Asian Cucumber Sesame Salad is fresh, crunchy and so easy to make! A delicious and healthy side dish to serve this summer!
This recipe and photos have been updated since the original post on 4/22/2015
Salads with cucumber in them are some of my favorites. I love the fresh flavor and the crisp crunchy texture. It’s what also makes them perfect for summer.
This Asian Cucumber Sesame Salad will be a great addition to your next barbecue or picnic. It’s a great one to serve because you don’t need to be concerned with it sitting out at room temperature for an extended period of time like you do with creamy salads.
Ingredients For Asian Cucumber Sesame Salad
Cucumbers – English or Persian cucumbers are best for this salad. They’re crisp, crunchy and there’s no need to peel or remove the seeds.
Salt – The salt is used to release some of the water from the cucumbers to prevent the salad from getting too runny.
Green Onion – Adds onion flavor without being as potent as a yellow or red onion.
Sesame Seeds – white or black sesame seeds can be used. Toasting them is recommended for the best flavor.
Rice Vinegar – A common vinegar used in Asian cooking. It has a milder flavor and is slightly sweet.
Lime – Adds a fresh, tarty, citrus flavor to the vinaigrette.
Toasted Sesame Oil – Sesame oil has a strong slightly nutty flavor to it. It gives the salad amazing flavor.
Ginger – Fresh grated ginger adds a fresh and mildly spicy bite to the salad.
Garlic Powder – I like to use garlic powder for a less intense garlic flavor. If you enjoy a strong garlic flavor use one clove and grate it.
Honey – Used to sweeten the vinaigrette and balance the tart and acidic flavor from the lime and vinegar. Use maple syrup to make this salad vegan.
How To Make Asian Cucumber Salad
- Start by thinly slicing the cucumbers. I like to use a mandolin to do this, but it isn’t necessary. Place the cucumbers in a colander and sprinkle on the salt. Use your hands to toss them so that the salt gets distributed evenly.
- You can place the colander over a bowl or just leave it in the kitchen sink to let the excess liquid drain out. Let the cucumbers sit for 30 minutes.
- After 30 minutes rinse the cucumbers with cold water to remove the excess salt. Pour them out onto a clean dish towel or paper towels and pat them dry.
- Add the rice vinegar, lime juice, sesame oil, honey, ginger, garlic powder, salt and pepper to a glass measuring cup and whisk them together. You can also make the vinaigrette in the bowl you plan to serve the salad in to save on dishes you’ll have to wash.
- Add the cucumbers, sliced green onions and sesame seeds to a serving bowl. Pour on the vinaigrette and toss everything together until it’s coated.
Do I Have To Salt The Cucumbers For The Salad?
Salting the cucumbers releases excess liquid which will keep the salad from getting to watery and diluting the flavor of the vinaigrette. While I do recommend it, it’s not necessary and this step can be skipped if you’re short on time.
Make Ahead And Storage Tips
The vinaigrette can be made a couple days in advance if needed. You can also slice the cucumbers a day before making the salad. Just be sure they’re stored in an airtight container.
Once the salad is made it will keep for 2-3 days. It’s best the day it’s made, as the cucumbers will lose some of their crisp texture and continue to release water. The flavor though is still great.
What To Serve With The Salad
- Teriyaki Shrimp and Pineapple Skewers
- Chipotle Maple Grilled Salmon
- Sesame Crusted Chicken Tenders
- Coconut Lime Chicken Skewers
- Sweet and Spicy Grilled Chicken and Pineapple Skewers
More Salad Recipes
- Blueberry Peach Feta Salad
- Black Bean and Corn Salsa Salad
- Cucumber Tomato Salad
- Asian Edamame Salad
- Watermelon Salad with Cucumber and Feta
Did you make this Asian Cucumber Sesame Salad? I’d love if you’d leave a recipe rating and review below.
Asian Cucumber Sesame Salad
- 2 large English cucumbers, thinly sliced
- 1/2 tablespoon kosher salt
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced
- 3 tablespoons rice wine vinegar
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon finely grated fresh ginger
- 1/2 teaspoon garlic powder
- Black pepper to taste
- Place the sliced cucumbers in a colander and toss them with the 1/2 tablespoon of kosher salt. Let the cucumbers sit in the colander in the sink for 15-30 minutes then rinse them off and pat them dry with paper towels.
- Place the cucumbers into a large bowl. In a small bowl whisk together all of the vinaigrette ingredients then pour the dressing over the cucumbers and stir everything together.
- Top the salad with the toasted sesame seeds and green onion. Cover and refrigerate until ready to serve.
This salad is best eaten the day it is made.
Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1180mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 2g