Asian Sesame Cucumber Salad (Print version)

Crisp cucumbers and spring onions in a tangy soy-sesame dressing with crunchy sesame seeds.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small carrot, julienned (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar or maple syrup
08 - 1 clove garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon chili flakes or ½ fresh red chili, finely sliced (optional)

→ Garnish

11 - 2 tablespoons toasted sesame seeds
12 - 1 tablespoon fresh cilantro, chopped (optional)

# How-To Steps:

01 - Place sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 5-10 minutes to extract excess moisture, then gently pat dry with paper towels.
02 - In a large bowl, combine the cucumbers, spring onions, and carrot.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili until the sugar dissolves completely.
04 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds and cilantro before serving.
06 - Serve immediately or chill for 10-15 minutes for enhanced marinated flavor with increased crunch.

# Tips from the pros:

01 -
  • It comes together in fifteen minutes, which means you can make it while water boils for something else.
  • The dressing hits that perfect sweet-salty-spicy balance that keeps you reaching back into the bowl.
  • Those toasted sesame seeds add such a nutty depth that people always ask what your secret ingredient is.
02 -
  • Salting and draining the cucumbers first is not extra, it's actually essential because watery salad is nobody's favorite salad.
  • Toasted sesame oil is completely different from regular sesame oil, so don't substitute one for the other or you'll wonder why it tastes weird.
03 -
  • Make the dressing first and let it sit while you prep vegetables, it deepens the flavors slightly.
  • Don't dress the salad more than thirty minutes before serving unless you like things really soft and pickled, which some people do and that's valid.
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