Asian Sesame Cucumber Salad

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced

02 - 2 spring onions, thinly sliced

03 - 1 small carrot, julienned (optional)

→ Dressing

04 - 2 tablespoons soy sauce (use tamari for gluten-free)

05 - 1 tablespoon rice vinegar

06 - 1 tablespoon toasted sesame oil

07 - 1 teaspoon sugar or maple syrup

08 - 1 clove garlic, minced

09 - 1 teaspoon fresh ginger, grated

10 - 1 teaspoon chili flakes or ½ fresh red chili, finely sliced (optional)

→ Garnish

11 - 2 tablespoons toasted sesame seeds

12 - 1 tablespoon fresh cilantro, chopped (optional)

# How to Make It:

01 - Place the sliced cucumbers in a colander and sprinkle with a pinch of salt. Let sit for 5-10 minutes to draw out excess water, then gently pat dry with paper towels.

02 - In a large bowl, combine the cucumbers, spring onions, and carrot.

03 - In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili (if using) until the sugar dissolves.

04 - Pour the dressing over the vegetables and toss well to coat.

05 - Transfer to a serving dish. Sprinkle with toasted sesame seeds and cilantro before serving.

06 - Serve immediately or chill for 10-15 minutes for a colder, more marinated flavor.

# Expert Tips:

01 -

It comes together in 15 minutes flat, no cooking required, which means you can make it while everything else is prepping.
The contrast of crisp, cool cucumbers against that warm, toasted sesame flavor is genuinely addictive and feels fancy without any fuss.

02 -

Skipping the salt and water-draining step will give you a watery, diluted salad, but taking those 10 minutes changes everything.
Make the dressing separately and taste it before mixing, because the seasoning should be bold enough to shine through the cool cucumbers.

03 -