Sesame Snow Salad

The beauty of Chinese cuisine lies not only in its extraordinary diversity, but in the art of transforming simple, humble ingredients into something deeply satisfying and elegant. A perfect example is the well known Smashed Cucumber Salad — a beloved everyday dish enjoyed across China, though most closely associated with the bold, vibrant flavours of Sichuan province.
Traditionally dressed with garlic, black vinegar, sesame oil, and a generous drizzle of chili oil, it delivers a wonderfully crunchy, tangy, and refreshing experience in every bite.
This version takes a simpler, slightly different approach. Rather than the classic spicy dressing, it pairs crisp cucumber and red onion with Gomashio — a delicate Japanese dry condiment made from sesame seeds and salt. Familiar in Japanese cooking as a topping for sekihan (red bean rice) or sprinkled over onigiri, Gomashio adds a subtle nuttiness that elevates this salad beautifully.

A lovely East-meets-East fusion that comes together in minutes.

Onion and Cucumber Salad Recipe
1 Small red Onion finely sliced
Half Cucumber cut in strips
2 Tablespoon Light Soy Sauce
2 Tablespoons Sesame Oil
2 Tablespoons Gomashio – Sesame salt
Fresh leaf parsley finely chopped
Pepper to taste

Soak the onion: Place the sliced 1 small red onion, finely sliced in a bowl with 1 teaspoons salt (for soaking the onion). Cover with cold water and let sit for 10 minutes.

This draws out the onion’s sharpness and leaves it mild and crisp.2

Drain & dry: Drain the onion well and pat dry thoroughly with a clean kitchen towel. Make sure it is as dry as possible so it doesn’t water down the dressing.3

Combine all ingredients: Return the onion to the bowl and add the 0.5 cucumber, cut into strips, 2 tablespoons light soy sauce, 2 tablespoons sesame oil, 2 tablespoons Gomashio (sesame salt — see recipe below), 1 small handful fresh flat-leaf parsley, finely chopped, and 1 pinch pepper to taste.4

Mix & serve: Toss everything together until well coated. Taste and adjust seasoning if needed. Serve immediately for the best texture and flavour.

Sesame Salt Recipe
3/4 Cup Sesame Seeds
1 Teaspoon flaky sea salt

Toast sesame seeds in a dry medium skillet over medium-low heat, tossing often, until evenly deep golden brown, about 5 minutes. Transfer to a food processor and let cool.
Add sea salt to the toasted seeds and using a small mixer, pulse until about half of the seeds are pulverized (there should still be some whole seeds), 6–8 pulses. (Alternatively, coarsely grind in a mortar and pestle.

Notes

Serve immediately — the cucumber releases water over time and will soften if left to sit. • For extra heat, add a few drops of chili oil or a pinch of chili flakes. • Flat-leaf parsley works best here, but fresh cilantro is a wonderful alternative for a more Asian flavour profile.