This salad is one of the very first recipes I ever posted on Budget Bytes back in 2009! Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Thai Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it ready for summer and give it the proper attention it needs. So, if this sesame cucumber salad recipe is new to you, I hope it becomes one of your go-to faves as it has for me. It will serve you well!
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“I make this nearly every week! I thought I hated cucumbers before trying this recipe. It’s a wonderful side for any Asian meal.”
Jess
A Simple Side with Big Flavor
I love my creamy cucumber salad, but this salad is the one I make when I want something lighter and brighter. The rice vinegar dressing is tangy and lightly sweet, while the toasted sesame oil and peanuts add a nutty flavor and crunch that makes the whole bowl pop. I choose to partially peel my cucumbers to add visual contrast and keep a little texture from the peel (but that’s totally optional!) This salad tastes like the kind of Thai side dish I’d order with takeout, but it’s easy and budget-friendly enough to make at home!
Recipe Success Tips
- Don’t substitute the rice vinegar in this recipe! Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which often contains other ingredients and tastes quite different.
- Use toasted sesame oil. Unlike 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. You can find toasted sesame oil in the international aisle of most major grocery stores or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.
- Prep the cucumbers how you like them. Thin cucumber slices soak up the dressing quickly and turn softer as they sit (which I actually like), while thicker slices keep more crunch. You can peel the cucumbers, leave the skin on, or remove a few strips for a pretty striped look. If you want fewer seeds, halve the cucumber lengthwise and scoop the seeds out before slicing.
- Adjust the heat. Add more crushed red pepper flakes if you want a little extra kick, or leave them out completely for a milder salad. You don’t need to replace them with anything.
- Swap the crunch. Peanuts add great crunch, but you can swap in another nut you like or skip them altogether. Sesame seeds are a great alternative if you still want a little texture but can’t have nuts.
Sesame Cucumber Salad
Cost $2.88 recipe / $0.48 serving
Ingredients
- ⅓ cup rice vinegar ($0.65*)
- 2 Tbsp granulated sugar ($0.04)
- ½ tsp toasted sesame oil ($0.06)
- ¼ tsp crushed red pepper flakes ($0.01)
- ½ tsp salt ($0.04)
- 2 large cucumbers ($1.56)
- 3 green onions ($0.32)
- ¼ cup peanuts (chopped, $0.20)
Video
Instructions
- In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
- Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
- Chop the peanuts into smaller pieces. Slice the green onions.
- Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sesame Cucumber Salad step-by-step photos
Gather all of your ingredients.
Start by making the dressing: In a small bowl, stir together ⅓ cup rice vinegar, 2 Tbsp granulated sugar, ½ tsp toasted sesame oil, ¼ tsp red pepper flakes, and ½ tsp salt. Set the dressing aside.
Prep the cucumbers: Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.
I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. Place the sliced cucumbers in a large bowl.
Assemble the salad: Roughly chop ¼ cup peanuts and slice 3 green onions, add them to the bowl with the cucumbers, then pour the dressing over top. Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.
The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that…I kind of do!). Either way, this Thai cucumber salad is super refreshing and delicious. It always has been and always will be my favorite!
Serving Suggestions
This sesame cucumber salad is my favorite kind of side for saucy mains because it adds crunch, tang, and a little freshness to the meal. I love it with teriyaki salmon and white rice for an easy rice bowl dinner, or orange chicken for a fun takeout-fakeout meal. Our egg roll in a bowl also pairs beautifully with the sesame and peanut flavors in this salad. Or if I’m keeping dinner meatless, my peanut tofu offers the most delicious creamy, nutty combo!
Storage Instructions
This sesame cucumber salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.
Try These Cucumber Salads Next!
- When tomatoes are at their best, I love tossing together this Tomato Cucumber Salad as an easy weeknight side.
- This fresh Lemony Cucumber Couscous Salad is easy to make, keeps well for days, and is perfect for summer meals, potlucks, and BBQs.
- Sweet mango, crisp cucumber, and crushed red pepper make this Cucumber Mango Salad bright, fresh, and anything but boring!
More Thai-Inspired Recipes
Our Thai Cucumber Salad recipe was originally published 7/15/09. We have updated it to be the best it can be and republished 5/1/26.
I have made this salad countless times since it was first posted. With red pepper flakes and without, with green onions and without (have also subbed regular onions). I have doubled the recipe and halfed or quartered it. Always good. Never added peanuts though, I have made it for someone allergic to them and then became allergic myself.
I changed recipe a bit bc of ingredients missing but all ur recipes look straightforward n great
I make this nearly every week! I thought I hated cucumbers before trying this recipe. It’s a wonderful side for any Asian meal.
Any suggestions for replacing the red pepper flakes? I avoid hot seasonings.
Thanks.
This was exactly what I was looking for in a cucumber salad.. perfect!
I added the peanuts just before serving to keep the crunch.. served with bok choi fried in a little olive oil, then added oyster sauce. Also served with dumplings (Laoban ‘Ginger Chicken Dumplings’). These dumplings take 10 minutes (frozen).. I will be making this cucumber salad again, as it was delicious!
This is an *awesome* potluck dish – it’s light and fresh, with tons of visual interest (I love peeling my cucumbers in stripes, too), and friendly to a wide range of dietary needs! I just packed the dressing and peanuts separately, each in their own container. (That being said, I’ve also happily noshed on it a couple of days after the fact, when it’s had a chance to absorb the dressing. The flavors really do merge beautifully!)
Such a good recipe. Bright, refreshing salad with a zing. So healthy and light too. I add cooked shrimp to make it a high protein meal.
Made these and they are great. I put everything in a zip top bag and got out all the air when closing. This allows everything to full marinate. They get better the longer they marinate. Going to have to try with some other veggies.
We love it! Easy, fresh, delicious and low calorie:) Thanks for the recipe.
This was okay. I made two batches and the second batch I chopped up the cucumbers into quarters and added more red pepper flakes and sesame oil. Would make again with my modifications but it’s not something I’m dying to bring to the potluck… and I LOVE cucumbers
Love! I’ve made this multiple times now. Love it!
soo good! made exactly as written
Easy, crunchy, salty-sweet with a tiny kick — perfect. (I add extra sesame oil because I love the stuff) Thank you!
Is this the same as or similar to the Cold Cucumber Soba Salad back from around 2016? It looks fairly similar but the bookmark I have doesn’t work anymore :(
No, that’s a different one, but I will email you a pdf of that recipe. :)
I’ve been trying recipes from budget bytes for YEARS and they’re always amazing! I love how simple this recipe is, and I agree that I like it better after it has sat for a bit.