Description
A quick, no-cook side dish featuring crisp cucumbers tossed in a rich, tangy dressing made with sesame paste, yogurt or mayo, and aromatic spices. It balances cool crunch with warm, nutty flavors.
Ingredients
Scale
- 2 large English cucumbers, sliced into half-moons
- 1 teaspoon salt (for salting cucumbers)
- 3 tbsp sesame paste or tahini
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp unsweetened yogurt or mayonnaise
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp chili crisp or sriracha (optional)
- 2 stalks green onions, sliced
- 1 tsp roasted sesame seeds
Instructions
- Wash cucumbers and slice into 1/4 inch half-moons. Place in a large bowl, sprinkle with 1 teaspoon salt, and toss to coat. Let sit for 10-15 minutes to draw out moisture.
- Pour cucumbers into a colander or wrap in a clean kitchen towel. Squeeze gently but firmly to remove as much water as possible. The cucumbers should feel slightly limp but still crisp.
- In a small bowl, whisk together sesame paste, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and sesame oil. If using yogurt or mayo, add it here. Whisk vigorously until smooth, adding a teaspoon of warm water if the paste is too thick.
- Add the drained cucumbers back into the large bowl. Pour the dressing over them and toss gently to coat every slice. Add sliced green onions.
- Taste and adjust seasoning, adding chili crisp for heat or more vinegar for tang if desired.
- Let the salad rest in the refrigerator for at least 10 minutes to allow flavors to meld. Before serving, sprinkle with roasted sesame seeds, toss once more, and serve chilled.
Notes
Do not skip the salting and squeezing step; it prevents the salad from becoming watery. For best texture, use cold cucumbers. If the sesame paste seizes up while whisking, add warm water drop by drop until emulsified. This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 4
Keywords: Asian cucumber salad, creamy cucumber salad, no-cook recipe, side dish, vegan option, gluten-free, sesame dressing, meal prep, quick recipes