Description

Sesame Cucumber Salad is a vibrant, refreshing dish that perfectly balances the crunch of mini Persian cucumbers with a flavorful sesame dressing. Ideal for summer barbecues, quick weeknight dinners, or as a light side dish, this salad is both healthy and versatile. With its bright flavors and customizable spice level, it’s sure to impress any guest. Plus, it’s completely vegan, making it suitable for various dietary preferences. Whip up this delightful salad in just minutes and enjoy its crispness and tanginess!

Ingredients

Scale

6–8 mini Persian cucumbers
2 teaspoons kosher salt
1 garlic clove, minced
2 teaspoons sugar
2 teaspoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon fish sauce (optional)
1 teaspoon toasted sesame oil
1 tablespoon chili paste (to taste)
1 tablespoon sesame seeds

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Instructions

Slice the cucumbers using a rolling cut technique and place them in a mixing bowl.
Add kosher salt and stir well. Let sit for 30 minutes at room temperature to extract moisture.
Drain excess water using a colander and rinse off remaining salt.
In the same bowl, combine minced garlic, sugar, soy sauce, rice wine vinegar, fish sauce (if using), toasted sesame oil, chili paste, and sesame seeds. Toss until well mixed.
Cover and refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: None
Category: Side Dish
Method: Raw
Cuisine: Asian

Nutrition

Serving Size: 1 cup (150g)
Calories: 80
Sugar: 4g
Sodium: 600mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg