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!
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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!
OMG I could eat as a meal!!!
Enjoyed this salad. I did omit the peanuts, and forgot the green onion at store so I used a sweet onion, chopped pretty fine. Will definitely make this again. Huge hit with the family!
By any chance, does anyone know the calorie count for this ?
-thank you
This was very delicious, I am using this as a salad dressing, for a diet I am going on. I have one question, is it realistic to double the recipes and use as an everyday dressing with out having to make it everyday? Just to be more efficient
Sure, the dressing itself should hold up just fine in the fridge. :) I think that’s what you meant, right?
Love this. Have eaten many variations. I live in Silicon Valley where we’re blessed with many nationalities and fusuions. I understand the comment about REAL Thai ingredients. I’m going to follow your link. We Americans are very lazy cooks as far as getting fresh ingredients they way other nationalities do. Kudos to the original recipe and all the comments. My iteration, I used chives instead of green onions. Many thanks to all.
Used for a summer baby shower with pad Thai and summer rolls. A very big hit.
Does anyone now the calories on this is and the serving size. Thank you
I am amazed at all of these recipes. I cannot wait to try them! I have made the Pasta with spinach and it was so good I’m making it again tomorrow but the best part is how EASY you make them!!! Thank you 😁
My husband and I love going to a local Thai place and have been looking for a recipe to duplicate their cucumber salad…this recipe goes above and beyond in taste! I dare say it tastes better than the restaurant’s cucumber salad. Thanks so much for sharing this recipe! Absolutely loved it! This one is definitely a keeper.
Do you use the whole onion? Or just the green part? Sounds and looks delicious :)
I use mostly just the green, and where it begins to transition from green to white. You can certainly use the white parts if you like a stronger onion flavor. I’ve done it before. :)
Sounds delicious. Do you use salted or unsalted peanuts?
I prefer unsalted for this just so the salt doesn’t overtake the whole dish, but you could definitely use salted in a pinch. :)
More chinese than thai…
Thai very seldom use vinegar as a sour agent (Except when they cook Thai chinese) but use lime/tamarind
Most of Thai salad have garlic and fish sauce in it, absent here. And they will use more fresh chilies than chilies flakes for this salad.
Your recipe is definitively tasty and good but it is NOT Thai (misleading title).
You can check https://youtu.be/W1Vn5-Hl4fo if you want to see what a real Thai cucumber salad is.
It may sound negative but I am just voicing the truth. As I have mentioned, still a great recipe (but more chinese).
Great recipe – fast, easy, tasty. Will definitely make this again.
I haven’t reviewed this yet!?!? I am back again to make my weekly batch of this salad, and it’s my husband’s turn to make dressing. Sometimes, I make it as is, sometimes no peanuts, sometimes I add 2 carrots sliced. I use either rice vinegar or apple cider to change it up since we eat it so often. This recipe is perfect as is, or you can play with it a bit. Either way, my husband and I get on kicks with this salad, and we eat about 5 cucumbers in a week (between the two of us). Love these cucumbers!
Funny how most of you commented with what you must of thought was a compliment, One Problem… Most of you said how you “CHANGED” this amazing “Recipe”!!!!
Thank you, This was delicious! My family and I enjoyed it for 4 days, and I received a request for more from my daughter and her friends! The way you explain your recipes.. The pictures? The Tips? Step by Step, I found it very helpful! My Family and I are looking forward to trying more of these delicious recipes.. ❤️ 👩🍳 👨🏻🍳 🥒 ❤️