Sesame Cucumber Salad
  • Dinner

Sesame Cucumber Salad

This Sesame Cucumber Salad is a refreshing and crunchy side dish perfect for pairing with meals like miso chicken or sticky garlic-soy tofu. The cucumbers are thinly sliced and salted to draw out excess water, enhancing their crispness. The dressing, made with rice vinegar, soy sauce, and toasted sesame oil, adds a tangy and nutty flavor. Optional ingredients like garlic, ginger, and chili crisp can be added for extra depth and heat, making it adaptable for both adults and children.

A refreshing and crunchy cucumber salad with a tangy sesame dressing, perfect as a side dish for meals like miso chicken or tofu.

4 servings

~50 min

Ingredients

  • Cucumber, thinly sliced×3
  • Kosher Salt, for drawing out water1 tsp
  • Rice Vinegar3 tbsp
  • Soy Sauce1½ tbsp
  • Sesame Oil, toasted1 tbsp
  • Honey, or sugar1 tsp
  • Sesame Seeds, toasted if possible1 tbsp
  • Green Onions, thinly sliced optional×2
  • Chili Crisp, for adults only if keeping it kid-friendly optional1–2 tsp
  • Garlic, finely grated optional1 clove
  • Ginger, grated optional1 tsp

Instructions

  1. Slice the Cucumbers

    Thinly slice 3 large English cucumbers into rounds, about 2 to 3 mm thick. A mandoline is great here, but a knife is fine.

  2. Salt and Drain

    Put the cucumbers in a bowl with 1 tsp kosher salt. Toss well and let sit for 15 to 20 minutes. This pulls out excess water and makes the cucumbers crunchier.

  3. Rinse and Dry

    Quickly rinse the cucumbers under cold water, then drain well. Pat dry with a clean towel or paper towel. Don’t skip the drying or the dressing will get watery.

  4. Make the Dressing

    In a large bowl, mix: 3 tbsp rice vinegar, 1 ½ tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp honey or sugar, Optional 1 grated garlic clove, Optional 1 tsp grated ginger.

  5. Dress the Cucumbers

    Add the drained cucumbers to the dressing and toss well.

  6. Finish

    Add 1 tbsp sesame seeds and 2 sliced green onions, if using. Add chili crisp only to the adult portion if you want heat.

  7. Serve Cold

    Best served after 10 minutes in the fridge, but don’t make it too far ahead. It’s best within 2 to 3 hours.

Best version for your meal

Since you’re serving this with miso chicken, sticky garlic-soy tofu, and rice, I’d use: Garlic: yes, Ginger: yes, Chili crisp: on the side, Green onion: yes, Extra rice vinegar if it tastes too soft or sweet. You want it sharp and refreshing, not rich.

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