Hey — you and I both know salads don’t have to be boring. Meet my favorite crunchy, bright, and entirely 100% vegan riff on an Asian classic: Sesame Cucumber Noodle Salad. It eats like a side, a snack, or a light lunch, and it behaves like it has its life together even if you don’t. Want crisp cucumber noodles, a zingy sesame dressing, and zero guilt? You’re in the right place.
Why you’ll love this salad
Ever crave something light but interesting? This salad delivers crunch, citrus brightness, and nutty sesame umami in every bite. It stays simple, so your pantry doesn’t need a passport. Sesame Cucumber Noodle Salad works when you want fast prep (20 minutes), low calories, and maximum flavor.
Also, it keeps well enough for day-after lunches — just drain the water before eating if it gets soggy. Not complicated. Not boring. Perfect.
Quick recipe info
Cook time: 20 mins
Total time: 20 mins
Serves: 4
Calories per serving (approx.): ~95 kcal
Ingredients for Best Sesame Cucumber Noodle Salad
Main ingredients
- 2 English or hothouse cucumbers, chilled
- 2 large carrots
- 1 tsp kosher salt
- 2 TBSP rice vinegar
- 1 TBSP fresh lime juice (about half a lime)
- 2–3 TBSP maple syrup (vegan swap for honey — use 2 TBSP if you want less sweet)
- 1 tsp toasted sesame oil
- Pinch of red pepper flakes, to taste
- ½–1 TBSP toasted sesame seeds (white, black, or a mix)
- 1 scallion, sliced
- 2 TBSP fresh cilantro, chopped (optional)
FYI: The original recipe uses honey; I swap in maple syrup to keep this 100% vegan. Maple tastes great here.
Equipment list for Sesame Cucumber Noodle Salad
You don’t need a full gadget collection. Still, these items make life easy:
- Spiralizer (best) or julienne peeler (fine) or a sharp knife (respectable effort).
- Fine mesh strainer or colander.
- Large bowl for tossing.
- Small bowl or glass measuring cup for whisking dressing.
- Paper towels or clean kitchen towel for drying the noodles.
- Tongs or salad servers for mixing and serving.
If you don’t have a spiralizer, don’t panic — I’ve used a knife when I had to and survived. IMO, the spiralizer gives a better “noodle” vibe, but the taste stays the same.
Step-by-step Instructions for Sesame Cucumber Noodle Salad
Prep the noodles
- If you have a spiralizer, spiralize the cucumbers and carrots into long noodles. If your carrots won’t fit, use a julienne peeler or slice very thinly with a knife.
- Put the spiralized cucumber in a strainer and toss with 1 tsp kosher salt. Let it drain for 15–20 minutes to remove excess water. This step saves you from watery sadness later.
Make the dressing
- In a small bowl or glass measuring cup, whisk together: 2 TBSP rice vinegar, 1 TBSP lime juice, 2–3 TBSP maple syrup, 1 tsp toasted sesame oil, a pinch of red pepper flakes, and ½–1 TBSP toasted sesame seeds. Taste and adjust—add more maple if you like sweet, more lime if you like tang. Ever tasted sweet-and-sour heaven? This is it.
Finish the salad
- Lay the drained cucumber on paper towels or a clean kitchen towel and pat out as much moisture as possible.
- Put the noodles into a large bowl, add 2–3 TBSP dressing, and toss to coat. Garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately.
- Store leftovers in an airtight container in the fridge for up to a day. If the bowl collects water, drain it before serving.
Equipment + Servings + Nutrition at a glance
- Serves: 4 people
- Equipment: Spiralizer or julienne peeler or knife, strainer, large bowl, whisking bowl, towels.
- Calories (approx.): ~95 kcal per serving (depends on how much maple syrup and sesame you use)
- Vegan: Yes — I replaced honey with maple syrup. If you see honey here, toss it out like bad dating advice.
Tips & Tricks
- Why salt the cucumber? Salt draws water out and keeps the dressing from becoming diluted. I always do this and never regret it.
- How to avoid sogginess: Pat the noodles dry after draining. I repeat: pat them dry. Your future self will thank you.
- Texture lovers: Add sliced roasted peanuts or crushed cashews for extra crunch. That bumps up calories but also joy.
- Dressing control: Start with 2 TBSP dressing and add more if you want. You can always add, never subtract. (Yes, I speak from experience.)
