Ingredients

NutritionSortLoading...
Loading...

2 large English or Persian cucumbers

¼ small red onion, thinly sliced (optional for extra flavor)

2–3 tablespoons rice vinegar (unseasoned preferred)

1 tablespoon sesame oil (toasted yields a richer flavor)

1 teaspoon soy sauce (optional—skip for gluten-free)

1 tablespoon sugar, honey, or maple syrup

½ teaspoon salt

Pinch of crushed red pepper flakes (optional, for mild heat)

2 teaspoons toasted sesame seeds, plus more for garnish

1 garlic clove, finely minced (optional)

Select allAdd

Instructions

1. Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into thin ribbons. Place ribbons in a bowl and sprinkle salt over them. Toss and let sit for 10–20 minutes to draw out excess moisture.

2. Drain any liquid from the bowl and (optional) rinse the cucumber ribbons briefly. Pat dry with a paper towel.

3. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce (if using), sugar or honey, minced garlic (if using), and red pepper flakes.

4. Add the cucumber ribbons (and optional sliced onion) to the dressing and toss well to coat.

5. Let the salad chill in the refrigerator for 10–30 minutes so the flavors meld.

6. Before serving, sprinkle with toasted sesame seeds.

SortLoading...
Loading...

Tips and Variations

Add chopped cilantro, mint, or basil for fresh herbal notes.

Garnish with roasted peanuts for extra crunch.

Replace red onion with thinly sliced green onions if preferred.

For an extra-spicy kick, drizzle with chili oil before serving.

Select allAdd

This salad is light, crunchy, tangy, and totally addictive—it’s the perfect Asian-inspired side for any meal.