Sesame Cucumber Salad
- 5m Prep Time
- 0sCook Time
- 15m Ready In
A refreshing side salad with smashed Persian cucumbers tossed in a tangy, spicy sesame dressing. Salting the cucumbers enhances their crunch and flavor.
Ingredients
- 170 g Persian cucumbers
- Kosher salt
- 9.86 ml sesame oil
- 4.93 ml sesame seeds
- 4.93 ml low-sodium soy sauce
- 2.46 ml lemon juice
- 2.46 ml fresh ginger peeled and grated
- 2.46 ml honey
- 29.6 ml fresh cilantro roughly chopped
- Chile oil
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.8 mg
- Iron: 0.27 mg
- Magnesium: 7.35 mg
- Phosphorus: 14 mg
- Potassium: 21.3 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 170 g Persian cucumbers
- Kosher salt
- 9.86 ml sesame oil
- 4.93 ml sesame seeds
- 4.93 ml low-sodium soy sauce
- 2.46 ml lemon juice
- 2.46 ml honey
- Chile oil
Prepare
- 2.46 ml fresh ginger, peeled and grated
- 29.6 ml fresh cilantro, roughly chopped
Let's Cook
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Step 1.
Halve each Persian cucumber lengthwise. Using the side of a chef's knife, gently smash each half to slightly crush it, then cut each half into 4 to 6 chunks. Transfer the cucumber chunks to a bowl and toss with ¾ teaspoon kosher salt. Let sit for 10 minutes.
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Step 2.
While the cucumbers sit, in a large bowl, whisk together 2 teaspoons sesame oil, 1 teaspoon sesame seeds, 1 teaspoon low-sodium soy sauce, ½ teaspoon lemon juice, ½ teaspoon peeled and grated fresh ginger, and ½ teaspoon honey until well combined.
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Step 3.
After 10 minutes, transfer the salted cucumbers to a colander and rinse under cold water to remove excess salt. Shake off as much water as possible. Add the cucumbers to the bowl with the dressing and toss to coat evenly. Add 2 tablespoons roughly chopped fresh cilantro and toss again. Serve immediately, drizzled with chile oil if desired.