- Make it batch-friendly: Mix the dressing ahead and keep it in the fridge for up to 3 days. Toss the noodles only when you’re ready to serve.
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Variations & swaps
- Vegan protein boost: Toss in chopped marinated tofu or shredded edamame for a heartier bowl.
- Make it spicy: Add more red pepper flakes or a splash of sriracha to the dressing.
- Herb swap: Use Thai basil instead of cilantro for a different aromatic twist.
- No spiralizer? Slice the cucumber into thin ribbons with a vegetable peeler — still delightful.
- Sesame-forward: Add a spoon of tahini to the dressing for a creamier sesame flavor.
How this fits into meals (serving ideas)
- As a side dish: Serve with grilled veggies, tofu skewers, or rice bowls. The salad brightens everything.
- As a main: Toss with cold rice noodles and a cup of edamame for a filling lunch.
- Picnic-friendly? Yes, but store dressing separately if you expect travel heat. Toss right before serving.
Nutrition breakdown (more detail)
I calculated the recipe roughly using common ingredient estimates. Total recipe calories ≈ 378 kcal. Per-serving ≈ 95 kcal.
Why such low calories? Cucumbers and carrots provide volume and fiber but few calories. The dressing contributes most of the energy (maple syrup and sesame oil). If you add nuts, tofu, or more oil, the calories rise accordingly.
Quick FAQ
Q: Can I replace maple syrup with something else?
A: Yes. Use agave or another liquid sweetener. I prefer maple for its flavor.
Q: Will it get soggy overnight?
A: Yes, cucumbers release water. Store the dressing separately or drain excess water before serving.
Q: How long does the dressing last?
A: Store the dressing in the fridge for about 3 days.
Q: Can I double the recipe?
A: Absolutely. I often double it for potlucks.
A few personal confessions
I first made this salad when I needed something fast after a hot summer farmers’ market run. I threw in extra lime because I felt dramatic that day, and it turned out heavenly. Since then, I make it at least once every two weeks. Sometimes I add tofu, sometimes I keep it minimal. Either way, I always drain the cucumber. I learned that the hard way. :/
Also, I will judge you gently if you skip the sesame seeds. They complete the whole experience.
Quick shopping checklist
- English/hothouse cucumbers — 2
- Large carrots — 2
- Rice vinegar
- Limes — 1–2
- Maple syrup
- Toasted sesame oil
- Toasted sesame seeds
- Scallion, cilantro (optional)
- Kosher salt, red pepper flakes
My Final thoughts
Look, you don’t need complicated salad formulas to feel fancy. Sesame Cucumber Noodle Salad gives you crunch, brightness, and nutty depth with minimal fuss. It stays light, looks pretty, and plays well with proteins or carbs if you want to upgrade it. Try it tonight, toss it in a lunchbox tomorrow, and tell me if you didn’t secretly feel proud for eating something healthy and actually delicious.
Go on — spiralize something. You know you want to.
Sesame Cucumber Noodle Salad
Ingredients
Equipment
Method
- Main ingredients
- 2 English or hothouse cucumbers, chilled
- 2 large carrots
- 1 tsp kosher salt
- 2 TBSP rice vinegar
- 1 TBSP fresh lime juice (about half a lime)
- 2–3 TBSP maple syrup (vegan swap for honey — use 2 TBSP if you want less sweet)
- 1 tsp toasted sesame oil
- Pinch of red pepper flakes, to taste
- ½–1 TBSP toasted sesame seeds (white, black, or a mix)
- 1 scallion, sliced
- 2 TBSP fresh cilantro, chopped (optional)
- FYI: The original recipe uses honey; I swap in maple syrup to keep this 100% vegan. Maple tastes great here.
Notes
Equipment + Servings + Nutrition at a glance
- Serves: 4 people
- Equipment: Spiralizer or julienne peeler or knife, strainer, large bowl, whisking bowl, towels.
- Calories (approx.): ~95 kcal per serving (depends on how much maple syrup and sesame you use)
Nutrition breakdown (more detail)
I calculated the recipe roughly using common ingredient estimates. Total recipe calories ≈ 378 kcal. Per-serving ≈ 95 kcal. Why such low calories? Cucumbers and carrots provide volume and fiber but few calories. The dressing contributes most of the energy (maple syrup and sesame oil). If you add nuts, tofu, or more oil, the calories rise accordingly
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.