Asian Cucumber Salad Recipe

Make the Asian Cucumber Salad Recipe now: crisp cucumbers tossed in a zesty ginger-sesame dressing for a bright, easy side.

Ingredients

• 4 cups cucumbers (thinly sliced)
• 2¼ tsp kosher salt (divided)
• 3 tbsp rice wine vinegar
• 1 tbsp fresh ginger root (minced)
• 1 tbsp sesame oil
• 2 tsp honey (maple syrup works too)
• 1 clove garlic (minced)
• ½ cup red onion (thinly sliced)
• ¼ cup cilantro (chopped)
• ½ chile pepper (finely chopped, add more or less to taste)
• 2 scallions (thinly sliced)
• 1 tbsp sesame seeds

Instructions

Step 1: Slice and Sweat the Cucumbers

Thinly slice the cucumbers into paper-thin rounds or half-moons and place them in a colander set over a large bowl so excess liquid can drain away. Sprinkle with the first portion of kosher salt and gently toss to coat; the cucumbers will begin to soften and release a glossy, slightly wet sheen as they sweat. Let them rest undisturbed for about an hour, then quickly rinse the remaining surface salt under cold water and pat the slices dry with a clean kitchen towel so they return to a crisp, bright state without excess water.

Step 2: Whisk the Dressing

In a small bowl, vigorously whisk together rice wine vinegar, minced fresh ginger, sesame oil, honey, minced garlic, and the remaining kosher salt until the honey dissolves and the dressing is smooth and slightly viscous. The dressing should look emulsified — a pale, translucent dressing with tiny flecks of ginger and garlic suspended through it — ready to cling to the cucumber surfaces and lift their flavor.

Step 3: Combine, Toss, and Finish

In the same large shallow rustic ceramic bowl you’ll serve from, combine the drained, patted-dry cucumber slices with thinly sliced red onion, chopped cilantro, finely chopped chile pepper, and thinly sliced scallions. Drizzle the prepared dressing over the vegetables and toss gently but thoroughly until every cucumber ribbon is glistening and evenly coated; the finished salad should look bright, wet with a light sheen, flecked with green herbs and red chile, and dotted with white sesame seeds. Garnish with the sesame seeds and serve immediately so textures remain crisp and fresh.

Notes

• Sweat cucumbers for about an hour to remove excess water.
• Rinse and pat cucumbers dry after salting to avoid over-salting.
• Keep dressing separate if making ahead to preserve crunch.
• Substitute maple syrup for honey for a vegan option.
• Toast sesame seeds lightly for extra nutty flavor.