Asian Cucumber Salad Sesame (Print Version)

Crisp cucumbers mixed with tangy sesame and rice vinegar for a refreshing dish.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced

→ Dressing

03 - 2 tablespoons rice vinegar
04 - 1 tablespoon toasted sesame oil
05 - 1 tablespoon low-sodium soy sauce or tamari
06 - 1 teaspoon sugar or maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 clove garlic, finely minced
10 - 1 teaspoon grated fresh ginger

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon chopped fresh cilantro
13 - 1/2 teaspoon red pepper flakes

# How to Make It:

01 - Place sliced cucumbers in a large bowl. Sprinkle with sea salt and toss to combine. Let sit for 5 minutes to extract excess moisture, then gently squeeze and drain off any accumulated liquid.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, ginger, and black pepper until the sugar dissolves completely.
03 - Add the prepared dressing and sliced green onions to the cucumbers. Toss gently to coat all components evenly.
04 - Transfer salad to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes. Serve immediately or refrigerate for 10 to 15 minutes to enhance flavor development.

# Additional Tips::

01 -
  • It tastes like restaurant quality but genuinely takes only 10 minutes from start to finish.
  • The sesame and ginger combination hits that sweet spot between tangy and savory that makes you keep reaching for more.
02 -
  • Draining the cucumbers properly is the single most important step; skip it and you'll end up with diluted dressing by the time you serve it.
  • Don't dress this salad more than a few hours ahead unless you want it to become mushy and sad.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes; they'll taste nuttier and fresher than anything pre-toasted.
  • If you're sensitive to raw garlic, mince it very finely or let it sit in the dressing for a few minutes before adding the vegetables so the harsh edge mellows out.
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