Creamy Sesame Cucumber Salad


  • 1012 mini cucumbers, cut in 1/2 inch slices
  • 1/2 teaspoon salt
  • 2 heaping tablespoons cashew butter
  • 2 tablespoons coconut aminos
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/21 tablespoon Korean chili flakes
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds


  1. Place sliced cucumbers on a paper towel. Sprinkle with salt on top then place another paper towel top, press down, and let them rest for 5 minutes to soak up excess water while you make the sauce.
  2. In a large bowl, whisk together cashew butter, coconut aminos, honey, rice vinegar, sesame oil, and fish sauce.
  3. Add the cucumbers to the bowl, toss to coat, then sprinkle chili flake and sesame seeds on top before tossing once more. Serve immediately and enjoy!


I think this recipe is much better eat on the spot vs later on or after leftovers, but that being said, I still eat it as leftovers. Just make sure you give it a good toss before serving again!

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