Asian Sesame Cucumber Salad

Looking for a refreshing and quick side dish that bursts with flavor? This Asian Sesame Cucumber Salad is your answer! It’s a delightful combination of crisp cucumbers, a tangy and savory dressing, and a touch of sesame, perfect for any meal.

Why You Will Love This Recipe

This Asian Sesame Cucumber Salad is incredibly easy to make, requiring minimal ingredients and just a few minutes of your time. It’s a light and healthy option that complements a wide range of main dishes, from grilled chicken and fish to stir-fries and noodle bowls. The crisp texture of the cucumbers combined with the vibrant, umami-rich dressing makes it a truly addictive and satisfying salad.

Ingredients

• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Step-by-Step Instructions

1. Wash and thinly slice the cucumbers. You can use a mandoline for uniform slices, or a sharp knife.
2. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using).
3. Add the sliced cucumbers to the bowl with the dressing.
4. Toss gently to coat the cucumbers evenly.
5. Stir in the toasted sesame seeds and sliced green onions.
6. Let the salad sit for at least 10-15 minutes to allow the flavors to meld and the cucumbers to soften slightly.
7. Taste and adjust seasoning if necessary.

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Expert Tips / Pro Tips

For the crispiest cucumbers, choose firm, fresh ones. If your cucumbers have large seeds, you can scoop them out before slicing. To prevent the salad from becoming watery, you can salt the sliced cucumbers and let them sit for 15-20 minutes, then gently squeeze out the excess liquid before adding them to the dressing. This step is optional but highly recommended for a firmer salad.

Variations & Substitutions

Feel free to add other vegetables like thinly sliced red onion, bell peppers, or shredded carrots for extra color and crunch. For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the dressing. If you don’t have rice vinegar, apple cider vinegar can be used as a substitute, though it will alter the flavor profile slightly. For a vegan version, ensure you use maple syrup instead of honey.

Serving Suggestions

This Asian Sesame Cucumber Salad is a versatile side dish. It pairs wonderfully with grilled or pan-seared salmon, teriyaki chicken, beef and broccoli stir-fry, or even as a refreshing accompaniment to spicy curries. It also makes a fantastic addition to bento boxes or picnic spreads.

Storage, Freezing & Reheating

This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. The cucumbers will become softer over time. Due to the high water content of cucumbers, this salad is not recommended for freezing. Reheating is not necessary as it is served chilled.

Nutrition Information

The nutritional information provided below is an estimate and can vary based on specific ingredients and portion sizes used.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the dressing and slice the cucumbers ahead of time. However, it’s best to toss everything together about 15-30 minutes before serving to maintain the crispness of the cucumbers.

Why are my cucumbers watery?

Cucumbers have a high water content. If you want a firmer salad, you can salt the sliced cucumbers and let them drain for about 20 minutes before rinsing and patting them dry. This process draws out excess moisture.

What kind of cucumbers are best for this salad?

English cucumbers or Persian cucumbers are ideal as they have thinner skins and fewer seeds. If using regular cucumbers, consider peeling them and removing the seeds.

How long does the dressing last?

The dressing can be stored in an airtight container in the refrigerator for up to a week. You may need to whisk it again before using.

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Asian Sesame Cucumber Salad

A refreshing and crisp cucumber salad with a tangy sesame-ginger dressing. Perfect as a light side dish or appetizer.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Asian, Fusion

Calories: 120

Ingredients Method Notes

Ingredients

  

Salad Ingredients

• 2 large cucumbers English or Persian, thinly sliced
• 1/4 cup red onion thinly sliced
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon sesame seeds toasted, for garnish

Dressing Ingredients

• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil toasted
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon fresh ginger grated
• 1 clove garlic minced
• 1/2 teaspoon sugar or honey

Method

 

Instructions

1. Prepare the cucumbers: If using regular cucumbers, peel them and remove the seeds. Slice them thinly. If using English or Persian cucumbers, simply slice them thinly.
2. Prepare the red onion: Slice the red onion very thinly. If the flavor is too strong, you can soak the slices in cold water for 10 minutes, then drain well.
3. Make the dressing: In a small bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, grated ginger, minced garlic, and sugar (or honey) until well combined.
4. Combine the salad ingredients: In a medium bowl, combine the sliced cucumbers, sliced red onion, and chopped cilantro.
5. Dress the salad: Pour the prepared dressing over the cucumber mixture. Toss gently to coat everything evenly.
6. Garnish and serve: Sprinkle with toasted sesame seeds just before serving. This salad is best served immediately or chilled for up to 30 minutes.

Notes

For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also add thinly sliced radishes or bell peppers for extra crunch and color.