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Light & Crunchy Asian Cucumber Salad with Sesame

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A quick and easy Asian cucumber salad with a perfectly balanced sesame dressing. Ready in under 10 minutes, it’s the perfect side dish for summer barbecues, potlucks, or busy weeknights.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 teaspoon kosher salt
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey (or maple syrup for vegan)
  • 1 small clove garlic, finely minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons toasted sesame seeds (plus extra for garnish)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Wash and dry the cucumbers. If using English cucumbers, leave the skin on. Trim off the ends, then slice into thin rounds, about ⅛-inch thick. You should have about 4 cups of sliced cucumbers.
  2. Place the cucumber slices in a large bowl and sprinkle with 1 teaspoon of kosher salt. Toss well to coat. Let them sit for 10-15 minutes to draw out excess water.
  3. After 15 minutes, transfer the cucumbers to a colander. Gently press down with a paper towel or the back of a spoon to remove as much liquid as possible. Rinse briefly with cold water if needed, then pat dry with a clean kitchen towel or paper towels.
  4. While the cucumbers are draining, make the dressing. In a small bowl or a jar with a tight-fitting lid, combine the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger. Whisk or shake until the honey is dissolved and everything is well combined.
  5. If your sesame seeds aren’t already toasted, heat a small skillet over medium heat. Add the sesame seeds and cook, stirring constantly, for 2-3 minutes until fragrant and lightly golden. Remove from heat and set aside.
  6. Place the drained cucumbers in a clean, dry bowl. Pour the dressing over the top and toss gently to coat. Add the toasted sesame seeds and red pepper flakes (if using) and toss again.
  7. Transfer the salad to a serving dish. Sprinkle with sliced green onions and an extra pinch of sesame seeds. Serve immediately for the crispiest texture.

Notes

Don’t skip the salting step—it draws out excess water and keeps the salad crunchy. For best results, serve immediately. If making ahead, prep the cucumbers and dressing separately and combine just before serving. The salad will soften over time but is still delicious within a few hours.

Nutrition

Keywords: cucumber salad, Asian salad, sesame, quick side dish, summer salad, potluck, vegan, gluten-free

Find it online: https://breezybake.com/light-and-crunchy-asian-cucumber-salad-with-sesame-easy-10-minute-side/