Asian Sesame Cucumber Salad (Print Version)

Crisp cucumbers mixed with soy-sesame dressing for a fresh and flavorful side dish.

# 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 or 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)

# Directions:

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 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 comes together in 15 minutes flat, which means you can make it while your main course is still thinking about getting done.
  • The soy-sesame dressing hits that umami sweet spot that makes you taste every single layer of flavor without any heaviness.
  • Crisp, refreshing, and it actually tastes better if you let it sit for a few minutes, so there's no stress about last-minute assembly.
02 -
  • Salting the cucumbers first isn't extra fussiness—it's the difference between a salad that stays crisp for hours and one that turns into sad cucumber water halfway through dinner.
  • Don't skip toasting your sesame seeds yourself if you can help it; the flavor difference between raw and toasted is huge, and it only takes five minutes in a dry pan.
03 -
  • Make the dressing first and let it sit while you prep the vegetables; the flavors settle and marry, and you'll taste a more cohesive result when you pour it over.
  • If you're making this ahead, keep the dressing separate and add it just before serving so the cucumbers don't weep and the sesame seeds stay dry and nutty.
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