Fresh Asian Cucumber Salad with Sesame Ginger Dressing
A quick and refreshing cucumber salad featuring a tangy, nutty sesame ginger dressing. Perfect as a light side dish that balances rich meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon salt (for salting cucumbers)
Instructions
- Wash and thinly slice 2 medium English cucumbers into 1/8-inch thick half-moons. Place slices in a colander, sprinkle with 1/2 teaspoon salt, and toss gently. Let sit for 10 minutes to draw out excess water.
- While cucumbers rest, heat a small dry skillet over medium heat. Add 1 tablespoon sesame seeds and toast for 2–3 minutes until golden and fragrant. Remove from heat and set aside.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon freshly grated ginger, and 1 minced garlic clove. Add a pinch of red pepper flakes if desired. Adjust seasoning to taste.
- Rinse salted cucumbers under cold water to remove excess salt, then pat dry thoroughly with paper towels or a clean kitchen towel.
- Transfer cucumbers to a mixing bowl. Add sliced green onions and toasted sesame seeds. Pour dressing over and toss gently but thoroughly to coat.
- Let the salad rest in the fridge for at least 10 minutes before serving to allow flavors to meld.
Notes
Salting cucumbers before rinsing draws out excess moisture to keep the salad crisp. Toast sesame seeds fresh for best flavor. Dressing can be made ahead and stored in the fridge for up to a week. Serve chilled or at room temperature. Use tamari and maple syrup for gluten-free and vegan versions.
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 70
- Sugar: 3
- Sodium: 400
- Fat: 4.5
- Saturated Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, Asian salad, sesame ginger dressing, quick salad, healthy side dish, gluten-free salad, vegan salad