Asian Sesame Cucumber Salad (Printable version)

Crisp cucumbers tossed with soy-sesame dressing and garnished with sesame seeds and herbs.

# What You'll Need:

→ 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 (use 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 the 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 (if using) until the sugar dissolves.
04 - Pour the dressing over the vegetables and toss well to coat.
05 - Transfer to a serving dish. 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, no cooking required, which means you can make it while still in your work clothes.
  • The soy-sesame dressing tastes like a restaurant secret but costs pennies and lives in your pantry already.
  • Crisp, refreshing, and somehow feels indulgent without being heavy—perfect for nights when you want something that feels like self-care.
02 -
  • Do not skip salting and draining the cucumbers—I learned this by serving a salad that turned into soup halfway through dinner.
  • Toasted sesame oil is worth tracking down; the regular kind tastes like you forgot an ingredient entirely.
03 -
  • Make extra dressing and keep it in the fridge—you'll find yourself drizzling it on grilled fish, rice bowls, or even plain steamed broccoli.
  • Toasting your own sesame seeds in a dry pan for two minutes before using them adds even more depth and makes the whole salad taste less like a recipe and more like someone's personal discovery.
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