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Sesame-Soy Cucumber Salad

This Sesame-Soy Cucumber Salad is crisp, refreshing, and loaded with bold Asian-inspired flavor. Thinly sliced cucumbers are tossed in a savory sesame-soy dressing with garlic, rice vinegar, and a touch of sweetness for the perfect light side dish or appetizer.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Asian-Fusion
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 English cucumbers thinly sliced
  • 1 green onion thinly sliced
Dressing
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar or honey
  • 1 garlic clove minced
  • 1 tsp sesame seeds plus more for topping
  • red pepper flakes pinch, optional

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. Wash and thinly slice the cucumbers. If using regular cucumbers instead of English cucumbers, remove the seeds for a better texture.
  2. Add the sliced cucumbers and green onion to a large mixing bowl.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar or honey, minced garlic, and sesame seeds until the sugar is dissolved and the dressing is well combined.
  4. Pour the sesame-soy dressing over the cucumbers and toss gently until all the slices are evenly coated.
  5. Sprinkle with extra sesame seeds and a pinch of red pepper flakes, if using. Serve immediately for maximum crunch, or chill for about 10 minutes to let the flavors develop.

Notes

This salad is best enjoyed the day it’s made, but leftovers can be stored in the refrigerator for up to 2 days. If the cucumbers release extra liquid, simply drain off some of the dressing and refresh with a small splash of soy sauce or sesame oil before serving.