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- Fresh cucumbers - Carrot and red bell pepper - Green onions and cilantro - Toasted sesame seeds - Dressing ingredients: sesame oil, rice vinegar, soy sauce, honey, garlic, ginger, salt, and pepper To make this salad, start with fresh cucumbers. I use large ones, so they stay crisp. Next, you’ll need a carrot for crunch and a red bell pepper for color. I love how it adds sweetness! Chop green onions and cilantro for that fresh flavor. Toasted sesame seeds give a nice crunch and nutty taste. Now, for the dressing, gather sesame oil for richness and rice vinegar for tang. Add soy sauce for saltiness. A touch of honey balances the flavors. Don’t forget minced garlic and grated ginger for depth. Lastly, season with salt and pepper to taste. You can find the full recipe to guide you through the steps. This salad brings together great tastes and textures, making it a must-try! Start with the cucumbers. I like to slice them thinly for great texture. You can use a sharp knife or a mandoline for even slices. If you want less water in your salad, sprinkle salt on the slices. Let them sit for about 10 minutes, then rinse and pat dry. This makes the salad crisper. Next, julienne the carrot. Cut it into thin matchstick shapes. This adds a nice crunch and color. For the red bell pepper, slice it thin as well. Aim for similar sizes to keep the salad uniform. Finally, chop the green onions and cilantro. These fresh herbs will add brightness and flavor. Use the green tops of the onions for a pop of color. In a small bowl, whisk together the dressing ingredients. Combine sesame oil, rice vinegar, soy sauce, honey, minced garlic, and grated ginger. Mix until it is smooth and well blended. You can customize the dressing too! If you like it sweeter, add more honey. For more zing, increase the rice vinegar. Taste as you go to find your perfect balance. Now, add all your prepared vegetables to a large bowl. Pour the dressing over the salad and toss gently. Make sure every piece gets coated. This is where the magic happens! Let the salad marinate for at least 10-15 minutes. This allows the flavors to meld together. The longer it sits, the better it tastes! Before serving, sprinkle toasted sesame seeds on top. They add an extra crunch and nutty flavor. For the complete recipe, check out the Full Recipe. Enjoy your fresh and crisp Asian sesame cucumber salad! Managing cucumber water is key. Cucumbers can be watery. To reduce this, sprinkle salt on the slices. Let them sit for ten minutes, then rinse and pat dry. This helps keep your salad crisp. You can change ingredients based on your taste. Use different vegetables like radishes or snap peas. If you want more flavor, add chili flakes or lime juice. For a protein boost, try adding grilled chicken or tofu. This makes the salad heartier. This salad pairs well with grilled meats. Serve it alongside teriyaki chicken or beef skewers. It also complements rice dishes or noodle bowls perfectly. For a fun presentation, serve the salad in clear cups. This shows off the bright colors. You can also add a sprinkle of sesame seeds on top for extra flair. For an elegant touch, serve it on a large platter with lemon wedges. Explore the full recipe for more details on making this delightful dish. {{image_2}} You can easily make this salad gluten-free. Just swap soy sauce for tamari. Tamari has a similar taste but is safe for gluten-sensitive diets. For vegan options, use agave syrup instead of honey. Both options keep the salad tasty and fresh. Want to change things up? Try adding different proteins. Tofu gives a nice texture and absorbs flavors well. If you prefer meat, grilled chicken works great too. You can also mix in other veggies or fruits. Think of adding shredded cabbage or slices of mango for a sweet twist. These changes keep the salad exciting! You can find the full recipe [here](#). To keep your Asian sesame cucumber salad fresh, use an airtight container. This helps keep the salad crisp. Place the salad in the fridge right after serving. If you have extra dressing, store it separately to prevent sogginess. This way, you can enjoy the salad later without losing its crunch. Your salad can last in the fridge for about 2 to 3 days. However, check for signs of spoilage. If the cucumbers look slimy or smell bad, it’s time to toss it. Freshness is key for taste and texture, so always trust your senses. For the full recipe, check the cooking section above. You can try peanut oil, olive oil, or sunflower oil. Each oil has its own taste. Peanut oil adds a nutty flavor. Olive oil gives a mild taste. Sunflower oil is light and neutral. These oils work well in dressings. Just remember, they will change the salad's flavor a bit. Yes, you can make this salad ahead. It holds up well in the fridge. Prepare the salad and store it in an airtight container. Keep the dressing separate until you are ready to eat. This way, the cucumbers stay crunchy. Mix them together just before serving for the best taste. This salad is quite healthy! Cucumbers are low in calories and hydrating. The dressing has healthy fats from sesame oil. It also contains vitamins from the veggies. One serving has about 100 calories. It is full of nutrients and fiber. Enjoy it as a side or a light meal. For the full recipe, check out the Crunchy Asian Sesame Cucumber Salad. Asian Sesame Cucumber Salad is fresh and full of flavor. We explored its key ingredients, from crisp cucumbers to rich sesame oil. You learned how to prepare each element and create a tasty dressing. Tips and variations add fun twists, making this salad perfect for any meal. Store it well to enjoy later. I hope this encourages you to try making this vibrant salad at home. Enjoy its crunch and ease, and share it with friends for a delightful dish everyone will love!

Asian Sesame Cucumber Salad

Discover the refreshing flavors of Crunchy Asian Sesame Cucumber Salad! This vibrant dish combines crisp cucumbers, colorful veggies, and a zesty sesame dressing that tantalizes your taste buds. Perfect for a quick side or a light meal, this salad is easy to make and ready in just 30 minutes. Dive into the recipe now and elevate your dining experience with this deliciously healthy option.
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Ingredients
  

2 large cucumbers, thinly sliced

1 carrot, julienned

1 red bell pepper, thinly sliced

3 green onions, chopped

1/4 cup chopped fresh cilantro

1 tablespoon sesame seeds, toasted

For the Dressing:

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon honey or agave syrup

1 garlic clove, minced

1 teaspoon grated fresh ginger

Salt and pepper to taste

Instructions
 

Start by preparing the cucumbers; slice them thinly and place them in a large mixing bowl. If you prefer a less watery salad, sprinkle the cucumber slices with salt and let them sit for about 10 minutes, then rinse and pat dry.

    Add the julienned carrot, sliced red bell pepper, chopped green onions, and fresh cilantro to the bowl with the cucumbers.

      In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey (or agave), minced garlic, grated ginger, and a pinch of salt and pepper. Mix until well combined.

        Pour the dressing over the cucumber salad and toss everything together gently until the vegetables are evenly coated with the dressing.

          Sprinkle the toasted sesame seeds on top before serving for added crunch and flavor.

            Let the salad marinate for at least 10-15 minutes to allow the flavors to meld together before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4