adjust after chilling.
  Cold food tastes less salty and less sweet. Always taste once it’s fully chilled, then tweak:

  • Needs more pop? add a tiny splash of rice vinegar.

  • Needs more depth? add 1/2 tsp soy sauce.

  • Needs more heat? add more chili oil.

• Don’t drown it in chili oil—finish lightly.
  Chili oil is a topper, not the base. Add a drizzle right before serving so it stays fragrant and doesn’t dominate.

• Toasted sesame oil only.
  Make sure it’s toasted sesame oil (dark, nutty). Regular sesame oil tastes different and won’t give that signature aroma.

• Sugar must fully dissolve.
  Whisk the dressing until it doesn’t feel gritty. If needed, let it sit 2–3 minutes, then whisk again.

• Best texture window:
  Peak crunch is usually 8–24 hours after mixing. Still tasty up to 2 days, then it starts softening.

• Want extra “Din Tai Fung” vibes?
  Add the Fresno chile and serve ice-cold, straight from the fridge—this salad is meant to be chilled, not room temp.

This recipe is crafted for those who cherish the essence of homemade cooking, offering a blend of flavors that bottled dressings can hardly match. You can expect a dressing that is not only easy to make but also elevates any dish it accompanies.

Whether drizzled over a crisp salad, used as a zesty marinade, or added to your favorite grain bowl, this dressing promises to be a versatile and flavorful addition to your culinary repertoire. Its freshness, simplicity, and the joy of creating something from scratch is what makes this recipe a game-changer in home cooking.

Italian Dressing Recipe

Ingredients

• Extra-Virgin Olive Oil (¼ cup)
• White Wine Vinegar (2 tbsp)
• Balsamic Vinegar (1 tsp)
• Fresh Lemon Juice (2 tbsp)
• Dijon Mustard (½ tsp)
• Fresh Garlic (1 clove, grated)
• Honey (1 tsp)
• Fresh Parsley (1 tbsp, chopped)
• Dried Oregano (1 tsp) and thyme (½ tsp)
• Fresh Basil (1 tbsp, chopped)
• Sea Salt and Black Pepper to your liking
• Optional: Grated Parmesan (2 tbsp)

Instructions

1. Combining the Base: Start by pouring the extra-virgin olive oil into a medium-sized mixing bowl. 
2. Adding Acidity and Flavor: Whisk in the white wine vinegar, balsamic vinegar and lemon juice. 
3. Incorporating Seasonings: Add the finely grated fresh garlic, Dijon mustard, honey or maple syrup, chopped parsley, dried oregano, thyme, and basil. 
4. Seasoning: Sprinkle in sea salt and freshly ground black pepper. These should be added gradually and tasted along the way to ensure the right balance.
5. Emulsifying the Dressing: Whisk all the ingredients vigorously until the dressing becomes homogeneous. This process, known as emulsification, combines the oil and vinegar, which typically do not mix well, into a smooth, unified dressing.
6. Optional Enhancements: If you’re including Parmesan, gently stir it in last. The cheese adds a savory, umami depth, but can be omitted for a vegan or dairy-free version.
7. Taste Test: Finally, taste the dressing and adjust any ingredients as needed. Sometimes a little more salt, a squeeze of lemon, or an extra dash of herbs can make all the difference.

If this Italian salad dressing recipe added flavor to your kitchen, pin it on Pinterest to refer back to it easily for your next culinary creation!

Italian Dressing Recipe Variations

1. Sicilian Twist: Add a teaspoon of capers and a pinch of crushed red chili flakes. The capers will introduce a briny depth, while the chili adds a subtle heat, reminiscent of Sicilian flavors.
2. Tuscan Herbs: Incorporate a mix of fresh Italian herbs like rosemary, sage, and marjoram. These herbs are staples in Tuscan cuisine and will add a robust, earthy flavor to the dressing.
3. Lemon-Basil Infusion: Increase the amount of lemon juice and add extra fresh basil. This variation will have a more pronounced citrus and basil flavor, which is great for light, summer salads.
4. Creamy Parmesan Version: Blend in a tablespoon of mayonnaise or Greek yogurt along with finely grated Parmigiano-Reggiano. This creates a creamier texture and a rich, cheesy flavor.
5. Balsamic Reduction Boost: Instead of regular balsamic vinegar, use a balsamic reduction for a more intense, slightly sweet flavor. This works well with heartier salads or as a marinade.

Versatile Uses of Italian Dressing

1. Classic Salad Dressing: Drizzle it over a mix of fresh greens, cherry tomatoes, cucumbers, and olives for a classic Italian salad. The dressing’s acidity and herbs complement the freshness of the vegetables.

2. Marinade for Proteins: Italian dressing is excellent for marinating pork, chicken, fish, or tofu. The acids in the dressing help tenderize the protein, while the herbs and garlic infuse it with flavor.

