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–+ servings
Japanese Cucumber Salad

Crisp Japanese Cucumber Salad for a Refreshing Crunch

Japanese Cucumber Salad is a light and refreshing side dish perfect for summer.
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Prep Time 15 minutes
Marination Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 71
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Japanese cucumbers
  • 1/4 cup rice wine vinegar can substitute with apple cider vinegar
  • 1 tablespoon sugar adjust according to taste
  • 2 tablespoons soy sauce tamari is a gluten-free option
  • 1 teaspoon salt use kosher or sea salt
Optional Additions
  • 1 tablespoon toasted sesame seeds can be omitted for a lighter version
  • 1 tablespoon sesame oil olive oil can be used as a substitute
  • 1/4 cup thinly sliced seaweed use wakame or nori for best results

Equipment

  • Mandoline Slicer
  • Mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Wash your cucumbers thoroughly. Peel if desired or leave skin on for color and texture.
  2. Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10-15 minutes.
  3. Drain excess water and pat the cucumber slices dry with paper towels.
  4. Combine rice wine vinegar, sugar, and soy sauce in a bowl, whisk until sugar is dissolved.
  5. Pour the dressing over cucumber slices and toss gently to coat.
  6. Sprinkle with sesame seeds and seaweed if desired.
  7. Cover and refrigerate for 15-20 minutes to marinate.
  8. Stir before serving, enjoy chilled with grilled meats or as a light meal.

Nutrition

Serving: 1bowlCalories: 71kcalCarbohydrates: 8gProtein: 1gFat: 3gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 7mgCalcium: 40mgIron: 0.5mg

Notes

This salad is best served chilled and can be stored in an airtight container for 1-2 days.

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