Sides · Chinese

Sesame Cucumber Salad

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 26, 2026

This crisp, cool cucumber salad comes together in about ten minutes and hits all the right notes: nutty sesame oil, bright rice vinegar, and just enough chili to keep things interesting. It is the kind of no-cook side you can throw together while dinner finishes on the stove.

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Sesame Cucumber Salad

Why you'll love this

  • Ready in about 10 minutes with zero cooking.
  • Cool, crunchy, and packed with nutty sesame flavor.
  • A perfect side for grilled meats, rice bowls, or takeout night.
  • Easy to make ahead and endlessly adaptable.

EveryDayMeal recipe

Sesame Cucumber Salad

Prep
10m
Total
10m
Serves
4
Level
Easy

Ingredients

  • 2 medium cucumbers
  • 1/2 teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 6 fresh basil leaves
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons sesame seeds

Equipment

  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Serving bowl
  • Small skillet (for toasting seeds)

Instructions

  1. Peel the cucumbers, then slice each one lengthwise into quarters so you have four long spears from each cucumber.
  2. If the seeds taste bitter or the cucumbers are watery, run a spoon down the center of each spear to scrape out the seeds, which keeps the salad from turning soggy.
  3. Cut the spears crosswise into 1/2-inch thick pieces and add them to a serving bowl.
  4. Sprinkle the cucumbers with the salt and toss gently, which seasons them and draws out a little liquid for better crunch.
  5. Add the sesame oil, rice vinegar, torn basil leaves, and red pepper flakes, then toss until every piece is glossy and coated.
  6. Scatter the toasted sesame seeds over the top just before serving so they stay crunchy and nutty.

Tips from the kitchen

  • Toast the sesame seeds in a dry skillet over medium heat for a couple of minutes until golden and fragrant for the biggest flavor payoff.
  • Salt the cucumbers a few minutes ahead, then drain off any pooled liquid before dressing for extra-crisp results.
  • Use a firm cucumber like English or Persian if you want fewer seeds and less water.

Estimated nutrition per serving: 50 cal · 1g protein · 4g carbs · 4g fat

Make it your own

  • Swap the basil for fresh cilantro or mint for a different herbal twist.
  • Add a teaspoon of soy sauce and a pinch of sugar for a deeper, savory-sweet dressing.
  • Toss in thin-sliced scallions or a little minced garlic for more punch.

Storing & make-ahead

Keep leftovers in an airtight container in the fridge for up to 2 days, though the cucumbers soften over time. Drain off excess liquid and give it a quick toss before serving again. This salad is best eaten fresh.

Good to know

Do I have to peel the cucumbers?
No. If you like the peel or are using thin-skinned Persian cucumbers, leave it on for extra color and texture.
Can I make this ahead of time?
Yes, but for the best crunch dress it no more than an hour or two before serving and hold the sesame seeds until the last minute.
What can I use instead of rice vinegar?
Apple cider vinegar or white wine vinegar work in a pinch, though rice vinegar is milder and slightly sweeter.
Is this salad spicy?
It has a gentle kick from the red pepper flakes. Cut the amount in half or leave them out for a mild version.

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