Crisp Asian Cucumber Salad (Printable)

Refreshing cucumbers in tangy sesame dressing with crunchy vegetables

# 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 - 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)

# Directions:

01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
02 - Pat the cucumbers dry with paper towels and transfer to a large mixing bowl. Add the green onions and julienned carrot.
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.
05 - Let the salad marinate for 5–10 minutes for best flavor. Sprinkle with sesame seeds and cilantro before serving.

# Expert Tips:

01 -
  • The entire dish comes together in fifteen minutes with zero cooking required
  • That perfect sweet and savory balance makes it impossible to stop eating
02 -
  • Skip the salting step and your salad will be watery and diluted within minutes
  • Let the dressing sit for at least five minutes or the garlic and ginger will taste raw and harsh
03 -
  • Use a vegetable peeler to create thin ribbons instead of slices for an elegant presentation
  • The salad actually tastes better after an hour in the refrigerator as flavors meld

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