Crisp Asian Cucumber Salad (Print version)

Refreshing cucumbers in tangy Asian dressing with sesame oil, rice vinegar, and fresh herbs. A crunchy, light side perfect for summer meals.

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced
03 - 1 small carrot, julienned

→ Dressing

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 - 1/2 teaspoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro

# How To Make It:

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. Let the salad marinate for 5–10 minutes for best flavor.
05 - Sprinkle with sesame seeds and cilantro before serving.

# Expert Advice:

01 -
  • The dressing comes together faster than you can find your delivery app menus
  • Leftovers actually taste better after sitting overnight, if you somehow manage to have any
02 -
  • Salting and draining the cucumbers is non negotiable unless you want watery dressing and sad, soggy vegetables
  • Let the salad sit for at least five minutes before serving, the flavors need time to become friends
03 -
  • Use a vegetable peeler to create ribbons instead of slices for a more elegant presentation
  • If making ahead, wait to add the cilantro until serving so it stays fresh and vibrant

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