Side Dish: United States – Crunchy Sesame-Lime Cucumber Ribbon Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

2 English cucumbers (about 1 1 / 2 lb / 680 g), peeled into ribbons or thinly sliced
1 tsp kosher salt
4 radishes, thinly sliced
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp lime zest (optional)
2 tsp low-sodium soy sauce or tamari
1 tsp honey
1 tsp toasted sesame oil
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 / 4–1 / 2 tsp red pepper flakes, to taste
2 tbsp (8 g) chopped fresh cilantro or mint (or a mix)
2 scallions, thinly sliced
2 tbsp (18 g) toasted sesame seeds

Instructions

Place cucumber ribbons in a colander, toss with the kosher salt, and let drain for 10 minutes. Gently squeeze to release excess moisture, then pat dry with paper towels.
In a large bowl, whisk together rice vinegar, lime juice, lime zest (if using), soy sauce, honey, toasted sesame oil, grated ginger, grated garlic, and red pepper flakes.
Add the cucumbers, radishes, and scallions to the bowl and toss gently to coat.
Refrigerate for 10–15 minutes to chill and let the flavors meld.
Fold in the cilantro or mint, sprinkle with toasted sesame seeds, and toss once more.
Taste and adjust seasoning with a splash more lime or soy if needed. Serve cold.