Crisp 2 Ingredient Sesame Cucumber Salad You’ll Crave

You know those days when you need something crisp, cool, and ridiculously easy? That’s when my sesame cucumber salad swoops in to save dinner. I first had this at a friend’s potluck years ago—one bite and I was hooked. Now it’s my go-to when I want a refreshing side in minutes. The magic happens with just a handful of ingredients: crunchy cucumbers tossed in a savory-sweet sesame dressing that’s brightened up with rice vinegar. It’s the kind of salad that makes you feel like you’ve got your life together, even when you’re totally winging it.

Why You’ll Love This Sesame Cucumber Salad

Let me tell you why this salad is about to become your new best friend:

• Crazy refreshing: That crisp cucumber crunch with the tangy-sweet dressing? Absolute perfection on a hot day.
• Ready in minutes: No cooking, no fuss – just slice, whisk, and toss. I’ve made this half-asleep at 6am.
• Super adaptable: Want it spicier? Add more red pepper flakes. Need it vegan? Swap honey for maple syrup.
• Secretly healthy: All that flavor for just 80 calories a serving? Yes please!

Trust me, once you try this, you’ll be making it all summer long.

Ingredients for Sesame Cucumber Salad

Here’s what you’ll need to make this super simple salad sing:

• 2 medium cucumbers, thinly sliced (leave the skin on for that satisfying crunch I love)
• 1 tbsp sesame oil (the good, toasted kind – it makes all the difference)
• 1 tbsp rice vinegar (that tangy brightness is everything)
• 1 tsp soy sauce (or tamari if you’re going gluten-free)
• 1 tsp honey (or maple syrup for my vegan friends)
• 1 tsp toasted sesame seeds (because that nutty pop is mandatory)
• 1/4 tsp red pepper flakes (optional, but oh-so-good for a little kick)
• 1 green onion, thinly sliced (for that fresh finish)

See? Nothing fancy – just honest ingredients that work magic together.

How to Make Sesame Cucumber Salad

Okay, let’s turn these simple ingredients into something magical. This salad comes together so fast you’ll laugh – but the flavors? Absolutely serious business.

Preparing the Dressing

First, grab your smallest mixing bowl – no need to dirty the big guns for this. Whisk together that glorious sesame oil, rice vinegar, soy sauce, and honey until they’re completely inseparable. Now here’s my secret: always taste the dressing before adding it to the cucumbers. Want it sweeter? Add another drizzle of honey. Need more tang? Splash in extra vinegar. This is your moment to make it perfect for your taste buds.

Combining the Salad

Take those beautifully sliced cucumbers (I like mine about the thickness of a quarter) and place them gently in your serving bowl. Pour the dressing over them like you’re baptizing them in flavor – but go easy! You can always add more. Use your clean hands or tongs to toss everything together with care – we want coated cukes, not bruised ones. Finally, shower them with sesame seeds, a sprinkle of pepper flakes if you’re feeling spicy, and those vibrant green onion slices. Pop it in the fridge for 15 minutes if you can wait (the flavors get even better), or dig right in if you’re as impatient as I usually am!

Tips for the Best Sesame Cucumber Salad

After making this salad approximately a million times (okay, maybe a hundred), here are my can’t-live-without tips:

• Slice cucumbers thin but not transparent – about 1/8 inch thick gives the perfect juicy crunch without turning mushy.
• Let it chill for at least 15 minutes – I know it’s tempting to eat immediately, but that quick fridge time lets the flavors really get to know each other.
• Toast your sesame seeds – just 30 seconds in a dry pan makes them nuttier and more fragrant. Trust me, it’s worth the extra step!

Oh, and always make extra – this salad disappears faster than you’d think!

Variations for Sesame Cucumber Salad

This salad is like a blank canvas – here’s how I love to mix it up when I’m feeling creative:

• Add shredded carrots for extra color and crunch (my kids actually eat their veggies this way!)
• Swap honey for agave when I want to keep it vegan – the flavor’s just as good
• Toss in some edamame when I need more protein – makes it a legit meal

The best part? No matter how you tweak it, that sesame-cucumber magic always shines through.

Serving Suggestions for Sesame Cucumber Salad

This salad plays well with so many dishes! My favorite way? Piled next to grilled chicken for a light summer meal. It’s also perfect with Asian rice bowls or as a crunchy topper for fish tacos. The cool crunch cuts through rich flavors beautifully.

Storing and Reheating Sesame Cucumber Salad

Pop any leftovers in an airtight container in the fridge – they’ll stay crisp and delicious for about a day (though mine never lasts that long!). But heads up – this salad doesn’t take kindly to reheating. Those cukes lose their magic when warmed up, so enjoy it cold straight from the fridge!

Sesame Cucumber Salad Nutrition Information

Here’s the scoop on what you’re getting in each serving (about half the recipe): roughly 80 calories, with 5g of healthy fats from that glorious sesame oil and just 4g of sugar. You’ll get 1g of fiber and 1g of protein too – not bad for something that tastes this good! Of course, these numbers might dance a bit if you tweak the ingredients (I’m looking at you, extra honey lovers). But honestly? When something’s this fresh and flavorful, who’s counting?

Frequently Asked Questions About Sesame Cucumber Salad

Can I make sesame cucumber salad ahead?
Absolutely! The flavors actually improve after about 30 minutes in the fridge. Just don’t go more than a day – those cukes will start getting weepy. I like to prep the dressing separately and toss it with the cucumbers right before serving for maximum crunch.

What can I use instead of soy sauce?
No problem! Tamari works great for gluten-free folks, or try coconut aminos for a slightly sweeter twist. In a real pinch, a dash of Worcestershire sauce (just check the label if you’re avoiding gluten) with a tiny bit of salt mimics that umami kick.

My cucumbers got watery – what went wrong?
This happens if you slice them too thin or let them sit too long. Next time, try thicker slices (about 1/8 inch) and pat them dry with a paper towel before dressing. And remember – eat it within a day for best texture!

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