Cucumber Salad Asian Sesame (Printable)
Crisp cucumbers and veggies tossed in tangy Asian-style dressing deliver bold, vibrant flavors for any table.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon chopped fresh cilantro
→ Dressing
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (use gluten-free if preferred)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
# Cooking Steps:
01 - Place sliced cucumbers, red onion, carrot, scallions, and chopped cilantro into a large mixing bowl.
02 - In a separate small bowl, whisk rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, garlic, ginger, and red chili until combined.
03 - Drizzle the prepared dressing over the vegetables and toss thoroughly to coat each piece.
04 - Allow the salad to rest for a minimum of 10 minutes for enhanced flavor infusion.
05 - Sprinkle toasted sesame seeds evenly atop the salad before serving.
# Expert Tips:
01 -
- Ready in just 15 minutes for a quick addition to any meal
- Healthy, gluten-free, and dairy-free so nearly everyone can enjoy it
02 -
- Always check labels on soy sauce and fish sauce to ensure your salad stays gluten-free
- This salad is best eaten the day it's made, as cucumbers release liquid over time
03 -
- Slice cucumbers very thinly for the best texture and flavor absorption
- Let the salad sit for 10 minutes for flavors to meld, but don't refrigerate too long before serving