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The star of this salad is the cucumber. I use three medium cucumbers, sliced thin. This keeps them crisp and refreshing. Next, I add a medium carrot, julienned for a nice crunch. I also include one red bell pepper, sliced thinly for color and sweetness. Three green onions, chopped finely, bring a mild onion flavor to the mix. Finally, a quarter cup of toasted sesame seeds adds a delightful crunch and nutty taste. For the dressing, I start with a quarter cup of rice vinegar. It gives the salad a tangy kick. Then, I use two tablespoons of soy sauce or tamari for a gluten-free option. One tablespoon of sesame oil adds richness. I sweeten it with one tablespoon of honey or maple syrup, depending on your taste. I also grate one teaspoon of fresh ginger for warmth. If you like heat, add half a teaspoon of crushed red pepper flakes. For presentation, I recommend fresh cilantro sprigs as a garnish. They add a pop of color and a fresh taste. You can also sprinkle more toasted sesame seeds on top. This extra touch makes the salad look even more inviting. {{ingredient_image_2}} Start with three medium cucumbers. Thinly slice them and place them in a colander. Sprinkle a generous pinch of salt over the cucumbers. Let them sit for about 15 minutes. This step helps pull out excess moisture, making the cucumbers crisp. After 15 minutes, rinse them under cold water. Pat them dry with paper towels to remove extra salt and moisture. This process ensures every bite stays crunchy. Grab a small mixing bowl. In it, whisk together the following ingredients: - 1/4 cup rice vinegar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1 teaspoon freshly grated ginger - 1/2 teaspoon crushed red pepper flakes (optional for heat) Taste the dressing and adjust it. If you want more sweetness, add a little honey. If it needs salt, add extra soy sauce. Find the balance that works for you. In a large mixing bowl, add the now-drained cucumbers. Then, add one julienned carrot, one thinly sliced red bell pepper, and three finely chopped green onions. Mix gently with a spatula to blend. Next, drizzle your prepared dressing over the mixed veggies. Use two spoons or tongs to toss the salad. Make sure all the vegetables get well-coated in the dressing. Finally, sprinkle 1/4 cup of toasted sesame seeds over the salad. Toss lightly once more. This keeps the seeds crunchy while ensuring even distribution. To adjust the sweetness and saltiness of the salad, taste the dressing first. If it’s too sour, add a bit more honey or maple syrup. If it lacks salt, a small splash of soy sauce can help. You want a nice balance. Consider using fresh lime juice for a zesty kick. When serving, use a bright bowl that shows off the colors. Add an extra sprinkle of sesame seeds on top. This adds crunch and makes it look pretty. Garnish with fresh cilantro sprigs for a pop of green. Serve it chilled for the best flavor. One common mistake is skipping the salting step for cucumbers. This step draws out moisture, making them crisp. Another mistake is adding too much dressing at once. Always toss gently and add dressing little by little. This way, each piece gets coated without drowning in sauce. Pro Tips Salt the Cucumbers: Sprinkling salt on the cucumbers before rinsing them draws out excess moisture, enhancing their crispness and preventing the salad from becoming soggy. Customize the Dressing: Feel free to adjust the sweetness or saltiness of the dressing based on your personal preference. A little more honey or soy sauce can make a big difference! Experiment with Veggies: Add other vegetables like radishes, snap peas, or even edamame for more color and texture to your salad. Chill for Flavor: Allow the salad to chill in the refrigerator for 30 minutes before serving. This resting time allows the flavors to meld together beautifully. {{image_4}} You can add proteins to make this salad heartier. Grilled chicken is a great choice. Simply slice cooked chicken and mix it in. For a plant-based option, try cubed tofu. Use firm tofu and pan-fry it until golden. Both options boost nutrition and flavor. If you want a gluten-free salad, swap soy sauce for tamari. Tamari has a similar taste without gluten. For sweetness, you can use maple syrup instead of honey. Both options work well in the dressing. Adjust the amounts to fit your taste. Seasonal veggies add fun twists to your salad. In spring, include radishes for a peppery bite. Summer is perfect for adding ripe tomatoes. In fall, think about adding shredded cabbage for crunch. During winter, try carrots or even some thinly sliced apples for sweetness. Each season brings new flavor ideas! To keep your Asian Sesame Cucumber Salad fresh, store it in an airtight container. This helps prevent it from absorbing other smells in the fridge. If you have leftover salad, try to keep the dressing separate. This way, the cucumbers stay crisp, and flavors remain bright. In the fridge, this salad lasts about 2 to 3 days. After that, the cucumbers can become soggy and lose their crunch. For the best taste, enjoy it within the first day or two. Always check for any signs of spoilage before eating. I do not recommend freezing this salad. Freezing changes the texture of cucumbers, making them mushy. The fresh crunch is what makes this salad great. So, it's best enjoyed fresh. Yes, you can prepare this salad ahead of time. I suggest making it no more than 24 hours before serving. The cucumbers stay crisp if you follow my steps. Just remember to chill it for about 30 minutes before serving. This helps the flavors blend well. Yes, this salad can be gluten-free! Use tamari instead of soy sauce. All other ingredients are naturally gluten-free. Check labels on your products to be sure. This makes it a great option for those avoiding gluten. You can serve this salad with many dishes. It pairs well with grilled chicken, fish, or tofu. It also works great as a side for rice or noodles. The fresh taste of this salad adds a nice contrast to richer meals. In this article, we explored the vibrant ingredients and easy steps to make an Asian Sesame Cucumber Salad. You learned about main ingredients like cucumbers, carrots, and the dressing made from rice vinegar and sesame oil. I shared tips for serving and avoiding common mistakes. You can also make variations by adding proteins or adjusting flavors. Now that you know how to create this fun and fresh salad, enjoy customizing it to your taste!

Crisp Asian Sesame Cucumber Salad

A refreshing salad featuring cucumbers, carrots, and bell peppers, dressed in a flavorful sesame dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 3 medium cucumbers, thinly sliced
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, thinly sliced
  • 3 stalks green onions, finely chopped
  • 0.25 cup sesame seeds, toasted
  • 0.25 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 0.5 teaspoon crushed red pepper flakes
  • to taste sprigs fresh cilantro for garnish

Instructions
 

  • Prepare the Cucumbers: Begin by placing the thinly sliced cucumbers into a colander. Sprinkle a generous pinch of salt over them, allowing the cucumbers to sit for about 15 minutes. This process will pull out excess moisture, enhancing the crispness. After 15 minutes, rinse the cucumbers under cold water and pat them dry with paper towels to remove excess salt and moisture.
  • Make the Dressing: In a small mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, and crushed red pepper flakes. Taste the dressing and adjust any ingredients as needed, whether that's a pinch more sweetness or saltiness.
  • Combine Vegetables: In a large mixing bowl, add the now-drained cucumbers, julienned carrot, sliced red bell pepper, and chopped green onions. Mix them gently with a spatula to incorporate evenly.
  • Add Dressing: Drizzle the prepared dressing over the mixed vegetables. Using two spoons or tongs, toss the salad gently to ensure all the vegetables are well-coated in the dressing.
  • Incorporate Sesame Seeds: Sprinkle the toasted sesame seeds over the salad. Toss lightly once more to distribute the seeds without losing their crunch.
  • Chill and Serve: For the best flavor experience, allow the salad to chill in the refrigerator for approximately 30 minutes. This resting time lets the flavors meld beautifully.
  • Garnish and Present: When it's time to serve, garnish the salad with fresh cilantro sprigs for an aromatic touch.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword cucumber, gluten-free, salad, sesame, vegan