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<\/p>\nThis salad is one of the very first recipes I ever posted on Budget Bytes back in 2009! Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Thai Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it ready for summer and give it the proper attention it needs. So, if this sesame cucumber salad recipe is new to you, I hope it becomes one of your go-to faves as it has for me. It will serve you well!<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cI make this nearly every week! I thought I hated cucumbers before trying this recipe. It\u2019s a wonderful side for any Asian meal.\u201d<\/p>\n
Jess<\/cite><\/p><\/blockquote>\nA Simple Side with Big Flavor<\/h2>\n I love my creamy cucumber salad, but this salad is the one I make when I want something lighter and brighter. The rice vinegar dressing is tangy and lightly sweet, while the toasted sesame oil and peanuts add a nutty flavor and crunch that makes the whole bowl pop. I choose to partially peel my cucumbers to add visual contrast and keep a little texture from the peel (but that\u2019s totally optional!) This salad tastes like the kind of Thai side dish I\u2019d order with takeout, but it\u2019s easy and budget-friendly enough to make at home!<\/p>\n
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\nDon\u2019t substitute the rice vinegar in this recipe!<\/strong> Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use \u201cseasoned\u201d rice vinegar, which often contains other ingredients and tastes quite different.<\/li>\nUse toasted sesame oil. <\/strong>Unlike regular sesame oil,\u00a0toasted<\/em> sesame oil has a very strong nutty flavor, and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores or Asian grocery stores. It may not say \u201ctoasted\u201d on the label, but you\u2019ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.<\/li>\nPrep the cucumbers how you like them.<\/strong> Thin cucumber slices soak up the dressing quickly and turn softer as they sit (which I actually like), while thicker slices keep more crunch. You can peel the cucumbers, leave the skin on, or remove a few strips for a pretty striped look. If you want fewer seeds, halve the cucumber lengthwise and scoop the seeds out before slicing.<\/li>\nAdjust the heat.<\/strong> Add more crushed red pepper flakes if you want a little extra kick, or leave them out completely for a milder salad. You don\u2019t need to replace them with anything.<\/li>\nSwap the crunch.<\/strong> Peanuts add great crunch, but you can swap in another nut you like or skip them altogether. Sesame seeds are a great alternative if you still want a little texture but can\u2019t have nuts.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nSesame Cucumber Salad<\/h2>\n <\/span>Cost <\/span>$2.88 recipe \/ $0.48 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis Thai Cucumber Salad is a quick, refreshing side dish with crisp cucumbers, rice vinegar, toasted sesame oil, green onions, and crunchy peanuts.<\/span><\/p>\n<\/p><\/div>\n\n
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