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Cucumber Sesame Asian Salad

By Patricia Gandy

Cucumber Sesame Asian Salad

Updated at: Thu, 09 Apr 2026 00:16:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

20

Low

Nutrition per recipe

Calories293.8 kcal (15%)

Total Fat18.7 g (27%)

Carbs29.4 g (11%)

Sugars11.7 g (13%)

Protein8.2 g (16%)

Sodium3535.3 mg (177%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2English cucumber

¼ cupRice Vinegar

1 TbspTamari

1 TbspToasted Sesame Oil

1 tspginger

Aromatics, grated

1 clovegarlic

1 Tbsptoasted sesame seeds

1 tspchili garlic sauce

Optional Spice, or chili crisp

Instructions

Step 1

Cucumbers: Thinly slice cucumbers or spiralize, in Long strips. Place in a colander, toss with salt, and let drain for 10-15 minutes. Pat dry. If done the night before place in air tight container

Step 2

Make Dressing: In a bowl, whisk together the tamari, rice vinegar, sesame oil, sweetener, ginger, garlic, and chili sauce. Set aside. Can be made 2-3 days ahead,vif stored in an air tight container.

Step 3

2 hours before serving mix with marinade. Toss well.

Step 4

Add garnish, serve

Notes

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Patricia Gandy· last week

Sesame Cucumber Spiralized SaladYes, you can absolutely "noodle" (spiralize) your cucumbers for a cucumber sesame salad. Using a spiralizer to create long, thin strands—or a julienne peeler to create ribbon-like strips—is a popular, refreshing method that pairs perfectly with sesame dressing.