- ½ red onion, sliced
- Ice + water
- 2 cucumbers, sliced into half moons
- 3 tbsp tahini
- 1 ½ tbsp coconut aminos
- 1 ½ tbsp rice vinegar
- 1 ½ tsp chili crisp
- Pinch salt and pepper
- Water, to thin
- Sesame seeds, to garnish
This Tahini Cucumber Salad is the fresh simple side dish you did not realize you needed… until now. It brings together crisp cucumbers, soft mellow red onion and a creamy savory dressing that feels light but still full of flavor. Every bite delivers cool crunch balanced with rich tahini and a gentle hit of heat from chili crisp. It is the kind of salad that fits anywhere on the table whether you are building a quick weeknight dinner or styling a beautiful spread for guests.
The recipe starts with a small step that makes a big difference. Soaking the red onion in an ice bath softens the sharp bite and turns it into something refreshing and sweet in the background of each forkful. While the onion chills, you whisk together a silky dressing made with tahini, coconut aminos and rice vinegar. The tahini gives the salad body, the coconut aminos add a touch of natural sweetness and the vinegar ties everything together with brightness. Chili crisp brings a gentle spicy note plus a little texture from its crunchy bits. A splash of water loosens the dressing just enough so it clings to the cucumbers without weighing them down.
Once the dressing hits the vegetables the salad becomes cool, creamy, vibrant and completely addicting. A sprinkle of sesame seeds adds the final toasted nutty finish. Serve it chilled for the most refreshing experience.
This dish pairs perfectly with Social Kitchens Sweet & Spicy Shrimp which adds juicy heat and savory depth to each plate. The cool creamy salad balances the bold flavor of the shrimp in a way that feels effortless. Together they create a meal that is quick satisfying and full of contrast. Light meets spicy crunchy meets tender and simple ingredients turn into something unforgettable.
Ingredients
Instructions
- Place the sliced red onion into a bowl of ice water and let sit for about 20 minutes. Drain and pat the onions dry.
- While the onions are soaking, whisk together the tahini, coconut aminos, vinegar, chili crisp, and a pinch of salt and pepper until combined. Add ½ tbsp of water at a time until a pourable consistency is reached.
- Add the cucumber and onion to a large bowl and pour the tahini sauce over the top. Toss to combine, then pour onto a serving platter and garnish with sesame seeds.
- Serve alongside prepared Social Kitchens Sweet & Spicy Shrimp and enjoy!
Pair With: