Cucumbers may be peeled before slicing if that is your preference. Best served the day it’s made. This cucumber salad is light and the perfect addition to any Asian dish or even at your favorite barbecue.
This recipe has a special memory for me because the first time I tried it was also the first time I met my husband’s family back when we were dating. Dave’s father Chet had a small collection of recipes that he personally took credit for and Cucumber Sesame Salad was one of those recipes. I think when I fell in love with Chet’s Rhubarb Crunch is when Dave’s parents fell in love with me.
I was already familiar with cucumber salads made with vinegar, but the combination here of rice wine vinegar, sesame oil and soy sauce is more complex and almost earthy. A little sprinkle of sugar for sweetness and crushed red peppers for heat and this salad has every flavor sensation imaginable. I love to pair it with Sesame Chicken and Healthy Sweet and Sour Chicken, but Cucumber Sesame Salad is also delicious with any grilled meat or meatless main dish.
- 2 medium cucumbers, peeled if desired, sliced very thinly
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- ½ teaspoon salt
- 1 teaspoon toasted sesame seeds
- Crushed red pepper flakes, to taste
- Slice cucumbers and place on paper towel to remove some of the moisture
- In a medium bowl, whisk together all other ingredients and add cucumbers. Stir to coat.
- Taste and add more crushed red pepper flakes if desired.
- The salad may be made up to 4 hours ahead of serving but should be served the day it is made.