These are the kind of cucumbers you spot on restaurant menus under all sorts of names—Chinese smashed cucumbers (Pai Huang Gua), Korean spicy cucumber salad (Oi Muchim), Japanese cucumber salad (Sunomono)….  even those Din Tai Fung–style marinated cucumbers—and somehow they always disappear in two minutes flat. We go wild for them every time, so I started making my own “at home” version for an instant hit of cold, crunchy, sesame-y goodness!

A bowl of sliced cucumber salad garnished with sesame seeds and chopped green onions, with two forks in the bowl. The bowl sits on a wooden board next to a striped blue towel and cucumber slices.

Fresh salads are always a must—for crunch, for balance, and for endless nutrition. And if you’re looking for more salads that feature cukes, give my Summer Cucumber Salad with Fresh Herbs, Pickle Jar Tomato and Cucumber Salad, and Chopped Greek Salad a spot in your rotation. 

A whole cucumber, several cucumber slices, and a knife with a red handle are arranged on a white marble cutting board atop a light countertop.
A small amount of reddish-brown liquid sauce in a clear glass bowl, placed on a light-colored marble surface.
A glass bowl filled with sliced cucumbers and a wooden spoon, placed on a light-colored marble surface.
A bowl of sliced cucumbers on a wooden board, with extra cucumber slices, green onions, and sesame seeds nearby. A blue and white striped cloth and cutlery are also visible.

And don’t worry if you’re not a spice lover—you control the heat. Add a little sriracha for a gentle kick or go bolder if you like it spicy (I like heat!). Also, you’ll notice something missing: sugar. A lot of versions add it, but honestly? I don’t think it’s needed—the soy sauce, sesame + vinegar combo is already so satisfying. That said, if you love a hint of sweet balance, feel free to add a dash of sugar, honey or maple syrup.

An important cucumber note: slice them thick, ~½ inch rounds (so they stay snappy) and pat them dry before tossing with your sauce (so the marinade doesn’t get watered down). Then it’s a toss + chill + crunch situation!

A fork holds a bite of sliced cucumber above a bowl filled with cucumber salad. A blue and white striped cloth and a small dish of sesame seeds are visible nearby.
A bowl of sliced cucumbers garnished with sesame seeds and chopped green onions, with a fork resting inside. The bowl sits on a wooden board beside a blue and white striped cloth.

And for more recipes with Asian flair, my Asian-Style Salad with Tofu and Brown Rice, Edamame Crunch Salad with Sesame Lime Vinaigrette, and Sesame-Lime Watermelon Poke Bowl are musts! 

Try my add the Sesame Garlic Edamame and  Sesame-Chili Sugar Snaps!

A bowl of sliced cucumber salad garnished with sesame seeds and chopped green onions, with two forks in the bowl. The bowl sits on a wooden board next to a striped blue towel and cucumber slices.
(5 stars) 1 rating

Crunchy Sesame-Spiced Cucumbers

Cold, crunchy, sesame-marinated cucumbers with a spicy kick. The addictive restaurant-style appetizer you can make at home in minutes!
Yield: 4 cups
Prep Time: 5 minutes
Rest Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

  • 1 pound cucumbers, English or Persian, cut into ½-inch slices (not thinner—or you’ll lose the crunch!)
  • 2 tablespoons reduced-sodium soy sauce or liquid aminos
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon garlic powder
  • Sriracha, to taste (optional, for heat)
  • 1 teaspoon chili oil, optional (for extra spice + flavor)
  • Sprinkle of sesame seeds, optional

Instructions
 

  • Prep the cucumbers: Slice into ½-inch rounds. Lay them on a clean kitchen towel or paper towels and pat dry well.
  • Mix the marinade: In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic powder, and sriracha and/or chili oil (if using).
  • Toss: Add the cucumbers and toss until everything is evenly coated (a wide, shallow bowl or container is best so more cucumber surface area sits in the sauce).
  • Marinate: Cover and refrigerate at least 15 minutes (delish right away), or up to a few hours for deeper flavor. Toss a few times while they’re sitting in the marinade to ensure all of the slices are getting soaked in flavor, and once more before serving.
  • Garnish (optional): Sprinkle with sesame seeds before serving.

Notes

• Storage: Refrigerate in an airtight container for up to 2–3 days. They’ll soften a bit over time but still taste amazing.
• Flavor boosts: Add sliced scallions, sesame seeds, or a pinch of grated ginger. A squeeze of lime is also fabulous.
• Gluten-free: Use tamari or a certified gluten-free soy sauce, or gluten-free liquid aminos.
• Vegan: As written, it’s vegan. (If you add a touch of sweetness, use sugar or maple syrup.)
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 40Carbohydrates: 6gProtein: 2gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 0mgSodium: 350mgPotassium: 170mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!