Description
A quick and refreshing Asian cucumber salad featuring thinly sliced cucumbers tossed in a tangy rice vinegar and sesame oil dressing, flavored with fresh ginger, green onions, and toasted sesame seeds. Perfect as a light side dish or appetizer.
Ingredients
Scale
Salad
- 1 English cucumber (thinly sliced)
- 2 green onions (sliced)
- 1 tsp sesame seeds
Dressing
- 2 tsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh ginger (grated)
- 1 tsp sea salt
Instructions
- Slice the cucumber: Using a mandolin or a sharp knife, thinly slice the English cucumber and place the slices into a medium-sized bowl to prepare the base of the salad.
- Make the dressing: In a small bowl, whisk together the rice vinegar, sesame oil, grated ginger, and sea salt until well combined to create a flavorful dressing.
- Toss the salad: Pour the dressing over the sliced cucumbers and toss thoroughly to ensure all cucumber slices are evenly coated with the dressing.
- Add toppings: Add the sliced green onions and sesame seeds to the cucumber mixture, then lightly toss everything together one last time to distribute the flavors.
- Marinate and serve: Allow the salad to marinate in the dressing for 5 minutes at room temperature so the flavors meld well, then serve immediately for best texture and taste.
Notes
- For extra crunch, chill the cucumbers before slicing.
- You can substitute rice vinegar with apple cider vinegar for a different tang.
- Toast the sesame seeds lightly for a nuttier flavor.
- Serve as a side dish with grilled meats or as a refreshing appetizer.
- Adjust salt according to taste preferences.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian cucumber salad, quick cucumber salad, easy salad recipe, sesame cucumber salad, ginger cucumber salad, no-cook side dish
