Asian Cucumber Salad Sesame (Printable)

A crisp cucumber salad with sesame oil and rice vinegar offers a refreshing, light flavor.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced

→ Dressing

03 - 2 tablespoons rice vinegar
04 - 1 tablespoon toasted sesame oil
05 - 1 tablespoon low-sodium soy sauce or tamari
06 - 1 teaspoon sugar or maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 clove garlic, finely minced
10 - 1 teaspoon grated fresh ginger

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon chopped fresh cilantro, optional
13 - 1/2 teaspoon red pepper flakes, optional

# How To Make:

01 - Place sliced cucumbers in a large bowl. Sprinkle with sea salt and toss to combine. Let sit for 5 minutes to draw out excess moisture, then gently squeeze and drain off any liquid.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, garlic, ginger, and black pepper until the sugar dissolves completely.
03 - Add the dressing and green onions to the cucumbers. Toss gently to combine until all components are evenly coated.
04 - Transfer to a serving bowl. Top with toasted sesame seeds, cilantro, and red pepper flakes if using.
05 - Serve immediately, or chill for 10 to 15 minutes for enhanced flavor development.

# Expert Advice:

01 -
  • It comes together faster than any takeout delivery, yet tastes like you've been cooking all day.
  • The sesame-ginger dressing walks that perfect line between tangy and rich without feeling heavy.
02 -
  • Don't skip the salting and draining step—I learned this the hard way when my first batch turned into a watery mess that diluted all that carefully balanced dressing.
  • Grate your ginger fresh each time; pre-grated loses its sharpness and the salad becomes flat instead of bright.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw—the flavor difference is night and day and makes this dish sing.
  • Keep the dressing and vegetables separate until just before serving if you're making this ahead for a potluck or party.
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