Japanese Cucumber Salad

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Crisp, cool, and lightly tangy, Japanese Cucumber Salad is the kind of side dish that quietly steals the spotlight. It’s everything you want in a refreshing bite — crunchy cucumbers, a slightly sweet and savory dressing, and that unmistakable hint of sesame that gives it a touch of depth. Whether you’re pairing it with sushi or grilled meats, this salad brings balance to any table with almost no effort.

This simple salad is a classic in Japanese home cooking, often served chilled to beat the heat or as a light start to a meal. It’s not only ridiculously quick to prepare, but also incredibly versatile. With just a few pantry staples and fresh cucumbers, you’ll have a dish that tastes like something from your favorite Japanese restaurant.

Why You’ll Love This Japanese Cucumber Salad

You’ll love this salad for its bold flavors and how easily it comes together. The combination of rice vinegar, soy sauce, and sesame oil creates an umami-packed dressing that soaks perfectly into the crisp cucumbers. It’s also gluten-free, vegan-friendly, and low in calories, which makes it a great option for everyone around your table. The best part? You can make it ahead and it only tastes better as it chills.

What Kind of Cucumbers Should I Use?

Japanese or Persian cucumbers are ideal for this salad because they’re seedless, slender, and have a naturally crisp texture. If you can’t find those, English cucumbers work well too — just be sure to remove the seeds to avoid excess moisture. Whatever variety you choose, thin slices are key to soaking up all that delicious dressing. A mandoline slicer makes it super easy, but a sharp knife works just fine too.

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Ingredients for the Japanese Cucumber Salad

The beauty of this salad is its simplicity. Every ingredient plays a part in creating that perfect harmony of taste and texture. You won’t need anything fancy — just a handful of everyday items that come together to make something really special.

• Japanese cucumbers
  Essential for their crunch and thin skin. If not available, Persian or English cucumbers will do just fine.
• Rice vinegar
  Provides that signature tang and light acidity which balances the salad.
• Soy sauce
  Adds depth and umami to the dressing — just a small splash goes a long way.
• Sugar
  A touch of sweetness helps round out the vinegar and soy sauce.
• Sesame oil
  Brings a warm, nutty aroma that elevates the entire dish.
• Salt
  Used to draw out excess water from the cucumbers, keeping the salad crisp.
• Sesame seeds
  Toasted for extra flavor and sprinkled on top as the perfect garnish.
• Red pepper flakes (optional)
  Just a pinch adds a subtle heat if you like a little kick.

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How To Make the Japanese Cucumber Salad

Step 1: Prep the Cucumbers

Wash the cucumbers thoroughly and slice them very thin. If using English cucumbers, scoop out the seeds. Place slices in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.

Step 2: Make the Dressing

In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil. Stir until the sugar fully dissolves.

Step 3: Drain and Pat Dry

After the cucumbers have rested, drain any excess liquid and gently pat them dry with a paper towel to remove as much moisture as possible.

Step 4: Toss and Chill

Combine the cucumbers with the dressing. Toss gently until evenly coated. Cover and chill in the refrigerator for at least 15 minutes before serving.

Step 5: Finish and Serve

Before serving, sprinkle with toasted sesame seeds and a pinch of red pepper flakes if using. Serve cold and enjoy every refreshing bite.

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How to Serve and Store This Salad

This Japanese Cucumber Salad is best served cold, making it a perfect make-ahead dish. It’s a great addition to a summer barbecue spread, or a light starter for any Asian-inspired meal. It feeds 2 to 4 people as a side, and the flavors only deepen the longer it sits.

To store, keep it in an airtight container in the refrigerator for up to 3 days. Just know that the cucumbers will soften slightly over time — still tasty, just a bit less crisp.

What to Serve With Japanese Cucumber Salad?

Grilled Salmon

The light acidity of the salad cuts through the richness of salmon beautifully.

Chicken Teriyaki

Adds a cooling contrast to sticky, savory chicken.

Steamed White Rice

Simple and neutral, it pairs well with the flavor-packed salad.

Miso Soup

A comforting and traditional pairing for a Japanese-inspired meal.

Sushi or Sashimi

Cleanses the palate between bites of raw fish or rolls.

Tofu Stir-Fry

The cool cucumbers complement the warm, savory tofu.

Gyoza (Dumplings)

Balances out the crisp, pan-fried texture with freshness.

Rice Noodles with Peanut Sauce

Adds brightness to a creamy noodle dish.

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Want More Salad Ideas with Fresh Flavors?

If this cool Japanese cucumber salad has you hooked, you’ll love these other refreshing ideas:

• Honeycrisp Apple Broccoli Salad with a sweet and crunchy bite.
• Spinach Pasta Salad with Feta and Cranberries for tangy, fruity flair.
• Zesty Lemon Basil Chicken Pasta Salad that brings the sunshine to your plate.
• Easy Summer Peach Watermelon Salad if you’re craving juicy freshness.
• Roasted Broccoli and Carrots when you want something a little warm to round things out.

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Let me know if you gave it a spicy twist or kept it mild and classic. Did you toast the sesame seeds or toss in something extra? I love hearing how you make these dishes your own — and your questions are always welcome!

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