Cucumber Salad Remix Asian (Printable Version)

Crisp cucumber salad brightened with Asian-inspired dressing and toasted sesame seeds for a tangy kick.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped

→ Dressing

06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (use gluten-free if needed)
10 - 1 teaspoon honey or granulated sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)

→ Garnish

14 - 1 tablespoon toasted sesame seeds

# Steps to Follow:

01 - In a large mixing bowl, add sliced cucumbers, red onion, julienned carrot, scallions, and chopped cilantro.
02 - In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, minced garlic, grated ginger, and optional sliced chili until thoroughly combined.
03 - Pour the prepared dressing over the vegetable mixture and toss thoroughly to ensure an even coating.
04 - Let the salad rest for 10 minutes at room temperature to enable the flavors to meld.
05 - Immediately before serving, sprinkle toasted sesame seeds over the salad for added texture and flavor.

# Additional Tips::

01 -
  • Quick to prepare in just 15 minutes
  • Bright, flavorful, and healthy with gluten-free and dairy-free options
02 -
  • This salad contains fish (from fish sauce) and soy (soy sauce).
  • Sesame seeds and sesame oil may trigger allergies—always check ingredient labels if sensitive.
03 -
  • Use a mandoline for even, thinly sliced cucumbers and vegetables.
  • Let the salad sit longer for a deeper infusion of flavors, especially if stored overnight.
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