I whipped up a five minute, five ingredient Cucumber Salad that bursts with sweet, tangy and umami richness while staying paleo, healthy and low carb.
I threw together this Sesame Cucumber Spiralized Salad on a whim and now I make it all the time, no lie. Paper thin spiralized English cucumbers soak up a punchy, sweet tang and that toasted sesame oil adds this smoky little whisper that keeps you coming back.
It feels like a fancy side but it’s five minute simple, paleo friendly and actually keeps you curious with every bite. I keep calling it a cheat code for heatwave dinners because it’s light, bold, and weirdly satisfying.
If you mess around with Spiralizer Recipes or love a sharp Cucumber Salad, maybe this one will mess with your expectations.
Ingredients
- English cucumbers: Crisp, hydrating and low calorie, adds crunch and bulk, light on carbs.
- Rice vinegar: Bright, slightly sweet acidity that wakes up the whole salad.
- Coconut aminos: Soy sauce alternative, slightly sweet and savory, gives umami without lots of salt.
- Toasted sesame oil: Intense nutty aroma, little goes far, adds warm depth and richness.
- Toasted sesame seeds: Tiny crunch and toasty flavor, brings fiber and healthy fats to the dish.
Ingredient Quantities
- 2 large English cucumbers about 1 pound spiralized into ribbons
- 2 tablespoons rice vinegar
- 1 tablespoon coconut aminos
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
How to Make this
1. Spiralize 2 large English cucumbers (about 1 pound) into long ribbons and put them in a large bowl.
2. If the ribbons look soggy, lay them on a couple of paper towels or spin them in a salad spinner to remove excess water, pressing gently with another towel if needed.
3. In a small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon coconut aminos, and 1 teaspoon toasted sesame oil until blended.
4. Pour the dressing over the cucumber ribbons and toss with tongs or clean hands so every ribbon gets coated.
5. Let the salad sit for about three to five minutes so the dressing softens the cucumbers and the flavors meld.
6. Sprinkle 1 tablespoon toasted sesame seeds over the salad, give one last toss to distribute them.
7. Taste it, and if you want it a little brighter add a splash more rice vinegar or a touch more coconut aminos, but go slow cause a little changes a lot.
8. Serve right away for crunch, or chill for 10 to 20 minutes if you like it colder, just dont let it sit too long or the ribbons get too limp.
9. Quick hacks: keep everything cold for extra crunch, use a vegetable peeler for ribbons if you dont have a spiralizer, and always dry the cucumbers well so the dressing isnt watered down.
Equipment Needed
1. Spiralizer or a vegetable peeler for cucumber ribbons
2. Cutting board and a knife to trim ends
3. Large mixing bowl for the ribbons
4. Salad spinner or a couple paper towels and a clean towel to dry them
5. Small bowl or jar with a lid to mix or shake the dressing
6. Whisk or fork for blending the dressing
7. Measuring spoons (1 Tbsp and 1 tsp)
8. Tongs or clean hands for tossing and a small spoon to sprinkle sesame seeds
FAQ
Sesame Cucumber Spiralized Salad Recipe Substitutions and Variations
- Cucumber: swap with zucchini ribbons or spiralized carrot, peeled daikon works too (less watery, similar crunch).
- Rice vinegar: sub apple cider vinegar or white wine vinegar, or a squeeze of lemon juice (same bright acidity, adjust to taste).
- Coconut aminos: use low-sodium soy sauce, tamari or liquid aminos instead, they give similar umami but check the salt level.
- Toasted sesame seeds: replace with chopped peanuts, toasted almonds or sunflower seeds, or a spoonful of tahini for that sesame flavor without seeds.
Pro Tips
1. Dry them really well, don’t skip this, soggy ribbons kill the crunch. Spin in a salad spinner or lay them flat on towels and press gently, and if you salt them first to pull out water rinse or pat them dry so they dont get limp.
2. Keep everything cold for max snap, chill the bowl and the dressing ingredients ahead of time, and serve right after tossing because waiting too long makes the ribbons go soft.
3. No spiralizer, no problem, use a vegetable peeler for wide ribbons or a mandoline for thin strips, and always toss gently with tongs or clean hands so you dont bruise the cukes.
4. Boost the flavor with small moves: toast the sesame seeds in a dry pan until golden, add sesame oil last so the aroma stays bright, and if the dressing needs balance try a tiny pinch of sugar or a squeeze of lemon, dont overdo it because a little changes a lot.
Sesame Cucumber Spiralized Salad Recipe
I whipped up a five minute, five ingredient Cucumber Salad that bursts with sweet, tangy and umami richness while staying paleo, healthy and low carb.
4
servings
45
kcal
Equipment: 1. Spiralizer or a vegetable peeler for cucumber ribbons
2. Cutting board and a knife to trim ends
3. Large mixing bowl for the ribbons
4. Salad spinner or a couple paper towels and a clean towel to dry them
5. Small bowl or jar with a lid to mix or shake the dressing
6. Whisk or fork for blending the dressing
7. Measuring spoons (1 Tbsp and 1 tsp)
8. Tongs or clean hands for tossing and a small spoon to sprinkle sesame seeds
Ingredients
2 large English cucumbers about 1 pound spiralized into ribbons
2 tablespoons rice vinegar
1 tablespoon coconut aminos
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
Directions
- Spiralize 2 large English cucumbers (about 1 pound) into long ribbons and put them in a large bowl.
- If the ribbons look soggy, lay them on a couple of paper towels or spin them in a salad spinner to remove excess water, pressing gently with another towel if needed.
- In a small bowl whisk together 2 tablespoons rice vinegar, 1 tablespoon coconut aminos, and 1 teaspoon toasted sesame oil until blended.
- Pour the dressing over the cucumber ribbons and toss with tongs or clean hands so every ribbon gets coated.
- Let the salad sit for about three to five minutes so the dressing softens the cucumbers and the flavors meld.
- Sprinkle 1 tablespoon toasted sesame seeds over the salad, give one last toss to distribute them.
- Taste it, and if you want it a little brighter add a splash more rice vinegar or a touch more coconut aminos, but go slow cause a little changes a lot.
- Serve right away for crunch, or chill for 10 to 20 minutes if you like it colder, just dont let it sit too long or the ribbons get too limp.
- Quick hacks: keep everything cold for extra crunch, use a vegetable peeler for ribbons if you dont have a spiralizer, and always dry the cucumbers well so the dressing isnt watered down.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 4
- Calories: 45kcal
- Fat: 2.4g
- Saturated Fat: 0.3g
- Trans Fat: 0g
- Polyunsaturated: 0.8g
- Monounsaturated: 0.9g
- Cholesterol: 0mg
- Sodium: 82.5mg
- Potassium: 168mg
- Carbohydrates: 5.4g
- Fiber: 0.8g
- Sugar: 2.2g
- Protein: 1.1g
- Vitamin A: 120IU
- Vitamin C: 3.2mg
- Calcium: 40.2mg
- Iron: 0.64mg
