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.

This recipe goes with Soy-Roasted Salmon with Cucumbers

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 38%
  • Protein: 1.8g
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Carbohydrate: 7.7g
  • Fiber: 1.8g
  • Sodium: 247mg
  • Cholesterol: 0.0mg


  • 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. 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. 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. 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.
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