Fresh Asian Cucumber Salad with Sesame, Ginger, and Cilantro (Print version)
Crisp cucumbers tossed with sesame oil, rice vinegar, ginger, cilantro, scallions, and sesame seeds for a fresh 20-minute side.
# Ingredients:
For the cucumbers
01 -
1 1/2 lb (680 g) Persian cucumbers, thinly sliced
02 -
3/4 teaspoon kosher salt, divided
03 -
3 scallions, thinly sliced
04 -
1/2 cup chopped fresh cilantro
05 -
1 tablespoon toasted sesame seeds
06 -
1 small red chili or jalapeno, thinly sliced, optional
For the sesame ginger dressing
07 -
3 tablespoons rice vinegar
08 -
1 tablespoon toasted sesame oil
09 -
1 tablespoon tamari or soy sauce
10 -
1 teaspoon honey or sugar
11 -
2 teaspoons freshly grated ginger
12 -
1 small garlic clove, finely grated
13 -
1 teaspoon lime juice, optional
# Instructions:
01 -
Slice the cucumbers thinly on a slight angle, about 1/8 inch thick. Place them in a large bowl.
02 -
Toss the cucumbers with 1/2 teaspoon kosher salt and let stand for 10 minutes. Drain off the liquid and pat the cucumbers dry.
03 -
Whisk rice vinegar, sesame oil, tamari, honey, ginger, garlic, lime juice if using, and the remaining 1/4 teaspoon salt until smooth.
04 -
Add the dressing to the cucumbers with scallions, cilantro, sesame seeds, and chili if using. Toss gently until everything is evenly coated.
05 -
Let the salad rest for 5-10 minutes, then taste. Add a splash more vinegar for brightness or a pinch more salt if needed. Serve chilled or cool.
# Good to know:
01 -
Best served within 30 minutes of tossing for the crispest texture.
02 -
Use tamari instead of soy sauce to keep the salad gluten-free.
03 -
The salting step can be skipped if you plan to serve the salad immediately.