Name: Sesame Cucumber Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4-6
Ingredients: 3 large English cucumbers, thinly sliced; 1 teaspoon kosher salt; 3 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon soy sauce (or tamari for gluten-free option); 1 tablespoon honey or maple syrup; 2 teaspoons freshly grated ginger; 2 cloves garlic, minced; 1 tablespoon toasted sesame seeds, plus more for garnish; 2 green onions, thinly sliced; 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

Prepare the cucumbers

Slice the cucumbers thinly using a mandoline or sharp knife. Place them in a colander, sprinkle with salt, and toss to coat. Let them sit for 10 minutes to draw out excess moisture.
Drain and dry

After 10 minutes, gently squeeze the cucumbers to remove excess water, then pat dry with paper towels. Transfer to a large mixing bowl.
Make the dressing

In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes (if using) until well combined.
Combine and marinate

Pour the dressing over the cucumbers. Add the sliced green onions and toasted sesame seeds. Toss gently to combine all ingredients. Let the salad marinate for at least 5 minutes to allow the flavors to meld.
Serve and garnish

Transfer the salad to a serving dish. Sprinkle with additional toasted sesame seeds and green onions for garnish. Serve immediately for maximum crispness or refrigerate for up to 24 hours.

Sesame Cucumber Salad

Ingredients

Instructions

Nutritional Information