Quick and Easy Asian Sesame Cucumber Salad


A chilled sesame salad of spiralized cucumber. It reminds me of the seaweed salad you get at Japanese restaurants, but just cucumbers.

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
4 servings


  • 2 English cucumbers, peeled

  • 1 teaspoon salt, divided, or to taste

  • 2 tablespoons garlic-seasoned rice wine vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon soy sauce

  • 1 teaspoon white sugar

  • ¼ teaspoon toasted sesame seeds


  1. Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.

  2. Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

  3. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

Nutrition Facts (per serving)

66 Calories
4g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 66
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 958mg 42%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 1g
Vitamin C 4mg 20%
Calcium 24mg 2%
Iron 1mg 4%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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