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Crisp sesame soy cucumber salad in a white bowl with sesame seeds and chili

Crisp Sesame and Soy Cucumber Salad

This crunchy, savory cucumber salad is the ultimate picnic side. It comes together in minutes, travels well, and disappears fast.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 teaspoon kosher salt
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic minced
  • 1 tablespoon toasted sesame seeds
  • Optional: 1 small red chili thinly sliced or pinch red pepper flakes

Method
 

  1. Slice cucumbers into thin rounds or half-moons. Place in a colander and toss with salt. Let sit for 10 minutes to draw out excess water.
  2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and minced garlic until sugar dissolves.
  3. After 10 minutes, gently squeeze handfuls of cucumber slices to remove as much liquid as possible. Discard the liquid.
  4. Transfer squeezed cucumbers to a serving bowl. Pour dressing over top and toss well to coat.
  5. Sprinkle with toasted sesame seeds and chili slices if using. Serve immediately or refrigerate for up to 4 hours.