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Crispy cucumber salad with sesame dressing in a bowl

Crispy Cucumber Salad with Sesame

A refreshing and vibrant salad featuring Persian cucumbers in a salty, sweet, and nutty dressing. Perfect as a side dish or a light lunch.
Print it Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5-6 pieces mini Persian cucumbers, sliced into 1/4-1/2 inch rounds Approximately 3 cups
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 2 tablespoons rice vinegar
  • 1.5 tablespoons honey Substitute with maple syrup for vegan option
  • 1 teaspoon kosher salt Adjust to taste
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons sesame seeds Plus extra for garnish

Method
 

Preparation
  1. In a small bowl, whisk together the coconut aminos, rice vinegar, honey, salt, sesame oil, and sesame seeds until well combined.
  2. In a medium bowl, add the cucumber slices and pour the dressing over them. Gently toss to coat.
  3. Place the bowl in the refrigerator and let it marinate for 20-30 minutes, mixing every 5-10 minutes to ensure all the flavors meld.
  4. Before serving, give the salad another toss and adjust salt as needed, decorating with additional sesame seeds if desired.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 2-3 days. For additional flavor, consider adding fresh herbs like cilantro or mint, or chili flakes for spice.