Asian sesame cucumber salad (Printer View)

Crisp cucumbers with a tangy soy-sesame dressing create a light, flavorful salad perfect for any meal.

# Components:

→ 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 ½ fresh red chili, finely sliced (optional)

→ Garnish

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

# Method:

01 - Place sliced cucumbers in a colander and sprinkle with a pinch of 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 the cucumbers, spring onions, and carrot.
03 - In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili until the sugar dissolves.
04 - Pour the dressing over the vegetables and toss well to coat evenly.
05 - Transfer to a serving dish. Sprinkle with toasted sesame seeds and cilantro before serving. Serve immediately or chill for 10-15 minutes for enhanced flavor.

# Expert Advice:

01 -
  • Light, crisp, and incredibly refreshing for warm days.
  • Quick to prepare with no cooking required.
  • Naturally vegan and dairy-free.
  • Versatile enough to pair with almost any main course.
02 -
  • Use toasted sesame oil rather than plain sesame oil for a much richer, nuttier aroma.
  • Don't skip the ginger; fresh ginger provides a zesty brightness that ground ginger cannot replicate.
  • If prepping ahead, keep the dressing separate and toss just before serving to maintain the cucumber's crunch.
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