Go Back
–+ servings
Sesame Cucumber Salad with Pickled Mustard Seeds

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
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Asian-inspired
Servings 4

Ingredients
  

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
Tried this recipe?Let us know how it was!