3. Roasted Vegetables: Toss vegetables like zucchini, bell peppers, and eggplant in the dressing before roasting. It adds a delicious Italian twist to your roasted veggie dishes.

4. Pasta Salad Enhancer: Mix the dressing into cold pasta salads. It pairs beautifully with ingredients like mozzarella, sun-dried tomatoes, and fresh basil.

5. Sandwich Spread: Use it as a flavorful spread on Italian sandwiches or paninis, adding a zesty touch to your lunch.

Proper Storage and Shelf Life

Storing Your Dressing: Immediately store your homemade Italian dressing in an airtight container or a jar with a tight-fitting lid, preferably glass, and refrigerate.

Shelf Life: When stored in the refrigerator, the dressing remains fresh for up to one week.

After that, you add pecans for that additional crunch. Top it off with a creamy dressing, and that’s it! You’ve got yourself an out-of-this-world chicken salad. It’s perfect for lunch or even a light dinner. Trust me, once you try this, you’ll always make it, just like this mega-popular Chick-Fil-A chicken salad. And while we’re at mega-popular, you might want to check Arby’s Bronco berry sauce and Arby’s beef and cheddar sandwich!

Ingredients

• 1 cup red apple, diced

• 1 Tbsp lemon juice (or juice from 1 small lemon)

• 3 ½ cups cooked chicken breast, cubed (poached or roasted)

• 1 cup seedless grapes, halved

• 1 cup celery, chopped

• 1 cup pecans, chopped

• 1 cup mayonnaise

• Salt and black pepper, to taste

• Fresh lettuce leaves

• 16 slices thick-sliced honey wheat bread

Instructions

1. Prep the chicken
Dice the cooked chicken into ½-inch cubes, or shred it with two forks if you prefer a more rustic texture.

2. Mix the salad base
In a large mixing bowl, combine the diced chicken, apples, grapes, celery, and pecans. Gently toss to evenly distribute all ingredients.

3. Make the dressing
In a separate small bowl, whisk together the mayonnaise, lemon juice, and a pinch of salt and black pepper until smooth. Pour the dressing over the chicken mixture and gently stir until everything is well coated.

4. Chill (optional but recommended)
Cover the bowl and refrigerate the chicken salad for at least 30 minutes to let the flavors meld. For the best taste, let it chill overnight.

5. Assemble the sandwiches
Lightly toast the honey wheat bread. Add a crisp lettuce leaf to the bottom slice, spoon on a generous amount of chicken salad, and top with the second slice of bread.

6. Serve and enjoy
Serve immediately, or enjoy the salad on its own, in lettuce cups, or wrapped in a tortilla for a low-carb option.

Tips for Success

• Use fresh chicken: Poached or roasted chicken breast works best for tenderness.

• Add crunch: Swap pecans for almonds or walnuts if desired.

• Balance the sweetness: Use slightly tart apples, like Granny Smith, for a more balanced flavor.

• Make it ahead: The salad can be made 1 day in advance, but assemble the sandwiches just before serving for the freshest texture.

Storage

• Refrigerator: Store chicken salad in an airtight container for up to 3 days.

• Freezer: Not recommended — the mayo and fresh fruit won’t hold up well.

Have you enjoyed this Arby’s chicken salad? Why not give that image below a whirl and smash it onto your Pinterest board? Because great food deserves a good share, right?

The Best Chicken for Arby’s Chicken Salad Sandwich

When making this Arby’s-inspired sandwich, it’s worth noting that the authentic recipe champions poached chicken breasts. It’s a process that ensures tenderness and taste. Personally, I’m a fan of cubing the chicken for that even distribution in every bite. But shredding is a great way to go if you’re feeling adventurous: your kitchen and culinary rules.

Poached Chicken: Poaching is like a soft bath for your chicken. It’s a serene method that provides your meat with tenderness and juiciness. And if you’re scratching your head on how to do it, you can check in this Chicken Salad recipe.

Rotisserie Chicken: It’s fast, delicious, and ready to be cubed or shredded. A sizable rotisserie chicken will give you around 4 cups, more than you’re aiming for.

Grilled Chicken: Had a BBQ chicken or oven-roast this summer? Leftovers are out of this world here. Dice ’em, shred ’em, and it’s a premium flavor key if they’ve got that crispy golden skin.

Smoked Chicken: Ever tried smoked chicken? Sure you have. It adds a lovely, woody undertone to your chicken salad, offering a unique twist.

Air-Fried Chicken: If you’re into the air fryer craze, this crispy, more beneficial option will add a comforting crunch to your salad.

Slow-Cooked Chicken: Let your chicken simmer and soak up flavors over hours. The outcome? Chicken is so tender and juicy that it virtually melts in your mouth.

Leftover Chicken: That chicken from last night’s dinner? Whether from a previous BBQ, a family dinner, or a takeout chicken, it’s primed to be the star in this salad.