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Cool Summer Crunchy Asian Cucumber Salad with Sesame

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A refreshing, no-cook cucumber salad with a savory, nutty dressing. The secret is the smashing technique, which creates craggy edges that trap the dressing for maximum flavor in every bite.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 teaspoon kosher salt
  • 3 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 ½ tablespoons toasted sesame oil
  • 1 tablespoon granulated sugar
  • 2 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons toasted sesame seeds
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Prepare the Cucumbers: Wash cucumbers thoroughly. Trim off the ends. Place a cucumber on a cutting board and lay the flat side of a chef’s knife or cleaver on top. Using the heel of your hand, give it a firm smack to crack it open into ragged pieces. Repeat with the second cucumber.
  2. Cut into Bite-Sized Pieces: Once smashed, cut the cucumbers crosswise into 1-inch chunks. They don’t need to be perfect—rustic is the goal.
  3. Salt and Drain: Place cucumber chunks in a large mixing bowl. Sprinkle with 1 teaspoon kosher salt and toss well. Let sit for 10-15 minutes. Pour into a colander, rinse under cold water, then gently squeeze handfuls to remove excess water. Pat dry with a clean towel.
  4. Make the Dressing: In a small bowl or jar, combine rice vinegar, soy sauce (or tamari), toasted sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk or shake until sugar is dissolved. Taste and adjust.
  5. Combine and Marinate: Return dried cucumber chunks to the large mixing bowl. Pour dressing over the top and toss gently but thoroughly until every piece is coated.
  6. Rest: Let the salad sit at room temperature for at least 5-10 minutes to allow flavors to meld.
  7. Finish and Serve: Just before serving, sprinkle toasted sesame seeds and fresh cilantro over the top. Give one final gentle toss. Transfer to a serving bowl.

Notes

Don’t skip the salting step—it prevents a watery salad. Smash, don’t slice, to create edges that hold the dressing. Use a light hand with sesame oil as it’s potent. Toast sesame seeds fresh for best flavor. Best served within 30 minutes; prep components separately if making ahead.

Nutrition

Keywords: cucumber salad, Asian salad, summer salad, no-cook recipe, vegan, gluten-free, sesame, quick salad

Find it online: https://tablemira.com/cool-summer-crunchy-asian-cucumber-salad-with-sesame/