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- 3 medium cucumbers, thinly sliced - 2 medium carrots, cut into thin julienne strips - 1/4 cup red bell pepper, thinly sliced - 3 green onions, finely chopped - 1 tablespoon sea salt - 1/4 cup toasted sesame seeds - 1/4 cup rice vinegar - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - 1/2 teaspoon freshly grated ginger - 1 clove garlic, finely minced - Fresh cilantro leaves for garnish (optional) The key to a great Asian sesame cucumber salad lies in the freshness of the ingredients. Start with three medium cucumbers. I like to slice them thinly for a nice crunch. Next, grab two carrots and cut them into thin strips. This adds color and sweetness. Don’t forget the red bell pepper; just a quarter cup will do. It adds a nice crunch and bright flavor. For the seasoning, a tablespoon of sea salt helps us draw out moisture from the cucumbers. This makes them crispier. You’ll also need some toasted sesame seeds, about a quarter cup, for that nutty flavor. Now, let’s talk about the dressing. You’ll want a quarter cup of rice vinegar for that tangy kick. Add two tablespoons of soy sauce for depth. A tablespoon of sesame oil brings richness, while a tablespoon of honey or maple syrup adds sweetness. Don’t skip the half teaspoon of freshly grated ginger and the minced garlic; they give the salad a bold kick. Lastly, if you want to brighten up your dish, add some fresh cilantro leaves as a garnish. This adds a fresh note that ties everything together. Enjoy gathering these ingredients; they are the heart of this refreshing salad! {{ingredient_image_2}} Start with the cucumbers. Slice three medium cucumbers thinly. Place them in a large mixing bowl. Sprinkle one tablespoon of sea salt over the cucumbers. Mix gently so all slices get coated. Let the cucumbers rest for 15-20 minutes. This step helps draw out moisture, making them crispier. After the time is up, pour the cucumbers into a colander. This allows excess water to drain out. Use paper towels to pat them dry. Make sure to remove extra salt and moisture. In a medium bowl, whisk together the dressing ingredients. You will need 1/4 cup of rice vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Add 1 tablespoon of honey or maple syrup. Then, mix in 1/2 teaspoon of freshly grated ginger and 1 clove of minced garlic. Whisk until everything blends well. Now, return to your cucumbers. Add the julienned carrots and sliced red bell pepper. Toss in the finely chopped green onions as well. Mix gently to combine all the veggies. Drizzle the dressing over the mixture and toss to coat each piece. Just before serving, sprinkle 1/4 cup of toasted sesame seeds over the salad. Toss lightly to keep the seeds crunchy. Allow the salad to rest for at least 10 minutes. This lets the flavors blend nicely. To boost the taste of your Asian sesame cucumber salad, try adding fresh herbs. Cilantro and mint bring bright, fresh notes. You can also sprinkle in some crushed red pepper for heat. Let the salad rest for 10 minutes after mixing. This allows the flavors to blend well and create a more delicious dish. To keep your cucumbers crisp, salt them well before mixing. Salting draws out extra water. After resting, drain and pat them dry. This helps keep the salad from getting soggy and ensures a great crunch with every bite. For a beautiful presentation, use a wide, shallow bowl. Layer the salad so you can see all the colorful veggies. Garnish with fresh cilantro leaves and a sprinkle of toasted sesame seeds. You can also add thin cucumber slices on top to enhance the look. This makes the dish inviting and fun to eat! Pro Tips Salt the Cucumbers: Salting the cucumbers is crucial as it draws out excess moisture, resulting in a crisper texture for your salad. Customize Your Veggies: Feel free to add other vegetables such as radishes or snap peas for more crunch and flavor variety. Let It Marinate: Allowing the salad to sit for at least 10 minutes before serving enhances the flavor as the veggies absorb the dressing. Garnish Wisely: Garnish with fresh herbs like cilantro or mint for an aromatic touch that complements the dish beautifully. {{image_4}} For a vegan option, swap honey for maple syrup. This keeps the sweet taste while making it plant-based. If you need a gluten-free alternative, use tamari instead of soy sauce. This small change ensures everyone can enjoy the salad without worry. Want to make this salad more filling? You can add proteins like grilled chicken or tofu. Grilled chicken adds a nice smoky flavor. Tofu gives a great texture, especially if you press it first. Both options mix well with the crunch of the cucumbers. You can also think beyond cucumbers. Try adding radishes for a peppery kick. Bell peppers can add even more color and sweetness. Carrots give crunch, but you can also use zucchini. Mixing in these veggies makes the salad fun and fresh. To store leftovers, place the salad in an airtight container. Keep it in the fridge. This helps maintain its freshness for a few days. Always use a clean spoon to serve. This avoids contamination. If you notice excess liquid, drain it out to keep the salad crunchy. You can freeze some parts of the salad. However, cucumbers do not freeze well. They become mushy when thawed. Instead, freeze the dressing in ice cube trays. This allows you to use it later for other salads or dishes. The salad stays fresh in the fridge for about three days. After that, the cucumbers lose their crunch. The flavors may also fade. If you see any signs of spoilage, it’s best to toss it. Always trust your senses when checking food freshness. Yes, you can prepare this salad a few hours ahead. Just keep it covered in the fridge. The cucumbers will stay crunchy and fresh. However, I recommend adding the dressing just before serving. This keeps the vegetables crisp. If you need a substitute for sesame oil, try peanut oil or sunflower oil. Both oils add a nice flavor. You can also use olive oil for a different taste. Just keep in mind that the flavor might change a bit. Yes, this salad is already low in carbs. Cucumbers are low in carbs, making them great for low-carb diets. You can also skip the honey or maple syrup if you want to reduce carbs even more. Serve this salad in a big, shallow bowl. This helps show off the colors and textures. You can garnish it with fresh cilantro and extra sesame seeds. Add a few cucumber slices on top for a nice touch. Yes, you can skip the carrots or any other veggies you don’t like. This salad is flexible. Feel free to add your favorite vegetables instead. Bell peppers, radishes, or even snap peas work well too! In this blog post, I shared a detailed guide on making a fresh salad. You learned about key ingredients, from crisp cucumbers to flavorful dressings. I outlined easy steps to prepare and combine everything. I also included tips to enhance taste and maintain crunch, along with variations for different diets. As you explore this salad, remember its versatility. Feel free to adjust ingredients based on your taste and needs. Enjoy creating your perfect salad that delights your palate!

