Crisp Asian Cucumber Salad (Printable)
Refreshing cucumbers in tangy sesame-soy dressing with garlic and ginger.
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced
03 - 1 small carrot, julienned
→ Dressing
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 clove garlic, finely minced
09 - 1/2 teaspoon fresh ginger, grated
10 - 1/2 teaspoon crushed red pepper flakes
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro
# Directions:
01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels and transfer to a large mixing bowl.
02 - Add the sliced green onions and julienned carrot to the bowl with the cucumbers.
03 - In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes until fully combined.
04 - Pour the dressing over the cucumber mixture and toss gently to coat evenly. Allow the salad to marinate for 5 to 10 minutes to develop flavors.
05 - Sprinkle with toasted sesame seeds and fresh cilantro just before serving.
# Expert Tips:
01 -
- No cooking required, just fifteen minutes between you and something impossibly crisp
- The dressing keeps for days in the fridge, making tomorrow's lunch almost effortless
02 -
- The salting step is mandatory unless you want a watery puddle at the bottom of your serving bowl
- This salad needs at least five minutes to marinate, but more than thirty and you'll lose that precious crunch
03 -
- Cut your cucumbers as thin as you possibly can, paper-thin if you have the patience for it
- Taste the dressing before you pour it over the vegetables, adjusting the heat or sugar now rather than later