This sesame cucumber salad has become my favorite quick, go-to side salad! Every bite is crunchy, nutty, salty, and the recipe only requires six ingredients to make.
This sesame cucumber salad is my version of the cucumber salad served at my favorite local seafood spot. It was one of those items on the menu I ordered to go with my tuna bowl because I was craving vegetables. I didn’t expect it to be anything special since it looked very basic, so I was shocked at how flavorful it was after I took my first bite. So cold and refreshing, it felt like a palate cleanser full of umami and earthiness.
Since then it’s become one of my favorite things on their menu and I make a similar version at home. The simple seasoning really makes each slice of cucumber shine. The flavors are so perfectly in harmony that it doesn’t need anything else – just salt, MSG, and sesame oil. Voilร – perfection!
Table of contents
Sesame Cucumber Salad Ingredients
- Cucumbers: Japanese cucumbers, preferably, because they are thinner and crunchier than other types of cucumbers. If you cannot find Japanese cucumbers, the next best options is to use Kirby cucumbers (use 3 or 4, depending on their size).
- Salt: Salt is needed to briefly pickle the cucumber slices, as well as slightly soften the texture.
- Garlic powder: A little garlic powder to impart a little warmth and savoriness.
- Monosodium glutamate (msg): Sprinkling a little msg over this cucumber salad amplifies the natural flavors and gives the overall dish a more complex taste.
- Toasted sesame oil: Toasted sesame oil has a much more intense nutty taste than regular sesame oil. It’s also darker in color and has a lower smoke point, which is why it’s always used as a flavoring oil instead of a frying oil.
- Sesame seeds: Sesame seeds complete the dish by adding an extra layer of roasted goodness.
How to Make Sesame Cucumber Salad
Scroll down to the recipe card for the full recipe.
- Start by slicing both cucumbers into 2 to 3-inch long sticks.
- Put them in a mixing bowl and sprinkle salt over them. Toss them so they are evenly coated and leave them to pickle for about 15 minutes.
- Drain the water that was extracted from the cucumber and pat the cucumber sticks dry, using a paper towel.
- Return the sliced cucumbers to the bowl and season them with salt, msg, toasted sesame oil, and sesame seeds. Enjoy!
Recipe Cooking Tips
The colder the salad, the better it tastes. That’s just a general fact I have come to realize when it comes to salads. Preparing a salad and letting it chill 30 minutes to an hour before serving makes it extra crunchy and refreshing.
Add the right amount of salt and msg for the perfect taste. This is a very simple cucumber salad recipe that doesn’t use many ingredients. Therefore, it’s important to season it properly with the right amounts of salt and MSG, to avoid ending up with a bland-tasting dish.
How to Store it
Drain any liquid left at the bottom of the bowl before transferring the cucumber slices to a storage container.
Store the cucumber salad in the fridge for up to 3 days.
What to Serve This Cucumber Salad with
This simple sesame cucumber salad bursts with nutty and salty flavors, making it a light and refreshing side dish. It pairs well with Japanese, Chinese, and Korean dishes such as:
- Creamy and comforting congee
- Stir fried glass noodles with shrimp
- Egg fried rice
- Hamachi crudo
- Eggplant miso soup
- Bukkake udon
- Japchae (Korean glass noodles)
- Kimchi jjigae
Other delicious cucumber recipes you might like to try: Smacked cucumber with chili oil, cucumber gazpacho, Korean cucumber salad, pickled cucumber, sunomono (Japanese cucumber salad), cucumber sandwiches, cooling cucumber water, Thai shrimp and cucumber salad.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Sesame Cucumber Salad
- Prep Time: 5 minutes
- Cook Time: 15 minutes sitting time
- Total Time: 20 minutes
- Yield: 4 sides
- Category: Salad
- Method: none
- Cuisine: Japanese
- Diet: Vegan
Description
This is a crunchy, nutty, and salty sesame cucumber salad you won’t be able to stop eating! And the recipe only requires six ingredients to make.
Ingredients
- 2 Japanese cucumbers
- 1/2 teaspoon salt + extra for sprinkling
- 1/8 teaspoon garlic powder
- 1/8 teaspoon monosodium glutamate (msg)
- 1/2 tablespoon toasted sesame oil
- 1/4 teaspoon sesame seeds
Instructions
- Slice the cucumber into bite size sticks and place them in a shallow bowl.
- Sprinkle ยฝ teaspoon salt over the cucumber and toss to coat each piece evenly. Leave for 15 minutes.
- Transfer the cucumber to a strainer and drain the water from the bowl if there is any (adding salt to cucumbers can make them release water). Lightly wipe off the salt from each piece of cucumber using a paper towel and return them to the bowl.
- Sprinkle the garlic salt, msg, toasted sesame oil, and sesame seed on the cucumber slices. Toss to coat evenly.
- Taste the dish and add a little more salt if necessary. Serve cold.
Notes
Store the sesame cucumber salad in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 side
- Calories: 39
- Sugar: 2.5g
- Sodium: 148mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 5.6g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg
