Crunchy Cucumber Salad


Notes: If toasted sesame seeds aren't available, stir raw ones in a frying pan over medium heat until golden, about 5 minutes.


Makes 8 servings

Recipe from


Nutritional Information

Calories 53
Caloriesfromfat 38 %
Protein 1.8 g
Fat 2.2 g
Satfat 0.3 g
Carbohydrate 7.7 g
Fiber 1.8 g
Sodium 247 mg
Cholesterol 0.0 mg


2 pounds English cucumbers
1 tablespoon kosher or sea salt
1/2 cup rice vinegar
3 tablespoons fresh lime juice
1 1/2 tablespoons sugar
1 tablespoon Asian sesame oil
1/4 teaspoon hot chili flakes
1 cup thinly slivered red onion
1 tablespoon toasted sesame seeds (see notes)


1. Peel cucumbers, if desired. Cut in half lengthwise, and with a spoon, scoop out and discard seeds. Cut cucumbers diagonally into 1/4-inch-thick slices.

2. Put cucumbers in a colander set over a large bowl and mix with salt. Place a weight over cucumbers (a 1-gal. zip-lock plastic bag filled with water works well). Cover and chill at least 1 hour or up to 4 hours. Discard liquid.

3. In a bowl, whisk vinegar, lime juice, sugar, sesame oil, and chili flakes until well blended. Mix in drained cucumbers and the slivered onion. Sprinkle salad with the toasted sesame seeds.


July 2003
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