Texas de Brazil Cucumber Salad Recipe

This Texas de Brazil Cucumber Salad Recipe is the perfect side dish when you want something cool, fresh, and full of flavor.

It’s super simple to make, with just a few ingredients, but don’t let that fool you — this salad really packs a punch.

The mix of tangy vinegar, a touch of sweetness, and fresh herbs gives it a bold, refreshing taste that goes great with grilled meats or any heavy meal. It helps balance things out and adds a nice crunch to your plate.

Just like the cucumber salad you enjoy at Texas de Brazil, this version is light, tasty, and perfect for warm weather.

It’s easy, quick, and always a hit at the table!

What Kind of Cucumbers Should You Use?

For the best results, pick English cucumbers (the long, skinny ones wrapped in plastic) or Persian cucumbers. They have thin skins, small seeds, and stay extra crunchy.

If you can’t find those, regular cucumbers work too—just peel them to remove the waxy coating and scoop out the big seeds with a spoon.

Avoid overripe cucumbers (they’ll taste bitter) or ones with soft spots.

Texas de Brazil Cucumber Salad Ingredients

Here’s what you’ll need to make this Texas de Brazil Cucumber Salad Recipe:

Cucumbers – 2 medium ones, fresh and firm (about 1 pound total). These are the main part of the salad. They give it that cool, crunchy bite that feels so fresh. Pick ones that aren’t soft or yellow.

Salt – 1 teaspoon. This isn’t just for taste—it pulls water out of the cucumbers so your salad doesn’t get all soggy. It’s a little trick that works wonders!

Rice Vinegar – 2 tablespoons. This gives the salad its tangy flavor. It’s not too strong, so it mixes perfectly with the cucumbers without taking over.

Sugar – 1 tablespoon. This balances out the vinegar’s sourness. It adds a touch of sweetness that makes every bite tasty and smooth.

Sesame Oil – 1 teaspoon. Oh, this stuff is magic! It brings a nutty flavor that makes the salad special. Just a little bit is enough.

Red Pepper Flakes – ½ teaspoon. These add a small kick of spice. Not too hot, but enough to keep things exciting. Add more if you love spicy food!

Sesame Seeds – 1 teaspoon. They’re like a little bonus—crunchy and pretty on top. They make the salad look fancy without any extra work.

Helpful Swaps

Can’t find all the ingredients? Don’t worry! Here are some easy swaps I’ve tried that work well:

• Cucumbers: Any type will work! English, Persian, garden, or Japanese cucumbers can all be used interchangeably.
• Rice Vinegar: If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still delicious. Reduce the amount to 1½ tablespoons since these vinegars are stronger.
• Sugar: Honey or maple syrup can replace white sugar. Use about 2 teaspoons instead of 1 tablespoon since they’re sweeter.
• Sesame Oil: If you don’t have sesame oil, you can use olive oil plus ½ teaspoon of tahini for a similar nutty flavor. In a pinch, just olive oil works too, but you’ll miss some of that signature taste.
• Red Pepper Flakes: A pinch of cayenne pepper, a squirt of sriracha, or even some finely chopped fresh jalapeño can add heat if you don’t have red pepper flakes.
• Sesame Seeds: Sunflower seeds, pumpkin seeds, or even finely chopped peanuts can add crunch if you don’t have sesame seeds.
• Add-ins: Sometimes I add thinly sliced red onion, chopped cilantro, or a splash of lime juice to mix things up!

Kitchen Equipment Needed

You don’t need much to whip up this salad. Here’s what I use at home:

1. A sharp knife – For cutting the cucumbers nice and thin.
2. A cutting board – Keeps your counters clean while you slice.
3. A medium bowl – Big enough to mix everything in.
4. A small bowl – For stirring up the sauce.
5. A spoon – To toss it all together.

How To Make Texas de Brazil Cucumber Salad

Step 1 | Prep the Cucumbers

Grab your cucumbers and cut off the ends with your knife. Now, here’s a fun trick I learned: place a cucumber between two chopsticks—they stop you from slicing all the way through.

Cut it into thin slices, about ⅛ inch thick. Then flip it over and slice the other side the same way. It makes a cool spiral shape!

No chopsticks? Don’t worry—just slice them into thin rounds or half-moons. Any shape works, as long as they’re thin. Do this for both cucumbers.

Step 2 | Salt Them

Put all your cucumber slices into a medium bowl. Sprinkle 1 teaspoon of salt over them and rub it in gently with your hands. It’s kind of like giving them a little massage!

