Asian Cucumber Salad

Asian Cucumber Salad is a delicious and easy dish that combines crunchy cucumbers, toasted sesame seeds and a flavourful sweet soy and garlic dressing.

5 from 1 vote

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Course: Salads

Cuisine: Asian

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 49kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Frying pan to toast the sesame seeds

Ingredients

2 tbs sesame seeds
500 g cucumbers Lebanese, Continental, Persian, or mini qukes

For the dressing

2 tbs rice wine vinegar
2 tsp sesame oil
1 tbs soy sauce
1 tsp minced garlic
1 tbs caster sugar
pinch of salt

Instructions

Place the sesame seeds into a frying pan over medium heat (no oil). Stir until lightly golden and toasted. Set aside.
Slice the cucumbers into thin round slices (approximately ½ cm thick). Place into a bowl.
Make the dressing by whisking the rice wine vinegar, sesame oil, soy sauce, minced garlic, caster sugar and salt in a bowl.
Pour the dressing over the cucumbers and toss to coat.
Note: this salad can be served immediately BUT for best results, place into the fridge for 30 minutes and toss occasionally to coat the cucumber slices.
When ready to serve, drain off any excess liquid and discard.
Sprinkle the toasted sesame seeds over the salad just before serving.

Notes

RECIPE NOTES & TIPS

If possible, place into the fridge for 30 minutes and toss occasionally to coat the cucumber slices and let the flavours develop more. Drain any liquid off before sprinkling toasted sesame seeds over the salad and serving.
Be careful not to let the sesame seeds burn when toasting them.
Add some red pepper flakes or chilli oil for a more spicy Asian cucumber salad.
Use black sesame seeds for a beautiful contrast in colour.
For a creamy cucumber salad, add a bit of mayonnaise or Greek yogurt to the dressing.
Store any leftovers in the fridge for up to 2 days.
This recipe is not suitable for freezing.

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