Nutrition per serving
Ingredients
- Garlic–Sesame Dressing
Preparation
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1
Wash the cucumbers and trim both ends. Cut each cucumber into short logs (about 2–3 inches long), then slice each log thinly, making multiple cuts without slicing all the way through so the pieces stay connected accordion-style.
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2
In a bowl, mix 500 ml of water with 1 teaspoon of salt until dissolved. Add the cucumbers and soak in the salt water for 5–6 minutes to lightly season and firm them up.
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3
Drain the cucumbers very well and gently shake off excess water. Transfer them to a zip-top bag or a container with a tight-fitting lid.
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4
Prepare the dressing: In a small bowl, combine 1 teaspoon garlic paste, 1 teaspoon bouillon or chicken seasoning powder, 1 teaspoon white sesame seeds, and 2 tablespoons sesame oil. Season with a little salt and freshly ground black pepper to taste, and mix until well combined.
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5
Pour the garlic–sesame dressing over the cucumbers in the bag or container. Seal, then gently massage or shake so the cucumbers are evenly coated in the dressing.
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6
Serve immediately for a fresher, lighter flavor, or refrigerate for at least 15–20 minutes until cold, which deepens the flavor and makes the salad even more refreshing.
Garlic & Sesame Oil Cucumber Salad
This garlic & sesame oil cucumber salad is adapted from Pinkblanket's Kitchen and is everything you want in a quick side: crunchy, cool cucumbers; a rich roasted sesame aroma; and a garlicky, savory dressing that comes together in one bowl or bag.
Salt-soaking the cucumbers first pulls out excess water, keeping them crisp and helping them soak up more flavor. Sesame oil and sesame seeds bring nutty depth, while garlic and bouillon (or mushroom seasoning) add umami. Serve it well-chilled and you’ve got a vibrant, make-ahead salad that fits just as easily on an Asian-inspired table as next to grilled chicken or fish.
Why this cucumber salad works
- Crisp texture: A short soak in light salted water seasons the cucumbers and keeps them snappy.
- Big flavor, few ingredients: Garlic, sesame oil, and bouillon create a full, savory dressing without a long ingredient list.
- Flexible and fast: Ready in under 20 minutes, with easy variations for vegetarian and Korean-style versions.
- Make-ahead friendly: It tastes even better after a short chill in the fridge.
Variations & flavor ideas
- Vegetarian / Vegan: Replace chicken bouillon with mushroom seasoning powder or vegetable bouillon.
- Korean-style twist: Add a spoonful of gochujang to the dressing for heat and a sweet-savory kick.
- Extra herbs: Toss in chopped cilantro, green onion, or chives just before serving.
- Spicy version: Add a pinch of dried chili flakes or a small drizzle of chili oil.
Serving suggestions
- Serve as a side dish with rice bowls, grilled meats, dumplings, or noodles.
- Add to a light lunch plate with tofu, boiled eggs, or grilled fish.
- Include in a summer spread with other cold salads and pickles.
Best served cold, this salad keeps well for a few hours in the fridge, making it ideal for meal prep or picnics.
Tips for better taste
The spice behind this recipe.
The fine base of good cooking. Dissolves quickly and seasons evenly – ideal for cooking, baking, and seasoning to taste.
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