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Overhead photo of Asian Cucumber Sesame Salad in a white bowl with a small bowl of sesame seeds behind it.
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4.50 from 10 votes

Asian Cucumber Sesame Salad

A fresh cucumber salad full of Asian and sesame flavors!
Prep Time25 minutes
Total Time25 minutes
Course: Salads
Cuisine: Asian
Keyword: Asian, cucumbers, gluten free, salad, sesame, side dish, vegan, vegetarian
Servings: 4 servings
Author: Danae Halliday

Ingredients

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

Vinaigrette

  • 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

Instructions

  • 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.

Notes

This salad is best eaten the day it is made.

Nutrition

Serving: 1g | Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1180mg | Fiber: 1g | Sugar: 5g