Name: Sweet & Spicy Sesame Cucumber Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 2 large cucumbers (sliced); 1/4 cup red onion (diced); 1/4 cup cilantro (chopped); 3 tablespoons rice vinegar; 2 tablespoons toasted sesame oil; 1 teaspoon agave; 1/4 teaspoon salt; 1/2 red jalapeno pepper (diced (optional)); sesame seeds for garnish

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sweet spicy sesame cucumber salad vegan gluten free best recipe

It’s cucumber season! The farmers’ markets will be overflowing with cucumbers these next few weeks!

I’ve always wanted to make real fermented pickles, but can’t seem to get my act together! Besides from making kombucha I’m a little afraid of the whole fermentation process. I had a disastrous attempt last year with a fermented cabbage slaw. So until I gain the confidence to tackle it again these quick and easy cucumbers will have to do!

Sweet & Spicy Sesame Cucumber Salad

The best recipe for Sweet & Spicy Sesame Cucumber Salad

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Prep Time: 5

Total Time: 5

Course: Appetizer, Salad, Side Dish

Cuisine: Gluten Free, Italian, Vegan

Servings:

Calories: 189kcal

Cost: $5

Ingredients

2 large cucumbers sliced
1/4 cup red onion diced
1/4 cup cilantro chopped
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon agave
1/4 teaspoon salt
1/2 red jalapeno pepper diced (optional)
sesame seeds for garnish

Instructions

Thinly slice cucumbers. (I used a mandolin for uniform thin slices)
In a large bowl, combine cucumbers, red onion, cilantro and optional jalapeño pepper.
Wisk together rice vinegar, toasted sesame oil, agave and salt. Pour over cucumber mixture and toss to coat.
Let sit for a few minutes to allow flavors blend.
Garnish with sesame seeds and enjoy 🙂

Notes

Since I knew I wouldn’t be able to keep Noah away from this salad I left the jalapeño out…hence no red pepper in the photo! We simply had a sweet sesame cucumber salad last night 🙂

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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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