Fresh cucumber rolls served with vinaigrette dressing

Cucumber Rolls with Vinaigrette Dressing

BySavannah Brooks
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Why Make This Recipe

Cucumber Rolls with Vinaigrette Dressing are a fresh and healthy option for any meal. They are light and full of flavor, making them perfect as an appetizer or a side dish. This recipe is easy to prepare, and it offers a delightful crunch that everyone will enjoy. Plus, the vinaigrette dressing adds a zesty touch that brings everything together.

How to Make Cucumber Rolls with Vinaigrette Dressing

Ingredients:

  • Japanese cucumber
  • Balsamic vinegar
  • Lemon juice
  • Extra virgin olive oil
  • Brown sugar
  • Salt
  • Grated ginger
  • Coriander (chopped)
  • Fresh thyme
  • White sesame
  • Crushed chili

Directions:

  1. Slice the Japanese cucumber thinly and roll it up. Arrange on a serving plate.
  2. To make the dressing, mix balsamic vinegar, lemon juice, olive oil, brown sugar, salt, grated ginger, chopped coriander, and fresh thyme together.
  3. Pour the dressing over the cucumber rolls, then sprinkle with white sesame and crushed chili. Serve.

How to Serve Cucumber Rolls with Vinaigrette Dressing

Serve the cucumber rolls cold on a nice platter. They make a great start to a meal or a refreshing side dish. You can also pair them with grilled fish or chicken for a lovely light meal. If you want to impress your guests, add a sprig of fresh thyme on each roll as a garnish.

How to Store Cucumber Rolls with Vinaigrette Dressing

If you have leftovers, you can store them in an airtight container in the fridge. They will stay fresh for up to two days. Keep in mind that the cucumber may become a bit soggy because of the dressing, so it’s best to enjoy them soon after making.

Tips to Make Cucumber Rolls with Vinaigrette Dressing

  • Use a sharp knife or mandoline to get thinner cucumber slices for easier rolling.
  • You can adjust the seasoning in the dressing to suit your taste. Add more or less salt and sugar as you prefer.
  • For extra flavor, let the dressing sit for a few minutes before pouring it over the rolls.

Variation

Try adding some diced avocado or cream cheese inside the cucumber rolls for a different texture and taste. You can also substitute the Japanese cucumber with other thin cucumbers like English cucumbers.

FAQs

1. Can I make cucumber rolls ahead of time?
Yes, you can prepare the cucumber rolls a few hours in advance. Just keep them covered in the fridge until you’re ready to serve.

2. What if I don’t have balsamic vinegar?
You can use any light vinegar, such as white wine vinegar or apple cider vinegar, as a substitute.

3. Are these rolls suitable for a vegan diet?
Yes, this recipe is entirely plant-based and suitable for vegans.

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Cucumber Rolls with Vinaigrette Dressing

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Fresh and healthy cucumber rolls drizzled with a zesty vinaigrette dressing, perfect as an appetizer or side dish.

Ingredients

  • 1 Japanese cucumber
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1 tsp grated ginger
  • 2 tbsp chopped coriander
  • 1 tbsp fresh thyme
  • 1 tsp white sesame
  • 1/2 tsp crushed chili

Instructions

  1. Slice the Japanese cucumber thinly and roll it up. Arrange on a serving plate.
  2. To make the dressing, mix balsamic vinegar, lemon juice, olive oil, brown sugar, salt, grated ginger, chopped coriander, and fresh thyme together.
  3. Pour the dressing over the cucumber rolls, then sprinkle with white sesame and crushed chili. Serve.

Notes

Serve cold and consider pairing with grilled fish or chicken. Leftovers can be stored in an airtight container for up to two days.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No cooking
  • Cuisine: Asian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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