Spicy Sesame Cucumber Salad (10 Minutes)
Crisp cucumber half-moons tossed in a spicy soy-sesame dressing with garlic, rice vinegar and chili oil. A cool, crunchy Asian salad, ready in 10 minutes.
Method
- Toss the cucumbers with the salt in a colander and set over the sink for 5 minutes. Rinse briefly under cold water and pat dry with paper towels; this pulls out excess water so the salad stays crisp.
- Whisk the rice vinegar, tamari, sugar, sesame oil, chili oil, garlic and ginger in a large bowl until the sugar dissolves.
- Add the cucumbers and scallions and toss well to coat. Let stand 5 minutes so the flavors soak in, then sprinkle with the sesame seeds and serve.
Crisp cucumber half-moons tossed in a spicy soy-sesame dressing with garlic, rice vinegar and chili oil. A cool, crunchy Asian salad, ready in 10 minutes.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 3 g
- Fibre
- 1 g
- Sugar
- 3 g
- Sodium
- 340 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
English cucumbers are the right pick here: thin skin and tiny seeds, so no peeling is needed. If you only have regular cucumbers, peel them and scoop out the seeds so the salad does not turn watery.
Substitutions
- Tamari — low-sodium soy sauce (not gluten-free)
- Chili oil — chili crisp, or 1/4 teaspoon red pepper flakes
- Rice vinegar — distilled white vinegar plus 1/4 teaspoon sugar
Serving suggestions
Serve chilled as a lunch side next to rice bowls or grilled chicken, or pile it onto sandwiches for crunch. It also works as a bright starter before a heavier Asian-style dinner.
Storage
Best eaten fresh. Refrigerate leftovers in an airtight container for up to 2 days; the cucumbers soften but stay flavorful. Drain off any liquid before serving.
Reheating
Serve cold or at room temperature; do not reheat.
Equipment
- Cutting board
- Chef's knife
- Colander
- Large mixing bowl
- Whisk
Variations
- Mild: leave out the chili oil and use 1 tablespoon toasted sesame oil for a gentle sesame version
- Extra crunchy: add 1/2 cup shredded carrots or thinly sliced radishes with the cucumbers
Why it works
Salt draws water out of the cucumber cells in minutes, which concentrates their flavor and keeps the dressing from turning watery. The bold dressing of vinegar, tamari and chili oil then coats the firmed-up slices instead of sliding off.
Frequently asked questions
Why is my cucumber salad watery?
The cucumbers were not salted and drained first. Toss them with salt and rest them 5 minutes, then rinse and pat dry; the salt pulls out the excess water.
Can I make this cucumber salad ahead?
Yes, up to 2 days ahead. Keep it in an airtight container in the fridge and drain the liquid before serving; the cucumbers will be softer but still tasty.
Tags
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