Sesame Cucumber Salad

$2.44 recipe / $0.41 serving
by Beth - Budget Bytes
4.88 from 100 votes
Pin RecipeJump to recipe โ†’

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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!

A bowl of Sesame Cucumber Salad from above, chopsticks on the side

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.

Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

Share this recipe

Sesame Cucumber Salad

4.88 from 100 votes
Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southeast Asian inspired meal.
Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber
Servings 6
Prep 15 minutes
Total 15 minutes

Ingredients

  • 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)
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

See how we calculate recipe costs here.


Nutrition

Serving: 1ServingCalories: 62.82kcalCarbohydrates: 7.63gProtein: 1.87gFat: 3.1gSodium: 199.82mgFiber: 1.4g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Video

Scroll down for the step by step photos!

Overhead view of a bowl full of sesame cucumber salad

How to Make Sesame Cucumber Salad – Step by Step Photos

Spicy vinegar dressing in a bowl

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.

Bottle of toasted sesame oil and a bottle of rice vinegar

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.

Two cucumbers, one half peeled

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.

Two cucumbers, one mostly sliced

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. 

Sliced green onion and chopped peanuts

Roughly chop 1/4 cup peanuts and slice 3 green onions.

Dressing being poured over cucumbers, green onion, and peanuts

Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.

Finished sesame cucumber salad in the bowl

Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

Side view of a bowl full of sesame cucumber salad, chopsticks on the side

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!

TRY THESE OTHER CUCUMBER SALADS:

Share this recipe

Posted in: , , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Love this salad. I think the red pepper flakes can be skipped. It’s good either way.

  2. Wow! I just made a version of this (no peanuts, not enough cukes so added grated carrots) in a BOWL with rice and your slow cooker sesame beef and it was amazing! Loads of flavour and texture. I loved it and my kids hoovered it up too. Friday night saviour – Thank you!

  3. How long does this last in the fridge when mixed with the dressing? And how long does the dressing last on its own if I plan on not dressing the cucumbers untilย it’s time to eat?

    1. The dressing is good for about 5-7 days on its own. When dressed, the salad just gets softer each day, so how long it lasts really depends on what your tolerance is for that sort of thing. I like it best within 3-4 days.

  4. Stella,
    you could try using lime juice instead of vinegar.
    Also, I sometimes add a tiny bit of fresh Peppermint and usually omit the peanuts.

  5. Stella,
    you could try using lime juice instead of vinegar.
    Also, I sometimes add a tiny bit of fresh Peppermint and usually omit the peanuts.

  6. This recipe is amazing. We get a ton of cucumbers in our CSA box, and I made a big batch of this salad this week. It kept well in the fridge and tasted fresh each time.

  7. I used a Tablespoon of Agave instead of the 2 T of sugar and it was perfect, not too sweet.

  8. Salad is very good , but I think I will use a little less sugar to make less sweet.

  9. I just finished making this and I like it. Although, I did replace the sugar with splenda. I will make this again; as I love cucumbers. I wish I had the calories and size of a serving as I am counting calories. Thanks

  10. This was SO good! I didn’t have green onion, so I added onion powder to the dressing. I also tossed in some shredded carrots for color (because I didn’t have the onions)
    Thanks for sharing!