Asian Cucumber Salad Sesame (Printable)

A crisp salad featuring sliced cucumbers blended with a sesame and rice vinegar dressing.

# 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 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

# How to Make It:

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, garlic, ginger, and black pepper until the sugar dissolves.
03 - Add the dressing and green onions to the cucumbers. Toss gently to combine.
04 - Transfer to a serving bowl. Top with toasted sesame seeds, cilantro, and red pepper flakes if using.
05 - Serve immediately, or chill for 10 to 15 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • It takes ten minutes from start to finish, making it perfect for when you need something impressive without the fuss.
  • The dressing is bright and complex enough to feel intentional, yet humble enough to let the cucumber shine.
  • It genuinely tastes better the next day, so you can make it ahead and actually relax when guests arrive.
02 -
  • Don't skip the salting and draining step—it seems unnecessary but prevents the salad from becoming a watery mess within an hour.
  • The dressing can be made hours ahead, but dress the cucumbers only shortly before serving unless you like them soft and marinated.
03 -
  • Buy your sesame oil from a store with good turnover—old sesame oil tastes musty and loses its character, so freshness matters more than brand.
  • If your green onions are particularly large or tough, soak the white parts in ice water for ten minutes before slicing to make them crisper and milder.
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