Crunchy cumbers and sweet tomatoes in a silky sesame sauce. This is my go to salad for that cucumber that is inevitably hiding away in the back of the fridge in the summer time.
Best Bits:
- Vegetarian/Vegan Friendly
- Super quick
- Easy to make in a hurry
- Super Flavourful
- Adds texture to a table or lunch box
Why I Love This Dish
I love this dish because when I’m in a pinch for time I know I can rely on this recipe. I’m also a big fan of sesame flavoured dishes; Tan Tan Men Ramen, Sesame Mochi, Sesame Tofu (a Japanese dessert), the list goes on. I made these Tahini and Chocolate Marble Cookies once and they were divine! Anyways, you get the idea.
Frequently Asked Questions
This recipe requires no vinegar unlike many other smashed cucumber salads! Instead, I use sesame paste to maximise the sesame flavour.
Any sesame paste will work! I’ve used Tahini in the past which works well.
Cucumbers have high water content. To avoid watery cucumber salad, coat the chopped cucumbers in salt to draw out the water. The longer you leave the salt on, the more water comes out. Rinse the cucumbers with cold water, drain then put into your salad to avoid a watery sauce.
Yes! Use whatever you have in the fridge and see what works.
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Sesame Cucumber Salad
Equipment
- 1 Chopping Board
- 1 Knife
- 1 Bowl
Ingredients
- 2 Small Cucumbers
- 2 tsp Sesame Oil
- 2 tsp Sesame Paste (Any sesame paste will work)
- 2 tsp Soy Sauce
- 2 tsp Honey
- 1 small Knob of Ginger
- 1 pinch Salt
- 4 Medium Sized Tomatoes
- 1 pinch Toasted Sesame Seeds
Instructions
- Smash the cucumbers using the back of a spatula or a rolling pin (See notes for tip on avoiding watery dressing).
- Quarter the Tomatoes.
- Add the sesame oil, sesame paste, soy sauce, honey and salt into a mixing bowl.
- Grate the ginger and add into the dressing mixture.
- Combine the cucumbers, tomatoes and salad dressing then garnish with a pinch of sesame seeds.
- Serve or refrigerate for later.
