Cucumber Sesame Ginger Salad
This salad features crisp, fresh cucumber slices tossed in a bright, tangy dressing infused with toasted sesame seeds and fresh ginger. The dish comes together quickly, with a crunchy texture and vibrant flavors that highlight the seasonal produce. Its visual appeal is enhanced by the sprinkled toasted sesame seeds and the glistening dressing coating the cucumber slices.
Equipment
- Medium mixing bowl
- Toasting pan or skillet
- Whisk
- Chef’s knife
- Cutting board
Ingredients
- 2 medium cucumbers preferably Persian or slicing cucumbers, thinly sliced
- 1 tablespoon toasted sesame seeds for garnish and flavor
- 1 inch fresh ginger grated
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar adds tanginess
- 1 teaspoon honey for a touch of sweetness
- 1 teaspoon sesame oil adds nutty aroma
- 1 clove garlic minced
Instructions
- Thinly slice the cucumbers crosswise and place them in a large mixing bowl. The slices should be uniform for a satisfying crunch.
- Grate the fresh ginger and mince the garlic. Add both to a small bowl or measuring cup.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and the grated ginger and minced garlic until well combined. The dressing should be fragrant and slightly thickened from the honey.
- Pour the dressing over the sliced cucumbers and gently toss to evenly coat each piece. The cucumbers should glisten with the tangy sauce.
- Warm a dry skillet over medium heat and toast the sesame seeds until they are golden and fragrant, about 2-3 minutes. Shake the pan or stir constantly to prevent burning.
- Remove the toasted sesame seeds from the pan and sprinkle them generously over the salad for added crunch and aroma.
- Give the salad a final gentle toss to distribute the sesame seeds and dressing evenly. Taste and adjust seasoning if needed.
- Serve the salad immediately or refrigerate for 10-15 minutes to allow flavors to meld. The salad is crisp, flavorful, and ready to brighten your plate.
