Crunchy Sesame Cucumber Salad

This crunchy sesame cucumber salad is an easy, refreshing side dish made with a simple sesame oil and rice vinegar dressing. Inspired by the Japanese dish sunomono, it has a crave-worthy crunchy texture, with light and well-balanced flavors that make the perfect pairing for many Asian meals. Our version is made using coconut aminos instead of soy sauce (though you could use either), is gluten free, and naturally sweetened.

The best crunchy sesame cucumber salad

Light, refreshing, and with an irresistible crunch, this cucumber salad has a lot going for it!

It boasts some big flavor with a really simple ingredient list, and it pairs beautifully with a variety of dishes. We love serving it alongside Garlic Ginger Chicken Kebabs, with our Gluten Free Salmon Poke Bowls, or Garlic Ginger Glazed Salmon.

There are many types of cucumber salads, but this Japanese-inspired version has to be my favorite.

It’s easy to make ahead by a few hours, and the tangy vinaigrette can be prepped several days in advance – ready to toss with the cucumbers to marinate for a brief period before serving.

This recipe is fairly simple and straightforward. Leaving room for adding additional ingredients if you have them on hand (more suggestions for that below)!

Flavor bonus! The extra dressing left in the bowl after the salad has chilled is delicious in its own right and should be scooped onto whatever dish you’re serving with this salad with abandon.

Recipe testing notes

Type of cucumber

After testing this recipe with English cucumbers, slicing cucumbers, and Persian cucumbers, I’ve found Persian cucumbers to be the best option.

Because of their thin skin, there’s no need to peel them, and their texture is naturally crisper and crunchy. We typically buy them at Trader Joe’s, but Whole Foods and other traditional grocery stores also sell them.

If you can’t find Persian cucumbers, English cucumbers make a good substitute! If they’re quite wide, you may want to quarter them lengthwise before cutting them into 1/2-inch pieces.

Common slicing cucumbers are my last choice since the skin is generally quite thick, sometimes waxed, and should be peeled before use. Peeling the skin of the cucumber decidedly changes the texture from crunchy to more tender and soft.

Salting the cucumbers vs marinating

Many traditional Asian cucumber salad recipes suggest salting the cucumbers before adding the vinaigrette to draw out some water and enhance the crunchy texture.

I’ve found, however, that by using Persian cucumbers, including enough salt in the dressing, and marinating the salad before serving, that step can be skipped.

Swapping some traditional ingredients

For a gluten free, soy free, substitute, I wrote this recipe using coconut aminos instead of soy sauce.

If you’re unfamiliar with them, coconut aminos are a gluten-free soy sauce substitute made from coconut nectar with the same umami-rich flavor but less sodium and a bit of sweetness.

Gluten free soy sauce (tamari) can be used instead if you don’t have coconut aminos on hand.

Traditionally, a cucumber salad like this will include sugar in the dressing. I’ve opted to use honey in its place for a naturally sweetened option. Coconut sugar or refined sugar would also work and can be used in equal amounts!

Make sure any granular sweetener you use is fully dissolved before tossing the dressing with the sliced cucumbers.

Ingredients

This crunchy sesame cucumber salad is made with just a few pantry-friendly ingredients! You can find the full list of ingredients, along with measurements, in the recipe card below. These are my ingredient notes and recommendations!

Persian cucumbers

Persian cucumbers, sometimes labeled as mini cucumbers, provide the best texture and crunch for a salad like this.

Cutting them into 1/4 – 1/2 inch sized pieces ensures that they stay crunchy under the weight of the dressing.

Coconut aminos

To keep this recipe gluten- and soy-free, I’ve used coconut aminos instead of soy sauce in the sesame dressing.

Rice vinegar

Rice vinegar is the perfect choice for this cucumber salad and is less acidic than other vinegars, and ever-so-slightly sweet.

Toasted sesame oil

You’ll want to use toasted sesame oil instead of regular sesame oil for that distinctly nutty, rich flavor.

Honey

Honey is used for a bit of sweetness in the dressing. Coconut sugar or refined sugar can be used in its place.

Toasted sesame seeds

I like to add the toasted sesame seeds directly to the dressing to infuse them with some of the bold flavors and top the salad with a few more before serving for added texture.

If you can’t find toasted sesame seeds and don’t want to toast them yourself, raw sesame seeds can be used, although they will be slightly less flavorful.

Kosher salt

While coconut aminos add a bit of sodium to the dressing, because cucumbers have such a mild flavor, some salt is also required to season them properly.

Recipe variations

This recipe is a great jumping-off point if there are other ingredients you’d like to add to it. Freshly grated garlic or ginger would add even more bold flavor, and fresh cilantro could be added just before serving. Chili oil, chili flakes, or chopped roasted peanuts would also be delicious!

How to make crunchy sesame cucumber salad

This recipe comes together quickly after slicing the cucumbers and mixing the dressing. I always suggest reading through the recipe at least once before you start so making the recipe flows smoothly.

Step 1: Make the dressing

Whisk together coconut aminos, rice vinegar, honey, salt, sesame oil, and sesame seeds in a small bowl until well combined and salt and sweetener are dissolved.  

Step 2: Mix salad together

Toss sliced cucumbers with dressing and move to the refrigerator to marinate for 20-30 minutes – ideally tossing every 5-10 minutes.

Step 3: Season and serve

Toss salad once more before serving and season to taste with salt if needed. Garnish with extra sesame seeds if desired, serve, and enjoy!

Making ahead of time

This salad can be fully prepared up to 3 hours before serving and maintain its crispy texture and punchy flavor.

If you want to prep it even further in advance, the dressing can be whisked together, and cucumbers cut and stored separately until closer to serving.

Storage

Cucumber salad is best enjoyed the day that it’s made, though it will keep for 2-3 days in the refrigerator.

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

And be sure to check out the Salad category on Nyssa’s Kitchen for more inspiration!

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