Crunchy Asian Slaw with Sesame-Ginger Dressing

Dive into this crunchy Asian slaw with a sesame ginger dressing that is sweet, tangy, and loaded with flavor. An easy summer side dish, top tacos, or even top with grilled chicken and make into a salad. There are so many ways to eat this simple Asian s…

Dive into this crunchy Asian slaw with a sesame ginger dressing that is sweet, tangy, and loaded with flavor. An easy summer side dish, top tacos, or even top with grilled chicken and make into a salad. There are so many ways to eat this simple Asian slaw.  This recipe is light, refreshing, and colorful....

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Crunchy Asian Slaw with Sesame-Ginger Dressing.

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homema…

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homemade teriyaki sauce but is also a winner if taking a shortcut with store-bought sauce!

Not only is this bowl incredibly tasty and vibrant, but it’s simple to make and meal-prep friendly too!

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce from Minimalist Baker →

Easy Homemade Teriyaki Sauce (Gluten-Free)

Wow, yum! This is what we hope you’ll say when you taste this delicious sauce. We’ve been wanting to create a teriyaki sauce for a while now and finally stuck the landing on one that’s easy, gluten-free, naturally sweetened, and optionally soy-free, to…

Easy Homemade Teriyaki Sauce (Gluten-Free)

Wow, yum! This is what we hope you’ll say when you taste this delicious sauce. We’ve been wanting to create a teriyaki sauce for a while now and finally stuck the landing on one that’s easy, gluten-free, naturally sweetened, and optionally soy-free, too!

Not only is this sauce incredibly quick to make (20 minutes), but it’s also made with just 6 pantry staple ingredients!

Easy Homemade Teriyaki Sauce (Gluten-Free) from Minimalist Baker →

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

I’ve been totally obsessed with the salty-sweet-spicy flavor combo lately. Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies! But like, with actual fruit and vegetables instead of candy. Haha! Needless to say, this Spicy Pineapple Cucumber Salad is a HIT.

Close up overhead view of a bowl of spicy pineapple cucumber salad

What is Gochujang?

Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!

P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.

Fresh or Frozen Pineapple?

I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it’s definitely not my first choice for this recipe.

Substitutions

This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:

  • Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
  • Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
  • Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.

What to Serve with Spicy Pineapple Cucumber Salad

This tasty salad would make a great side dish to something like Coconut Chicken Strips, Baked Ginger Salmon, Soy Marinated Tofu Bowls, or Easy Orange Chicken.

Side view of spicy pineapple cucumber salad in a bowl
Overhead view of Spicy Pineapple Cucumber Salad in a bowl

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.
Total Cost $4.41 recipe / $1.10 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 1.25 cups each
Calories 75kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cucumber (3 cups chopped) $1.25
  • 1/2 lb. frozen pineapple chunks (2 cups) $2.46
  • 1/2 cup chopped cilantro $0.20
  • 1.5 tsp gochujang $0.12
  • 3 Tbsp rice vinegar $0.37
  • 1 Tbsp sugar $0.01

Instructions

  • Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
  • Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
  • Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Sodium: 104mg | Fiber: 2g

How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos

Cucumber, pineapple and cilantro in a bowl

Thaw ½ lb. (about 2 cups) pineapple chunks. Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro. Place the pineapple, cucumber, and cilantro in a bowl.

Gochujang dressing in a bowl

In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.

Dressing being poured over cucumbers and pineapple

Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir.

Finished spicy pineapple cucumber salad in a bowl

You can either eat your salad immediately or let it marinate for a while. The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!

front view of a bowl full of spicy pineapple cucumber salad

The post Spicy Pineapple Cucumber Salad appeared first on Budget Bytes.

General Tso’s Cauliflower

We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce t…

General Tso’s Cauliflower

We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!

Cauliflower florets are tossed in a spicy, gingery sauce then baked until crispy in the oven. Perfect for enjoying as a snack or side or serving with grains and veggies for a flavorful meal. Just 10 ingredients required and naturally vegan and gluten-free.

General Tso’s Cauliflower from Minimalist Baker →

Vegan Sushi Bowls with Ginger Marinated Tofu

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and …

Vegan Sushi Bowls with Ginger Marinated Tofu

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just 10 ingredients required, naturally plant-based and gluten-free, and SO satisfying. Let us show you how it’s done!

Recipe Inspiration

These vegan sushi bowls are inspired by the flavors of sushi, but with a plant-based spin made into bowl form.

Vegan Sushi Bowls with Ginger Marinated Tofu from Minimalist Baker →

Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning ran…

Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning random leftover ingredients into delicious meals. And from this desire, this Japanese-inspired carrot ginger dressing was born!

Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond.

Carrot Ginger Dressing from Minimalist Baker →

Sticky Ginger Chicken Wings

Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close […]

The post Sticky Ginger Chicken Wings appeared first on Budget Bytes.

Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close by. ;) 

Originally posted 8-29-2010, updated 3-8-2021

Overhead view of a bowl full of sticky ginger chicken wings

Baked Instead of Fried

Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying). 

What Kind of Baking Dish is Best?

I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.

