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Asian Cucumber Salad with Sesame

Crisp Asian cucumber salad with sesame in glossy homemade sesame dressing
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This vibrant salad transforms cucumbers into a crisp, tangy, and savory side dish. Salting the slices first prevents a watery result, ensuring perfect texture. It comes together quickly with a simple sesame-ginger dressing for a refreshing bite.

Ingredients

Scale
  • 2 large English cucumbers or 4-5 Persian cucumbers
  • 1 tsp kosher salt, for salting
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 small clove garlic, finely minced or grated
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced
  • Pinch of red pepper flakes (optional)

Instructions

  1. Slice cucumbers thinly, about 1/8-inch thick. Place in a colander, sprinkle with 1 tsp kosher salt, toss, and let drain for 10 minutes.
  2. While cucumbers drain, whisk rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic in a small bowl to make the dressing.
  3. Rinse salted cucumber slices under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.
  4. In a large bowl, combine dried cucumbers and sliced green onions. Pour the dressing over and toss gently to coat.
  5. Transfer to a serving dish. Sprinkle with toasted sesame seeds and optional red pepper flakes just before serving.

Notes

Do not skip salting and drying the cucumbers; it’s key for a crisp, non-watery salad. For best texture, add sesame seeds at the end. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.homestyletable.com/asian-cucumber-salad-sesame/