This island-inspired salad delivers a refreshing crunch with every bite. Thinly sliced cucumbers meet a light, tangy dressing that captures the essence of coastal dining.
I’ve refined this to balance crisp texture with bright flavors, making it a perfect side for grilled dishes or a light standalone meal.
Ingredients for Kona Grill Cucumber Salad
Crisp cucumbers and bright dressings come together for island freshness in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| English Cucumbers 🥒 | 2 whole | Thinly sliced with peel on |
| Red Onion 🧅 | ½ whole | Thinly sliced into half-moons |
| Cherry Tomatoes 🍅 | 1 cup | Halved for sweetness and color |
| Fresh Cilantro 🌿 | ¼ cup | Roughly chopped for garnish |
| Rice Vinegar 💧 | ¼ cup | For tangy brightness in dressing |
| Soy Sauce 🫒 | 2 tbsp | Low-sodium preferred for balance |
| Sesame Oil 🫒 | 1 tbsp | Toasted for nutty depth |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Garlic Cloves 🧄 | 2 cloves | Minced finely for dressing |
| Fresh Ginger 🌿 | 1 tsp | Grated for zesty kick |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for crunchy topping |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat lovers |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
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The cucumbers are non-negotiable here. English cucumbers (the long, skinny kind) have thinner skin and fewer seeds—Whole Foods and Trader Joe’s always have them. If you can only find regular cucumbers, peel them and remove the seeds. The red onion adds bite, so soak the slices in cold water for 10 minutes if you want a milder flavor (or just go for it).
No rice vinegar? Apple cider vinegar works in a pinch, but it’s a little sharper. Swap honey for agave or maple syrup if you need vegan. The sesame oil is key—Kadoya or Spectrum are solid brands at most grocery stores. Short on cilantro? Fresh mint or basil adds a different but still bright note.
This salad holds up surprisingly well. Keeps 2-3 days in the fridge, but the cucumbers soften over time. Dress it right before serving for maximum crunch. Leftovers? Toss with some cooked noodles for a quick lunch the next day.
Why You’ll Love This Recipe
- No Chopping Stress: I just slice the English cucumbers and cherry tomatoes in half—no fancy knife skills needed.
- Fresh Zing: That rice vinegar and cilantro combo hits different, bright and tangy with every bite.
- Potluck MVP: I bring this to every summer BBQ and it’s always the first dish to disappear.
- Stays Crisp: Honestly, it tastes even better the next day when the flavors meld but the veggies keep their crunch.
Step-by-Step Instructions for Kona Grill Cucumber Salad
This island-inspired salad comes together quickly with bright flavors and satisfying crunch.
Step 1: Prepare the Vegetables
Thinly slice the 2 whole English Cucumbers with the peel on—this adds color and texture. I like to slice them on a slight diagonal for a more elegant presentation. Next, slice the 0.5 whole Red Onion into thin half-moons. Soak these in cold water for 5 minutes to mellow their sharpness.
Halve the 1 cup Cherry Tomatoes and set them aside. This step brings out their natural sweetness. Roughly chop the 0.25 cup Fresh Cilantro, but save some whole leaves for garnish if you prefer. The key here is keeping everything cold and crisp until assembly.
Step 2: Toast the Sesame Seeds
Heat a dry skillet over medium heat and add the 1 tbsp Sesame Seeds. Toast them for 2-3 minutes, stirring constantly, until they turn golden brown and become fragrant. Watch closely—they burn quickly.
Immediately transfer the toasted seeds to a small bowl to cool. This prevents them from continuing to cook in the hot pan. The nutty aroma and crunch they add to the finished salad are worth the extra effort. Don’t skip this step; raw sesame seeds lack depth of flavor.
Step 3: Make the Island-Style Dressing
In a small bowl, whisk together the 0.25 cup Rice Vinegar, 2 tbsp Soy Sauce, 1 tbsp Sesame Oil, and 1 tbsp Honey until the honey fully dissolves. The soy sauce adds umami depth, while the rice vinegar provides a clean, tangy brightness.
Add the 2 cloves Garlic Cloves (minced finely) and 1 tsp Fresh Ginger (grated). These ingredients give the dressing its signature island-inspired kick. Stir in the 0.5 tsp Salt and, if you like heat, the 0.25 tsp Red Pepper Flakes. Taste and adjust seasoning as needed.
Step 4: Assemble and Marinate
Drain the sliced red onion and pat it dry with a paper towel. In a large bowl, combine the cucumbers, red onion, cherry tomatoes, and chopped cilantro. Pour the dressing over the vegetables and toss gently to coat evenly.
Let the salad marinate at room temperature for 10-15 minutes. This allows the flavors to meld together while keeping the vegetables crisp. Just before serving, sprinkle the toasted sesame seeds over the top for a final crunch. Serve chilled or at room temperature for the best texture and flavor.
Pro Tips For Making Kona Grill Cucumber Salad
- Salt the Cucumbers: I learned this the hard way—sprinkle the sliced cucumbers with a pinch of salt and let them sit for 10 minutes to draw out excess water, or you’ll end up with a watery salad.
- Thinly Slice Onions: Use a mandoline or a very sharp knife to slice the red onion paper-thin, about 1/16 inch, so it softens just enough in the rice vinegar without overpowering the dish.
- Skip the Seeds: After burning my tongue on bitter seeds one too many times, I now split the cherry tomatoes and flick out the seeds before chopping—sounds tedious but actually changes the outcome.
- Warm the Vinegar: Microwave the rice vinegar for 15 seconds before mixing—it blooms the cilantro’s flavor and mellows the onion’s bite faster than cold vinegar ever could.
Regional Styles of This Recipe
Hawaiian Style
The original Kona version leans into tropical flavors with a splash of pineapple juice in the dressing. I add 1/4 cup to the rice vinegar mixture for a touch of sweetness that balances the soy. The island twist makes it perfect for luaus or beach picnics. 🌺
Japanese Influence
Inspired by my trips to local sushi spots, I sometimes swap rice vinegar for seasoned rice vinegar and add 1 tsp mirin. The result has a delicate sweetness that pairs beautifully with grilled fish or teriyaki dishes.
Texas Twist
For a bolder profile, I’ll add 1 sliced jalapeño and swap cilantro for fresh dill. The heat from the pepper and the grassy dill notes give it a Lone Star kick. This version holds up well at BBQ competitions along the coast. 🔥
Korean Fusion
I love adding 1 tbsp gochujang to the dressing for depth and a hint of spice. The fermented chili paste brings umami that complements the sesame oil. It’s a nod to my time experimenting with Korean flavors in my French training.
Mediterranean Version
Replace the soy sauce with 2 tbsp lemon juice and add 1/2 cup crumbled feta. The tangy cheese and bright citrus make it feel like a Greek island escape. Perfect for those wild herb foraging days when I find fresh oregano.
Nutrition Facts
Frequently Asked Questions
Can I make this ahead of time?
Yes, but dress it just before serving. Chopped veggies stay crisp in the fridge for 2-3 days in an airtight container, but the dressing softens cucumbers over time.
What if I don’t like cilantro?
Swap it for fresh mint or basil. Both add brightness without the soapy taste some detect in cilantro. Parsley works too for a milder herb note.
Is this salad gluten-free?
Only if you use tamari instead of soy sauce. Check labels—some soy sauces contain wheat. The rest of the ingredients are naturally gluten-free.
Why toast the sesame seeds?
Toasting deepens their nutty flavor and adds crunch. Raw seeds taste flat in comparison. Just 2-3 minutes in a dry pan makes all the difference.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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