Asian Sesame Cucumber Salad (Printable)

Crisp cucumbers blend with soy and sesame for a light, flavorful Asian-inspired dish.

# What You 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 1/2 fresh red chili, finely sliced (optional)

→ Garnish

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

# Steps:

01 - Place sliced cucumbers in a colander and sprinkle with salt. Let sit for 5-10 minutes to remove excess water, then gently pat dry with paper towels.
02 - In a large mixing bowl, combine cucumbers, spring onions, and carrot.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili until sugar dissolves completely.
04 - Pour dressing over vegetables and toss thoroughly to ensure even coating.
05 - Transfer to serving dish and sprinkle with toasted sesame seeds and cilantro before serving.
06 - Serve immediately or refrigerate for 10-15 minutes for enhanced marinated flavor and cooling.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can impress people without the stress.
  • The dressing does all the heavy lifting—tangy, salty, nutty, and just spicy enough to make every bite interesting.
  • Cucumbers stay crisp and refreshing, perfect for cutting through rich, heavy meals.
02 -
  • Do not skip salting and draining the cucumbers—I learned this the hard way when a batch turned watery and sad by the time we sat down to eat.
  • Use toasted sesame oil, not raw; the difference between the two is night and day, and it transforms the entire flavor profile.
03 -
  • Make the dressing first and let it sit while you prep the vegetables—the flavors bloom and mellow slightly, tasting rounder and more integrated.
  • Toast your own sesame seeds in a dry pan for 2–3 minutes if you can; store-bought toasted seeds work, but homemade ones taste noticeably fresher and more vibrant.
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