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Sesame-Garlic Cucumber Salad Recipe

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4.3 from 4 reviews

A cool, crunchy, and flavor-packed cucumber salad tossed with sesame oil, garlic, and a hint of heat — perfect for summer days or anytime you crave a refreshing, easy-to-make side dish.

Ingredients

Main Ingredients

  • 2 large Persian or English cucumbers, chopped and smashed
  • 1 teaspoon salt
  • 2–3 cloves garlic, finely minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame seeds, toasted
  • 1/3 cup Greek yogurt (optional, as base)

Instructions

  1. Preheat Your Equipment: No heat needed. Just get your bowls and utensils ready.
  2. Combine Ingredients: In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, minced garlic, red pepper flakes, and sugar until well blended forming the flavorful dressing.
  3. Prepare Your Cooking Vessel: Place the chopped and smashed cucumbers in a large bowl. Sprinkle evenly with salt and let them sit for 10 minutes to draw out excess moisture, then drain off the released water to keep the cucumber crunchy.
  4. Assemble the Dish: Pour the prepared dressing over the cucumbers and gently toss to ensure each piece is evenly coated with the flavors.
  5. Cook to Perfection: Chill the salad in the refrigerator for 15 to 30 minutes to let the flavors meld and develop fully.
  6. Finishing Touches: Just before serving, sprinkle the toasted sesame seeds over the salad and optionally serve it over a swipe of Greek yogurt for creaminess.
  7. Serve and Enjoy: Serve cold as a refreshing side dish or a light, flavorful snack anytime.

Notes

  • Smash cucumbers gently to maintain their crunchy texture.
  • Salt helps draw out moisture, keeping the salad from becoming soggy.
  • Chilling the salad enhances flavor infusion by allowing ingredients to meld.
  • Try adding fresh herbs like cilantro or mint, or diced mango for an extra burst of flavor.