Sesame-Cucumber Salad


Sesame-Cucumber Salad


  • 15 cucumbers peeled and seeded
  • 5 tablespoon kosher salt
  • 10 tablespoons white sesame seeds
  • 10 tablespoons rice wine vinegar
  • 8 teaspoons toasted sesame oil
  • 5 teaspoon sugar
  • 3 teaspoons crushed red pepper flakes


  • Seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
  • Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
  • Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

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