Asian Cucumber Sesame Vinegar (Printable Version)

Crisp cucumbers in tangy sesame vinegar. Vegan, gluten-free, and ideal for Asian-style meals.

# Ingredient List:

→ 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 or tamari
06 - 1 teaspoon sugar or maple syrup
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

# How to Make:

01 - Place the thinly sliced cucumbers in a large bowl. Sprinkle with sea salt and toss to distribute. Allow to rest for 5 minutes to draw out moisture, then gently squeeze and discard any released liquid.
02 - In a small mixing bowl, combine rice vinegar, toasted sesame oil, soy sauce or tamari, sugar or maple syrup, minced garlic, grated ginger, and black pepper. Whisk until the sugar fully dissolves.
03 - Add the prepared dressing and sliced green onions to the cucumbers. Toss lightly to evenly coat.
04 - Transfer the salad to a serving bowl. Top with toasted sesame seeds, chopped cilantro, and red pepper flakes as desired.
05 - Serve immediately or chill for 10 to 15 minutes to enhance flavor before serving.

# Expert Suggestions:

01 -
  • The tangy dressing clings to every slice, ensuring each bite bursts with flavor.
  • I love how easy it is to adjust the spice and sweetness—no stress, just personal taste.
02 -
  • If you skip draining the cucumbers after salting, your salad gets watery and limp every time.
  • Adding sesame seeds just before serving keeps them crunchy, instead of soggy.
03 -
  • Use a microplane for grating ginger—no fibers and super aromatic punch.
  • Balance tang with sweetness: Taste the dressing and tweak sugar or vinegar before combining.
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