This Sesame Cucumber Salad is a refreshing burst of flavor that’s ready in just 15 minutes. Crisp, cool cucumbers meet a nutty sesame dressing, creating a perfect balance of textures and tastes. Each bite offers a delightful crunch, while the savory-sweet dressing adds depth and richness. It’s a light yet satisfying dish that’s ideal for warm days or as a vibrant side to any meal.
With its bright, tangy notes and a hint of toasted sesame, this salad is a feast for the senses. The simplicity of the recipe lets the fresh ingredients shine, making it both effortless and impressive. Whether you’re hosting a gathering or need a quick snack, this dish delivers on flavor and convenience. It’s a must-try for anyone who loves bold, wholesome, and easy-to-make recipes.
Fresh & Flavorful Ingredients
- 1 medium-sized cucumber (peeled only if preferred)
- 2 tablespoons rice vinegar
- ½ teaspoon agave syrup or sugar
- 1 teaspoon sesame seeds (toasted for extra flavor)
- Sea salt (a pinch to taste)
- 1 teaspoon wakame flakes (or substitute with arame or hiziki, optional)
- ½ teaspoon sesame oil (optional, for added richness)
Simple Steps to Sesame Cucumber Salad
- Slice the cucumber into very thin coins using a mandolin (if available) or a sharp knife.
- In a small bowl, mix the cucumber slices with rice vinegar, agave syrup (or sugar), and a pinch of salt. Toss gently to coat.
- Place the cucumber mixture in the refrigerator to chill for 5–10 minutes (or up to a day for deeper flavor).
- If using wakame flakes, rehydrate them by placing them in a small bowl and covering with water. They will expand to about 10 times their size in less than a minute. Drain excess water before using.
- Remove the cucumbers from the refrigerator and gently mix in the rehydrated wakame flakes.
- Drizzle with sesame oil (if desired) and sprinkle with toasted sesame seeds for a nutty finish.
- Serve immediately or store in the refrigerator for up to 2 days for a refreshing, make-ahead dish.
Quick and Easy Serving Suggestions
This Sesame Cucumber Salad is a versatile side dish that pairs beautifully with grilled fish, sushi, or a bowl of steamed rice. For a light lunch, serve it alongside a protein like tofu or chicken. You can also double the recipe and bring it to potlucks—it’s always a refreshing crowd-pleaser!
Storage Tips for Maximum Freshness
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften slightly over time, but the flavors will deepen, making it even more delicious. If you’re making it ahead, wait to add the sesame seeds until just before serving to keep them crunchy.
Fun Variations to Try
Switch things up by adding thinly sliced radishes or shredded carrots for extra crunch. If you’re not a fan of wakame, try swapping it with nori strips or omitting it altogether. For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Use a mandolin or a sharp knife to slice the cucumbers quickly and evenly. If you’re short on time, skip the wakame flakes—the salad will still be delicious. You can also prep the dressing (rice vinegar, agave, and salt) in advance and toss it with the cucumbers when you’re ready to serve.
Why Toasted Sesame Seeds Make a Difference
Toasting sesame seeds enhances their nutty flavor and adds a delightful crunch. Simply heat them in a dry skillet over medium heat for 1-2 minutes, stirring constantly, until golden. Sprinkle them on top just before serving for the best texture and taste.
Sesame Cucumber Salad
Ingredients
- 1 medium-sized cucumber, peeled only if you prefer
- 2 tablespoons rice vinegar
- ½ teaspoon agave syrup or sugar
- 1 teaspoon sesame seeds
- Sea salt
- 1 teaspoon wakame flakes (or arame, or hiziki) optional
- ½ teaspoon sesame oil optional
Instructions
- Slice the cucumber into very thin coins using a mandolin (if you have one).
- In a small bowl mix together the cucumber slices, rice vinegar, agave, and a pinch of salt, and toss gently.
- Place in the refrigerator for 5 or 10 minutes or up to a day.
- Rehydrate your wakame flakes, if using, by placing them in a small bowl and covering them with water. They will increase to about 10 times the size they were as dried flakes, and they will take less than a minute to rehydrate.
- Remove the cucumbers from the refrigerator and mix in the rehydrated wakame flakes, leaving excess water from the wakame bowl behind.
- Drizzle with a bit of sesame oil, if desired, and top with the toasted sesame seeds.
- You can make this ahead and store in the refrigerator for a couple of days.