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Crispy Thai Cucumber Salad with Easy Sesame-Ginger Dressing

Crispy Thai Cucumber Salad - featured image
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A quick, refreshing cucumber salad with a bright sesame-ginger dressing. Perfect as a side dish or topping for tacos, this vegan and gluten-free recipe comes together in under 15 minutes.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 teaspoon kosher salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • 1-inch piece fresh ginger, grated
  • 1 small garlic clove, minced
  • 1 tablespoon sesame seeds, toasted
  • 1/4 cup fresh cilantro, chopped
  • 1 small red chili, thinly sliced (optional)
  • 2 tablespoons roasted peanuts, crushed (optional)

Instructions

  1. Wash English cucumbers, trim ends, and slice into thin rounds (about 1/4-inch thick).
  2. Place sliced cucumbers in a large bowl, sprinkle with 1 teaspoon kosher salt, and toss gently. Let sit for 10 minutes to draw out moisture.
  3. While cucumbers rest, make the dressing: In a small bowl, combine rice vinegar, sugar, soy sauce, toasted sesame oil, neutral oil, grated ginger, and minced garlic. Whisk until sugar dissolves.
  4. Toast sesame seeds in a dry skillet over medium heat for 60-90 seconds until golden and fragrant. Transfer to a small bowl.
  5. After 10 minutes, drain accumulated liquid from cucumbers. Pat gently with a clean towel to remove surface moisture.
  6. Pour dressing over drained cucumbers and toss gently to coat. Add chopped cilantro and half the toasted sesame seeds; toss again.
  7. Let salad sit at room temperature for 5-10 minutes to allow flavors to meld (optional but recommended).
  8. Transfer to serving bowl, top with remaining sesame seeds, sliced red chili (if using), and crushed peanuts. Serve immediately.

Notes

Salting the cucumbers is crucial for maintaining crunch. The dressing can be made up to 24 hours in advance. For best texture, toss salad no more than 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Thai cucumber salad, sesame ginger dressing, quick salad, vegan, gluten-free, easy side dish

Find it online: https://bouncybowl.com/crispy-thai-cucumber-salad-with-easy-sesame-ginger-dressing/