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Crisp Sesame Cucumber Salad

This Sesame Cucumber Salad is the perfect no-cook side dish for any summer meals! Refreshing to eat and full of toasted sesame flavor, this simple side is ready in minutes and looks beautiful on any table. Easily vegan and gluten-free!

birds eye view of cucumber salad in pottery bowl

Ingredients Needed for Sesame Cucumber Salad

  • 1/2 red onion
  • 1 large hothouse cucumber
  • 2 tsp sumac (or sub lemon zest)
  • 3 TBS lemon juice
  • 1/2 tsp each salt and pepper
  • 1 seeded and sliced jalapeño (optional)
  • 1 cup mixed tender herbs
  • Sesame seeds, to garnish

I like serving this recipe with a sesame dressing, which is made with tahini, yogurt, lemon juice, salt, and pepper.

How to Cut Cucumber for Salad

  1. Wash your cucumber and lay on a cutting board. Peeling is not necessary, but feel free to if you like the look.
  2. Using a paring knife, slice 1 cm off of each end, removing the pieces with stems.
  3. Starting at one end, slice cucumber is 1/2 cm rounds, as thin as possible.
  4. Add a bit of salt as desired, then drain. This will draw out some excess water to better concentrate the flavors.
sesame seeds pouring onto a cucumber salad

How to Make Creamy Cucumber Salad

  1. Begin by mixing tahini, yogurt, lemon juice, olive oil, and salt and pepper for sauce. Set aside.
  2. Place your sliced red onion in a small bowl of water, which will help mellow the sharpness. Set aside.
  3. Slice cucumber into thin rounds and add to a large bowl. Sprinkle with sumac, salt and pepper. Stir to combine. Add lemon juice and sliced jalapeño, if using. 
  4. Drain red onion and add to cucumber mixture. Add fresh herbs and mix to combine.
  5. To serve, spread tahini sauce into a shallow bowl or plate and spoon salad onto it. Sprinkle with sesame seeds, to garnish. 

How long does cucumber salad last?

This Sesame Cucumber Salad will last four to five days in a covered container in the refrigerator. Keep in mind that the salt in the recipe will continue to pull water from the cucumbers over time, so I recommend storing the sauce separately and draining the cucumbers before serving if needed.

side view of cucumber salad with tahini

Looking for more cucumber recipes? Try a Cucumber Melon Gin Fizz or this refreshing summer Lentil Salad! Be sure to leave a comment and a rating if you give this one a try!

fork scooping cucumber salad into tahini sauce
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birds eye view of cucumber salad in pottery bowl

Crisp Sesame Cucumber Salad


  • Author: Emily
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Sesame Cucumber Salad is the perfect no-cook side dish for any summer meals! Refreshing to eat and full of toasted sesame flavor, this simple side is ready in minutes and looks beautiful on any table. Easily vegan and gluten-free!


Ingredients

Scale

For sauce:

  • 3 TBS tahini, as runny as possible
  • 2 TBS plain yogurt, dairy-free if needed
  • Juice of 1/2 lemon, about 3 TBS lemon juice
  • 1 TBS olive oil
  • Pinch of salt and pepper

For salad:

  • 1/2 red onion, sliced thinly
  • 1 large hothouse cucumber, or 4 Persian cucumbers
  • 2 tsp sumac (or sub lemon zest)
  • 3 TBS lemon juice
  • 1/2 tsp each salt and pepper
  • 1 seeded jalapeño, sliced thinly (optional)
  • 1 cup mixed tender herbs (like cilantro and mint), roughly chopped
  • Sesame seeds, to garnish

Instructions

  1. Begin by mixing tahini, yogurt, lemon juice, olive oil, and salt and pepper in a small cup. Combine until smooth. Set aside.
  2. Place your sliced red onion in a small bowl of water, which will help mellow the sharpness. Set aside.
  3. Slice cucumber into thin rounds and add to a large bowl. Sprinkle with sumac, salt and pepper. Stir to combine. Add lemon juice and sliced jalapeño, if using. 
  4. Drain red onion and add to cucumber mixture. Add fresh herbs and mix to combine.
  5. To serve, spread tahini sauce into a shallow bowl or plate and spoon salad onto it. Sprinkle with sesame seeds, to garnish. 
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Salad

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 130 calories
  • Sugar: 2.7 grams
  • Sodium: 411 milligrams
  • Fat: 10.1 grams
  • Saturated Fat: 1.5 grams
  • Unsaturated Fat: 8.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 8.9 grams
  • Fiber: 3.7 grams
  • Protein: 3.6 grams
  • Cholesterol: 0 milligrams

Keywords: cucumber, salad, no bake, summer, side, tahini

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.

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Garlic Head is a plant-based community founded by me, Emily. I focus on providing affordable, simple, & healthy recipes for entertaining.

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