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Close-up of Asian-style cucumber salad showing sliced cucumbers, carrots, herbs, and toasted sesame seeds

Asian-Style Cucumber Salad

Fresh, crunchy, and bright, this Asian-style cucumber salad is tossed in a simple sesame-lime dressing. Easy to prep, flexible, and perfect as a side dish or make-ahead salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Asian, asian inspired
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 Long English cucumbers sliced, chopped, or mandolined
  • 1 Large Carrot (or a two small) thinly sliced, grated, or matchsticks
  • 2 Green Onions chopped
  • ¼–½ cup cup chopped cilantro sub basil or mint or use all three
Dressing
  • 2 tbsp Sesame Oil
  • 2 tbsp White Vinegar
  • Juice of 1 lime (1 large or 2 small)
  • 1 tbsp Soy Sauce
  • 1 tsp Ginger Mince
  • 1 tsp Garlic Mince
  • 1 tbsp Honey could sub maple syrup or white sugar
  • Salt, to taste
  • White pepper, to taste (or black pepper)
  • Toasted sesame seeds, for garnish and nutty flavor
Optional
  • 1 cup Edamame Beans for added protein and fibre

Equipment

  • 1 cutting board
  • 1 chopping knife
  • 1 mandolin optional
  • measuring spoons
  • bowl

Method
 

  1. Wash and prepare all vegetables. Add them to a large bowl.
  2. Whisk all dressing ingredients together until well combined (in a separate dish or the salad bowl before you add the veg).
  3. Combine dressing and vegetables and toss well to coat.
  4. Garnish with more green onions and sesame seeds if desired.
  5. Serve immediately or refrigerate for 10–15 minutes before serving for best flavour.

Notes

  • Make-ahead friendly and great for meal prep
  • Adjust sweetness or acidity to taste
  • Even better after resting briefly in the fridge

Nutrition (Approximate, per serving)

  • Calories: ~120
  • Fat: ~9 g
  • Carbohydrates: ~11 g
  • Protein: ~2 g
  • Fibre: ~2 g
  • Sugar: ~7 g
  • Sodium: ~300 mg