Crisp Asian Cucumber Salad (Printable Version)

Cool, crisp cucumbers in a tangy sesame-soy dressing with fresh garlic and ginger. A perfect light side for summer meals.

# What You Need:

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

# Expert Suggestions:

01 -
  • No cooking required when the temperature climbs too high
  • Transforms ordinary cucumbers into something crave worthy in minutes
02 -
  • The salt and drain step is the difference between a watery disappointment and restaurant quality crispness
  • Letting it sit for those 10 minutes is not optional if you want the flavors to actually marry
03 -
  • Use a mandoline if you have one for those perfectly thin slices that make it look effortless
  • Double the dressing and keep the extra in your fridge for quick weekday salads

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