Asian Cucumber Sesame Salad (Printable View)

Crisp cucumbers tossed in a tangy sesame and rice vinegar dressing with fresh ginger and green onions.

# Needed Ingredients:

→ 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

# Directions:

01 - Place sliced cucumbers in a large bowl and sprinkle with sea salt. Toss to combine and let sit for 5 minutes to draw out excess moisture. Gently squeeze and drain off any 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 drained cucumbers. Toss gently until evenly coated.
04 - Transfer salad to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes.
05 - Serve immediately for maximum crispness, or chill for 10 to 15 minutes to enhance flavor development.

# Expert Hints:

01 -
  • It comes together in 10 minutes, so you can have something restaurant-quality on your table without the theater.
  • The dressing tastes better after sitting for a bit, which means you can make it ahead and let it develop while you handle everything else.
  • It's naturally vegan and gluten-free without tasting like it's missing anything.
02 -
  • Don't skip the salting step—it's not just seasoning, it's a technique that prevents a watery salad and intensifies the cucumber flavor itself.
  • Make the dressing while the cucumbers are sitting; this way everything is ready to combine at just the right moment, keeping the salad crisp.
03 -
  • Chill your serving bowl in the freezer for five minutes before transferring the salad; it keeps everything cooler longer and tastes even more refreshing on warm days.
  • If you're making this ahead, dress it right before serving and keep the garnishes separate until the last moment—this preserves the crisp, clean presentation.
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