Asian Cucumber Salad Sesame (Printable)

Crisp cucumbers with toasted sesame, rice vinegar, and fresh ginger create a refreshing salad.

# 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in ten minutes flat, which means you can have a restaurant-quality side dish ready before anyone notices you're cooking.
  • The dressing is so balanced and bright that it makes even plain cucumbers taste like something special, and honestly, that's the whole point.
  • It pairs with almost anything from grilled fish to leftover rice, so it becomes a weeknight staple without feeling repetitive.
02 -
  • The five-minute salt step isn't optional unless you enjoy watery salad, so don't skip it thinking you're saving time.
  • Grate fresh ginger directly into the dressing bowl so you don't lose any of those oils and aromatics that make the dish taste alive.
  • If you make this more than an hour ahead, the cucumbers start weeping again, so either eat it fresh or save the dressing and assemble just before serving.
03 -
  • Toast your own sesame seeds in a dry pan for about two minutes before garnishing, and the difference between that and store-bought will shock you.
  • If you're serving this to a crowd, keep the red pepper flakes and cilantro on the side so people can customize their heat level and flavor profile.
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