Cucumber Salad Remix Asian (Print Version)

Fresh cucumbers and crisp veggies tossed with sesame oil, fish sauce, and zesty dressing for a vibrant side.

# Components:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon chopped fresh cilantro

→ Dressing

06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (gluten-free if required)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)

→ Garnish

14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Add cucumbers, red onion, carrot, scallions, and cilantro to a large mixing bowl.
02 - Whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, garlic, ginger, and chili in a small bowl until thoroughly combined.
03 - Drizzle the dressing over the prepared vegetables and toss until well coated.
04 - Let the salad rest for at least 10 minutes to allow the flavors to meld.
05 - Sprinkle toasted sesame seeds over the salad before serving.

# Expert Advice:

01 -
  • Quick and easy to make
  • Fresh, crisp textures and bold flavors in every bite
02 -
  • Contains fish and soy allergens—check sauces for gluten if needed
  • Sesame oil and seeds may trigger allergies in sensitive individuals
03 -
  • Let the salad chill in the fridge for at least 30 minutes for best flavor
  • Use seedless cucumbers for extra crunch and less moisture

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