Asian Cucumber Salad Sesame (Printer View)

Crisp cucumbers mixed with sesame and tangy rice vinegar for a bright, 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
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

# Method:

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

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required
  • Perfectly balanced flavors: tangy, savory, and slightly sweet
  • Vegan and naturally gluten-free when using tamari
  • Light and refreshing with satisfying crunch
  • Versatile side dish that pairs beautifully with Asian mains
02 -
  • Always slice cucumbers just before preparing to maintain maximum crispness
  • Use toasted sesame oil, not regular sesame oil, for authentic flavor
  • Don't skip the salting step—it makes all the difference in texture
  • Adjust sweetness and acidity to your taste by tweaking sugar and vinegar ratios
  • Chill serving bowls in advance for an extra-refreshing presentation
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