Asian Cucumber Sesame Salad (Print Version)

Crisp cucumber salad tossed with sesame, rice vinegar, and fresh aromatics for a light 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 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, optional
13 - 1/2 teaspoon red pepper flakes, optional

# Cooking Steps:

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, ginger, and black pepper until sugar dissolves completely.
03 - Add the dressing and sliced green onions to the prepared cucumbers. Toss gently to ensure all ingredients are evenly coated.
04 - Transfer salad to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes if desired.
05 - Serve immediately for crispness, or chill for 10 to 15 minutes to enhance flavor development.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, yet tastes like you've been planning it all week.
  • The dressing hits that perfect balance between tangy, nutty, and just slightly sweet—nobody can pinpoint what they're tasting, they just know they want more.
  • It pairs beautifully with almost anything, from grilled fish to leftover rice, without stealing the spotlight.
02 -
  • If you don't salt the cucumbers first and let them release their water, you'll end up with a puddle of diluted dressing at the bottom of the bowl—I learned this the first time I made it in a hurry.
  • The dressing can be made an hour ahead, but don't combine everything until you're ready to serve or within fifteen minutes of eating, or the cucumbers will lose their satisfying snap.
03 -
  • If your cucumbers are particularly watery or if you live somewhere humid, add an extra pinch of salt and give them ten minutes instead of five to release their moisture.
  • Toast your sesame seeds in a dry skillet for exactly two minutes while you're waiting for the cucumbers to weep—the timing works out perfectly and they'll smell incredible.
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