Cooking with Carson: The best cucumber salad you have ever eaten

Great for meal prep, cheap and tasty



So good you won’t be able to stop eating

CARSON HOLLAND, Evergreen columnist

I know that you readers trust my cooking advice without a shadow of a doubt.

That is why I need you to make this cucumber salad immediately. Stop what you are doing, leave your classroom or work and pick up these ingredients.

This recipe has everything that your disembodied reading voice is looking for. Are you trying to meal prep at the start of the New Year? Are you hoping to eat healthier for a resolution or just because it feels good? Do you like good food that won’t break the bank?

Are you wondering why I am asking these really pointed questions?

At the end of the day, I could talk all about this recipe, but you need to be able to make it for yourself to really experience it. It is not an entree on its own, but it goes with nearly anything as a great side, especially if you are bringing a dish somewhere.

Cucumber salads are usually pretty good, but this one really elevates the humble veggie and makes it great. Each bite is seemingly more refreshing than the last, and you will soon find an empty plate or Tupperware dish in front of you. Upscale this recipe if you are hoping to meal prep a few servings, but generally speaking, this is a great side.

Now all you need to do is send an email to your teacher for leaving class to make this salad.

Hope you enjoy it!


1 1/2 lbs of English cucumbers

1/2 teaspoons salt

4-5 green onions

1 teaspoon grated ginger 

1 clove of minced garlic (I would recommend jar-lic)

1/4 cup rice vinegar

1 tablespoon of soy sauce

1 tablespoon of sesame oil

1 tablespoon of honey

2 teaspoons red chili paste 

1 teaspoon red chili flakes

1-2 tablespoons toasted sesame seeds

Let’s Build that Salad

Carefully using a knife or fork, add small incisions to the side of the cucumbers

Slice the cucumbers thinly, place in a bowl and add the salt, making sure all the cucumbers are covered

A puddle of water should have built up; strain your cucumbers 

Add in all the rest of the ingredients and mix together 

Add more chili paste and salt to your liking

Refrigerate until you serve

If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson