Description
This Japanese Cucumber Salad is light, refreshing, and full of umami flavor. Made with thin-sliced cucumbers, rice vinegar, soy sauce, and sesame oil, it’s a quick side dish that pairs perfectly with Asian-inspired meals. Great for summer, gluten-free, and vegan-friendly!
Ingredients
1 ½ cups Japanese cucumbers
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 teaspoon toasted sesame seeds
1 pinch red pepper flakes (optional)
Instructions
1. Wash cucumbers and slice them thinly. If using English cucumbers, remove seeds.
2. Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10–15 minutes.
3. In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil.
4. Drain cucumbers and pat them dry with a paper towel.
5. Add cucumbers to the dressing and toss until fully coated.
6. Chill in the fridge for 15 minutes.
7. Before serving, sprinkle with sesame seeds and red pepper flakes if desired. Serve cold.
Notes
Use a mandoline slicer for paper-thin cucumber slices.
Toast the sesame seeds for deeper flavor.
Let the salad sit longer to enhance the taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 2g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg