Cucumber Sesame Salad

4.83 from 17 votes

Cucumbers may be peeled before slicing if that is your preference. Best served the day it's made. This cucumber salad is light and the perfect addition to any Asian dish or even at your favorite barbecue.

Prep Time5

Total Time5

Course: Salad

Servings: servings

Calories: 53kcal

Author: Good Dinner Mom

Ingredients

2 medium cucumbers, peeled if desired, sliced very thinly
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sugar, or honey
2 tsp soy sauce
½ tsp salt
1 tsp toasted sesame seeds
Crushed red pepper flakes a pinch, or to taste

Instructions

Slice 2 cucumbers and place on paper towel to remove some of the moisture
2 medium cucumbers,
In a medium bowl, whisk together rice vinegar, sesame oil, sugar, soy sauce, salt, toasted sesame seeds, and red pepper flakes. Add cucumbers. Stir to coat.
2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar,, 2 tsp soy sauce, ½ tsp salt, 1 tsp toasted sesame seeds, Crushed red pepper flakes
Taste and add more crushed red pepper flakes if desired.
The salad may be made up to 4 hours ahead of serving but should be served the day it is made.

Notes

This recipe works with pretty much any type of cucumber. From English cucumbers, to Japanese cucumbers/Asian cucumbers, and mini Persian cucumbers. For a fun presentation, you could even use spiralized cucumbers.
To make this a vegan cucumber salad recipe, substitute coconut aminos for the soy sauce.
If serving with a Tex-Mex flair, sprinkle a little minced cilantro over top and squeeze some lime juice over the cucumber salad before serving.

Nutrition