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 salad recipe looks so yummy that I just had to feature it in my “Sensational Summer Salads” roundup! Come check it out when you have a chance :) xo http://dreamingofleaving.com/2016/05/10/sensational-summer-salads/
Hi! This looks good. I have a question though. In the ingredients list, you list Toasted Sesame Oil but in the pictures you show plain sesame oil. Is the toasted really necessary? It is much more expensive than the regular sesame oil and I’d rather not buy the $10 toasted bottle. Thanks!
Yes, toasted is quite necessary. Even though my bottle doesn’t say “toasted”, that is definitely toasted sesame oil. You can tell the difference by the color. Untoasted sesame oil will be a light color, similar to vegetable or canola oil, while toasted sesame oil is a dark amber color. Toasted sesame oil has a much stronger sesame flavor, which you really need for this recipe. :) If you can find an Asian store, you can probably find a small bottle for less than $10. Even at most larger grocery chains you can get a small bottle for less than $5. While it is much more expensive than plain sesame oil, you only need a very small amount to give a huge flavor boost.
I made this tonight to go along with a vegetable stir fry, and it was delicious! Looking forward to the leftovers tomorrow! :)
I just made this tonight for the first time and it was so amazingly fresh after some exhausting yard work! I know this will be a summer staple at my house :)
I was wondering if maybe some crushed mint would be weird? Just to make it even more refreshing than it already is (and because I’m growing it in my new garden right now and trying to come up with more uses for it haha)
I say go for it! Fresh mint is so incredible. If you want to just test it, try adding a bit to just one bowl first. That way the batch won’t be ruined if you don’t like it. :)
Hello! Was just wondering if anyone has tried this recipe without the sugar? That’s a lot of sugar for a diabetic. I guess it’s too acidy if no sweetener is used?
Yes, you definitely need the sugar to balance the vinegar in the dressing.
Splenda works just as well – or whichever sweetener substitute you use.
I had this by itself, then over cold leftover coconut jasmine rice (also from your recipes). Tropical paradise in your mouth!
Delicious!!!
These pickles are a favorite in my home. I found this recipe a few years back and it’s in the fridge at least once a month. My toddler loves her homemade “chickles”.
Made this to go with the hoisin stir fry bowls. Big hit with the family. So tasty!
Made this as a snack tonight, so simple, so tasty. It will be especially nice on a hot summer night. Thank you for the wonderful recipe!
They will love it! It’s so yummy ; ).
This is delicious. My new go-to whenever I have cucumbers. Super easy and with ingredients that I keep on hand (rice vinegar, sesame oil, sugar, red pepper flakes, peanuts). I didn’t have green onions but around 1/4 of a red onion made a great sub. Thank you, Beth!
Loved this! Super easy snack to make that lasts a whole week after you make it! This really made my afternoons more exciting.
I love cucumber salads. This one is very tasty. I make a Japanese style salad that is similar, but no peanuts. This is better. Yum
I loved this! Can’t wait to make it with yummier cucumbers as they come in-season in the summer. I think this is going to be a great ‘different’ side to bring to summer bbqs