Description
A refreshing and easy-to-make Asian cucumber salad featuring crisp English cucumbers tossed in a tangy, savory dressing with sesame oil, rice vinegar, and a hint of sweetness, topped with toasted sesame seeds and green onions. Perfect as a light side dish or appetizer.
Ingredients
Scale
Salad
- 4 cups thinly sliced English cucumber
- 1/2 teaspoon salt
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sliced green onions
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with 1/2 teaspoon salt. Toss to coat evenly and let them sit for 15–20 minutes to draw out excess moisture.
- Dry Cucumbers: After resting, rinse the cucumbers thoroughly under cold water to remove excess salt. Pat them dry thoroughly using paper towels to prevent sogginess.
- Make Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, grated ginger, and optional red pepper flakes until well combined.
- Toss Salad: Add the dried cucumber slices to the dressing and toss thoroughly to ensure every slice is evenly coated.
- Marinate: Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld.
- Serve: Before serving, sprinkle toasted sesame seeds and sliced green onions on top for added texture and garnish.
Notes
- For extra crunch, substitute English cucumbers with Persian cucumbers or add thinly sliced radishes.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
