Tangy Asian-Style Cucumber (Printer View)

Crunchy cucumbers with a savory-sweet Asian dressing, quick and refreshing.

# What you'll need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 3 tbsp rice vinegar
05 - 1 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tsp sesame oil
07 - 1 tbsp sugar or maple syrup
08 - 1 tsp grated fresh ginger
09 - 1 garlic clove, minced
10 - 1 tsp toasted sesame seeds

→ Garnish

11 - 2 tbsp fresh cilantro, chopped
12 - Additional toasted sesame seeds, to taste

# Method:

01 - Place the sliced cucumbers, spring onions, and optional chili into a large jar with a tight-fitting lid or a salad bowl with a cover.
02 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and toasted sesame seeds in a small bowl until the sugar dissolves.
03 - Pour the dressing over the vegetable mixture.
04 - Secure the lid and shake vigorously for 30 seconds to coat evenly, or toss thoroughly if using a bowl.
05 - Allow the salad to sit for 5 minutes for flavors to meld.
06 - Sprinkle chopped cilantro and extra toasted sesame seeds before serving.

# Expert Advice:

01 -
  • The shake method coats every slice without bruising or overdressing.
  • It tastes better after sitting, so you can make it ahead without worry.
  • The ginger and garlic wake up your palate without overpowering the crunch.
02 -
  • If you skip the resting time, the dressing will pool at the bottom instead of clinging to the cucumbers.
  • Toast your sesame seeds fresh if you can, the oils wake up and the flavor deepens noticeably.
03 -
  • Chill your jar in the fridge before assembling so the salad stays cold and crisp longer.
  • If you like it spicier, muddle the chili slices with a little salt before adding to release more heat.
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