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Sesame Ginger Cucumber Salad

Cool, crunchy smashed cucumbers in a sesame ginger dressing — the refreshing Asian side dish that pairs with everything.

side • prep: 15 min • cook: 0 min • serves 4

Ingredients

  • 4 Persian cucumbers (or 1 English cucumber)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds
  • ½ teaspoon red pepper flakes
  • 1 green onion, sliced

Instructions

  1. Smash the cucumbers: Place cucumbers on a cutting board. Use the flat side of a knife or a rolling pin to lightly smash them until they crack open. Tear or cut into bite-size pieces.

  2. Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, ginger, honey, and garlic.

  3. Toss: Pour dressing over the cucumbers and toss to coat. Let marinate for at least 5 minutes.

  4. Serve: Sprinkle with sesame seeds, red pepper flakes, and green onion.

Notes

  • Storage: Keeps for 1 day in the fridge but gets waterier. Best eaten within a few hours.
  • Variations: Add diced avocado or shredded carrot. Toss in some chopped peanuts for crunch.
  • Tips: Smashing instead of slicing creates jagged edges that grab more dressing — it makes a big difference.