Green Tea Marinated Cucumbers

READY IN: 10mins
Ms B.
Recipe by COOKGIRl

From Tea leaves are oh so interesting to cook with! I have plans next time to test jasmine tea with this recipe....

Top Review by Ms B.

I like green tea. I like cucumbers. I associate both with a crisp, clean flavor. But, this combination didn't do that for me. I did like the toasted sesame and cucumber combo, but the marinade had more of a bitter or sour edge that really did taste of watermelon rind (as a previous reviewer suggested). I wanted to like this, but just couldn't decide how to improve it for my taste buds. I will take the toasted sesame seed idea and try it with other cucumber combinations, though.

Ingredients Nutrition

  • 3 small cucumbers, peeled and sliced (I used Persian cucumbers)
  • Green Tea Vinaigrette

  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 cup strong brewed green tea (use 2 tea bags)
  • 1 teaspoon toasted sesame seeds
  • 1 dash hot pepper sauce


  1. Brew 1 cup of green tea. Cool to room temperature. Toast sesame seeds and cool to room temperature.
  2. Whisk together the vinaigrette ingredients with the brewed and cooled green tea; toss with the cucumbers.
  3. Cover and marinate for at least 2 hours before serving. For best results, do no marinate for more than 4 hours or cucumbers will break down. Best eaten with 12-24 hours.
  4. Yield is estimated.

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