Sesame Cucumber Salad Recipe
If you like cucumbers then you are gong to love this marinated cucumber salad recipe. My family loves it as the flavors are just enough and not over-powering. It’s perfect served anytime of year. Right now it’s August, and I have an abundance of cucumbers. We are now huge pickle eaters, so we use them in dishes such as this Sesame Cucumber Salad Recipe and we love to use them in our Kale and Cucumber Juice Recipe.
This salad offers a delightful combination of crisp cucumber, tangy rice vinegar, savory coconut aminos, nutty sesame oil, and a hint of sweetness from the honey. It’s super simple to make as it comes together in a matter of minutes.
Ingredients for Sesame Cucumber Salad Recipe
Cucumbers
Four cups of sliced cucumbers. Persian cucumbers or English cucumbers work very well in this recipe. I recommend using organic cucumbers and leaving the peel on as that has the highest nutrients. Cucumbers are high in antioxidants which help to reduce inflammation. They are also about 96% water which make them great for hydration.
Coconut Aminos
Two tablespoons. Coconut aminos are a great alternative to soy sauce, especially for those who are avoiding soy or looking for a gluten-free option. Made from the sap of coconut trees, coconut aminos have a slightly sweeter and less salty flavor than traditional soy sauce. They are rich in umami, the savory taste that makes this cucumber salad so satisfying.
When combined with the other ingredients, coconut aminos add depth and complexity to the salad without overpowering the delicate taste of the cucumbers.
Sesame Oil
One teaspoon of sesame oil. Sesame oil is known for its deep, toasty flavor. Just a small amount can elevate a dish, adding a nutty richness that complements the crispness of the cucumbers. There are two types of sesame oil: toasted and untoasted. Toasted sesame oil is preferred for this salad because of its intense flavor. It’s usually darker in color and has a more pronounced taste, making it a perfect match for the subtle sweetness and acidity in the salad.
Rice Vinegar
Two tablespoons of rice vinegar. Rice vinegar brings a gentle acidity that brightens up the dish, cutting through the richness of the sesame oil and coconut aminos. It is milder than other vinegars, such as white or apple cider vinegar, making it perfect for a salad where you want a balanced, not overpowering, tang.
For the best results, use unseasoned rice vinegar.
Honey
One tablespoon of honey. Honey adds a light sweetness to this salad as well as some health benefits. It is known for its anti-inflammatory and anti-bacterial properties. It often used when we have colds or a sore throat.
Garlic
Garlic: One clove of minced garlic. There are several health benefits associated with garlic such as, anti-inflammatory properties, boosts immunity, and improves cardiovascular function to name a few.
Sesame Seeds and Salt
One teaspoon toasted or un-toasted white sesame seeds. 1/4 teaspoon of salt.
How to Make Cucumber Salad
This is the easiest salad to make.
Wash and slice the cucumbers into about ⅛-¼ inch rounds leaving the skin on if you’re using organic. If not, I would peel off the skin. Place the sliced cucumbers in a medium size bowl.
In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, minced garlic, honey and salt.
Pour the liquid mixture over the sliced cucumbers and toss to coat. Cover and store in the refrigerator for about 1 hour to allow the flavors to blend and absorb. Serve chilled with sesame seeds sprinkle on top. For added color and flavor, sprinkle with chopped chives.
Storage
Store this salad in an airtight container in the refrigerator for up to 3 days.
It is not recommended to freeze this salad as the cucumbers are about 96% which would make them mushy when thawed.
Nutritional Benefits
Many of the ingredients in the cucumber salad recipe have anti-inflammatory properties and aids in immune function. As a family, we are always trying to incorporate foods that will help reduce inflammation, so this is a regular in our house.
How to Serve Sesame Cucumber Salad
- Rice bowls or Buddha bowls – I like to add this cucumber recipe to my Tofu Poke Bowl
- As a side for sushi rolls, such as with this Spicy Crunchy Sweet Potato Sushi Rolls.
- Alongside grilled tofu, meat or vegetables.
- On a salad with Miso Dressing.
Other Recipes You Might Enjoy
Kale and Cucumber Juice Recipe
Kale Quinoa and Blueberry Salad
Ingredients
- 4 cups Cucumbers, sliced
- 1 tsp Sesame Oil
- 2 tbsp Coconut Aminos
- 2 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 clove Garlic
- 1 tsp Sesame Seeds
- ¼ tsp Salt
Instructions
- Wash and slice the cucumbers into about ⅛-¼ inch rounds leaving the skin on if you're using organic. If not, I would peel off the skin.
- Place the sliced cucumbers in a medium sized bowl.
- In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, minced garlic, honey and salt.
- Pour the liquid mixture over the sliced cucumbers and toss to coat. Cover and store in the refrigerator for about 1 hour to allow the flavors to blend and absorb.
- Serve chilled with sesame seeds sprinkle on top and Enjoy!
Notes
Nutrition
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