Asian Cucumber Salad Sesame

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced

02 - 2 green onions, thinly sliced

→ Dressing

03 - 2 tablespoons rice vinegar

04 - 1 tablespoon toasted sesame oil

05 - 1 tablespoon low-sodium soy sauce or tamari

06 - 1 teaspoon sugar or maple syrup

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

09 - 1 clove garlic, finely minced

10 - 1 teaspoon grated fresh ginger

→ Garnish

11 - 1 tablespoon toasted sesame seeds

12 - 1 tablespoon chopped fresh cilantro, optional

13 - 1/2 teaspoon red pepper flakes, optional

# Directions:

01 - Place sliced cucumbers in a large bowl. Sprinkle with sea salt and toss to combine. Let sit for 5 minutes to draw out excess moisture, then gently squeeze and drain off any liquid.

02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, garlic, ginger, and black pepper until the sugar dissolves.

03 - Add the dressing and green onions to the cucumbers. Toss gently to combine.

04 - Transfer to a serving bowl. Top with toasted sesame seeds, cilantro, and red pepper flakes if using.

05 - Serve immediately, or chill for 10 to 15 minutes for enhanced flavor development.

# Expert Advice:

01 -

It comes together in under 10 minutes, which means you can make it while water boils for dinner without stress.
The dressing is so balanced that it tastes like you've been cooking Asian food for years, even if you haven't.
It pairs with almost everything—grilled fish, takeout containers, leftover roasted vegetables—and somehow makes the meal feel intentional.

02 -

If you skip salting the cucumbers, you'll end up with a watery, diluted dressing that tastes flat—this one step transforms the whole dish from soggy to crisp.
Toasted sesame oil has a lower smoke point and strong flavor, so it's always added to the dressing cold rather than heated, which keeps that nutty aroma intact.

03 -