This cucumber sesame salad (or any cucumber salad for that matter) can be a refreshing start or accompaniment to a meal on a hot summer after noon. With a nutty texture from sesame and a minty fresh feel from fennel, this one can be a palate cleanser between courses too.

Cucumber Sesame Salad

You know how they serve a cucumber salad on the table at a Chinese restaurant? I have always wanted to do that. Have a huge bowl of cucumber salad plopped up on the table with my meal. There are 2 reasons for this:

1)      It makes my mealtimes very fancy-pantsy

2)      I read that people mistake thirst for hunger and tend to over eat. Staying hydrated helps you with portion control.

With over 95% of cucumber being just water, it not only quenches your thirst but keeps you from over-indulging yourself.

Chinese Cucumber Salad

I have never been much of a summer person until I faced the harsh winters of the US. All my life, I have lived in places where winter means a chill, a sweater and some hot food. Never has it meant wrapping oneself up in so many layers of clothing that it gets difficult to walk! Aaargh! I hate extremes. Why can it not be the way spring/fall is all year long? I am not the first to feel this I am sure and I am also sure that many of you like me have been ravenously feasting on fruits and veggies.

With all these thoughts in mind, I have been playing around with a lot of salads lately. To keep them fresh, I am also making sure that the flavors and dressing go through changes too.

Cucumber Sesame Salad

One of them that I have fallen in love with is this cucumber sesame salad. How do you keep yourself cool during summers? Drop a comment and share your thoughts. Here is the recipe for

Cucumber Sesame Salad


Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Serves: 2



  • 2 cups sliced cucumber
  • 1 tsp sesame seeds (Til)
  • 1/4 tsp fennel seeds (Saunf)
  • A few crystals of sea salt (can be substituted with regular salt)
  • 1 tbsp sliced hot peppers/chilies
  • 1 tbsp honey
  • 1 tsp lemon juice


  1. Dry roast the sesame seeds.
  2. When they begin to turn golden, throw in the fennel.
  3. Continue roasting for another min.
  4. Use a blender or a mortar and pestle to grind the roasted seeds into a coarse powder.
  5. Sprinkle half the powder over the sliced cucumbers.
  6. Add the honey, chopped chilies ( or crushed peppers), powdered sea salt, lemon juice salt and mix well.
  7. Tatse it and add more of the remaining powder.
  8. Let it rest for at least 5 minutes before serving to let the flavors soak into the cucumber.
  9. Garnish with a sprig of mint/cilantro and serve.

My Take:

The hot peppers can be substituted with chili flakes/crushed peppers.

Yummily Yours'


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  1. Love your idea to change dressing too, otherwise delicious salads would be boring. Love this easy but yummy salad. Droo by to my space some time if you like it.

  2. i love cucumber salads. great variation!

  3. I absolutely positively adore you, Prash! I feel the very same way about cucumber salad, and besides the awesome taste, what’s better than “fancy-pantsy”? Ummm… nothing! 😀


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