Japanese Cucumber Salad Recipe

Introduction

Japanese Cucumber Salad is a refreshing and light dish, perfect as a side or appetizer. Its crisp cucumbers and tangy dressing combine for a simple yet flavorful bite that’s quick to prepare.

Ingredients

• 1 large Japanese cucumber
• 1 teaspoon sea salt
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame seeds

Instructions

1. Step 1: Use a mandoline to thinly slice the cucumber. Toss the slices with sea salt and let them sit for 3 to 6 minutes to draw out moisture. Squeeze the cucumber slices gently to remove excess liquid. If it tastes too salty, rinse briefly and drain well.
2. Step 2: In a bowl, whisk together rice wine vinegar, sugar, soy sauce, and toasted sesame seeds until the sugar is fully dissolved.
3. Step 3: Toss the drained cucumbers with the dressing. Serve immediately or chill before serving for a cooler salad experience.

Tips & Variations

• Use a regular cucumber if Japanese cucumbers are unavailable, but peel and remove seeds for a crisper texture.
• Add thinly sliced red onion or a pinch of chili flakes for extra flavor and color.
• For a richer taste, drizzle a little toasted sesame oil into the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh. Re-toss the salad before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and chill it, but cucumbers will release more water and soften, so it’s best eaten within a day.

What if I don’t have a mandoline?

You can use a sharp knife to slice the cucumbers very thinly, but a mandoline ensures a uniform thickness for the best texture.

Japanese Cucumber Salad Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

A refreshing and simple Japanese cucumber salad featuring thinly sliced cucumbers dressed in a tangy rice wine vinegar and soy sauce mixture, accented with toasted sesame seeds. Perfect as a light side dish or appetizer, this salad balances crisp textures with a sweet and savory dressing, ready in minutes without cooking.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 large Japanese cucumber
• 1 teaspoon sea salt

Dressing

• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame seeds

Instructions

1. Prep the cucumbers: Use a mandoline slicer to thinly slice the large Japanese cucumber. Place the cucumber slices in a bowl and toss them with 1 teaspoon of sea salt. Let the salted cucumbers sit for 3 to 6 minutes to draw out excess moisture, depending on the thickness of your slices. After this time, squeeze out the moisture carefully. Taste the cucumbers—if they are too salty, rinse them lightly with water and drain well; otherwise, leave them as is to retain the seasoning.
2. Make the dressing: In a small bowl, combine 2 tablespoons of rice wine vinegar, 1 tablespoon of sugar, 1 teaspoon of soy sauce, and 1 teaspoon of toasted sesame seeds. Whisk the mixture until the sugar dissolves completely and the dressing is well blended.
3. Assemble and serve: Toss the prepared cucumbers with the dressing until evenly coated. Serve the salad immediately for the best crunch and freshness, or chill it in the refrigerator for a more refreshing dish. Enjoy this vibrant Japanese cucumber salad as a perfect accompaniment to many meals.

Notes

• For best texture and flavor, use a Japanese cucumber which has thinner skin and fewer seeds compared to other cucumber varieties.
• If you don’t have a mandoline slicer, you can use a sharp knife but try to slice the cucumbers as thinly as possible for a similar texture.
• Adjust the sugar quantity in the dressing according to your taste preference if you prefer it less sweet.
• This salad is best eaten fresh but can be refrigerated for up to 6 hours; however, cucumbers may lose some crunch over time.

Keywords: Japanese cucumber salad, cucumber salad, Japanese salad, quick salad, no-cook salad, easy side dish, sesame cucumber salad