Asian Cucumber Sesame Salad (Printer-Friendly)

A refreshing cucumber and sesame dish with tangy rice vinegar dressing and subtle spice notes.

# What You 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
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 Steps:

01 - Place sliced cucumbers in a large bowl, sprinkle with sea salt, and toss to combine. Let sit for 5 minutes to release excess moisture, then gently squeeze and drain the liquid.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, grated ginger, and black pepper until sugar fully dissolves.
03 - Add the prepared dressing and sliced green onions to the drained cucumbers. Toss gently until evenly coated.
04 - Transfer to a serving bowl and top with toasted sesame seeds, fresh cilantro, and red pepper flakes.
05 - Serve immediately for crispness, or refrigerate for 10-15 minutes to enhance blended flavors.

# Helpful Hints:

01 -
  • It takes 10 minutes flat, which means you can make it while something else cooks on the stove.
  • The sesame and ginger combination tastes fancy enough for guests but honest enough for a Tuesday lunch.
  • Cucumbers stay crisp for hours, so you can prep this ahead without worry.
02 -
  • Draining the cucumbers is non-negotiable—I learned this the hard way by skipping that step and ending up with a bowl of watery sadness instead of crisp vegetables.
  • Sesame oil is potent and best used sparingly, so don't double it thinking you're improving the recipe; it'll taste like you're eating a spoonful of oil.
03 -
  • Make the dressing a few hours ahead and store it separately from the cucumbers; this way you can toss them together right before serving if you want maximum crispness.
  • If you forget to chill it and need it cold quickly, toss the finished salad into a bowl of ice water for two minutes, then drain it carefully—the temperature drops and flavors actually deepen.
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