Asian Cucumber and Toasted Sesame Salad

Close up of a sliced cucumber salad in a white bowl with sesame seeds.

Asian Cucumber and Toasted Sesame Salad

easyhealthyrecipes.com/simple-asian-cucumber-salad/

This easy Asian salad is slightly sweet, tangy, and super crunchy.

Prep: 35

Cook: 0

Recipe makes approximately 2

Equipment Needed

Mandolin or sharp knife
Colander or strainer

Ingredients Needed

2 English cucumbers (medium)
¼ cup rice vinegar
1 tablespoon dark sesame oil
1 tablespoon maple syrup (or sugar)
1 teaspoon salt (plus extra)
2 tablespoons sesame seeds (toasted)

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Instructions

Wash cucumbers. Slice very thin using a mandolin or knife. Sprinkle with salt and mix well.
Place in colander or strainer. Set in the sink to drain for 30 minutes.
Whisk together rice vinegar, sesame oil, and syrup in a medium bowl to create dressing.
Gently squeeze sliced cucumbers dry with paper towel or clean kitchen towel. Add to bowl with dressing and toss to combine.
Season with additional salt to taste and garnish with sesame seeds.

Recipe Notes

Drain the cucumbers well: Draining the cucumbers is important to get rid of the excess water. A good amount comes out while they are sitting in the colander, but make sure they are extra dry by squeezing them prior to adding them to the dressing.

Toast your sesame seeds: If you don't have pre-toasted sesame seeds, it's easy to toast your own. This part is optional, but toasted sesame seeds really enhance the flavor, so we definitely recommend using them! To toast your sesame seeds, simply add them to a small saucepan over medium heat. Toss frequently using spatula until brown, about 5 minutes.

Storage: This Asian cucumber salad is best fresh, but you can store in an airtight container in the fridge for 1-2 days after making.

Nutrition Info (Approximate)