You know those days when you want something fresh, crunchy, and just a little fancy without pulling out every pan in the kitchen? This cucumber salad is it. It’s sweet, tangy, a touch fiery — and the best part? You can whip it up while your playlist is still on its first song. Honestly, I’ve made it for BBQ sides, lazy movie nights, and even as a “I’m pretending to be healthy” midnight snack.
🗒 Recipe Card
Ingredients
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) vegetable oil
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) toasted sesame seeds
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) crushed red pepper flakes
- 2 English cucumbers
Instructions
- Slice the cucumbers – Thin is the way to go here. Think “can almost see through it” thin. If you’ve got a mandoline slicer, now’s its time to shine (careful with those fingers though—yep, speaking from experience).
- Make the dressing – In a bowl, whisk together rice vinegar, vegetable oil, sesame oil, honey, sesame seeds, and red pepper flakes. It’ll smell amazing already.
- Toss it all together – Add your cucumber slices to the bowl, mix gently, and let it sit for at least 10 minutes so the flavors can be BFFs.
- Serve & crunch – Grab a fork, or chopsticks if you’re feeling extra.
❓ FAQs
Can I make this ahead of time?
Yep! Just keep the dressing separate and toss it right before serving so it stays crisp.
What if I don’t like spicy food?
Easy fix—skip the red pepper flakes. You can add a pinch of black pepper or extra sesame seeds instead.
Can I swap the cucumbers?
Sure thing. Persian cucumbers work great, or even thinly sliced zucchini for a twist.
Is this vegan?
Almost — just swap the honey for maple syrup or agave, and you’re all set.
Wrap-up
And there you have it — a no-fuss, super fresh cucumber salad that somehow feels like you’ve got your life together (even if your kitchen is a bit of a disaster right now). It’s quick, colorful, and keeps you coming back for “just one more bite.”
Print
Spicy Sesame Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A refreshing cucumber salad with a spicy, sweet, and nutty sesame dressing that’s perfect as a crunchy side or snack.
Ingredients
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) vegetable oil
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) toasted sesame seeds
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) crushed red pepper flakes
- 2 English cucumbers
Instructions
- Slice the cucumbers – Thin is the way to go here. Think “can almost see through it” thin. If you’ve got a mandoline slicer, now’s its time to shine (careful with those fingers though—yep, speaking from experience).
- Make the dressing – In a bowl, whisk together rice vinegar, vegetable oil, sesame oil, honey, sesame seeds, and red pepper flakes. It’ll smell amazing already.
- Toss it all together – Add your cucumber slices to the bowl, mix gently, and let it sit for at least 10 minutes so the flavors can be BFFs.
- Serve & crunch – Grab a fork, or chopsticks if you’re feeling extra.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: cucumber salad, sesame, spicy, side dish, healthy
