Fresh Asian Sesame Cucumber Salad with Toasted Sesame Dressing
A quick and easy fresh Asian cucumber salad featuring crunchy cucumber ribbons tossed in a tangy, nutty toasted sesame dressing. Perfect as a refreshing side dish or light snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced or spiralized
- 2 tablespoons toasted sesame seeds
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup (optional for vegans)
- 1 small clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, thinly sliced
- Pinch of red pepper flakes (optional)
- 1 teaspoon lime juice
- Salt to taste
Instructions
- Toast the sesame seeds: Heat a small dry skillet over medium heat. Add 2 tablespoons of sesame seeds and stir frequently for about 2-3 minutes until golden and fragrant. Remove from heat immediately to prevent burning. Set aside to cool.
- Prepare the cucumbers: Rinse and thinly slice 2 medium English cucumbers using a knife or mandoline. Alternatively, use a spiralizer for ribbons. Place the cucumber slices in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey or maple syrup, 1 teaspoon fresh lime juice, minced garlic, and grated ginger. Adjust seasoning as needed.
- Toss the salad: Pour the dressing over the cucumbers. Add the sliced green onions and a pinch of red pepper flakes if using. Toss gently but thoroughly to coat all cucumber slices evenly.
- Finish with sesame seeds: Sprinkle the toasted sesame seeds over the salad and give it a final light toss.
- Chill or serve immediately: Serve right away for maximum crunch, or chill in the fridge for 15-20 minutes to let flavors meld. Stir once before serving if chilled.
Notes
Toast sesame seeds carefully to avoid burning; slice cucumbers thinly but not paper-thin for best texture. For less watery salad, salt cucumbers lightly and drain excess moisture before dressing. Use tamari instead of soy sauce for gluten-free version. Dressing can be made ahead, but toss cucumbers just before serving to keep crisp.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 100
- Sugar: 3
- Sodium: 400
- Fat: 6
- Saturated Fat: 0.8
- Carbohydrates: 9
- Fiber: 1.5
- Protein: 2.5
Keywords: Asian cucumber salad, sesame cucumber salad, toasted sesame dressing, quick salad, vegan salad, gluten-free salad, summer salad, healthy side dish