Cucumber & Sesame Salad

Cucumber & Sesame Salad

I’ve had similar salads in restaurants but they’ve always had other ingredients in them such as crab meat, sliced green onions, melon and/or red chili flakes. Personally I prefer the simpleness of this version, but feel free to add what ever you like. It’s easy to put together and fits in well with Chinese or Japanese meals. I think it works perfectly as a first course or as a side dish, but I also like to have it as part of a light lunch.


  • 2 large cucumbers (about 1&1/2 lbs), very cold
  • 2 TBSP soy sauce
  • 1 TBSP rice wine vinegar
  • 1 tsp sesame oil
  • 1/8 tsp granulated white sugar
  • 1/2 tsp toasted sesame seeds


  1. In a bowl large enough to hold all the cucumbers and stir them, whisk together the soy sauce, vinegar, oil and sugar, until the sugar is dissolved.
  2. Peel the cucumbers and slice them in half, deseed them and then slice each half into 1/2 inch thick slices.
  3. Add the cucumber slices to the sauce and toss gently to coat them.
  4. Sprinkle over the toasted sesame seeds and serve immediately.

Makes 4 Servings


  • I can’t eat cucumbers unless they are deseeded. If you have no problems with the seeds, then leave them in.
  • Make sure the cucumbers are very cold, this salad isn’t very nice warm.