Cucumber Salad with Sesame, Soy and Ginger Dressing
Refreshing sliced cucumbers tossed in sesame oil, soy sauce and rice vinegar. Add some fresh ginger and red onion for an extra pop of flavor and you have the most simple and delicious cucumber salad of all time! Top with a protein of your choice, whether its tofu, salmon, cod, shrimp, tempeh, meat, or even just a handful of peanuts.
Prep Time 15 minutes mins
Course Appetizer, Main Course, Salad
Cuisine Asian, Chinese, Japanese
- 2 cups thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1 tsp grated ginger or finely minced
- 1/4 cup rice vinegar
- 2 1/2 tbsp soy sauce if using low sodium, feel free to add more
- 2 tsp sesame oil
- Sesame seeds for topping
- Scallions for topping, optional (can also add cilantro)
In a large salad bowl, combine the cucumber and red onion. Set aside.
In a small mixing bowl, combine the ginger, rice vinegar and soy sauce. Then, whisk in the sesame oil until combined.
Pour the dressing onto the cucumber and onion mixture and toss until the cucumbers are fully coated. Add some sesame seeds to taste and toss again.
Top with scallions or cilantro right before serving. The salad can last for up to 2 days if its covered in the fridge, just hold on the fresh herbs until right before you serve. I prefer to serve this right away or within a few hours so the cucumbers soak up as much flavor as possible! Enjoy.
Keyword cucumber, ginger, red onion, rice vinegar, scallions, sesame oil, sesame seeds, soy sauce