Asian sesame cucumber salad (Print)

Crunchy cucumbers tossed in a savory soy and sesame dressing with fresh herbs for a vibrant flavor.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar or maple syrup
08 - 1 clove garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon chili flakes or 1/2 fresh red chili, finely sliced (optional)

→ Garnish

11 - 2 tablespoons toasted sesame seeds
12 - 1 tablespoon fresh cilantro, chopped (optional)

# Directions:

01 - Place sliced cucumbers in a colander and sprinkle with salt. Let sit for 5-10 minutes to draw out excess water, then gently pat dry with paper towels.
02 - In a large bowl, combine cucumbers, spring onions, and carrot.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili until sugar dissolves completely.
04 - Pour dressing over vegetables and toss thoroughly to coat all components.
05 - Transfer to serving dish and sprinkle with toasted sesame seeds and cilantro before serving.
06 - Serve immediately or chill for 10-15 minutes for a colder, more marinated flavor.

# Expert Advice:

01 -
  • It's ready faster than you can dice a cucumber, making it perfect for those moments when you need a side dish but don't want to fuss.
  • The dressing has this sneaky depth from sesame oil and ginger that tastes like you spent hours perfecting it, but you didn't.
  • It stays crunchy and refreshing, never wilts into sadness, and actually tastes better after sitting for a bit.
02 -
  • Don't skip salting and draining your cucumbers—I learned this the hard way when a batch turned into a watery mess, and it taught me that this small step is everything.
  • Taste the dressing before it meets the vegetables, because the balance of salty, tangy, and sweet is personal and should feel right to your palate first.
03 -
  • Invest in a good quality toasted sesame oil—the difference between a mediocre bottle and an excellent one is subtle but unmistakable, and it matters in a salad where it's the star.
  • If you're serving this for people with allergies, check your soy sauce label for gluten, and always inform guests about sesame—both the oil and seeds can be allergens.
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