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Fresh Asian Cucumber Salad Recipe with Easy Sesame Ginger Dressing

Fresh Asian Cucumber Salad - featured image
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A quick, refreshing Asian cucumber salad with a tangy, nutty sesame ginger dressing that’s perfect as a light side or snack.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced
  • A handful fresh cilantro, roughly chopped (optional)

Instructions

  1. Rinse and dry the cucumbers. Using a sharp knife or mandoline, slice them thinly—about 1/8 inch thick.
  2. Grate 1 tablespoon of fresh ginger and mince 1 garlic clove.
  3. Toast 1 tablespoon of sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Set aside to cool.
  4. In a bowl, whisk together 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, grated ginger, and minced garlic. Add 1/4 teaspoon red pepper flakes if desired.
  5. Add the sliced cucumbers to the bowl with the dressing. Toss gently to coat evenly. Let sit for 5-10 minutes to meld flavors.
  6. Sprinkle toasted sesame seeds, sliced green onions, and chopped cilantro over the salad. Toss gently and serve immediately or chill.

Notes

For extra crisp cucumbers, sprinkle with salt and let sit in a colander for 10 minutes before patting dry and tossing with dressing. Adjust soy sauce and vinegar to taste to balance saltiness and acidity. Dressing can be made ahead and stored up to 3 days in the fridge. Use tamari for gluten-free version. Replace honey with maple syrup or agave nectar for vegan version.

Nutrition

Keywords: cucumber salad, Asian salad, sesame ginger dressing, quick salad, healthy side dish, vegan salad, gluten-free salad

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