A 5-minute no-cook salad featuring thin-sliced English cucumbers that are salted to ensure maximum crunch, then tossed in a tangy, nutty sesame dressing.
The key to this recipe is the salting step. Do not skip squeezing the water out of the cucumbers, as this ensures the crisp texture and prevents a watery salad. For best results, use cold cucumbers and toasted sesame seeds. This salad can be made up to 2 hours in advance but should not be frozen.
Keywords: Asian cucumber salad, quick salad, vegan side dish, gluten-free recipe, crunchy salad, sesame dressing, meal prep, healthy snacks