Asian Sesame Cucumber Salad Recipe

I made a cucumber salad with Asian sesame dressing and a little known pantry ingredient that shifts the usual approach.

I always keep a jar in the fridge for when I need something that snaps a meal awake. My Asian Sesame Cucumber Salad is deceptively simple, but it hits this bright, nutty note that makes you curious enough to sneak a second bite.

I love how English cucumbers stay crisp even after sitting a while, and toasted sesame oil gives this warm, toasted aroma that somehow turns plain into addictive. People always ask me what makes it pop, but I just smile, it’s the little things.

Call it Cucumber Salad if you want, just don’t blame me when it vanishes.

Ingredients

• English cucumber: super crisp, mostly water, low calories, adds cool crunch and fiber.
• Soy sauce or tamari: provides salty umami, contains sodium, boosts savory depth, little protein.
• Rice vinegar: bright acidic tang, adds sour balance, low calories, makes flavors pop.
• Toasted sesame oil: intense nutty aroma, a little goes far, adds rich toasty flavor.
• Scallions: fresh green bite, mild oniony sweetness, adds color and crunch, some vitamin K.
• Toasted sesame seeds: small crunch, extra nutty note, adds healthy fats and some minerals.
• Sugar or honey: brings sweetness, balances acid and salt, use sparingly for light glaze.

Ingredient Quantities

• 2 English cucumbers (about 1 lb / 450 g)
• 2 tablespoons low sodium soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral oil like vegetable or canola
• 1 tablespoon granulated sugar or honey
• 1 clove garlic
• 1 teaspoon fresh ginger (optional)
• 2 scallions (green onions)
• 1 tablespoon toasted sesame seeds
• 1/4 to 1/2 teaspoon red pepper flakes (optional)
• Pinch of salt

How to Make this

1. Wash and trim the 2 English cucumbers, slice into very thin rounds or half moons (about 1/8 inch), then toss them with a pinch of salt and let sit 10 minutes to draw out excess water, then pat or lightly squeeze dry with a towel.

2. In a medium bowl whisk together 2 tablespoons low sodium soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon neutral oil, and 1 tablespoon granulated sugar or honey until the sugar dissolves.

3. Mince 1 clove garlic and grate about 1 teaspoon fresh ginger if using, stir them into the dressing and taste, adjust a little more soy or vinegar if needed.

4. Heat a small dry skillet over medium heat and toast 1 tablespoon toasted sesame seeds, shaking the pan until they smell nutty and turn light golden, about 1 to 2 minutes, watch them or they burn.

5. Slice 2 scallions thinly, separate the white and green parts if you want more texture from the whites.

6. Toss the drained cucumbers with the dressing, add the scallion whites, and mix gently so the slices stay crisp.

7. Let the salad sit 5 to 15 minutes in the fridge to let flavors meld, or serve right away if you want maximum crunch.

8. Before serving fold in the scallion greens, sprinkle the toasted sesame seeds and 1/4 to 1/2 teaspoon red pepper flakes if using, taste and add a final pinch of salt if needed.

9. Serve chilled or at cool room temp, and store leftovers in an airtight container in the fridge up to 24 hours, it gets soggy after that so try to eat it soon.

Equipment Needed

1. Cutting board, for slicing and prepping the cucumbers
2. Sharp chef’s knife or mandoline for very thin 1/8 inch slices, watch your fingers
3. Large mixing bowl to whisk the dressing and toss the salad
4. Measuring spoons and a tablespoon measure, plus a small measuring cup for the sugar or honey
5. Whisk or fork to blend the dressing until the sugar dissolves
6. Microplane or fine grater for the ginger, and a small knife for mincing the garlic
7. Small dry skillet to toast the sesame seeds
8. Paper towels or a clean kitchen towel and a colander or sieve to drain and pat the cucumbers dry
9. Serving bowl and an airtight container for leftovers

FAQ

Asian Sesame Cucumber Salad Recipe Substitutions and Variations

• Soy sauce/tamari: Swap for coconut aminos (gluten free, lower sodium). Its a bit sweeter so add a tiny pinch of salt or a squeeze of lime to boost the umami.
• Rice vinegar: Use white wine vinegar or apple cider vinegar at about 3/4 the amount, and add a pinch of sugar if it tastes too sharp.
• Toasted sesame oil: If you dont have it use plain sesame oil but cut the amount in half, or stir in a teaspoon of tahini thinned with a little neutral oil for that toasty flavor.
• Toasted sesame seeds: For crunch use chopped roasted peanuts or toasted sunflower seeds, they give a similar nutty texture and bite.

Pro Tips

1. Salt and press the cucumbers first, then pat them REALLY dry before dressing them. If you skip that you’ll get a watery, soggy salad fast. You can even stack them between paper towels and put a heavy bowl on top for a few minutes to squeeze out extra liquid.

2. Keep the dressing separate until right before serving when possible. The dressing is great for flavor but it will make the slices go limp if they sit too long. If you must make ahead, store the dressing in a jar and shake it, then toss at the last minute.

3. Taste as you go, dont just dump everything in. Start with less soy and less sugar than the recipe calls for, then add a little at a time until it tastes right. Honey dissolves easier than granulated sugar so use it if you dont want grainy sweet bits.

4. Toast the sesame seeds and maybe give a few a gentle smash with the back of a spoon before adding them. Toasting brings way more aroma and smashes release oils so they pop in your mouth. Also chop the scallion whites finer than the greens so you get texture but not huge onion chunks.