There’s a certain magic to a dish that is both profoundly simple and utterly refreshing. This Sesame Cucumber Salad is exactly that. It’s the recipe I turn to when the sun is out, when I have a beautiful piece of grilled fish that needs a bright companion, or when I just want something crunchy and satisfying without a lot of fuss. It’s a dance of textures and tastes: crisp, cool cucumber, a deeply savoury and tangy dressing, and the wonderful nutty crunch from a generous scattering of toasted sesame seeds.

For years, my homemade cucumber salads were often a bit… watery. The dressing would be lovely for the first five minutes, but would soon become diluted at the bottom of the bowl. I used to struggle with this dish until I discovered the simple but transformative technique of salting the cucumber first. It sounds like an extra chore, but I promise you it’s the secret to the most flavourful and crispest cucumber salad you’ll ever make. This small step draws out the excess moisture, concentrating the cucumber’s fresh flavour and ensuring it stays crunchy.

This salad has become a staple in our house. It’s the kind of side dish that quietly steals the show, earning compliments every time. It works beautifully for a weekday lunch, a weekend barbecue, or as part of a larger spread of Asian-inspired dishes. The balance of salty, sharp, and nutty notes makes it a versatile partner to so many main courses. Let’s make something truly delicious together.

Recipe Overview

This Sesame Cucumber Salad delivers a satisfying crunch and a vibrant, savoury dressing. The key is pre-salting the sliced cucumber to remove excess water, which results in a crisp texture that holds up beautifully. The dressing is a simple but potent mix of soy sauce, rice vinegar, and toasted sesame oil. From my own testing, I’ve found that using toasted sesame oil, rather than regular, is non-negotiable for achieving that authentic, deep nutty flavour.

• Prep Time: 20 minutes (includes 15 minutes for salting)
• Cook Time: 5 minutes (for toasting seeds)
• Total Time: 25 minutes
• Servings: 4 people as a side dish
• Difficulty: Easy

Why You’ll Love This Cucumber Salad

• Intense, Balanced Flavour: The dressing isn’t just one-note. You get the salty depth from the soy sauce, a clean tang from the rice vinegar, a whisper of sweetness from the honey, and a rich, nutty aroma from the toasted sesame oil. It all clings beautifully to the crisp cucumber slices.
• Ready in Under 30 Minutes: While the cucumber salts, you have the perfect amount of time to toast the seeds and whisk together the dressing. It’s an efficient recipe that comes together swiftly.
• A Wonderfully Flexible Recipe: Feel free to add a handful of edamame beans for extra protein, some finely shredded carrot for colour, or a thinly sliced red onion for a bit of pungent bite. The dressing is a great base for experimentation.
• Ideal for Summer Gatherings: This salad is fantastic for barbecues and picnics because it’s served cold and is incredibly refreshing. It cuts through the richness of grilled meats and is always one of the first bowls to be emptied. It’s a great partner to our Sticky Chicken Rice Bowls.
• Family Tested and Approved: I make this at least once a week – it’s become a family favourite. Even the kids, who can be sceptical of salads, love the crunch of the cucumber and the tasty sesame seeds.

Cucumber Salad

⏱️ 20 min prep  •  🍳 5 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we rely on a few quality pantry staples. The type of cucumber matters; I recommend using an English cucumber (or two smaller Persian cucumbers) as they have thin skin and fewer seeds. When it comes to soy sauce, I always reach for Kikkoman’s Naturally Brewed Soy Sauce as it has a clean, well-rounded saltiness that isn’t overpowering.

• 2 medium English cucumbers (about 600g total)
• 1 ½ tsp fine sea salt
• 2 tbsp toasted sesame seeds
• For the Sesame Dressing:
• 3 tbsp rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1 large clove of garlic, finely minced or grated
• 1 tsp freshly grated ginger
• 1 spring onion, finely sliced (green parts only)
• ¼ tsp red pepper flakes (optional, for a little heat)

Sara’s Tip: Always toast your own sesame seeds! Pre-toasted seeds from a jar can sometimes be a bit stale. It only takes 2-3 minutes in a dry pan, and the incredible nutty aroma it releases is your first sign that you’re making something special.

How to Make Cucumber Salad

The process for this salad is straightforward. The most important part is the initial preparation of the cucumber. Don’t be tempted to skip the salting and resting step – it’s what makes all the difference between a good salad and a great one.

1. Prepare the Cucumber: Wash and dry the cucumbers thoroughly. You can peel them completely, leave them unpeeled for more colour and texture, or create stripes by running a fork or peeler down the sides. Slice the cucumbers into thin rounds, about 3-4mm thick.
2. Salt the Cucumber: Place the sliced cucumber in a colander set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and gently toss to coat. Let it sit for 15-20 minutes. You will see a surprising amount of water collect in the bowl underneath.
3. Rinse and Dry: After resting, give the cucumber slices a quick but thorough rinse under cold water to remove the excess salt. Then, and this is crucial, pat them very dry. What works best for me is to gently squeeze them in a clean tea towel or press them between a few layers of paper towels to remove as much moisture as possible.
4. Toast the Sesame Seeds: While the cucumber is salting, place the sesame seeds in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and a light golden brown. Keep a close eye on them as they can burn quickly. Remove from the pan immediately to a small bowl to stop the cooking process.
5. Make the Dressing: In a small bowl or a jar with a lid, combine the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and optional red pepper flakes. Whisk or shake vigorously until the dressing is well combined.
6. Combine the Salad: Place the dry, sliced cucumber in a large salad bowl. Pour over the sesame dressing and add most of the toasted sesame seeds and the sliced spring onions (reserving a few for garnish).
7. Toss and Serve: Gently toss everything together until the cucumber slices are evenly coated. Garnish with the remaining toasted sesame seeds and spring onions. Serve immediately for the best texture.

