Asian Cucumber Salad Sesame (Printable Version)

Crisp cucumbers and green onions in a tangy sesame-rice vinegar dressing with ginger and garlic.

# What You'll 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
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

# How-To Steps:

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 any accumulated liquid.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, grated ginger, and black pepper until sugar dissolves completely.
03 - Add the dressing and sliced green onions to the cucumbers. Toss gently until all ingredients are evenly coated.
04 - Transfer salad to a serving bowl. Top with toasted sesame seeds, fresh cilantro, and red pepper flakes.
05 - Serve immediately, or chill for 10 to 15 minutes to enhance flavor development.

# Tips for Success:

01 -
  • It comes together in 10 minutes flat, making it perfect for weeknight meals or last-minute entertaining.
  • The sesame and ginger dressing transforms simple cucumbers into something addictively tangy and aromatic.
  • It's naturally vegan and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • Salting the cucumbers first isn't just a step—it's the difference between a crisp salad and a watery puddle. Don't skip this or rush it.
  • Toasted sesame oil is not the same as regular sesame oil, and the difference is dramatic. One tastes warm and nutty, the other thin and forgettable.
03 -
  • Chill your serving bowl in the refrigerator for 5 minutes before transferring the salad—it keeps everything cooler longer and tastes noticeably fresher.
  • If you're serving this alongside a spicy main dish, go easy on the red pepper flakes so the salad remains the cooling, crisp counterpoint it's meant to be.
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