Crisp Asian Sesame Cucumber Delight

A refreshing salad featuring cucumbers, carrots, and a tangy sesame dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 80 kcal

Ingredients
  

  • 3 medium cucumbers, thinly sliced
  • 1 tablespoon sea salt
  • 2 medium carrots, cut into thin julienne strips
  • 0.25 cup red bell pepper, thinly sliced
  • 3 green onions finely chopped
  • 0.25 cup toasted sesame seeds
  • 0.25 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 0.5 teaspoon freshly grated ginger
  • 1 clove garlic, finely minced
  • optional fresh cilantro leaves for garnish

Instructions
 

  • In a large mixing bowl, add the thinly sliced cucumbers and sprinkle with sea salt. Gently mix to ensure all slices are coated. Allow the cucumbers to rest for 15-20 minutes.
  • Once the cucumbers have released some of their water, pour them into a colander to drain. Using paper towels, gently pat them dry to remove any excess salt and moisture.
  • In a separate medium-sized bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), freshly grated ginger, and minced garlic until the mixture is well blended.
  • To the bowl with the cucumbers, add the julienned carrots, thinly sliced red bell pepper, and chopped green onions. Stir gently to combine all the vegetables.
  • Drizzle the dressing over the vegetable mixture and toss everything together until each piece is evenly coated with the dressing.
  • Just before serving, sprinkle the toasted sesame seeds over the top and toss lightly to distribute them without losing their crunch.
  • Allow the salad to sit for at least 10 minutes before serving.

Notes

For a stunning presentation, serve in a wide, shallow bowl and garnish with fresh cilantro and additional sesame seeds.
Keyword cucumber, salad, sesame, vegan