Cucumber Sesame Salad

Cucumber Sesame Salad is incredibly simple, and a fresh addition to any meal- A flavorful gluten-free side dish in a snap. A perfect combination of rice vinegar, sesame oil, soy sauce and a dash of sugar to balance all the ingredients together. Topped with sesame seeds and crushed red pepper flakes for a tiny zing of heat. Try this cucumber salad recipe soon, you won’t be disappointed.

This recipe has a special memory for me because the first time I tried it was also the first time I met my husband’s family back when we were dating. Dave’s father Chet had a small collection of recipes that he personally took credit for and Cucumber Sesame Salad was one of those recipes. I think when I fell in love with Chet’s Rhubarb Crunch is when Dave’s parents fell in love with me.

I was already familiar with cucumber salads made with vinegar, but the combination here of rice wine vinegar, sesame oil and soy sauce is more complex and almost earthy. A little sprinkle of sugar for sweetness and crushed red peppers for heat and this salad has every flavor sensation imaginable. I love to pair it with Sesame Chicken and Healthy Sweet and Sour Chicken, but Cucumber Sesame Salad is also delicious with any grilled meat or meatless main dish.

Why You’ll Love This Recipe

Quick and easy – Just a few minutes of slicing and whisking, and your salad is ready.
Light yet flavorful – The combo of tangy rice vinegar, nutty sesame oil, and a touch of heat makes every bite refreshing and balanced.
Versatile side dish – Pairs perfectly with grilled meats, Asian-inspired dinners, or even Tex-Mex meals with a lime and cilantro twist.
Healthy and fresh – Naturally low in calories but big on flavor, cucumbers add crunch while sesame seeds provide healthy fats.
Customizable – Adjust the spice, swap the sweetener, or spiralize the cucumbers for a fun and pretty presentation.

Ingredients in Cucumber Sesame Salad-

Cucumbers- You may use any type of cucumber in the recipe. I’ve pictured regular slicing cucumbers, but English cucumbers, Asian, and even mini Persian cucumbers are great.

Rice Vinegar- The acid in this recipe is paramount to great balance and flavor. You may substitute white wine vinegar if necessary.

Sesame Oil- Toasted Sesame Oil is the most common sesame oil and adds a nutty edge to the recipe.

Sugar- Just a tough of sweetness, you may substitute honey or maple syrup if you like.

Soy Sauce- The umami in this recipe. Substitute coconut aminos if you need the recipe to be vegan.

Salt- Even with the soy sauce, a little bit of salt helps elevate the flavors.

Toasted Sesame Seeds- Toasted for flavor, the sesame seeds add a variety in texture.

Crushed Red Pepper Flakes- The slightest heat pairs well with the oil and vinegar.

Notes & Variations

Cucumber options – This recipe works with almost any type of cucumber. English cucumbers are seedless and crisp, Japanese or Asian cucumbers are delicate and mild, and Persian cucumbers are small and extra crunchy. You can even spiralize them for a fun presentation.
Make it vegan or gluten-free – Swap the soy sauce with coconut aminos or tamari for a completely vegan and gluten-free version of the salad.
Tex-Mex twist – For a different flavor profile, sprinkle in some minced fresh cilantro and finish with a squeeze of lime juice before serving.
Make ahead tip – The salad can be prepared up to 4 hours in advance, but it tastes best the same day since cucumbers release water as they sit.
Adjust the heat – Add more crushed red pepper flakes if you like it spicy, or leave them out entirely for a mild cucumber salad.

Since first tasting the original recipe, I’ve adapted ingredient quantities a little and I shortened the name. But the typed, original recipe is forever in my collection. Chet had a 1950ish manual typewriter (the original social media device) and he used it frequently to communicate with others, giving “trip reports” after special family vacations, and sharing WWII memories or debating politics with his two brothers. He also would type up recipes he was particularly proud of and if anyone exclaimed over a particular dish, they got their own copy, typed up just for them. Needless to say I have a few that he typed for me since I am a foodie after all… and I wasn’t in any way trying to butter up my potential future father-in-law.

Most recipes typed by Chet would finish with his signature “Enjoy!”. So, if you have original recipes from someone who has gone on before… I hope you continue to “enjoy” their company by making the dishes they took the time to share with you.

And after this little story, if you didn’t know it before, you have to know by now that sharing food with others is a wonderful way to pass on your legacy. Why not type up (or better yet, write up) a recipe that you’re proud of and give it to someone who you want to always remember you. Because I promise… they will.

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4.83 from 17 votes