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Cucumber-Sesame Salad with yogurt, mint, and garlicky chili oil. This Asian-inspired cucumber salad is simple, nutritious, and brimming with bold flavors.
Table of Contents
Why You’ll Love this Cucumber Sesame Salad
Cucumbers and yogurt is one of the most refreshing combinations for easy summer salads.
We have them on repeat over here – especially my Asian Cucumber Salad and Smashed Cucumber Salad.
However what really adds a layer of intrigue to this combo is the garlicky, sesame-studded chili oil.
The chili oil adds depth, complexity, and just enough kick to liven up anything you pair it with. For example, fish, burgers, chicken, or your go-to tofu recipe.
The chili oil is also fantastic as a stand-alone condiment. You can drizzle it over just about any grilled protein or vegetable you’re cooking up.
Serve this refreshing cucumber salad as an appetizer or side dish this summer. It’s the perfect recipe to use up your bounty of homegrown ‘cukes, and will become a seasonal staple.
The Ingredients:
- Cucumber: You can use any type of cucumber in this salad, however I prefer English or Persian because they’re seedless. English are also called hot-house cucumbers, and they’re long and thin with dark green skin. If you use garden cucumbers, it’s best to remove the seeds.
- Garlic: Fresh garlic does some serious heavy lifting here in terms of flavor. The key is to cook them in oil over medium-low heat to avoid burning.
- Chili Flakes: You can use standard crushed red chili flakes, Korean, or Aleppo-style pepper flakes in this recipe. The latter two offer more dimension in terms of flavor, however they can be harder to find.
- Vinegar: The recipe suggests unseasoned rice vinegar, however seasoned will also do the job.
- Sugar: Just one teaspoon balances the spice of the chili and the sourness of the rice vinegar. You can also use honey.
- Yogurt: Plain, whole-milk Greek yogurt creates the creamy foundation for the Asian cucumber salad. You can also use your favorite plant-based yogurt if making vegan/dairy-free.
- Soy Sauce or Fish Sauce: For a dash of umami.
- Sesame Seeds: Toasted sesame seeds add crunch, depth, and a jolt of nutrients to this salad. You can purchase sesame seeds already toasted, or toast them yourself.
- For the latter, toast them in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally.
Dietary Note
To ensure this recipe is gluten free, ensure your soy sauce is gluten free or swap in tamari.
To make vegan, use soy sauce or tamari over fish sauce, along with your favorite plant-based yogurt alternative.
The Directions:
Step 1: Make Chili Oil
Heat 1/4 cup of oil in a skillet over medium-low heat. Once hot, add garlic and chili flakes, and gently cook for 3 to 5 minutes, until the garlic is deeply aromatic. Remove from heat, stir in salt and sesame seeds, and transfer to a bowl to let cool.
Step 2: Prepare Cucumbers
Slice the cucumbers into chunks and place in a bowl. Add mint, vinegar, soy sauce or fish sauce, sugar, and salt.
Step 3: Assemble Salad
Spread yogurt in a bowl or on a serving platter. Scatter cucumber mixture overtop, and drizzle with garlic chili oil.
Serving Suggestions
Wondering what goes with cucumber sesame salad? Here are a few of my favorite pairings:
- Salmon. Especially my Firecracker Salmon and Miso Maple Salmon.
- Tofu. You can’t beat my reader-favorite Black Pepper Tofu for a double dose of spice, or this luscious Orange Tofu.
- Burgers. Any and ALL burgers hot off the grill this summer are a winning entree. I’m especially excited to make my Chipotle Black Bean Burgers!
- Shrimp. My Greek Shrimp Skewers are ALWAYS a win! These Thai Shrimp Cakes will also pair beautifully with the flavors of cucumber salad.
- Chicken. My latest chicken creation for Curried Chicken Thighs will swoon every palate at your table.
