This cucumber salad is cool, refreshing and a perfect side salad recipe for any meal. In this simple recipe, thinly sliced cucumber is seasoned with an Asian salad dressing of vinegar, sesame oil, and soy sauce and sprinkled with toasted sesame seeds, salt and pepper flakes.
Wash, dry and cut the ends of the cucumbers. Slice each cucumber as thin as you can and put in a big bowl.
Lightly toast white sesame seeds till they just start to brown. Freshly toasted sesame needs have a beautiful aroma as well but you can use previously toasted seeds if you have.
In a small bowl whisk together all the dressing ingredients. Drizzle the salad dressing on the cucumber slices and toss to coat.
Adjust seasoning, cover and keep for 10-15 mins in the refrigerator for the dressing to marinate the cucumber slices.
Before serving, sprinkle toasted sesame seeds, red pepper flakes and fresh coriander leaves. Serve cold.
Notes
Use cucumber with their skin on. The skin of cucumbers is not only full of healthy fibre and nutrition, it also adds a nice texture to each bite — a crunchy on the outside and soft on the inside.
The original recipe for the cucumber salad dressing calls for rice wine vinegar but I use Apple cider vinegar in most of my recipes because its many many health benefits!