This light and refreshing Asian Cucumber Salad packs a flavor punch with its tangy rice vinegar dressing and kick of ginger and garlic. Crisp cucumbers are tossed in a savory-sweet sesame sauce then sprinkled with crunchy sesame seeds.
Wash the cucumbers thoroughly and peel them if desired. You can leave some skin on for added texture and color.
Slice the cucumbers thinly using a sharp knife or a mandoline slicer. If you prefer, you can also cut them into bite-sized pieces or use a spiralizer for a different presentation.
If using red onion, thinly slice it and add it to the cucumbers.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes. Stir until well combined.
Taste the dressing and adjust the flavors by adding more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat. Set the dressing aside.
Place the sliced cucumbers (and red onion if used) in a large mixing bowl.
Pour the dressing over the cucumbers and toss gently to coat them evenly. Be careful not to break the cucumber slices.
Let the salad sit for about 10-15 minutes to allow the flavors to meld together. The cucumbers will also slightly soften during this time.
While the salad is marinating, toast the sesame seeds in a dry skillet over medium heat. Stir constantly until they turn golden brown and release a nutty aroma. This should take about 2-3 minutes. Be cautious as sesame seeds can burn quickly.
Remove the toasted sesame seeds from the skillet and let them cool.
After the cucumbers have marinated, give the salad a final toss.
Sprinkle the toasted sesame seeds and chopped cilantro (if using) over the top of the salad.
Season with salt and pepper to taste.
Notes
Serve the Sesame Ginger Cucumber Salad immediately as a refreshing side dish or appetizer.You can also refrigerate it for a few hours to serve it chilled. Just remember that the cucumbers may release some water as they sit, so you may want to drain any excess liquid before serving.