Asian Cucumber Salad Sesame (Printable version)

Thinly sliced cucumbers with a zesty sesame and rice vinegar dressing for a fresh side dish.

# What You 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
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
13 - 1/2 teaspoon red pepper flakes

# Step-by-step guide:

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, grated ginger, and black pepper until sugar fully dissolves.
03 - Add dressing and sliced green onions to the prepared cucumbers. Toss gently to coat evenly.
04 - Transfer to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes.
05 - Serve immediately or refrigerate for 10 to 15 minutes to enhance flavor development before serving.

# Expert Tips:

01 -
  • It comes together faster than most people can set a table, yet tastes like you've been planning it all day.
  • The dressing clings to every slice without making the salad soggy or heavy.
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without fussing over substitutions.
02 -
  • Skipping the salt-and-drain step will leave you with a watery puddle at the bottom of the bowl within an hour—the five minutes matters more than you'd think.
  • Sesame oil is potent, so resist the urge to pour generously; a tablespoon is exactly right, and more will overpower the vegetables instead of complementing them.
03 -
  • If your cucumbers are particularly watery or seedy, halve them lengthwise and scoop out the middle with a spoon before slicing—you'll get pure crunch without the moisture.
  • A tiny pinch of white miso mixed into the dressing adds umami depth without making it taste obviously different, which is a trick I borrowed from someone who knows Asian flavors better than I do.
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