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Easy Crunchy Asian Cucumber Salad with Sesame Recipe

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This crunchy Asian cucumber salad with sesame is a quick, easy, and addictive side dish that stays crisp for hours. The secret is salting the cucumbers to draw out excess moisture, then tossing them in a savory, tangy, and slightly spicy dressing.

Ingredients

Scale
  • 2 large or 3 medium cucumbers (English or Persian preferred)
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 2 tablespoons sesame seeds (toasted)
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the cucumbers: Wash cucumbers thoroughly. If using English or Persian cucumbers, leave skin on. Trim ends, slice in half lengthwise, and gently scrape out seed core if watery. Slice crosswise into 1/4-inch thick half-moons.
  2. Salt the cucumbers: Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss well and let sit for 10-15 minutes until beads of water form.
  3. Drain and squeeze: Transfer cucumbers to a colander and rinse quickly with cold water. Squeeze small handfuls firmly over the sink to remove as much water as possible (use a clean kitchen towel for best results).
  4. Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes until sugar dissolves. Adjust to taste.
  5. Toast the sesame seeds: Place sesame seeds in a dry skillet over medium heat. Shake frequently for about 2 minutes until fragrant and lightly golden. Remove from heat and cool.
  6. Combine everything: Place squeezed cucumbers in a clean bowl. Pour dressing over and toss gently. Add sliced green onions and most of the toasted sesame seeds, reserving some for garnish. Toss again.
  7. Let it rest (optional but recommended): Let salad sit at room temperature for 5-10 minutes before serving to allow flavors to meld.
  8. Serve and garnish: Transfer to a serving platter, sprinkle remaining sesame seeds on top. Drizzle with chili oil if desired. Serve immediately or refrigerate for up to an hour.

Notes

The salting step is non-negotiable for achieving lasting crunch. Use English or Persian cucumbers for best results. For a gluten-free version, substitute soy sauce with tamari. The salad can be made up to 2 hours ahead and stored in the refrigerator.

Nutrition

Keywords: cucumber salad, Asian salad, sesame, crunchy, quick, easy, vegan, gluten-free, side dish

Find it online: https://junomeals.com/easy-crunchy-asian-cucumber-salad-with-sesame-recipe/