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Asian Sesame Cucumber Salad

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
Total Time 15 minutes
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.