Description

This Sesame Ginger Cucumber Salad proves that simple ingredients can absolutely steal the show. Crisp cucumbers and red onion are lightly salted to keep everything crunchy, then tossed in a bright dressing of rice vinegar, toasted sesame oil, fresh ginger, garlic, soy sauce, and a touch of honey. Black and white sesame seeds add texture, while green onions bring a fresh finish.

Ingredients

Scale

2 Persian cucumbers or 1 large English cucumber, thinly sliced

2-3 tablespoons thinly sliced red onion

1/2 teaspoon kosher salt, plus more to taste

1 1/2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon freshly grated ginger

1 small garlic clove, finely grated

1 teaspoon low-sodium soy sauce

1/2 teaspoon honey

1/4 teaspoon red pepper flakes

Pinch black pepper

1 teaspoon black and white sesame seeds, toasted

1 tablespoon thinly sliced green onions (optional)

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Instructions

Add the sliced cucumbers and red onion to a large bowl, then sprinkle with ½ teaspoon of kosher salt. Toss well to evenly distribute the salt, then let sit for 20–30 minutes, tossing again halfway through to draw out excess moisture.
Drain any liquid that collects at the bottom of the bowl, then gently pat the cucumbers and red onion dry with paper towels.
In a small bowl, whisk together the rice vinegar, toasted sesame oil, ginger, garlic, soy sauce, honey, red pepper flakes, and black pepper.
Pour the dressing over the cucumbers and toss until evenly coated.
Refrigerate for 10–15 minutes to let the flavors come together while keeping the cucumbers crisp.
Finish with black and white sesame seeds, then garnish with green onions just before serving.

Notes

Persian cucumbers stay especially crisp and work beautifully in this salad.

If you prefer more heat, add additional red pepper flakes or a small spoonful of chili crisp.

For the best texture, don't skip the salting step. Toss the cucumbers and onions well when you first add the salt, then toss them again halfway through to draw out the moisture evenly.

After draining, pat everything dry before adding the dressing. This keeps the salad crisp instead of watery.

The flavors continue to develop as the salad chills, but it is best enjoyed the same day while the cucumbers still have plenty of crunch.

Prep Time: 8 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American