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Thai Cucumber Salad with Sesame Ginger Dressing

This Thai cucumber salad features thinly sliced cucumbers mixed with a tangy sesame ginger vinaigrette. The dish has a crisp, refreshing texture with bright, nutty, and aromatic flavors that come from fresh ginger, toasted sesame seeds, and lime juice. It comes together quickly as a cold salad, perfect for hot weather.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 large cucumbers preferably English or Persian for even slices
  • 2 tsp fresh ginger grated
  • 3 tbsp lime juice freshly squeezed
  • 1 tbsp soy sauce or fish sauce for authentic flavor
  • 1 tsp honey or sugar, optional for sweetness
  • 1 tbsp sesame oil toasted for nutty aroma
  • 2 tbsp vegetable oil
  • 1 tbsp toasted sesame seeds for garnish
  • 2 green onions scallions sliced thinly

Equipment

  • Chef's knife
  • Cutting board
  • Small mixing bowl
  • Whisk
  • Large mixing bowl

Method
 

  1. Thinly slice the cucumbers into rounds or half-moons using a sharp knife or mandoline for even, delicate pieces.
  2. Place the sliced cucumbers into a large mixing bowl and set aside.
  3. In a small bowl, whisk together grated ginger, lime juice, soy sauce, honey, sesame oil, and vegetable oil until the dressing is well combined and slightly emulsified.
  4. Pour the dressing over the sliced cucumbers, then toss gently to coat all the pieces evenly.
  5. Let the salad sit for about 5 minutes, allowing the flavors to meld and the cucumbers to release some water.
  6. Sprinkle toasted sesame seeds and sliced scallions over the top for added crunch and freshness.
  7. Give the salad a final gentle toss, then it's ready to serve as a crisp, refreshing side dish.