Crunchy Sesame Cucumber Salad — Gluten-Free & Soy-Free Recipe

This crunchy sesame cucumber salad is a simple, refreshing side made with a light sesame oil and rice vinegar dressing. Inspired by the Japanese sunomono, it delivers a crisp, satisfying texture with bright, balanced flavors that pair well with many Asian-style meals. This version uses coconut aminos instead of soy sauce for a gluten- and soy-free option and is naturally sweetened.

The best crunchy sesame cucumber salad

Light, refreshing, and irresistibly crunchy, this cucumber salad is quick to prepare and full of flavor.

With a short ingredient list and bold flavor, it complements a wide range of dishes. Serve it alongside grilled chicken kebabs, salmon poke bowls, or glazed salmon for a cool, tangy contrast.

This Japanese-inspired salad is easy to make ahead for a few hours, and the dressing can be prepared several days in advance. Toss the cucumbers with the dressing shortly before serving to allow a brief marinate and maintain the crunch.

The recipe is straightforward and forgiving—feel free to add a few optional ingredients if you like (see suggestions in the notes).

Flavor tip: Any extra dressing left after the salad chills is delicious spooned over the main dish—don’t waste it.

Recipe testing notes

Type of cucumber

After testing English, slicing, and Persian cucumbers, Persian cucumbers worked best.

Persian cucumbers have thin skin so they don’t need peeling, and they are naturally crisp. English cucumbers are a good substitute—if they are wide, quarter them lengthwise before cutting. Common slicing cucumbers usually have thicker, sometimes waxed skin and benefit from peeling; peeled slicing cucumbers will be less crunchy and more tender.

Salting versus marinating

Many recipes call for salting cucumbers first to draw out water. When using Persian cucumbers, including sufficient salt in the dressing and allowing a short marinate (about 20–30 minutes) produces excellent crunch without a separate salting step.

Ingredient swaps

This recipe uses coconut aminos as a gluten- and soy-free alternative to soy sauce. Coconut aminos offer a similar umami flavor with a touch of sweetness and lower sodium. If you prefer, gluten-free tamari or regular soy sauce can be substituted.

I chose honey to sweeten the dressing, but coconut sugar, refined sugar, or other sweeteners work as well—just ensure any granular sweetener is fully dissolved before combining with the cucumbers.

Ingredients

This crunchy sesame cucumber salad uses a few pantry-friendly ingredients. Below are notes and recommendations; full measurements appear in the recipe card.

Persian cucumbers

Also labeled mini cucumbers, Persian cucumbers give the best texture and crunch. Cut into 1/4–1/2-inch rounds so they remain crisp under the dressing.

Coconut aminos

Used here to keep the dressing gluten- and soy-free. Tamari or soy sauce can substitute if preferred.

Rice vinegar

Rice vinegar is mild and slightly sweet, making it ideal for a delicate vinaigrette.

Toasted sesame oil

Use toasted sesame oil for its rich, nutty aroma—regular sesame oil lacks the same depth of flavor.

Honey

Honey adds a natural sweetness; swap with coconut sugar or refined sugar for a different profile.

Toasted sesame seeds

Add sesame seeds to the dressing to infuse flavor, and sprinkle extra on top for texture. If you don’t have toasted seeds, raw sesame seeds are acceptable but milder.

Kosher salt

Even with salty coconut aminos, a bit of kosher salt helps season the mild cucumbers properly.

How to make crunchy sesame cucumber salad

The salad comes together quickly after slicing the cucumbers and whisking the dressing. Read the steps through once before starting for the smoothest process.

Step 1: Make the dressing

Whisk together coconut aminos, rice vinegar, honey, kosher salt, toasted sesame oil, and sesame seeds in a small bowl until everything is combined and the salt and sweetener are dissolved.

Step 2: Mix the salad

Toss the sliced cucumbers with the dressing in a medium bowl, then refrigerate to marinate for 20–30 minutes. Toss every 5–10 minutes if possible so the dressing coats all pieces evenly.

Step 3: Season and serve

Give the salad a final toss before serving, adjust salt to taste, garnish with additional sesame seeds if desired, and enjoy.

Making ahead of time

This salad can be fully prepared up to 3 hours before serving and still retain its crisp texture and bright flavor. For longer prep, whisk the dressing and store it separately from the cut cucumbers until ready to combine.

Storage

The salad is best the day it’s made but will keep in the refrigerator for 2–3 days. Note that the cucumbers may soften slightly over time.

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Check the Salad category on Nyssa’s Kitchen for more inspiration.

Crunchy Sesame Cucumber Salad (Gluten Free + Soy Free)

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5 from 1 review

• Author: Nyssa Tanner
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free