Asian cucumber sesame salad (Print)

Refreshing cucumber salad with sesame, rice vinegar, and fresh aromatics for a light, flavorful side.

# Components:

→ 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

# Directions:

01 - Place sliced cucumbers in a large bowl, sprinkle with sea salt, and toss to combine. Let sit for 5 minutes to extract excess moisture, then gently squeeze and drain the 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 dressing and sliced green onions to the prepared cucumbers. Toss gently to combine all ingredients evenly.
04 - Transfer salad to a serving bowl and top with toasted sesame seeds, cilantro, and red pepper flakes if desired.
05 - Serve immediately or chill for 10 to 15 minutes to enhance flavor development before serving.

# Expert Advice:

01 -
  • It comes together in ten minutes flat, making it perfect for those nights when you're hungry but unmotivated to cook.
  • The sesame oil and ginger combination is addictive in a way that keeps you coming back for just one more bite.
  • Pairs beautifully with almost anything from a simple rice bowl to grilled fish without overshadowing the main event.
02 -
  • Don't skip salting the cucumbers—I learned this the hard way when my first batch turned into a puddle of regret.
  • The dressing will taste sharper when first mixed, but mellows beautifully once it coats the cucumbers, so trust the process.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have fresh ones—the difference in flavor is worth the tiny bit of extra effort.
  • Keep your rice vinegar and sesame oil in cool, dark places away from heat, as their delicate flavors fade quickly when exposed to light or warmth.
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