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!
I’m assuming tsp crushed red pepper flakes. Is that correct>
Yes you are correct.
Excellent recipe! I liked the sesame oil a lot. The peanuts gave it a nice crunch. I will definitely make this again.
I first had this salad at a little hole-in-the-wall Thai restaurant, and I immediately went to find a similar recipe so I could eat it whenever I wanted, not just when we had the money to eat out.
I use a single English cucumber (very little seeds/guts, but always cost a bit more even in summer), red onion instead of green, sliced very thin and quartered. I also add a bit (okay, a lot) of chopped fresh cilantro to brighten it up even further. Not recommended if you hate cilantro, of course ;) I also use half cayenne pepper, half crushed red pepper flakes for a bit of extra kick in the dressing.
I also keep the dressing separate until I’m ready to eat, because I’m one of those people who prefers a crisp, crunchy salad. Dump it on to taste just before serving- the flavors of the dressing will meld nicely in the fridge, just make sure to shake it well before serving lest the ingredients separate and your first bowl is nothing but sesame oil and pepper flakes, the last purely rice vinegar and sugar.
I love this recipe, and have adapted it to fit my personal tastes. I very much recommend it and have already shared with several friends and family members, none of whom have a single bad thing to say about the ease of preparation or the flavor. 5/5, highly recommend.
Will definitely be making this! If anyone likes spicy I highly recommend Korean Oi Muchim – it’s a spicy cold cucumber salad similar to this.
Oooooh! We have cucumbers growing in the back yard. We’ll have to try this then. Also, I see that Aldi has toasted sesame oil. We still have some ordinary sesame oil to use up. I’m looking forward to buying the toasted sesame oil when it’s gone.
Ordinary sesame oil and toasted sesame oil are VERY different things–which Beth explained above. The toasted oil is more of a condiment, and often sprinkled sparingly on Asian dishes, like noodles or soups, for a boost of roasted sesame flavor at the end of cooking as heat destroys its flavor. The ordinary sort is nice for salad dressings or frying, but bland flavored. I can’t think of a single recipe where I would substitute one for the other
This is a staple at my house. I make it on purpose (bibimbap, gojuchang mushrooms), or as a side for just about any asian-inspired meals, and just because. Love it.
Sub Thai chili oil a few drops in place of the red pepper flakes to kick up the heat yum! Went great with enchiladas!
I’m guessing the peanuts should be unsalted but I only have salted. Should I leave out the added salt?
Yes you can.
Great recipe! I only difference I made was cut the cucumber a little thicker and added fresh chopped Thai chili pepper.
Wow, this sounds like a great version! I lived in San Francisco from 2000-2014. It was there that I first sampled Thai food, fell in love with it and ate it a lot! I liked it so much that I learned to make a few of my families favorites. Thanks for sharing! I look forward to trying this recipe!
This recipe is on point! Thanks so much. It’s my favorite!! I swapped the green onion for red; mostly for the color contrast.
Agree about the red onions, I think it gives it a little more kick and flavor as well and just looking pretty (plus my husband isn’t a fan of green onions lol). I use about a quarter of a large one, very thinly sliced and quartered.
This is one of my favorites! It’s especially delicious in the summer when cucumbers are everywhere. People will love it at a potluck because it is something different.
I absolutely love this salad. It’s a keeper for me. Thank you.
You’re so welcome Catalina!
This evening, I made the Thai Cucumber Salad for dinner. So delicious. This will be a new favorite salad for me.
Happy to hear it Glenda!
This is THE BEST!! Served it along with yellow curry chicken. My friend love it too. We were happy campers. The perfect meal. Thanks for sharing.
Oh that’s a great pairing! I’ll have to try that Cindy.