Sides · Chinese

Sesame Cucumber Salad

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 2, 2026

This crisp cucumber salad comes together in about ten minutes with pantry basics and no cooking at all. Toasty sesame oil, tangy rice vinegar, and a little chili heat turn plain cucumbers into a bright, refreshing side. It is the kind of thing you make while dinner is on the stove and everyone still asks for seconds.

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Sesame Cucumber Salad

Why you'll love this

  • Ready in about 10 minutes with zero cooking.
  • Crisp, tangy, and just a little spicy.
  • Pairs with almost any main dish.
  • Made from simple pantry ingredients.

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 chili flakes
  • 2 teaspoons sesame seeds

Equipment

  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Serving bowl
  • Spoon (for seeding, if needed)

Instructions

  1. Peel the cucumbers, then slice each one lengthwise into quarters so you have long spears. If the seeds taste bitter, run a spoon down the center of each spear and scrape them out, since bitter seeds can throw off the whole salad.
  2. Cut the spears crosswise into 1/2-inch pieces and add them to a serving bowl. Bite-size chunks hold the dressing better than long slices.
  3. Sprinkle the cucumbers with the salt and toss so every piece is lightly coated. This draws out a little water and seasons the cucumbers from the start.
  4. Add the sesame oil, rice vinegar, torn basil leaves, and chili flakes, then toss until everything is glossy and evenly coated, about 30 seconds.
  5. Scatter the toasted sesame seeds over the top just before serving so they stay crunchy. Taste and add a pinch more salt or chili if you want more kick.

Tips from the kitchen

  • Toast the sesame seeds in a dry skillet over medium heat for a minute or two until golden and fragrant for the best flavor.
  • Serve within an hour or two of tossing so the cucumbers stay crisp and do not get watery.
  • If your rice vinegar is unseasoned, add a small pinch of sugar to balance the tang.

Estimated nutrition per serving: 45 cal · 1g protein · 4g carbs · 3g fat

Make it your own

  • Swap the basil for fresh cilantro or mint for a different herb note.
  • Add a teaspoon of grated fresh ginger or a minced garlic clove for extra punch.
  • Use English or Persian cucumbers and skip the peeling and seeding entirely.

Storing & make-ahead

Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 1 day, though the cucumbers will soften. Drain off any excess liquid before serving again.

Good to know

Do I have to peel the cucumbers?
No. Peeling gives a softer bite, but thin-skinned cucumbers like English or Persian are great with the skin left on.
Can I make this ahead?
You can chop the cucumbers a few hours early and keep them chilled, but wait to toss with the dressing until close to serving so they stay crisp.
What can I use instead of sesame oil?
There is no perfect swap for the toasty flavor, but a neutral oil with extra sesame seeds will still taste good.
Is this salad spicy?
Just mildly. Adjust the chili flakes up or down, or leave them out entirely for a kid-friendly version.

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