Crisp Asian Cucumber Salad (Printable)
Refreshing cucumbers in tangy Asian dressing with sesame and fresh herbs. Ready in 15 minutes.
# What You'll 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 - 1/2 teaspoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro (optional)
# How-To Steps:
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.
03 - Add the green onions and julienned carrot to the bowl with the cucumbers.
04 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes until well combined.
05 - Pour the dressing over the cucumber mixture and toss gently to coat evenly.
06 - Let the salad marinate for 5 to 10 minutes for best flavor.
07 - Sprinkle with sesame seeds and cilantro before serving.
# Expert Advice:
01 -
- The cucumbers stay impossibly crisp even after sitting in dressing for hours
- It comes together in fifteen minutes flat but tastes like restaurant quality
- The sweet, tangy, slightly spicy profile pairs with literally everything
02 -
- Drying the cucumbers thoroughly after salting is non-negotiable or your salad will be watery
- The salad needs at least 5 minutes of marinating time but gets better if it sits longer
- Do not add the sesame seeds and cilantro until right before serving
03 -
- Use a mandoline or vegetable peeler to create paper-thin cucumber ribbons for an elegant presentation
- Double the dressing and keep it in a jar for instant salads all week long