Cucumber Sesame Salad

This simple and delicious cucumber sesame salad consists of thinly sliced cucumber, tossed in a tangy toasted sesame dressing and topped with sesame seeds and chili flakes.

My daughter recently had her 21st birthday and I’m still in shock that time has flown by so fast. I couldn’t be prouder of my girl and I’m so lucky to be her mom! I made this easy cucumber sesame salad recipe to pair with the Asian chicken sandwiches she requested for one of her birthday meals, and for dessert she asked for a German chocolate snack cake.

Cucumber Sesame Salad

Salad:

• 1 large English cucumber, thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tsp soy sauce
• 1 tsp honey, or more to taste
• Pinch of salt

Serving:

• Toasted sesame seeds
• Black sesame seeds
• Crushed red pepper flakes, to taste

How to Make a Cucumber Sesame Salad

Prepare the cucumber by washing it very well then slicing it thinly. Place the slices on a towel (or paper towels) to remove as much moisture as possible.

Make the dressing by combing the rice vinegar, toasted sesame oil, soy sauce, honey, and salt together in a small jar. Seal with a lid and shake well.  Side Note: We like a tangy dressing, so if you don’t, use a bit less vinegar. 

Pour the dressing over the cucumber slices and toss to coat evenly. Place into the refrigerator for 30-60 minutes, tossing occasionally.

To serve, sprinkle the salad with toasted sesame seeds, black sesame seeds, and crushed red pepper flakes, if desired. Serve and enjoy.

Side Note: This salad can be made up to 3 hours ahead of serving, but for best results should be served the day it’s made. 

Cucumber Sesame Salad

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Prep Time: 5 minutes minutes

Marinating Time:: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Salad

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Glass Jar with Lid

Ingredients

Salad:

• 1 large English cucumber thinly sliced
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tsp soy sauce
• 1 tsp honey or more to taste
• Pinch of salt

Serving:

• Toasted sesame seeds
• Black sesame seeds
• Crushed red pepper flakes to taste

Instructions

• Prepare the cucumber by washing it very well then slicing it thinly. Place the slices on a towel (or paper towels) to remove as much moisture as possible.
• Make the dressing by combing the rice vinegar, toasted sesame oil, soy sauce, honey, and salt together in a small jar. Seal with a lid and shake well.  Side Note: We like a tangy dressing, so if you don't, use a bit less vinegar. 
• Pour the dressing over the cucumber slices and toss to coat evenly. Place into the refrigerator for 30-60 minutes, tossing occasionally.
• To serve, sprinkle the salad with toasted sesame seeds, black sesame seeds, and crushed red pepper flakes, if desired. Serve and enjoy.
• Side Note: This salad can be made up to 3 hours ahead of serving, but for best results should be served the day it's made.

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