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Asian cucumber salad with rice vinegar and sesame seeds in a white bowl

Asian Cucumber Salad with Rice Vinegar and Sesame

A crisp, tangy cucumber salad with rice vinegar and sesame that's budget-friendly, ready in 15 minutes, and perfect for any gathering.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 46 -6
Ingredients Method

Ingredients
  

  • 2 English cucumbers or 4-5 Persian cucumbers
  • 1 teaspoon salt
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 2 tablespoons sesame seeds
  • Optional: 1/4 teaspoon red pepper flakes 2 tablespoons chopped fresh cilantro

Method
 

  1. Thinly slice the cucumbers into rounds, about 1/8-inch thick.
  2. Place cucumber slices in a colander and toss with 1 teaspoon salt. Let sit for 10 minutes to draw out excess moisture.
  3. While cucumbers rest, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic in a small bowl until sugar dissolves.
  4. Rinse the salted cucumbers under cold water to remove excess salt, then pat dry with paper towels or a clean kitchen towel.
  5. Transfer cucumbers to a serving bowl and pour the dressing over them. Toss gently to coat evenly.
  6. Let the salad marinate for at least 10 minutes to allow flavors to meld.
  7. Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and lightly golden, stirring frequently.
  8. Sprinkle toasted sesame seeds over the salad just before serving. Add optional red pepper flakes or fresh herbs if using.