Easy, delicious, crunchy and mildly spicy, this refreshing Sesame Cucumber Salad is made with simple ingredients and makes the perfect no-cook side dish to all your summer meals. It's simple yet full of tangy, nutty flavours that makes it irresistible.
Prep Time10 minutesmins
Resting time20 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
1 1/2poundcucumberssuch as Persian or English
1/2 teaspoonkosher salt
3tablespoonsrice vinegar
1clove garlic, finely minced
1tablespoonsoy sauce (or use tamari for gluten-free)
2tablespoonstoasted sesame oil
1tablespoontoasted sesame seeds,plus more for garnish
1tablespoonhoney, maple syrup, or sugar
2green onions (scallions),trimmed and thinly sliced, plus more for garnish
½teaspoonred-pepper flakes,or more to taste
Instructions
Slice the cucumbers about 1/4-inch thick and place them in a large bowl. Sprinkle with 1/2 teaspoon salt and toss to evenly coat. Transfer the salted cucumbers to a colander or sieve over a mixing bowl to catch the water (do not wash the bowl where you salted the cucumbers). Set aside for at least 20 minutes (30-45 minutes is best) to allow the cucumbers to release excess water.
Meanwhile, in the same bowl you salted the cucumbers, mix the vinegar, garlic, soy sauce, sesame oil, sesame seeds, honey (or sweetener of choice), green onions and red pepper flakes until combined.
Once cucumbers have finished draining, place them in the bowl with the dressing. Toss gently until all the cucumbers are thoroughly coated. Garnish with more chopped scallions and another sprinkle of sesame seeds, if desired.
Serve immediately or cover and chill until ready to serve.
Notes
To store: Leftovers can be stored in an airtight container for up to 3 days. If the dressing got a bit watered down, simply mix together a small amount of the dressing ingredients and add it to the cucumbers.