Sesame Cucumber Salad with Pickled Mustard Seeds

This Sesame Cucumber Salad with Pickled Mustard Seeds is a refreshing burst of flavor in just 15 minutes. Crisp cucumbers meet a tangy, nutty dressing, while the pickled mustard seeds add a delightful pop of texture. Perfect for a quick side or light snack, it’s a dish that balances simplicity with bold, vibrant tastes.

The creamy sesame dressing coats each crunchy cucumber slice, creating a harmony of smooth and crisp. With a hint of tanginess from the pickled seeds, every bite is a satisfying mix of fresh and zesty. It’s an effortless way to elevate your meal without spending hours in the kitchen.

Fresh & Flavorful Ingredients

• For the Salad:
• 2 tablespoons rice vinegar
• ½ tablespoon agave nectar or honey (substitute with maple syrup if preferred)
• 1 English cucumber, thinly sliced into rounds (peel if desired)
• ⅓ cup thinly sliced red onions (soak in cold water for 5 minutes to reduce sharpness)
• ½ teaspoon sea salt
• ¼ teaspoon toasted sesame oil
• 1 tablespoon chopped dill (fresh is best, but 1 teaspoon dried can work in a pinch)
• 1 tablespoon fresh mint leaves (optional, for garnish)
• Pickled mustard seeds (optional, recipe below)
• Extra-virgin olive oil, for drizzling (optional)
• For the Pickled Mustard Seeds (optional, makes extra):
• ½ cup apple cider vinegar
• ½ cup water
• 3 tablespoons cane sugar (substitute with white sugar if needed)
• ½ teaspoon sea salt
• ⅓ cup yellow mustard seeds

Simple Step-by-Step Instructions

1. Make the Pickled Mustard Seeds (if using):
2. In a small pot, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat until it simmers.
3. Stir in the mustard seeds, reduce the heat to low, and cook for 30 minutes or until the seeds are plump and tender.
4. Remove from heat and let cool to room temperature. Store in the refrigerator for up to 2 weeks.
5. Prepare the Salad:
6. In a large bowl, combine rice vinegar, agave nectar (or honey), cucumber slices, red onions, sea salt, toasted sesame oil, and chopped dill.
7. Toss everything together until well-coated. Chill in the refrigerator for 10 minutes to let the flavors meld.
8. Transfer the salad to a serving bowl, leaving behind any excess liquid.
9. Top with fresh mint leaves, dollops of pickled mustard seeds (if using), and a drizzle of olive oil (optional).
10. Taste and adjust seasoning if needed. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Sesame Cucumber Salad is a refreshing side dish that pairs beautifully with grilled proteins like chicken, salmon, or tofu. For a light lunch, serve it alongside a bowl of miso soup or a scoop of steamed rice. It’s also a great addition to a summer picnic or potluck—just keep it chilled until ready to serve!

Customize It: Recipe Variations

Switch up the flavors by adding thinly sliced radishes or shredded carrots for extra crunch. If you’re not a fan of dill, try fresh cilantro or parsley instead. For a tangier twist, swap the rice vinegar for lime juice or add a pinch of chili flakes for a hint of heat. The possibilities are endless!

Make It Ahead: Storage Tips

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep the pickled mustard seeds separate if you’re making extra, as they’ll stay fresh for up to 2 weeks. Before serving, give the salad a quick toss and add a fresh drizzle of olive oil for brightness.

Quick Prep: Time-Saving Tips

To save time, slice the cucumber and onion using a mandoline for even, thin cuts. If you’re short on time, skip the pickled mustard seeds—the salad is still delicious without them. Prepping the ingredients ahead of time? Combine everything except the mint and olive oil, then add those just before serving for maximum freshness.

Kitchen Essentials: Equipment Guidance

A sharp knife or mandoline is key for slicing the cucumber and onion thinly and evenly. A small pot with a lid is perfect for simmering the pickled mustard seeds. For tossing the salad, use a large mixing bowl to ensure all the ingredients are well-coated with the dressing. Easy tools make this recipe a breeze!

Sesame Cucumber Salad with Pickled Mustard Seeds

Amy

This Sesame Cucumber Salad with Pickled Mustard Seeds is a refreshing burst of flavor in just 15 minutes. Crisp cucumbers meet a tangy, nutty dressing, while the pickled mustard seeds add a delightful pop of texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Cuisine Asian-inspired

Servings 4

Ingredients

  

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Salad Ingredients

• 2 tablespoons rice vinegar
• 1/2 tablespoon agave nectar or honey
• 1 English cucumber, thinly sliced into rounds
• 1/3 cup thinly sliced red onions
• 1/2 teaspoon sea salt
• 1/4 teaspoon toasted sesame oil
• 1 tablespoon chopped dill
• 1 tablespoon fresh mint leaves
• Pickled mustard seeds, optional
• Extra-virgin olive oil, for drizzling, optional

Pickled Mustard Seeds Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup water
• 3 tablespoons cane sugar
• 1/2 teaspoon sea salt
• 1/3 cup yellow mustard seeds

Instructions

 

• Make the pickled mustard seeds, if using. Combine the vinegar, water, sugar, and salt in a small pot over medium heat. Bring to a simmer, stir in mustard seeds, reduce the heat, and cook over low heat for 30 minutes or until the mustard seeds are plump. Remove from the heat and let cool to room temperature. Store in the refrigerator for up to 2 weeks.
• Make the salad. In a large bowl, combine the vinegar, agave nectar, cucumber, onion, salt, sesame oil, and dill. Toss to coat and chill for 10 minutes. Transfer to a serving bowl, leaving some of the excess water behind. Top with fresh mint, dollops of pickled mustard seeds, if using, and a drizzle of olive oil, if desired. Season to taste and serve.

Keyword cucumber, pickled mustard seeds, salad, sesame

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