Description
A lightning-fast, four-ingredient side dish that is crunchy, tangy, and savory. This salad stays crisp thanks to a salting technique and features a balanced sesame-soy dressing.
Ingredients
Scale
- 2 large English cucumbers (or 3 medium Persian cucumbers)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sugar
- 1 teaspoon sesame seeds (optional, toasted)
- 1 small clove garlic, minced (optional)
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt (for drawing out moisture)
Instructions
- Slice cucumbers into thin half-moons or matchsticks and place in a large bowl.
- Sprinkle 1 teaspoon of salt over the cucumbers, toss to coat, and let sit for 10-15 minutes to draw out excess water.
- While cucumbers sit, whisk together rice vinegar, soy sauce, sugar, toasted sesame oil, minced garlic, and red pepper flakes in a small bowl or jar until sugar is dissolved.
- Drain the cucumbers in a colander, rinse under cold water to remove excess salt, and squeeze gently to remove as much water as possible.
- Place drained cucumbers back in the bowl, pour the sauce over them, and toss well to coat.
- Sprinkle with toasted sesame seeds if using. Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
The key to this salad is salting and draining the cucumbers to prevent a watery result. Use toasted sesame oil for authentic flavor. If using regular slicing cucumbers, scoop out the seeds first. The salad can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4
- Sodium: 380
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, sesame cucumber, asian side dish, quick salad, gluten-free side, vegan salad, low calorie, healthy sides