Description
Crunchy, thin cucumber slices meet a silky blend of rice vinegar, soy, sesame oil, mayo, ginger, and garlic. Chilled to fuse flavors, each bite bursts with cool freshness, nutty toasted sesame notes, and a hint of zesty cilantro.
Ingredients
- 2 medium cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 1 small garlic clove minced
- 1 teaspoon grated fresh ginger
- 1 green onion thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped cilantro
Instructions
- Thinly slice cucumbers and place them in a large bowl.
- Sprinkle salt over the cucumber slices, toss to coat, and let sit for 10 minutes.
- Meanwhile, whisk together rice vinegar, soy sauce, sesame oil, mayonnaise, sugar, garlic, and ginger in a separate bowl.
- Drain excess liquid from the cucumbers and gently pat dry with paper towels.
- Pour the dressing over the cucumbers and toss until evenly coated.
- Chill the salad in the refrigerator for at least 15 minutes to allow flavors to meld.
- Before serving, garnish with green onion, toasted sesame seeds, and chopped cilantro.
Notes
- For extra crunch and color, add thinly sliced red bell pepper.
- This salad can be made up to 2 hours ahead for better flavor infusion.
- Substitute low-sodium soy sauce to reduce saltiness.
- Use Japanese or English cucumbers for a crispier texture.