And if you love an Asian-style cucumber salad then you need to try my Asian Carrot and Cucumber Ribbon Salad as well! Both of these salads would go really well served with Slow Cooked Pulled Beef Brisket, Harissa Roast Chicken or Citrus Miso Butter Salmon.
Ingredients Notes & Substitutions
You need 9 simple ingredients to make this delicious cucumber salad recipe. I was able to source all of the ingredients from my local grocery store. Everything you need is below along with any possible substitutions and ingredient notes. The ingredient quantities are in the recipe card at the bottom of this post.
- Lebanese cucumbers – also known as Persian cucumbers, I prefer this variety of cucumber for this salad. However you can also use English cucumbers if this is what is available to you.
- fresh cilantro – also known as coriander. you either love or hate cilantro. If you’re in the latter camp then you can swap the cilantro for fresh mint or Thai basil.
- toasted sesame seeds – toast the sesame seeds in a hot pan without oil, tossing them frequently. As soon as they are golden brown, tip the toasted seeds out into a bowl to stop them from burning. You need to keep a really close eye on the sesame seeds as they toast!
- fried onions – these are available from the Asian cooking aisle and add a really lovely texture and flavour to this salad.
Dressing ingredients
- sesame oil – sesame oil adds such a lovely flavour to this recipe. If you don’t have sesame oil
- tamari – to keep this recipe gluten-free, make sure you buy gluten-free tamari. Traditionally tamari is gluten-free, however some do contain wheat so always check the label if you are gluten intolerant.
- oyster sauce – if you follow a gluten-free diet then make sure to buy oyster sauce that is gluten-free. If you are vegan there is vegan oyster sauce available.
- honey – you can use another liquid sweetener like maple syrup.
- lime juice – lime juice can be swapped for rice vinegar if you don’t have any limes on hand.
Optional Extras
- extra protein – if you’re wanting to add some more protein to this salad then add some edamame beans. You can buy them frozen and I just pop them into a heat proof jug and top with boiling water to defrost. Strain off the water and throw them in with the rest of the salad ingredients.
- extra bite – if you love a bit of spice then top the salad with some chili flakes (red pepper flakes).
How to Make Smashed Sesame Cucumber Salad
This such a quick and easy salad to make but with maximum return in flavour! Start by smashing the cucumber. Place a cucumber on a chopping board and use a rolling pin to smash the cucumber. Repeat this with each cucumber and then use a sharp knife to roughly chop up the smashed cucumbers. I love this method because the cucumber holds onto the dressing so well.
Place the chopped cucumbers into a large bowl and season with finely ground sea salt. The salt helps to draw out excess liquid from the cucumber. Set the bowl aside.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
To make the dressing, add the sesame oil, tamari, oyster sauce, honey and lime juice to a small bowl and whisk to combine.
Tip the cucumber into a colander to strain off any excess liquid and then return the back to the bowl along with the sesame seeds and fresh cilantro leaves. Drizzle with the dressing and toss to coat everything evenly.
I like to tip the salad out onto a serving platter and sprinkle with a liberal amount of fried onions to serve.
Storage
Store any leftover salad in an airtight container in the fridge for up to 3 days.
What to serve with Sesame Cucumber Salad
There are so many ways to serve this salad. One of my favourite is served with steamed rice and a grilled fillet of salmon. Here are some other proteins that go really well with this salad:
Smashed Sesame Cucumber Salad
Equipment
- Chopping Board
- Sharp knife
- Rolling pin
- Whisk
Ingredients
- 4 Lebanese cucumbers
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 1 tablespoon oyster sauce
- 1/2 lime, juiced
- 2 teaspoons honey
- 2 tablespoons sesame seeds, toasted
- 1 bunch coriander
To serve
- Fried onions
Instructions
- Use a rolling pin to smash the cucumber. Cut the smashed cucumbers into 2-inch pieces, cut on the diagonal. Place into a large bowl and season with finely ground sea salt. Set aside so that the salt can draw out excess liquid from the cucumber.
- Meanwhile, make the dressing. Add the sesame oil, tamari, oyster sauce, lime juice and honey to a small jar. Place the lid on and shake vigorously to combine.
- Tip the cucumber into a colander over the sink to strain off excess liquid and then return it to the bowl.
- Pour the dressing over the cucumber. Add the sesame seeds to the bowl as well as coriander leaves. Toss well to combine.
- Serve topped with fried onions.
Like this recipe? Leave a comment!