FAQs and Expert Tips:
Cucumber salad is a light, flavorful, and nutritious option. Even though cucumbers have a high water content, they actually offer a nice hit of potassium and vitamin C.
Sesame seeds also provide a slew of nutrients, such as calcium, iron, magnesium, phosphorus, zinc, and B vitamins.
You can prepare the cucumber mixture and chili oil up to 3 days ahead. However, I suggest waiting to assemble the salad until ready to serve. Just keep the cucumbers chilled and the chili oil covered at room temperature for best results.
More Cucumber Salad Recipes to Try
Cucumber Avocado Salad
Smashed Cucumber Salad with Feta-Dill Dressing
Cucumber Edamame Salad
Cucumber Peach Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Cucumber-Sesame Salad with Garlicky Chili Oil
Equipment
- Small skillet or saucepan
- Serving bowl or platter
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 to 1 tsp. crushed red pepper flakes, Aleppo pepper, or gochugaru (see notes on spice level below)
- 1 tsp. toasted sesame seeds, plus more for garnish
- 1/2 tsp. kosher salt, divided
- 1 lb. Persian or English cucumbers
- 2 Tbsp. rice vinegar
- 2 Tbsp. chopped fresh mint leaves
- 1 tsp. sugar
- 1/2 tsp. soy sauce, fish sauce, or tamari
- 3/4 cup plain whole-milk Greek yogurt
Instructions
- Heat oil in a small skillet or saucepan over medium-low.Once hot, add garlic and chili flakes; gently simmer until aromatic, about 3 minutes. Pour into a small bowl, stir in sesame seeds and 1/4 tsp. salt. Let cool.
- Meanwhile, slice cucumber(s) into 1-inch wide chunks. (I slice the cucumber width-wise into 1-inch long pieces, and then slice from top to bottom into 2 halves, and then diagonally into 4 spear-like chunks.)Place cucumbers in a bowl and add vinegar, mint, sugar, soy (or fish) sauce, and remaining 1/4 tsp. salt; toss to combine.
- To assemble, spread yogurt on a platter or in a wide-rimmed bowl. Top with cucumber mixture, and drizzle garlic chili oil overtop. Garnish with additional fresh mint and sesame seeds, if desired.
Notes
- Aleppo pepper and gochugaru are far less spicy than crushed red pepper flakes. If using Aleppo or gochugaru, I would add 1 teaspoon. If using crushed red pepper flakes, start with 1/2 teaspoon and increase as tolerated for desired spice level.
- MAKE AHEAD: You can prepare the cucumber mixture and chili oil up to 3 days ahead. However, I suggest waiting to assemble the salad until ready to serve. Just keep the cucumbers chilled and the chili oil covered at room temperature for best results.
- SERVE WITH: Grilled chicken or fish, burgers, tofu, or shrimp skewers.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This was INSANELY good! So crisp and refreshing! Paired with your miso-maple salmon (grilled on a cedar plank) and your Asian BBQ cauliflower for a knockout dinner. Thank you for another hit!
Delicious, and not overly spicy, as I had worried it would be. I served it with tofu lettuce wraps for me and grilled chicken satay with peanut sauce for the meat eaters. Definitely a lovely complement to any Asian inspired dish. Thanks for a great recipe!
Really delicious! Skipped the yogurt and served it with leftover Chinese, loved it!
Oh that sounds delish!! So glad you enjoyed it, Marit!
Light, delicious, and refreshing! We enjoyed it with grilled shrimp and it was a lovely compliment.
Great recipe. I used the smashed cucumber method and it turned out great. So easy and simple to make. It took me about 3 minutes start to finish plus the 15 minutes in the fridge. The salt released a decent amount of water from the cucumber during the fridge time and that, mixed with vinegar and seseme oil, made a nice, light and fresh dressing for the salad. I’ve had this dish in many places but this was one of my favorites so far – fresh makes everything better.
I’m so glad you enjoyed the recipe! Thank you for taking the time to leave a note. Cheers!