Let them sit there for 5 minutes. This step pulls out extra water, so they’re not soggy.

Step 3 | Rinse Well

After 5 minutes, take the cucumbers to the sink and rinse them under cold water. I usually rinse them 3 or 4 times to get all the salt off. Taste a piece to make sure it’s not too salty.

Then drain the water out really well—give the bowl a shake or pat them with a paper towel. Put them back in a clean bowl.

Step 4 | Make the Sauce

Now, grab a small bowl and let’s mix the sauce. Pour in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 teaspoon of sesame oil, ½ teaspoon of red pepper flakes, and 1 teaspoon of sesame seeds.

Stir it all up with a spoon until the sugar melts away. It only takes a minute, and it smells so good already!

Step 5 | Mix It Up

Pour that yummy sauce over your cucumbers in the big bowl. Use your hands or a spoon to toss everything together.

Make sure every slice gets coated with the sauce—I like to mix it until it looks shiny. This is when it starts to feel like a real salad!

Step 6 | Serve It

Move your salad to a plate or keep it in the bowl—whatever you like. If you want it to look extra nice, sprinkle a few more sesame seeds on top.

You can eat it right away, or pop it in the fridge for a bit if you like it cold. I love digging in while it’s super fresh—it’s the best!

Tips For Making Perfect Cucumber Salad

Want to make this salad even better? Here are some extra tips I’ve picked up:

• Don’t skip salting the cucumbers—it’s the secret to keeping them crunchy.
• Love spice? Add more red pepper flakes, but taste as you go so it’s just right for you.
• Let it sit in the fridge for an hour before eating—the flavors get even tastier.
• Try adding a pinch of chopped dill or mint for a fresh twist.
• Slice super thin with a mandoline if you have one—it makes it look so cool!

What to Serve with Cucumber Salad

This salad goes with just about anything. I love having it next to grilled meat like steak, chicken, or even burgers. The cold, crisp cucumber balances out hot or heavy food really well.

It’s also great with rice dishes, fried chicken, or noodles. Sometimes I eat it with plain white rice and an egg on top — it’s so simple but super tasty.

You can also pair it with other fresh dishes like grilled shrimp, baked fish, or even sandwiches. It brings a clean, sharp flavor that helps your whole meal feel lighter.

Honestly, it’s one of those side dishes that just fits with anything.

Make-Ahead and Storage Tips

If you want to prep ahead, you can! Slice the cucumbers and make the sauce, but keep them separate until about an hour before you eat. Mix them together then, and it’ll stay nice and crisp.

Got leftovers? Put them in a tight container in the fridge—they’ll be good for up to 2 days. The cucumbers might get a little softer, but the taste is still great.

Don’t freeze it, though—the texture won’t be the same. I love making a big batch for the week!

Texas de Brazil Cucumber Salad Recipe FAQs

1. Can I make this salad without sesame oil?

Yes, you can skip the sesame oil if you don’t have it or prefer not to use it. While it adds a signature nutty flavor, you can substitute it with extra virgin olive oil or a light vegetable oil.

The taste will be a little different, but still fresh and delicious. For a hint of nuttiness, consider adding more sesame seeds or a bit of crushed peanuts.

2. Can I add other vegetables to this cucumber salad?

Definitely! Red onions add sharpness and color, bell peppers bring sweetness and crunch, and avocado gives it a creamy texture.

Shredded carrots and cherry tomatoes also work well—just keep in mind tomatoes can make the salad a bit watery, so add them right before serving.

Whatever you choose, try to keep the pieces similar in size for a balanced bite.

3. Do I have to peel the cucumbers?

Peeling is optional and depends on the type of cucumber. English or Persian cucumbers have thin, mild skin, so you can leave it on for extra color and nutrients.

For regular cucumbers with thick or waxy skin, you might want to peel them entirely or do partial strips.

If they’re not organic, peeling can also reduce pesticide residue.

4. What makes this a “Texas de Brazil” style cucumber salad?

This salad is inspired by the cucumber salad served at Texas de Brazil, a Brazilian steakhouse chain.

It features thinly sliced cucumbers and a tangy, Asian-style dressing made with sesame oil, rice vinegar, and sesame seeds.

It’s not a traditional Brazilian dish, but a fusion creation that pairs perfectly with the grilled meats the restaurant is known for.

This homemade version captures that same fresh, flavorful profile.

Let me know how your Texas de Brazil Cucumber Salad Recipe turned out! Tag me on Pinterest—I’d love to see your creations.