Whether you like the European cucumbers or the tiny Persian ones form the grocery or if you grow them at home there’s no veggie that’s quite as refreshing as cucumber. It gives the added element of vibrancy to many a salad and side dish. These marinated cucumbers have an Asian twist with sesame and soy sauce and a little kick from some slice jalapeño. Marinated in this salty sauce the cucumbers soften and take on the flavors of the marinade, adding complexity to that fresh flavor profile.

I chose European cucumbers for these photos, though they are also called English cucumbers. I thought that the thinner skin of these cucumbers would be more palatable. But, you can choose any variety you like or have at the ready. The cucumber slices do soften in the marinade so even a tough-skinned cuke will have a good texture by the end.

After salting the cucumber slices to draw out the water all you have to do is mix up the marinade and toss the slices with it. Then let it sit in the fridge for about a half an hour for the flavors to come to life and for the savory ingredients to work their magic on the cucumbers.

Start with a 1/2 teaspoon salt and add more if you like after it’s done marinating.

To make this salad gluten-free choose a gluten-free soy sauce or use tamari. Or you could even use coconut amino acids for this recipe.

If you want a spicier version of this salad you can also add some chili paste or some chili flakes. But, the jalapeño does add a little heat all on its own.

The word “salad” is in the name but I like to use this umami-filled side as more of a condiment. It works so well with some rice or with noodles to add a boost of flavor to whatever you’re having.