This sesame cucumber salad is everything you want in a super simple summer salad. Made with only two veggies and a three-ingredient dressing! It requires no blender, no shredded carrots, no sugar, and just enough salt to keep it interesting. This my friends, is the king of side salads!!
1largeEnglish cucumberabout 12 oz (or 2-3 small Persian cucumbers)
6-8ouncesmixed greensor Spring mix
2Tablespoonstoasted sesame oil
4teaspoonsunseasoned rice vinegarcan also use seasoned if you prefer a sweet salad dressing
2teaspoonstamarior soy sauce
1Pinchsalt
Black and white sesame seedsto garnish
Instructions
Wash the greens and set them aside to drain. (I use a salad spinner - one of my favorite kitchen tools!)
Using a sharp knife or a mandoline, thinly slice the cucumber. Optionally: if you have time, you can salt the cucumber to remove moisture. To do this, add the cucumber to a large colander and toss with 1 teaspoon fine salt, let sit for 1 hour, then rinse and drain to remove excess salt.
In a large bowl (or jar), combine the dressing ingredients: sesame oil, rice vinegar, tamari/soy sauce, and salt. Whisk until well combined.
At serving time, combine the spring mix, sliced cucumbers, and dressing in a large bowl, tossing to coat. If you do this too early, the salad will get very soggy. Optionally, you can serve the dressing on the side.
Top with black and white sesame seeds and serve!
Notes
Cucumber is a very watery vegetable, and many people prefer to draw the water out before mixing it in a salad. To do this, thinly slice the cucumber, then toss with about 1 teaspoon of salt and place in a colander to drain. After about 1 hour, you can rinse off the extra salt and allow the cucumber to dry a few minutes on a towel before mixing with the salad.Please note: nutrition information is always an estimate. Please note: links throughout the recipe card and blog post may be affiliate links.