Asian Cucumber Sesame Salad
If your garden or local market has blessed you with a bumper crop of cucumbers, this refreshing Asian-inspired cucumber sesame salad is the perfect way to put them to good use. Light, crisp, and full of flavor, it’s an easy side dish that pairs beautifully with grilled meats, rice bowls, or summer picnics. Most of the ingredients are pantry staples or easily found in the Asian section of your grocery store.
This dish is quick to prepare, naturally nutrient-rich, and packed with antioxidants and healthy fats from sesame oil and seeds.
Ingredients
- 3 cups thinly sliced cucumbers (peeled unevenly or scored with a fork for a decorative edge; halved for more flavor exposure)
- 3 green onions, chopped (both white and green parts)
- 1 garlic clove, finely minced
- 1 tsp fresh ginger, minced
- ¼ cup rice vinegar
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp toasted sesame oil
- 2 tsp maple syrup (or honey, if preferred)
- 1 tsp sriracha (optional, for a spicy kick)
- 1 tsp red pepper flakes1½ tbsp sesame seeds
Instructions
- Prepare the vegetables
- Place sliced cucumbers and green onions in a large bowl.
- Sprinkle with minced garlic and ginger; toss gently to combine.
- Make the dressing
- In a small cup or bowl, whisk together the rice vinegar, soy sauce (or coconut aminos), sesame oil, maple syrup, and sriracha (if using).
- Toss the salad
- Pour the dressing over the cucumber mixture and fold gently to coat.
- Sprinkle with red pepper flakes and sesame seeds; stir lightly to combine.
- Chill & serve
- Cover and refrigerate for at least 20 minutes, stirring occasionally to let the flavors meld.
- Serve cold, topped with extra sesame seeds if desired.
Why You’ll Love This Salad
- Quick & Easy: Ready in under 10 minutes (plus chilling time).
- Nutritious: Cucumbers hydrate, while sesame seeds provide healthy fats and minerals.
- Versatile: Perfect as a side dish, picnic salad, or topping for grain bowls.
- Make-Ahead Friendly: Tastes even better after sitting in the fridge.
