Sesame Soy Cucumber Salad

by Ian Wickman


Sesame Soy Cucumber Salad

This cucumber salad is a silky, crunchy, flavor bomb! A perfectly light way to start a meal but SO much flavor. This is a dish based on one my mom used to make. I remember cucumbers being not particularly interesting but add the soy and vinegar and all of a sudden you've got some character and those flavors! A bit of sesame oil and seeds round it out.
Keyword cucumber salad
Prep Time 5 minutes
Marinating Time 15 minutes
Total Time 20 minutes
Servings 4
Author Ian Wickman


  • 1 each cucumber (medium sized)
  • 3 tbsp rice vinegar
  • 1 1/2 tsp tamari (or soy sauce if gluten isn't an issue)
  • 1 tsp toasted sesame oil (read the notes below for options)
  • 2 tbsp sorrel, sliced
  • 1 tbsp mint, sliced
  • 1 tsp toasted black sesame seeds


  • Peel and quarter the cucumber lengthwise.
  • Slice the quarters very thin across the cucumber so you end up with what looks like slices of pie!
  • Add sliced cucumbers to a bowl, add rice vinegar and tamari then mix very well. Taste, and adjust the ratio to your taste (I prefer very vinegar forward). The cucumber will absorb this flavor over the next 15 minutes but the flavor itself is driven by the ratio of vinegar to tamari.
  • (Options) Depending on how you are going to serve the cucumber salad I prefer handling the sesame oil differently. If this is family style, just add to the bowl and mix in. If you are going to plate it for people, serve as little spoonful bites for an appetizer or something similar I prefer to wait and just add a couple drops of the sesame oil to each serving but up to you!
  • Let sit and marinate for about 15 minutes, this depends largely on how thinly you sliced the cucumbers. If they are thicker it will take longer to absorb the flavors. Taste the flavor of the cucumbers to see if they have picked up enough flavor.
  • Serve, sprinkled with the sliced mint, sorrel, and sesame seeds! Don't forget the sesame oil if you've decided to wait!


This cucumber salad reminds me of summer dinners sitting on the deck at my parents house. You can vary the herbs if you want, I've done all kinds of different ones, just see what you like. You can also play with the ratio of vinegar to soy and marinating time. Whatever you do, make sure to savor this flavor bomb!

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