Description
This Sesame Cucumber Salad is a crisp and refreshing side dish featuring thinly sliced cucumbers tossed in a vibrant Asian-inspired sesame-soy dressing. With garlic, ginger, green onions, and a touch of honey and lime, it delivers a perfect balance of tangy, savory, and slightly sweet flavors. Ideal for warm days or as a light accompaniment to any meal, it comes together in just 10 minutes without any cooking required.
Ingredients
For the Salad
- 4 Persian or English cucumbers, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro (optional)
- 1 teaspoon red pepper flakes or chili crisp (optional)
For the Sesame Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon fresh lime juice
- 1 garlic clove, finely minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili crisp or sriracha (optional)
Instructions
- Prepare the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline. For extra crunch, lightly sprinkle them with salt and let them sit for 10 minutes. Then drain any released water and gently pat dry with paper towels.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, fresh lime juice, minced garlic, grated ginger, and optional chili crisp or sriracha until well combined.
- Combine: Place the sliced cucumbers and green onions in a large bowl. Pour the prepared sesame dressing over them and toss gently to coat all ingredients evenly.
- Finish: Sprinkle the salad with toasted sesame seeds, chopped fresh cilantro, and red pepper flakes if using, distributing them evenly.
- Serve: Allow the salad to sit for 5 to 10 minutes before serving to let the flavors meld and the cucumbers absorb the dressing for better taste.
Notes
- Best cucumbers: Use Persian or English cucumbers for their thin skins and fewer seeds, which provide a better texture.
- Make it spicy: Increase the amount of chili crisp, sriracha, or crushed red pepper to your desired heat level.
- For extra crunch: Toss in some chopped roasted peanuts or cashews just before serving.
- Make ahead: Prepare the salad a few hours in advance but serve the same day for optimal freshness and texture.
- Storage: Keep leftovers refrigerated in an airtight container for up to 2 days; note cucumbers will soften over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian
