A bright, salty-sweet sesame cucumber salad that’s ready fast and goes with almost anything.
When I need something fresh on the table but my energy is somewhere between “microwave” and “maybe I’ll chop one thing,” this 10-minute sesame cucumber salad is my saving grace. It’s the kind of side dish that instantly makes a simple dinner feel intentional. A bowl of rice, a quick protein, maybe a little soup and suddenly you’ve got a meal that looks like you planned it.
This salad is all about contrast. Cool cucumbers with a punchy sesame-soy dressing, a little tang from rice vinegar, and just enough sweetness to round it out. You get that satisfying crunch up front, then the savory sesame finish that keeps you going back for one more bite. It’s inspired by the cucumber salads you’ll find across many Asian cuisines, where quick-pickled veggies and sesame-forward dressings are a staple at the table. This version is meant to be practical and weeknight-friendly, not fussy or precious.
It’s also a problem-solver recipe. Cucumbers starting to soften in the fridge? Use them here. Need a side that doesn’t require the oven? Done. Want something light next to spicy food or rich grilled meat? This is it. Even better, it scales easily for meal prep or potlucks, and it can sit and marinate while you finish the rest of dinner.
Why you’ll love it
- Fast: Mix and serve in about 10 minutes.
- Crisp and refreshing: Perfect with warm, savory mains.
- Big flavor, small effort: Pantry dressing, no complicated steps.
- Flexible: Easy to make gluten-free, low-sugar, or spicy.
- Great for meal prep: Even tastier after a short chill.
Ingredients
Salad
- 2 large cucumbers (about 1 lb / 450 g), thinly sliced or lightly smashed
- 1/2 tsp kosher salt (optional, for quick draining)
Sesame dressing
- 2 tbsp rice vinegar (30 ml)
- 1 1/2 tbsp soy sauce (22 ml)
- 1 tbsp toasted sesame oil (15 ml)
- 1 to 2 tsp sugar or honey (5 to 10 g), to taste
- 1 small garlic clove, finely grated (optional)
- 1/2 to 1 tsp chili crisp or red pepper flakes (optional)
- 2 tbsp toasted sesame seeds (about 18 g), plus more to finish
Finish (optional)
- 2 scallions, thinly sliced
- 1 tsp grated fresh ginger
💡 Shopping tip: If you can, grab Persian or English cucumbers. They’re extra crisp and have fewer seeds, which keeps the salad crunchy longer.
Step-by-Step Instructions
- Slice the cucumbers (2 minutes). Thinly slice into coins or half-moons. For extra texture, you can lightly smash them with the side of a knife first, then tear into bite-size pieces.
- Optional quick drain (3 minutes). Toss cucumbers with 1/2 tsp salt in a colander. Let sit 3 minutes, then gently squeeze or pat dry with a towel for maximum crunch.
- Mix the dressing (2 minutes). In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, garlic, and chili crisp if using. The dressing should taste tangy-salty with a hint of sweetness.
- Toss and finish (2 minutes). Add cucumbers to the bowl and toss until glossy and evenly coated. Stir in sesame seeds and scallions if using.
- Serve (1 minute). Eat right away for peak crunch, or chill 10 to 20 minutes for a more marinated, pickly vibe.
💡 Tip: If the salad tastes too sharp, add another pinch of sugar or a drizzle of honey. If it’s too salty, add a splash of vinegar and a few more cucumber slices.
Variations & Substitutions
- Gluten-free: Swap soy sauce for tamari or coconut aminos (coconut aminos are sweeter, so reduce the sugar).
- Lower sugar: Use 1/2 tsp sugar, or skip it and add extra sesame seeds for a nutty balance.
Make-Ahead, Storage & Reheating
- Make-ahead: Slice cucumbers and mix dressing up to 2 days ahead. Store separately, then toss right before serving.
- Storage: Refrigerate leftovers up to 2 days in an airtight container. Crunch is best on day 1.
- Freezing: Not recommended, cucumbers turn watery and soft after thawing.
- Reheat: No reheating needed. Serve cold.
Nutritional Info (Estimated, per serving)
- Calories: ~90
- Protein: ~2 g
- Carbs: ~7 g
- Fat: ~7 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- With rice bowls: salmon, tofu, rotisserie chicken, or edamame.
- Next to dumplings or potstickers with extra chili crisp.
- Alongside grilled meats (chicken thighs, steak, pork chops).
- As a cooling side for spicy noodles or ramen.
- Garnish with crushed peanuts, extra sesame seeds, or cilantro.
- Add a dipping vibe with a small bowl of ponzu or extra vinegar on the side.
Recipe FAQs
Can I make this without sesame oil?
Yes. You’ll lose some signature aroma, but it still works. Use a neutral oil (like avocado) and add extra sesame seeds for nuttiness.
What cucumbers are best?
Persian or English cucumbers stay crisp and have thinner skin. If using standard waxed cucumbers, peel stripes off the skin and scoop out some seeds if they’re very watery.
How do I keep it from getting watery?
Do the quick salt drain, and pat the cucumbers dry. Also, store leftovers tightly covered and pour off excess liquid before serving.
Can I make it spicy?
Totally. Add chili crisp, red pepper flakes, or a teaspoon of sriracha. Taste as you go so it doesn’t overpower the sesame.
Is this the same as quick pickles?
It’s similar, but lighter. Quick pickles usually use more vinegar and longer marinating time. This is more of a dressed salad that can also lightly pickle as it sits.
Final Notes
This cucumber salad is proof that a side dish can do a lot of heavy lifting. It’s quick enough for a busy Tuesday, bright enough to cut through rich foods, and flexible enough to match whatever you’ve got going on in the kitchen. I love it most when it’s freshly tossed and still super crunchy, but it’s also a great “mix it and forget it” option while you finish cooking. If you’re building a simple meal, this is the kind of bowl that makes everything feel balanced.
If you try it, tell me how you served it. Did you go extra garlicky, extra spicy, or keep it simple and classic? Drop a comment with your favorite add-ins, and if you’re sharing photos, tag it so I can see your crisp cucumber masterpiece. And if this recipe saved your dinner in under 10 minutes, it’s a perfect one to send to a friend who’s always asking, “What can I make with what I already have?”
