Asian Cucumber Sesame Vinegar (Print)

Refreshing cucumber salad with sesame and rice vinegar dressing, perfect for light and tangy flavors.

# Ingredients:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced

→ Dressing

03 - 2 tablespoons rice vinegar
04 - 1 tablespoon toasted sesame oil
05 - 1 tablespoon low-sodium soy sauce
06 - 1 teaspoon sugar
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 clove garlic, finely minced
10 - 1 teaspoon grated fresh ginger

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon chopped fresh cilantro
13 - 1/2 teaspoon red pepper flakes

# Directions:

01 - Place sliced cucumbers in a large bowl, sprinkle with sea salt and toss to combine. Let sit for 5 minutes to draw out excess moisture, then gently squeeze and drain off any liquid.
02 - In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, grated ginger, and black pepper until the sugar fully dissolves.
03 - Add the dressing and sliced green onions to the cucumbers and toss gently to coat evenly.
04 - Transfer to a serving bowl and top with toasted sesame seeds, fresh cilantro, and red pepper flakes. Serve immediately or chill for 10 to 15 minutes to enhance flavor.

# Expert Tips:

01 -
  • It comes together in 10 minutes flat, making it the ultimate weeknight salvation when you need something fresh but refuse to order takeout.
  • The dressing tastes deliberately tangy and nutty without any of the heaviness that makes you regret eating, so you can actually enjoy seconds.
  • It pairs brilliantly with almost anything warm and savory, becoming the supporting player that somehow steals the show.
02 -
  • Don't skip the salt-and-drain step—I learned this the hard way when my beautiful dressing turned into soup by the time guests arrived.
  • Toasted sesame oil is not interchangeable with regular sesame oil; one tastes like nothing, the other tastes like home.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2 minutes if you buy them raw—this transforms them from faintly nutty to intensely fragrant, a small effort that makes a real difference.
  • Grate your ginger on a microplane so it practically dissolves into the dressing instead of leaving fibrous chunks that people have to navigate around.
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