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Asian Sesame Cucumber Salad

Asian sesame cucumber salad with crisp salted cucumbers, a garlicky ginger-sesame dressing, and a quick 10-minute chill for bold flavor. Thin slices stay crunchy while sesame seeds and green onions add nutty crunch.
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Prep Time 5 minutes
resting and chilling 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad
  • 2 English cucumbers
  • 1 tsp salt
  • 2 green onions
  • 1 tbsp toasted sesame seeds
  • 1 tsp black sesame seeds optional
  • 1 tbsp fresh cilantro
Sesame Dressing
  • 2 tbsp low-sodium soy sauce
  • 1.5 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 clove garlic
  • 1 tsp ginger
  • 1 tsp chili crisp optional
  • 0.5 tsp red pepper flakes optional

Method
 

Slice and salt the cucumbers
  1. Thinly slice the English cucumbers and place them in a bowl.
  2. Sprinkle the cucumbers with salt and let them sit for 15 minutes.
  3. Drain and gently pat the cucumbers dry to remove excess moisture.
Make the sesame dressing
  1. Whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, minced garlic, freshly grated ginger, and chili crisp in a small bowl.
  2. Add red pepper flakes if using, then whisk again until the dressing looks smooth.
Assemble and chill
  1. Place the cucumbers in a serving bowl.
  2. Pour the dressing over the cucumbers.
  3. Toss until evenly coated so every slice is glossy with dressing.
  4. Sprinkle with green onions, toasted sesame seeds, black sesame seeds, and fresh cilantro.
  5. Refrigerate for 10 minutes before serving to deepen the flavor.
  6. Serve chilled.

Notes

For the crunchiest salad, salt and drain thoroughly, then pat dry before dressing. Store covered in the refrigerator up to 2 days; cucumbers may soften slightly. Freezing is not recommended. For a dairy-free option, keep honey and use a plant-based honey substitute if desired (still retains the same sweet balance).