Quick Asian Sesame Cucumber Salad

A refreshing and easy-to-make cucumber salad with a flavorful sesame dressing that is perfect as a side dish or a light appetizer.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Asian

Calories: 200

Main Ingredients

2 large large cucumbers, thinly sliced Look for firm, dark green cucumbers without blemishes.
3 tablespoons soy sauce Tamari can be used for a gluten-free option.
2 tablespoons sesame oil Can be substituted with olive oil for different flavor.
1 tablespoon rice vinegar Apple cider vinegar can be used as a substitute.
1 tablespoon sugar Honey can be used for a natural sweetener.
1 clove garlic, minced Shallots can be used for a milder taste.
2 tablespoons sesame seeds Can be replaced with pepitas or chopped nuts for crunch.
2 tablespoons green onions, chopped Essential for garnish and flavor.

Preparation

In a large bowl, combine the soy sauce, sesame oil, rice vinegar, sugar, and minced garlic. Mix well until the sugar is fully dissolved.
Add the thinly sliced cucumber pieces to the dressing and toss gently to ensure they are well coated.
Allow your salad to sit for 10 minutes to let the cucumbers marinate and absorb the flavors.
Just before serving, sprinkle the salad with sesame seeds and chopped green onions.

Store in an airtight container in the fridge for up to three days. Best enjoyed fresh as cucumbers can release moisture over time.