Crisp Asian Cucumber Salad (Print)

Crunchy cucumbers in tangy sesame-soy dressing with fresh herbs. A quick 15-minute side dish.

# What You Need:

→ Vegetables

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

→ Dressing

04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use gluten-free if needed)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 clove garlic, finely minced
09 - ½ teaspoon fresh ginger, grated
10 - ½ teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# How To Make It:

01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. This helps draw out extra moisture.
02 - Pat the cucumbers dry with paper towels and transfer to a large mixing bowl. Add the green onions and julienned carrot to the bowl.
03 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes until well combined.
04 - Pour the dressing over the cucumber mixture and toss gently to coat evenly. Let the salad marinate for 5–10 minutes for best flavor.
05 - Sprinkle with sesame seeds and cilantro before serving.

# Expert Advice:

01 -
  • Comes together in 15 minutes with zero cooking required
  • The flavors get even better after a short marinate in the fridge
  • Perfect for making ahead and keeping on hand for quick meals
02 -
  • Skip the salting step and your dressing will become diluted and watery within minutes
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant, it makes a huge difference
  • The salad needs at least 5 minutes of marinating time for the flavors to properly develop
03 -
  • Use a mandoline or vegetable peeler to create paper thin cucumber slices that absorb more dressing
  • Double the dressing recipe and keep it in a jar in the fridge for quick salads all week

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