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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


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!



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


  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


  • 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