This Sesame Cucumber Salad is delicious, refreshing, inexpensive, and so easy to make for everyone that Apronese wants to share the recipe.
Simply cucumber with sesame and spices available in your kitchen, you have treated the whole family with a cool and not picky side dish.
Start working now.
Is Rice Vinegar Necessary?
The rice vinegar is a unique flavor and acidity that is perfect for this recipe, so I strongly advise that you do not substitute it.
This recipe calls for rice vinegar because it has a uniquely mild flavor and acidity that is just right for it. Some people have suggested substituting white vinegar or apple cider vinegar for the rice vinegar, but I find that both of these ingredients are just too strong for this recipe.
Also, do not use “seasoned” rice vinegar, which contains other ingredients and tastes rather different than regular rice vinegar.
Rice Vinegar: Where Can You Find It?
There are a lot of reasons to buy rice vinegar, including the fact that it is relatively inexpensive, and that it can usually be found in the Asian section of most major grocery stores.
My promise to you is, if you use Budget Bytes recipes on a regular basis, that it will be used again and again. Listed below are all of the recipes on my website which use rice vinegar.
Toasted Sesame Oil: What Is It?
A key ingredient in this cucumber salad is toasted sesame oil. As opposed to regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a lot of flavor to any dish.
If you are looking for toasted sesame oil in your grocery store, you will find it in the international aisle of most major grocery stores, as well as in Asian grocery stores.
Although you might not be able to read the label, you will know that it is toasted by the deep walnut color. Untoasted sesame oil has the color of a light straw, much like canola oil.
Is This Salad Good for a Long Time?
Although this salad does turn limp fairly quickly if you store it in the refrigerator, when the cucumbers begin to soften, it remains an insanely good salad. Almost like pickled cucumber slices, they’re so delicious when they’ve marinated in that spicy-sweet vinegar solution.
It is a salad I enjoy for about two or three days after I make it (if I don’t eat it all before that time comes). If you want the cucumbers to stay crunchy, try chopping them into chunks rather than thin slices if you like it to be more crispy.
Sesame Cucumber Salad
A Sesame Cucumber Salad is a delightfully light, tangy, and refreshing dish that is perfect as a summer side dish or a great accompaniment to any meal that has a Southeast Asian influence.
- 1/3 cup rice vinegar ($0.70)
- 2 Tbsp granulated sugar ($0.02)
- 1/2 tsp toasted sesame oil ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1/2 tsp salt ($0.02)
- 2 large cucumbers ($1.38)
- 3 green onions ($0.13)
- 1/4 cup chopped peanuts ($0.12)
- If you want to make the dressing, you will be using a small bowl to mix the rice vinegar, sugar, sesame oil, crushed red pepper, salt, and sesame seeds together. Pour the dressing over the salad and let it sit for a few minutes before serving.
- If you prefer, you may peel and slice the cucumbers, using the method of your choice (see images below for my method). Place the newly sliced cucumbers into a large bowl and mix well together.
- In order to make the peanuts smaller, chop them into smaller pieces. Slice the green onions into thin slices.
- The peanuts, green onions, and dressing should be added to the cucumber slices. Stir well to combine. Serve immediately or refrigerate until ready to serve. Stir the dressing and flavors a little before serving to ensure that they are evenly distributed.
Serving: 1 Serving ・ Calories: 62.82 kcal ・ Carbohydrates: 7.63 g ・ Protein: 1.87 g ・ Fat: 3.1 g ・ Sodium: 199.82 mg ・ Fiber: 1.4 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Sesame Cucumber Salad – Step by Step Photos
You will need to begin by making the dressing. Before starting, you will want to combine 1/2 cup rice vinegar, 2 tablespoons of granulated sugar, 1/4 teaspoon toasted sesame oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt in a small bowl. Set the dressing aside.
The sesame oil I used was from Aldi and the rice vinegar I used was from Kroger. I obtained the sesame oil from Aldi and I obtained the rice vinegar from Kroger.
You can peel and slice two large cucumbers however you wish. I like to remove strips of the peel before I slice them in order to create a cool striped appearance.
You can remove cucumber seeds from the center of the cucumber using a spoon if you do not enjoy cucumber seeds. Simply slice the cucumber lengthwise before slicing into rounds, and then scrape out the seeds.
Whenever I make a salad, I like to cut the pieces into thin slices so that they have a larger surface area in contact with the dressing. It is possible for the thin slices to become soft and wobbly after they are stored in the dressing, but I am okay with that too. Those that like to keep their crunch longer will want to cut them into thicker slices.
In a food processor, pulse 1/4 cup peanuts and 3 green onions to a coarse chop.
A large bowl of sliced cucumbers should be placed in the centre. Add the sliced green onion, chopped peanuts and a drizzle of dressing over the cucumbers in the bowl.
The final step is to stir all this together and then you’re ready to eat! You can either serve it immediately or refrigerate it for later.
There is nothing wrong with the flavors getting really good as the Thai Cucumber Salad sits in the fridge, although some people don’t like that they become softer (I kind of do!).
Whatever the case may be, the Thai Cucumber Salad is super refreshing and delicious. It always has and always will be a family favorite.
If you see this recipe like this, please let Apronese and everyone know in the comments.