This salad is one of the very first recipes I published on Budget Bytes in 2009! For example, back when I was still taking photos with my phone from before the smart phone era. Yeah ! Because this Thai Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and cheap summer cucumbers, I had to re-post it ready for summer and give it all the attention it needs. So if this sesame cucumber salad recipe is new to you, I hope it becomes one of your favorites, like it did for me. This will serve you well!
Pin this recipe for later!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable and delicious.
“I make this almost every week! I thought I hated cucumbers until I tried this recipe. It’s a wonderful accompaniment to any Asian meal.”
Jesse
Contents
A simple side dish with big flavor
I love my creamy cucumber salad, but this salad is one I make when I want something lighter and brighter. The rice vinegar dressing is tangy and slightly sweet, while the toasted sesame oil and peanuts add a nutty flavor and crunch that makes the whole bowl pop. I chose to partially peel my cucumbers to add visual contrast and retain some skin texture (but it’s totally optional!). This salad tastes like the kind of Thai side dish I’d order with takeout, but it’s easy and inexpensive enough to make at home!
- Do not substitute rice vinegar in this recipe! Rice vinegar has a particularly mild flavor and acidity that is just perfect for this recipe. Although some have substituted white vinegar or apple cider vinegar for the rice vinegar, I find them both a little too strong for this recipe. Also be careful not to use “seasoned” rice vinegar, which often contains other ingredients and tastes quite different.
- Use toasted sesame oil. Unlike regular sesame oil, grid Sesame oil has a very strong nutty flavor and a small amount 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’s toasted by its dark walnut color. Untoasted sesame oil is a light straw color, like canola oil.
- Prepare the cucumbers the way you like them. Thin slices of cucumber absorb the dressing quickly and become softer as they sit (which I really like), while thicker slices retain more crunch. You can peel the cucumbers, leave the skin on, or remove a few strips for a nice striped look. If you want fewer seeds, cut the cucumber in half lengthwise and remove the seeds before slicing.
- Adjust the heat. Add more crushed red pepper flakes if you want a little more heat, or leave them out completely for a milder salad. You don’t need to replace them with anything.
- Swap the crunch. Peanuts add crunch, but you can replace them with another nut you like or skip them altogether. Sesame seeds are a great alternative if you still want some texture but can’t eat nuts.
Cucumber and sesame salad
Cost Recipe at $2.88 / serving at $0.48
This Thai Cucumber Salad is a quick and refreshing side dish with crunchy cucumbers, rice vinegar, toasted sesame oil, scallions and crunchy peanuts.
-
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 preferred method (see photos below for my technique). Place sliced cucumbers in a large bowl.
-
Cut the peanuts into small pieces. Slice the green onions.
-
Add the peanuts, green onions and dressing to the cucumber slices. Stir to combine. Serve immediately or refrigerate until ready to eat. Toss the salad briefly before serving to redistribute the dressing and flavors.
Learn how we calculate revenue costs here.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The cucumber will soften over time. Cut the cucumber into large pieces if you want it to stay crisp longer.
Portion: 1PortionCalories: 69kilocalories (3%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fat: 4g (6%)Sodium: 200mg (9%)Fiber: 1g (4%)
How to prepare cucumber and sesame salad step by step photos
Gather all your ingredients.
Start by making the vinaigrette: In a small bowl, combine ⅓ cup rice vinegar, 2 tablespoons granulated sugar, ½ teaspoon toasted sesame oil, ¼ teaspoon red pepper flakes, and ½ teaspoon salt. Set the dressing aside.
Prepare the cucumbers: Peel and cut two large cucumbers as desired. I like to remove strips of skin to create a cool striped effect when sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before cutting it into rounds and use a spoon to scrape the seeds out of the center.
I prefer thin slices so there is more surface area to contact the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I like that too. If you prefer them to stay crispy longer, you’ll want to make thicker slices. Place sliced cucumbers in a large bowl.
Assemble the salad: Coarsely chop ¼ cup peanuts and slice 3 green onions, add them to the bowl with the cucumbers, then pour the dressing over them. Finally, stir everything together and you’re ready to eat! Serve it immediately or refrigerate it for later.
The flavors really get good when they sit in the fridge, even if the cucumbers get softer (some people don’t like that… me!). Either way, this Thai cucumber salad is super refreshing and delicious. This has always been and always will be my favorite!
Presentation suggestions
This sesame cucumber salad is my favorite accompaniment to saucy dishes because it adds crunch, tang and a little freshness to the meal. I love it with teriyaki salmon and white rice for an easy rice bowl dinner, or orange chicken for a fun on-the-go or grab-and-go meal. Our Egg Roll in a Bowl also pairs wonderfully with the sesame and peanut flavors of this salad. Or if I keep dinner meat-free, my peanut tofu offers the most delicious creamy and nutty combo!
Storage Instructions
This sesame cucumber salad gets soft pretty quickly in the fridge, but it’s still incredibly good once the cucumbers have softened. At this point they almost look like slices of pickled cucumber. They marinated in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after I make it (if I don’t eat it sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks rather than thin slices.
Then try these cucumber salads!
- When tomatoes are at their best, I love to mix this Cucumber and tomato salad as an easy weekday side dish.
- This fee Lemon and cucumber couscous salad is easy to prepare, keeps well for days, and is perfect for summer meals, potlucks, and barbecues.
- Sweet mango, crunchy cucumber and crushed red pepper make this Cucumber and Mango Salad bright, fresh and anything but boring!
Our Thai Cucumber Salad recipe was originally published on 07/15/09. We updated it to be the best it could be and republished on 01/05/26.