What to Serve with Sticky Ginger Chicken Wings

Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.

Close up side view of a bowl full of sticky ginger chicken wings

Overhead view of a bowl full of sticky ginger chicken wings

Sticky Ginger Chicken Wings

These sticky ginger chicken wings are sweet, spicy, and salty all in one bite. They're totally addictive and finger-licking delicious!
Total Cost $8.56 recipe / $4.28 serving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 about 6 pieces each
Calories 1129.25kcal
Author Beth - Budget Bytes

Ingredients

  • 2 lbs. chicken wings or drummettes 6.58
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup honey $0.66
  • 2 Tbsp soy sauce $0.12
  • 1 Tbsp chili garlic sauce $0.13
  • 1 Tbsp toasted sesame oil $0.24
  • 1 Tbsp rice vinegar $0.13
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp grated fresh ginger $0.30
  • 2 green onions, sliced $0.20

Instructions

  • Preheat the oven to 400ºF. Place the chicken wings in a glass or ceramic baking dish so that they're in a single layer. Drizzle the cooking oil over top, then toss the wings to coat in the oil. Transfer the wings to the oven and bake for 15 minutes.
  • While the wings are baking, prepare the sticky ginger sauce. Combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.
  • After the wings have baked for 15 minutes, pour the sauce over the wings, then toss to coat. Return the wings to the oven and bake for an additional 45 minutes, stirring every 15 minutes, or until the sauce has reduced into a sticky glaze and deepened in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
  • Top with sliced green onions and serve!

Nutrition

Serving: 1Serving | Calories: 1129.25kcal | Carbohydrates: 38.05g | Protein: 81.95g | Fat: 72.05g | Sodium: 1409.5mg | Fiber: 0.75g

How to Make Sticky Ginger Chicken Wings – Step By Step Photos

Raw chicken wings in a casserole dish being drizzled with cooking oil

Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.

Sticky ginger sauce ingredients in a bowl

While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.

Sauce being poured over wings

After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.

Finished sticky ginger chicken wings in the casserole dish

Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.

Finished sticky ginger chicken wings topped with sliced green onions

Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!

The post Sticky Ginger Chicken Wings appeared first on Budget Bytes.

Sesame Ginger Dressing

This Sesame Ginger Dressing is probably one of the most addictive homemade dressings I’ve ever made. It’s sweet, salty, tangy, and has a super “zingy” fresh ginger bite. It’s one of those dressings that you’ll just want to keep dipping your spoon into. The type of dressing that will make you want to eat a […]

The post Sesame Ginger Dressing appeared first on Budget Bytes.

This Sesame Ginger Dressing is probably one of the most addictive homemade dressings I’ve ever made. It’s sweet, salty, tangy, and has a super “zingy” fresh ginger bite. It’s one of those dressings that you’ll just want to keep dipping your spoon into. The type of dressing that will make you want to eat a salad just to serve as a vehicle for the delicious dressing (that’s not exactly a bad thing). But, if you’re like me, you’ll probably just end up drizzling it over everything!

Originally posted 2-5-2012, updated 7-23-2020.

Sesame ginger dressing in a wooden bowl, garnished with sesame seeds, a spoon in the middle of the bowl.

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think of it like peanut butter, but made with sesame seeds instead of peanuts! It’s one of the base ingredients for this dressing and can not be substituted in this recipe. The tahini not only adds sesame flavor to the recipe, but it also helps thicken the dressing. You can usually find tahini in the grocery store either near the peanut butter, or near the middle-eastern ingredients in the international aisle. 

Can I Substitute the Rice Vinegar?

I don’t suggest substituting the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity compared to other vinegars, which keeps it from overpowering the other flavors. While you might be able to use another type of vinegar, you’d probably also need to adjust the amount or the ratio of other ingredients to compensate for the increased acidity. 

How Long Does This Sesame Ginger Dressing Last?

Because this dressing uses fresh ginger and garlic, I suggest keeping it stored in the refrigerator for up to 5 days. But it tastes so good that hopefully you’ll finish it off before then!

How to Use Sesame Ginger Dressing

This dressing goes great over crunchy salads, like my Crunchy Cabbage Salad, but it can also be poured over cold noodle salads, used to dip egg rolls or dumplings, or poured over rice bowls. The sky’s the limit and I’m sure once you’ll taste it you’ll want it on everything!

Sesame ginger dressing being poured over crunchy cabbage salad from a mason jar

 
A wooden bowl filled with sesame ginger dressing next to a knob of fresh ginger

Sesame Ginger Dressing

This homemade sesame ginger dressing will drench your favorite salad with a sweet, salty, and nutty flavor, and a fresh gingery bite!
Total Cost $2.03 recipe / $0.20 sesrving
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 2 Tbsp each
Calories 132.33kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 Tbsp grated fresh ginger $0.30
  • 1/2 cup neutral oil* $0.32
  • 1/4 cup rice vinegar $0.53
  • 2 Tbsp soy sauce $0.12
  • 3 Tbsp honey $0.36
  • 1 Tbsp tahini $0.19
  • 1/2 tsp toasted sesame oil $0.05

Instructions

  • Mince the garlic and grate the ginger (I use a small-holed cheese grater)
  • Add the minced garlic, grated ginger, oil, rice vinegar, soy sauce, honey, tahini, and toasted sesame oil to a blender. Blend until the mixture is smooth and creamy. Serve over salad or as a dipping sauce.