Tips From My Kitchen

• Keep it Chilled: For the most refreshing salad, make sure your cucumbers are cold from the fridge before you start. If you have time, you can even chill the serving bowl. A cold salad on a warm day is a true delight.
• The Secret Step: Salting Science: I learned that salting vegetables, a process known as maceration, does more than just season them. The salt draws water out of the cucumber cells via osmosis. This not only prevents a watery dressing but also firms up the cucumber’s texture, leading to a much more satisfying crunch.
• Make-Ahead Advice: The dressing can be made up to 3 days in advance and stored in an airtight jar in the fridge. Give it a good shake before using. You can also toast the sesame seeds ahead of time. However, only combine the dressing and the cucumber just before you plan to serve it.
• Storing Leftovers: This salad is best enjoyed on the day it’s made. If you do have leftovers, store them in an airtight container in the fridge for up to 24 hours. The cucumber will soften slightly but it will still be tasty.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large salad bowl
• Sharp knife and cutting board
• Colander and a bowl to catch the water
• Small frying pan (for toasting seeds)
• Small jar or bowl for the dressing
• Salad servers

Common Mistakes to Avoid

While this recipe is straightforward, a few small missteps can affect the final result. Here’s what to look out for.

• Skipping the Salting Step: This is the most common mistake. Without salting, the high water content of the cucumber will dilute your beautiful dressing within minutes, leaving you with a soggy salad.
• Dressing the Salad Too Early: The vinegar in the dressing will start to “cook” and soften the cucumber over time. For the ultimate crispness, dress the salad right before it heads to the table.
• Not Rinsing After Salting: If you forget to rinse the salt off the cucumbers, your final dish will be overwhelmingly salty. A quick rinse under the tap is all it takes to fix this. Just remember to pat them dry afterwards!

Delicious Variations to Try

This salad is a wonderful canvas for other flavours. Here are a few variations we enjoy at home.

• Spicy Cucumber Salad: For those who like more heat, add half a finely sliced red chilli (seeds removed for less intensity) to the salad, or drizzle over a little chilli crisp oil just before serving.
• Make it Vegan: The recipe is easily made vegan by simply swapping the honey for an equal amount of maple syrup or agave nectar. The taste is just as lovely.
• Add Some Protein: To turn this into a light main course, add some cooked and chilled prawns, a handful of edamame, or some shredded poached chicken. It works especially well with the simple flavours of our Juicy Chicken Recipe.

What to Serve With Cucumber Salad

This versatile salad pairs well with a wide variety of main courses, particularly those with Asian-inspired or grilled flavours.

• Grilled Fish or Chicken: The salad’s bright, acidic notes cut through the richness of grilled salmon, mackerel, or chicken thighs beautifully. It’s a fantastic partner for Lemon Garlic Chicken.
• Steamed Rice: Serve alongside a bowl of fluffy steamed jasmine rice. The rice is perfect for soaking up any of the delicious dressing that pools at the bottom of the bowl.
• Drink Pairings: A crisp, dry white wine like a Sauvignon Blanc or a German Riesling works wonderfully. For a non-alcoholic option, a sparkling iced green tea is incredibly refreshing alongside it.

Frequently Asked Questions

Cucumber Salad

A refreshing and crunchy Asian-inspired cucumber salad tossed in a savory sesame-ginger dressing. This quick and easy side dish is perfect for any meal.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Asian

Calories: 315

Ingredients Method Notes

Ingredients

  

• 2 medium English cucumbers about 600g total
• 1 ½ tsp fine sea salt
• 2 tbsp toasted sesame seeds

For the Sesame Dressing

• 3 tbsp rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1 large clove of garlic finely minced or grated
• 1 tsp freshly grated ginger
• 1 spring onion finely sliced (green parts only)
• ¼ tsp red pepper flakes optional, for a little heat

Method

 

1. Prepare the Cucumber: Wash and dry the cucumbers thoroughly. You can peel them completely, leave them unpeeled for more colour and texture, or create stripes by running a fork or peeler down the sides. Slice the cucumbers into thin rounds, about 3-4mm thick.
2. Salt the Cucumber: Place the sliced cucumber in a colander set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and gently toss to coat. Let it sit for 15-20 minutes. You will see a surprising amount of water collect in the bowl underneath.
3. Rinse and Dry: After resting, give the cucumber slices a quick but thorough rinse under cold water to remove the excess salt. Then, and this is crucial, pat them very dry. What works best for me is to gently squeeze them in a clean tea towel or press them between a few layers of paper towels to remove as much moisture as possible.
4. Toast the Sesame Seeds: While the cucumber is salting, place the sesame seeds in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and a light golden brown. Keep a close eye on them as they can burn quickly. Remove from the pan immediately to a small bowl to stop the cooking process.
5. Make the Dressing: In a small bowl or a jar with a lid, combine the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and optional red pepper flakes. Whisk or shake vigorously until the dressing is well combined.
6. Combine the Salad: Place the dry, sliced cucumber in a large salad bowl. Pour over the sesame dressing and add most of the toasted sesame seeds and the sliced spring onions (reserving a few for garnish).
7. Toss and Serve: Gently toss everything together until the cucumber slices are evenly coated. Garnish with the remaining toasted sesame seeds and spring onions. Serve immediately for the best texture.

Notes

For the best crunchy texture, serve immediately after tossing. This salad pairs wonderfully with grilled meats, fish, or rice bowls.

I really hope you give this Sesame Cucumber Salad a go. It’s such a simple dish, but the results are so rewarding – a testament to how great ingredients and a little technique can create something truly special. It’s a recipe that has brought a lot of fresh, crunchy joy to my family table. If you make it, please do leave a comment below and let me know how you got on. Happy cooking! – Sara