This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it and give it the proper attention it needs. So, if this Sesame Cucumber recipe is new to you, I hope it becomes one of your go-to fav’s as it has for me. It will serve you well!
Do I Have to Use Rice Vinegar?
I strongly urge you not to substitute the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which has other ingredients added and tastes quite different.
Where Do You Find Rice Vinegar?
Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again! In fact, here is a direct link to all the recipes on my website that use Rice Vinegar.
What is Toasted Sesame Oil?
The other key ingredient in this cucumber salad is toasted sesame oil. Unlike regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores, or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.
How Long Does This Salad Last?
This salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.
What To Serve with Sesame Cucumber Salad
This super fresh side dish goes with so many main dishes. Here are a few ideas: Easy Orange Chicken, Teriyaki Meatball Bowls or Teriyaki Chicken, One Pot Teriyaki Chicken and Rice, Sesame Chicken, or Honey Garlic Chicken.
Sesame Cucumber Salad
Servings 6Ingredients
- 1/3 cup rice vinegar ($0.70)
- 2 Tbsp granulated sugar ($0.02)
- 1/2 tsp toasted sesame oil ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 tsp salt ($0.02)
- 2 large cucumbers ($1.38)
- 3 green onions ($0.13)
- 1/4 cup chopped peanuts ($0.12)
Instructions
- In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
- Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
- Chop the peanuts into smaller pieces. Slice the green onions.
- Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
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Nutrition
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Scroll down for the step by step photos!
How to Make Sesame Cucumber Salad – Step by Step Photos
Start by making the dressing. In a small bowl, stir together 1/3 cup rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Set the dressing aside.
Here is the toasted sesame oil and rice vinegar that I used. The sesame oil is from Aldi and the rice vinegar is from Kroger.
Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.
I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices.
Roughly chop 1/4 cup peanuts and slice 3 green onions.
Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.
Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.
The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that–I kind of do!). Either way, this Thai Cucumber Salad is super refreshing and delicious. It always has been and always will be my favorite!
This one sounds amazing. I need to try it. Although I wonder if you need to add something to it, like pasta or rice.
Also I was reading an article about home delivery groceries and that it is cheaper to order home than to buy your groceries in a store. Is this something you know more about?
I would normally serve this as a side to something like grilled meats, sesame chicken, or a stir fry. I don’t know anything about home delivery groceries, but it’s hard to imagine that it would actually be cheaper! I’ll have to see if I can find any info on it.
I order some groceries from walmart.com. In addition to saving the trip it does work out to be cheaper because the website offers larger sizes than are available in the store (so, cheaper price per oz), as well as some items that are not available in store at all (particularly the “natural” versions that I prefer). Shipping is free with a $50 order. Usual items on my list are rice, peanuts, peanut butter, dog treats, mayo, cornmeal, flour, ramen, etc.
Last night when my boyfriend and I decided to make Caribbean fried cod fritters for dinner, I remembered seeing you’d posted this on facebook a few days ago and it sounded like the PERFECT side to a hot, fried summer dinner.
GOSH this was tasty! We had everything on hand except the cucumbers and peanuts. It was a great side dish, but would also make a good snack or light lunch on its own. It’s kept really well in the fridge, so I can see myself making it a lot this summer just so I always have a crisp, cold, delicious snack on hand.
I’ve tossed this with pasta to make a pasta salad.
YUM! This was a hit. I made it with the Thai Pork Salad as well. Just the right amount of heat.
Made this last night with the hoisin sir fry bowls and it was a perfect side for an unexpectedly hot spring evening. I love the sweet and tangy and so so simple.
Outstanding as-is but of course I had to play with the recipe slightly. I doubled the amount of vinaigrette and added a couple teaspoons of “Rooster Sauce” (Huy Fong Sriracha Hot Chili Sauce). I also julienne-cut an orange bell pepper that was starting to go soft just to get rid of it
Good recipe, Beth! This stuff is great anytime but especially good with hot weather approaching.
Have not tried this as yet however, cucumbers are one of our favorites. Going shopping today.
Wow, I got to try this one….I have my own that I do with cucumbers and cherry tomatoes with Italian Dressing.
yes, please!
This looks delicious! I love cucumbers—lots of times I just slice them and eat them! I am so excited to get the garden going and have yummy fresh produce to make this!
I’m wondering if marinating an inch of crushed lemongrass in the dressing would bring the flavor into the salad after it’s removed, just before dressing the salad.
I make a feta-cucumber salad, with cherry tomatoes when I have them. The dressing is just lemon juice, olive oil, and a little bit of salt and pepper. I find simple salads like this are easy ways to get a little more vegetables on the dinner table.
I was looking through some of your older recipes last year and stumbled across this one. Unfortunately, if I make it again, I will need to seek professional help – it’s so addictive!!
Huh, it looks good, but is sesame seed oil really used in Thai cooking? I lived there a few months and don’t remember encountering it.
This is so easy and looks really tasty!
I usually make a cucumber salad with just vinegar and salt. I peel the whole cucumber and cut it into “cubes” (more like triangles),