Japanese Cucumber Salad Recipe

Introduction

Japanese Cucumber Salad is a light and refreshing side dish that pairs perfectly with a variety of meals. Its crisp cucumbers soaked in a tangy, savory dressing make for a simple yet flavorful treat.

Ingredients

• 1 English Cucumber
• 1 tablespoon Kosher Salt
• 1/4 cup Rice Vinegar
• 1 tablespoon Soy Sauce
• 2 teaspoons Granulated Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Toasted White Sesame Seeds

Instructions

1. Step 1: Vertically score the sides of the English cucumber to create ridges.
2. Step 2: Thinly slice the cucumber and transfer the slices to a colander or strainer placed in the sink.
3. Step 3: Sprinkle the cucumber slices evenly with 1 tablespoon of kosher salt, tossing to coat. Let them sit for 20 minutes to draw out excess moisture.
4. Step 4: Rinse the cucumbers thoroughly under cold water to remove all salt, then let them drain in the colander.
5. Step 5: In a medium bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons granulated sugar, and 1 teaspoon sesame oil until well combined.
6. Step 6: Add the drained cucumber slices to the vinegar mixture and sprinkle with 1 tablespoon toasted white sesame seeds.
7. Step 7: Gently toss the cucumbers with the dressing, then refrigerate until ready to serve.

Tips & Variations

• For extra crunch, add thinly sliced red onion or radish to the salad.
• Use Japanese cucumbers if available—they are thinner and have fewer seeds for a milder taste.
• Adjust the sugar and soy sauce to your taste for a sweeter or saltier dressing.
• Sprinkle with chili flakes for a subtle spicy kick.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served cold after chilling. Avoid storing for too long as cucumbers may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of rice vinegar?

Rice vinegar has a mild, slightly sweet flavor that complements this salad well. If you don’t have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar, but the taste will be a bit different.

Should I peel the cucumber before slicing?

Peeling is optional. English cucumbers have a thin skin that is tender and edible, but you can peel them if you prefer a softer texture or to reduce bitterness.

Japanese Cucumber Salad Recipe

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★★★★★

4.5 from 137 reviews

• Author: Luna
• Total Time: 30 minutes (including resting time)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A refreshing and tangy Japanese Cucumber Salad featuring thinly sliced English cucumber marinated in a flavorful mixture of rice vinegar, soy sauce, sesame oil, and toasted sesame seeds. This easy-to-make salad is perfect as a light side dish or appetizer.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 English Cucumber

Seasonings and Sauces

• 1 tablespoon Kosher Salt
• 1/4 cup Rice Vinegar
• 1 tablespoon Soy Sauce
• 2 teaspoons Granulated Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Toasted White Sesame Seeds

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Instructions

1. Score and Slice the Cucumber: Vertically score the sides of the English cucumber to create ridges, then very thinly slice the cucumber into rounds. Transfer the slices into a colander or strainer basket placed in the sink.
2. Salt the Cucumbers: Sprinkle the cucumber slices evenly with 1 tablespoon of kosher salt, tossing gently to coat. This step helps draw out excess moisture from the cucumbers. Let them sit for 20 minutes.
3. Rinse and Drain: Rinse the cucumbers thoroughly under cold running water to remove all the salt. Allow them to drain well in the colander while you prepare the dressing.
4. Prepare the Vinegar Mixture: In a medium bowl, combine 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons granulated sugar, and 1 teaspoon sesame oil. Stir well until the sugar dissolves completely.
5. Combine Salad: Add the drained cucumber slices to the vinegar mixture and toss gently to coat evenly.
6. Add Sesame Seeds and Chill: Sprinkle 1 tablespoon toasted white sesame seeds over the salad, giving it one last gentle toss. Refrigerate the salad until ready to serve for best flavor.

Notes

• For extra crunch, use an English cucumber which has fewer seeds and thinner skin.
• Make sure to thoroughly rinse and drain the cucumbers after salting to avoid an overly salty salad.
• Allowing the salad to chill for at least 30 minutes enhances the flavor and texture.
• Can be stored in the refrigerator for up to 2 days, but is best enjoyed fresh.
• Toasting sesame seeds yourself intensifies their nutty flavor, but pre-toasted seeds also work well.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese

Keywords: Japanese cucumber salad, cucumber salad, rice vinegar dressing, easy side dish, gluten free salad, sesame cucumber salad