Sesame Cucumber Salad

4.62 from 151 votes

This Thai Cucumber Salad is a quick, refreshing side dish with crisp cucumbers, rice vinegar, toasted sesame oil, green onions, and crunchy peanuts.

Prep Time15

Total Time15

Course: Salad

Cuisine: Thai

Total Cost: $2.88 recipe / $0.48 serving

Servings: servings (½ cup each)

Calories: 69kcal

Author: Beth Moncel

Equipment

Small Bowl

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

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.

See how we calculate recipe costs here.

Video

Notes

*Don't substitute the rice vinegar! Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again!

Store leftovers in an airtight container in the fridge for up to 2-3 days. The cucumber will soften over time. Cut the cucumber into larger chunks if you want it to stay crisper for longer.

Nutrition