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Thai Cucumber Salad with Sesame Ginger Dressing

This Thai cucumber salad features crisp, thinly sliced cucumbers tossed in a tangy, nutty sesame ginger dressing. The dish has a fresh, crunchy texture, with vibrant flavors and a slightly glossy appearance from the dressing coating each slice.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumbers preferably Persian or Kirby, thinly sliced
  • 1 tbsp sesame seeds for toasting
  • 1 inch fresh ginger grated
  • 2 tbsp soy sauce or tamari for gluten-free option
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic minced
  • 1 pinch red pepper flakes optional, for heat

Equipment

  • Chef's knife
  • Cutting board
  • Small bowl
  • Stove
  • Toasting pan
  • Mixing bowl

Method
 

  1. Begin by thinly slicing the cucumbers using a sharp chef's knife or mandoline for even, crisp slices. Place the slices in a large mixing bowl.
  2. Pour the sesame seeds into a small dry skillet and toast over medium heat, shaking the pan frequently until they turn golden brown and fragrant, about 2 minutes. Remove and set aside.
  3. In a small bowl, whisk together the grated ginger, soy sauce, lime juice, honey, sesame oil, minced garlic, and red pepper flakes until well combined. This creates the tangy, nutty dressing.
  4. Pour the dressing over the sliced cucumbers and toss gently to coat all the pieces evenly. The cucumbers should become glossy and slightly fragrant with the dressing.
  5. Sprinkle the toasted sesame seeds over the salad and give it a final gentle toss to distribute evenly.
  6. Transfer the salad to a serving dish or bowl, and it's ready to enjoy immediately with its crisp texture and vibrant flavors.

Notes

For an extra crunch, add chopped peanuts or cashews. Serve chilled for best freshness.