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Fresh Asian Sesame Cucumber Salad with Tangy Rice Vinegar Dressing

Fresh Asian Sesame Cucumber Salad - featured image
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A crisp, refreshing cucumber salad with a tangy rice vinegar dressing, toasted sesame seeds, and a perfect balance of sweet, sour, and umami flavors. Quick and easy to prepare, this salad is a versatile side dish that pairs well with a variety of meals.

Ingredients

Scale
  • 2 medium English cucumbers
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon granulated sugar (or maple syrup/agave for vegan)
  • 1 clove fresh garlic, minced
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced
  • ¼ teaspoon red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Wash and dry 2 medium English cucumbers. Trim the ends and slice very thinly, about 1/8-inch thick. Place slices in a colander and sprinkle with ½ teaspoon salt. Toss gently and let sit for 10 minutes to draw out excess moisture.
  2. While cucumbers sit, toast 1 tablespoon sesame seeds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and let cool.
  3. In a small bowl, whisk together 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, and 1 minced garlic clove until sugar dissolves and dressing is smooth.
  4. After 10 minutes, gently press the salted cucumber slices with hands or a clean kitchen towel to remove extra liquid. Transfer cucumbers to a large mixing bowl.
  5. Pour dressing over cucumbers. Add toasted sesame seeds, 2 thinly sliced green onions, and red pepper flakes if using. Toss gently but thoroughly to coat all slices.
  6. Taste and adjust seasoning with freshly ground black pepper and more salt if needed.
  7. Cover and refrigerate salad for at least 15-20 minutes before serving to let flavors marry and cucumbers stay crisp.

Notes

Salting cucumbers and pressing out excess moisture is crucial to prevent sogginess. Toast sesame seeds carefully over medium heat to avoid burning. The salad tastes better after chilling for 20-30 minutes but avoid making too far ahead to keep cucumbers crisp. Optional additions include thinly sliced water chestnuts or chopped peanuts for extra crunch. For gluten-free, use tamari instead of soy sauce. For vegan, substitute sugar with maple syrup or agave.

Nutrition

Keywords: cucumber salad, Asian salad, sesame cucumber salad, rice vinegar dressing, quick salad, healthy side dish, vegan salad, gluten-free salad

Find it online: https://realityeats.com/fresh-asian-sesame-cucumber-salad-recipe-easy-tangy-rice-vinegar-dressing/