Banchan-Style Cucumber Salad with Sesame Dressing
A refreshing, crisp salad featuring thinly sliced cucumbers in a tangy-sweet sesame dressing, perfect as a side dish. This Korean-inspired salad recipe (vegetarian, vegan), ready in about 15 minutes, pairs Cucumber, Rice vinegar, Sugar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 50 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and thinly sliced Cucumber
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 1/2 tsp Sesame oil
- 1 tsp Toasted sesame seeds
- 1/4 tsp Salt
- 1/4 tsp Red pepper flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, combine 2 medium peeled and thinly sliced cucumbers, 2 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, and 1/4 tsp red pepper flakes. Toss to coat and let sit for 10 minutes to draw out moisture.
- Step 2: Drain any excess liquid from the cucumbers, then add 1/2 tsp sesame oil and 1 tsp toasted sesame seeds. Toss again until evenly distributed.
- Step 3: Chill for 15 minutes before serving to allow flavors to meld and the cucumbers to become crisp.
