Crisp Cucumber Salad with Tangy Sesame Dressing
This salad features thinly sliced cucumbers marinated in a tangy mixture of rice vinegar and sesame oil, resulting in a crisp, refreshing dish with a subtle grassy aroma. The combination of fresh ingredients and minimal preparation highlights the cucumber’s natural crunch and the dressing's glossy finish, creating a light, juicy final appearance.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Mandoline or julienne peeler
- Measuring spoons
- Spatula
Ingredients
- 2 medium cucumbers preferably pickling or English cucumbers for fewer seeds
- 2 tbsp rice vinegar adjust to taste
- 1 tsp sesame oil prefer toasted for stronger flavor
- 1 tsp soy sauce optional for extra umami
- 1 pinch salt to taste
- 1 tsp sugar optional for balance
- 1 teaspoon sesame seeds for garnish
Instructions
- Use a mandoline or julienne peeler to slice the cucumbers into thin strips, approximately 1/8 inch thick, and place them in a large mixing bowl.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce (if using), salt, and sugar until the sugar and salt dissolve completely, indicating the dressing is well combined.
- Pour the dressing over the sliced cucumbers and toss gently with a spatula to evenly coat all pieces. Let sit at room temperature for at least 5 minutes to allow flavors to meld and cucumbers to absorb the tangy dressing.
- While waiting, toast sesame seeds in a dry skillet over medium heat, shaking frequently, until golden brown and fragrant, about 2 minutes. Remove from heat immediately to prevent burning.
- Transfer the marinated cucumber salad to a serving plate, sprinkle with toasted sesame seeds, and optionally garnish with additional sesame oil or fresh herbs. Serve immediately for maximum crunch and freshness.
