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Cucumber Ginger Sesame Salad

This cucumber salad features crisp, sliced cucumbers tossed in a tangy dressing infused with freshly grated ginger and toasted sesame seeds. The dish showcases a crunchy texture combined with bright, zesty flavors and a nutty aroma, creating a refreshing and visually appealing side.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 medium cucumbers preferably English or Persian for crunch
  • 1 inch fresh ginger unpeeled, for grating
  • 1 tablespoon sesame seeds toasted until golden
  • 2 tablespoons soy sauce for the dressing
  • 1 tablespoon rice vinegar adds acidity
  • 1 teaspoon sesame oil for aroma and flavor
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground, optional

Equipment

  • Chef’s knife
  • Cutting Board
  • Mixing bowl
  • Grater
  • Toasted dry skillet or oven for sesame seeds

Method
 

  1. Slice the cucumbers thinly into rounds or half-moons and place them in a large mixing bowl.
  2. Grate the fresh ginger finely, catching any juice and adding it directly to the bowl with the cucumbers for a fresh, pungent aroma.
  3. In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 2-3 minutes, then transfer them to a small bowl to cool.
  4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and black pepper to create the dressing.
  5. Pour the dressing over the cucumbers and ginger, then toss gently with a pair of tongs or a spoon until everything is evenly coated.
  6. Sprinkle the toasted sesame seeds over the surface of the salad for added crunch and aroma.
  7. Serve immediately for the freshest crunch and zing, or chill briefly in the fridge for a colder experience.