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Thai Cucumber Salad with Sesame Ginger Dressing

A light and fresh salad combining crispy cucumbers with a flavorful sesame ginger dressing, perfect for hot days and healthy eating.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Thai
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large large cucumbers Use English cucumbers for a sweeter taste.
  • 1 tablespoon salt To draw out excess water from cucumbers.
  • 1/4 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup sesame seeds
  • 2 green onions chopped
  • to taste fresh cilantro for garnish Optional garnish.

Method
 

Preparation
  1. Wash the cucumbers and slice them thinly.
  2. Sprinkle salt over the cucumbers and let sit for about 10 minutes.
  3. In another bowl, mix the rice vinegar, sesame oil, soy sauce, honey (or maple syrup), and grated ginger. Whisk until combined.
  4. Drain the liquid from the cucumbers and rinse under cold water. Pat dry with a paper towel.
  5. Add the cucumbers to the dressing and toss well.
  6. Sprinkle sesame seeds and chopped green onions on top, stirring gently to combine.
  7. Garnish with fresh cilantro if desired.

Notes

Store leftover salad in an airtight container in the fridge for optimal freshness and crunch. Best enjoyed within 1-2 days. Keep cucumbers separate from dressing for longer storage.