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.
If your dressing is too thick for pouring, simply stir in a tablespoon or two of water to loosen it up.

Nutrition

Serving: 2Tbsp | Calories: 132.33kcal | Carbohydrates: 5.98g | Protein: 0.59g | Fat: 12.27g | Sodium: 177.95mg | Fiber: 0.2g

How to Make Sesame Ginger Dressing – Step by Step Photos

garlic press with two cloves of garlic, and fresh ginger with a microplane

Begin by mincing two cloves of garlic and grating about 1 Tbsp of fresh ginger. I like to use my garlic press to easily mince the garlic and a small-holed cheese grater to easily grate the ginger. Ginger grates easier if it’s frozen (the little hairs don’t clog the grater). I don’t even bother peeling it, I just make sure the peel is very clean.

minced garlic and grated ginger

And that’s what it looks like once the garlic is minced and ginger grated (for everyone who is visual, like me).

Rice vinegar, toasted sesame oil, and tahini

Here are three of the most important ingredients in this dressing: rice vinegar, toasted sesame oil, and tahini. Toasted sesame oil has a much stronger nutty flavor than regular (or un-toasted) sesame oil. You can usually find it near other Asian ingredients in the international aisle. 

Dressing ingredients in the blender

Add the 2 cloves minced garlic, 1 Tbsp grated ginger, ½ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp soy sauce, 3 Tbsp honey, 1 Tbsp tahini, and ½ tsp toasted sesame oil to a blender. Any neutral-flavored salad oil, like peanut, canola, grapeseed, sesame (un-toasted), or safflower will work fine.

Blended dressing on a spoon in the blender

Blend until the dressing is smooth and creamy. If your dressing ends up being really thick and you’d like it a little more pourable, simply stir in a tablespoon or two of water.

A wooden bowl filled with sesame ginger dressing next to a knob of fresh ginger

Enjoy the sesame ginger dressing poured over your favorite salad, or as a dipping sauce!

The post Sesame Ginger Dressing appeared first on Budget Bytes.

Sesame Cucumber Salad

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer […]

The post Sesame Cucumber Salad appeared first on Budget Bytes.

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it and give it the proper attention it needs. So, if this Sesame Cucumber recipe is new to you, I hope it becomes one of your go-to fav’s as it has for me. It will serve you well!

Originally posted July 2019, updated 7-9-2020.

A bowl of Sesame Cucumber Salad from above, chopsticks on the side

Do I Have to Use Rice Vinegar?

I strongly urge you not to substitute the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which has other ingredients added and tastes quite different.

Where Do You Find Rice Vinegar?

Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again! In fact, here is a direct link to all the recipes on my website that use Rice Vinegar.

What is Toasted Sesame Oil?

The other key ingredient in this cucumber salad is toasted sesame oil. Unlike regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores, or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.

How Long Does This Salad Last?

This salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.

Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

 
Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

Sesame Cucumber Salad

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It's the perfect summer side dish or companion to any Southeast Asian inspired meal.
Total Cost $2.44 recipe / $0.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 62.82kcal
Author Beth - Budget Bytes

Ingredients

DRESSING

  • 1/3 cup rice vinegar $0.70
  • 2 Tbsp granulated sugar $0.02
  • 1/2 tsp toasted sesame oil $0.05
  • 1/4 crushed red pepper $0.02
  • 1/2 tsp salt $0.02
  • 2 large cucumbers $1.38
  • 3 green onions $0.13
  • 1/4 cup chopped peanuts $0.12

Instructions

  • In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  • Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  • Chop the peanuts into smaller pieces. Slice the green onions.
  • Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Video

Nutrition

Serving: 1Serving | Calories: 62.82kcal | Carbohydrates: 7.63g | Protein: 1.87g | Fat: 3.1g | Sodium: 199.82mg | Fiber: 1.4g

Scroll down for the step by step photos!

Overhead view of a bowl full of sesame cucumber salad

How to Make Sesame Cucumber Salad – Step by Step Photos

Spicy vinegar dressing in a bowl

Start by making the dressing. In a small bowl, stir together 1/3 cup rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Set the dressing aside.

Bottle of toasted sesame oil and a bottle of rice vinegar

Here is the toasted sesame oil and rice vinegar that I used. The sesame oil is from Aldi and the rice vinegar is from Kroger.

Two cucumbers, one half peeled

Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.

Two cucumbers, one mostly sliced

I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. 

Sliced green onion and chopped peanuts

Roughly chop 1/4 cup peanuts and slice 3 green onions.

Dressing being poured over cucumbers, green onion, and peanuts

Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.

Finished sesame cucumber salad in the bowl

Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

Side view of a bowl full of sesame cucumber salad, chopsticks on the side

The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that–I kind of do!). Either way, this Thai Cucumber Salad is super refreshing and delicious. It always has been and always will be my favorite!

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