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!
Amazing! This is delicious! I subbed in an equal amount of Splenda for the sugar (I have to watch my sugar) and it was still totally awesome! Thank you!
Happy to hear it Norah!
I have not made this yet however i plan to this weekend! I only have sesame oil in my pantry. I was wondering if i should go out and look for TOASTED sesame oil or do you ‘toast” the oil yourself? Or can i just use as is?
Personally, I would go out and try to get the toasted sesame oil. It has a really strong nutty flavor that makes a big difference in this dish. Untoasted sesame oil (which has a light, straw color) has a very mild sesame flavor and won’t give you that flavor punch that toasted sesame oil does. :)
Oh my word!! This is the best cucumber salad I’ve ever had!! My family ate it all, then went and bought more cucumbers and demanded I go back in the kitchen!!
That’s a good sign! Thanks Cyn!
This salad is absolutely amazing. SOooooo delicious. Followed the directions exactly. Will definitely make again.
Thanks Catalina!
Wow – this is absolutely delicious! Didn’t have peanuts so used cashews. I will be making this again and again and again! So simple, thank you for the recipe!
That’s a great swap! Glad you liked it!
Very good as is! I did add a few drops of fish sauce, a few drops of lime, and some chopped coriander to try and push the Thai flavours a bit. Make in the morning and you’ve also got a great refreshing snack to help get you through these scorching summer days.
We have a bumper crop of cucumbers so experimenting with recipes and this has been the best! Total keeper! And after reading the other reviews I feel comfortable adding some protein like shrimp or thin sliced beef. Yummm! Thank you!
Great recipe. I used brown sugar instead of granulated, and didn’t have green onions so used thinly sliced sweet onions instead. So delicious. Thanks for this recipe!
can you make this without sugar?
I don’t suggest it. The sugar is important for balancing the flavors.
Try a sugar free sweetener like Monkfruit or whatever your preference is. Just remember to adjust your amount with ratios. Kari
This is so good! Do you have any recommendations of protein to add or recipes to combine this with to make it into a fuller meal for a lunch?
I think it would be great with Sticky Soy Ginger Glazed Chicken, Sesame Chicken, Orange Chicken, Sesame Tempeh, or Sushi Bowls with Sriracha Mayo. :)
We always use this recipe along chicken satay or pad Thai.
Oh yes great pairings!
Wow! This is so tasty and refreshing. It’s going to be my go to salad for Summer. I changed nothing and it’s wonderful. My daughter added more red pepper flakes to hers which brings the heat, but the recipe is well balanced on it’s own.
Just wanted to let you know that https://www.salonfood.com/thai-cucumber-salad/ has posted your recipe with screenshots from your website (the links aren’t clickable so I’m assuming that’s what they’ve done). They did write “source: budgetbytes.com” at the bottom but it doesn’t look like a legit sharing of your work. I came to their site via an image on Pinterest.
Thank you!
Delicious! I also halved the sugar and it was perfect.
I want to eat this all summer long. This is insanely good. I think you can adjust the sugar to your liking, but THANK YOU BETH for this recipe. Can’t believe I am just discovering it now. If you don’t already love cucumbers, this will make you a believer.
So good! I cut the sugar by 1/2 T, used 2 green onions, and added some chopped fresh mint.