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A shallow bowl full of sliced English cucumber halves, thinly sliced red onion, toasted black sesame seeds, and a trio of fresh herbs (cilantro, dill, and mint).
Sacha Hirschfeld

Cucumber Sesame Salad

Tangy, sweet, nutty, and refreshing; this healthy and flavorful salad has it all!
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Prep Time 5 minutes
Cook Time 2 minutes
Chill 10 minutes
Total Time 17 minutes
Servings: 4
Course: Salads, Sides
Cuisine: American, Japanese
Calories: 30
Ingredients Equipment Method

Ingredients
  

  • 1 English cucumber halved lengthwise, seeds removed (a spoon works great), and thinly sliced
  • ⅓ cup red onion halved and thinly sliced
  • 2 tbsp rice vinegar
  • ½ tbsp honey
  • ½ tsp dark sesame oil
  • ½ tsp kosher salt
  • ¼ tsp red chili flakes optional
  • 1 tbsp fresh dill chopped; a few torn pieces reserved for garnish
  • 1 tbsp fresh cilantro
  • 1 tbsp fresh mint
  • ⅛ tsp toasted black sesame seeds for garnish

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 slotted spoon

Method
 

  1. In a large bowl, add the sliced cucumbers and onions.
  2. In another bowl, whisk together rice vinegar, honey, sesame oil, salt, chili flakes, fresh dill and cilantro. 
  3. Pour dressing over the cucumbers and onions. Toss it all together until cucumbers are coated. Cover and place the bowl in the fridge to chill for 10 minutes.
  4. Once chilled, transfer onto a serving platter (using a slotted spoon), leaving behind any excess liquid.
  5. Season with a little sea salt to taste.
  6. Top the cucumber salad with fresh mint leaves, a few torn sprigs of dill and black sesame seeds.