Crisp Asian Cucumber Salad (Printable)

Refreshing cucumbers in tangy sesame-soy dressing with fresh herbs and spices.

# Ingredient List:

01 - 2 large English cucumbers, thinly sliced

02 - 2 green onions, thinly sliced

03 - 1 small carrot, julienned

04 - 2 tablespoons rice vinegar

05 - 1 tablespoon soy sauce

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

11 - 1 tablespoon toasted sesame seeds

12 - 2 tablespoons chopped fresh cilantro

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 fully combined.

04 - Pour the dressing over the cucumber mixture and toss gently to coat evenly. Let marinate for 5–10 minutes to develop flavors.

05 - Sprinkle with toasted sesame seeds and fresh cilantro just before serving.

01 -

It comes together in under 15 minutes but tastes like something from a restaurant kitchen
The dressing keeps beautifully for days, so you can prep the vegetables ahead and toss when ready
Its endlessly adaptable, happy to absorb whatever fresh herbs or crunchy vegetables you have on hand

02 -

Never skip the salting step with cucumbers, that 10 minutes makes the difference between watery and wonderfully crisp
Let the salad marinate at least 5 minutes, but dont go much beyond an hour or the cucumbers will start to soften too much
Toasted sesame oil loses potency quickly, so check your bottle and buy fresh if it smells faint

03 -

Cut all your vegetables to similar thickness so they marinate evenly and each bite feels balanced
If making ahead, keep the dressing separate and toss just before serving to maintain perfect texture