Description

Japanese cucumber salad is a simple yet flavorful salad featuring thinly sliced cucumbers marinated in a tangy rice vinegar dressing with soy sauce, sugar, and toasted sesame oil for a satisfying side dish. Perfect for summer gatherings, weeknight dinners, or as a homemade dish that complements any meal. Easily paired with sushi, grilled meats, or rice bowls.

Ingredients

For the Salad:

– 1 English cucumber (scrubbed) or Persian cucumbers

– 1 tsp kosher salt

For the Dressing:

– 2 tbsp rice vinegar (substitute apple cider vinegar or white wine vinegar if needed)

– ½ tbsp soy sauce (substitute tamari for gluten-free diets)

– 1½ tsp sugar (substitute stevia or monk fruit for low-sugar diets)

– ¼–½ tsp toasted sesame oil (adjust to taste)

For Garnish:

– Toasted white and black sesame seeds (to taste)

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Instructions

Using the thinnest setting on a mandoline, carefully slice the cucumber into thin rounds.
Place the slices in a colander and season evenly with kosher salt. Let sit for 5–10 minutes to draw out excess moisture.
Squeeze out excess liquid from the cucumbers, then rinse gently under cold water to remove excess salt. Pat dry with a towel and squeeze again to remove all remaining liquid.
In a serving bowl, combine rice vinegar, soy sauce, sugar, and toasted sesame oil. Whisk until the sugar dissolves.
Add the cucumbers to the dressing and toss gently to coat evenly. Sprinkle with toasted sesame seeds before serving.

Notes

– Use fresh, firm cucumbers for maximum crunch and flavor. Substitute plant-based ingredients for vegan diets.

– Store leftovers in an airtight container in the fridge for up to 1–2 days. Avoid freezing, as this salad does not freeze well due to its fresh ingredients.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish
Method: Mixing
Cuisine: Japanese / Asian

Nutrition

Serving Size: 1 serving
Calories: ~50
Sugar: 3g
Sodium: 200mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg