Name: Japanese Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 3 Japanese or Persian cucumbers; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar or honey; 1 garlic clove, minced; 1 teaspoon red chili flakes (optional); 1 tablespoon toasted sesame seeds; 1 teaspoon salt

Refreshing, crisp, and subtly spicy, Japanese Cucumber Salad is one of those side dishes that effortlessly steals the spotlight. With its vibrant green hue and the perfect balance of tangy, salty, and umami flavors, it adds a bright pop to any table. Whether you’re preparing a light lunch or rounding out a sushi night, this salad brings a burst of flavor without overpowering the main course.

Unlike Western-style creamy cucumber salads, the Japanese version is lighter, sharper, and infinitely more refreshing. Made with sliced cucumbers, rice vinegar, sesame oil, garlic, and a kiss of chili for warmth, it takes only minutes to put together. But don’t let its simplicity fool you—this dish is full of flavor and texture. The cucumbers stay snappy, the sesame seeds add nutty crunch, and the marinade infuses each bite with delicious depth.

Why You’ll Love This Japanese Cucumber Salad

Quick and Easy: Ready in under 15 minutes from start to finish.
Perfectly Balanced Flavors: A mix of sweet, sour, salty, and spicy.
Healthy & Low-Calorie: No creamy dressings, just clean, light ingredients.
Versatile: Pairs beautifully with grilled meats, rice dishes, sushi, or even noodles.
Make-Ahead Friendly: Gets even better after sitting in the fridge for a few hours.

Preparation Phase & Tools to Use

To make this salad as delicious and easy as possible, having the right tools on hand is key:

Sharp Chef’s Knife or Mandoline: Essential for evenly slicing the cucumbers. Thin, uniform slices help absorb the dressing quickly and make the dish visually appealing.
Mixing Bowl: A medium-sized glass or stainless steel bowl works best for tossing the cucumbers and dressing evenly.
Small Whisk or Spoon: Used to emulsify the rice vinegar, sesame oil, soy sauce, and seasonings together.
Mortar & Pestle (optional): For crushing garlic or chili flakes for more intense flavor.
Serving Plate or Shallow Dish: Helps spread out the cucumbers for quicker marinating and prettier presentation.

With just a handful of tools and some pantry staples, you’ll be on your way to making a salad that’s as elegant as it is effortless.

Ingredients for the Japanese Cucumber Salad

Japanese or Persian Cucumbers – Their thin skins and minimal seeds make them perfect for a crisp, refreshing salad.
Rice Vinegar – Adds a mellow tang that balances the sweetness and saltiness.
Soy Sauce – Brings in the deep umami notes and saltiness.
Sesame Oil – Just a touch adds a warm, nutty aroma that defines the dish.
Sugar or Honey – A small amount helps balance the acidity of the vinegar.
Garlic – Adds a bold punch of flavor.
Red Chili Flakes or Sliced Red Chili – Optional, for those who love a hint of heat.
Toasted Sesame Seeds – Bring texture and a toasty flavor that rounds everything out.
Salt – Draws moisture from the cucumbers and enhances their crunch.

How To Make the Japanese Cucumber Salad

Step 1: Slice and Salt the Cucumbers

Slice the cucumbers thinly using a sharp knife or mandoline. Toss with a small amount of salt and let sit in a colander for 10 minutes to draw out excess water. This keeps them crunchy and prevents a watery salad.

Step 2: Prepare the Dressing

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and chili flakes if using. Adjust the seasoning to taste.

Step 3: Combine and Toss

Pat the cucumbers dry with a paper towel and place them in a mixing bowl. Pour the dressing over the cucumbers and toss well to coat each slice evenly.

Step 4: Garnish and Serve

Transfer the salad to a serving dish and sprinkle toasted sesame seeds on top. You can also add thinly sliced red chili or herbs like shiso or scallions for a garnish.

Step 5: Chill and Enjoy

While you can serve it immediately, letting it sit in the refrigerator for 15–30 minutes allows the flavors to meld beautifully.

Serving and Storing Japanese Cucumber Salad

This salad is best served cold, either fresh from the fridge or slightly chilled after marinating for 30 minutes. It pairs wonderfully with grilled salmon, rice bowls, miso soup, or spicy noodles.

To store leftovers, transfer the salad to an airtight container and refrigerate for up to 3 days. The cucumbers will soften slightly over time but remain flavorful. Stir before serving to redistribute the dressing.

Avoid freezing this dish, as the cucumbers will lose their crisp texture once thawed.

Frequently Asked Questions

How do I keep the cucumbers crunchy?

Salting and draining the cucumbers before mixing them with the dressing is key. It removes excess moisture and keeps them crisp longer.

Can I use regular cucumbers instead of Japanese or Persian?

Yes, but peel them and remove the seeds for best results. Regular cucumbers have more water content and thicker skin.

Is this salad spicy?

Only mildly, depending on how much chili you add. You can skip the chili for a non-spicy version.

Can I make this salad in advance?

Absolutely. In fact, letting it chill for an hour enhances the flavors. Just stir before serving.

What proteins pair well with this dish?

It goes great with grilled chicken, shrimp, tofu, or seared tuna.

Can I add other vegetables?

Yes! Thinly sliced radish, carrots, or seaweed make great additions for more texture and flavor.

Want More Salad Ideas with a Twist?

If you love this crisp and flavorful Japanese Cucumber Salad, you’ll enjoy these other fresh picks from my kitchen:

Simple and Quick German Potato Salad — A warm twist with tangy bacon vinaigrette.
Fresh Flavorful Classic Greek Salad — Loaded with olives, feta, and juicy tomatoes.
Avocado Boat Dip — A creamy, tangy avocado starter that pairs well with any light dish.
Tzatziki Chicken Veggie Naan Pizza — For when you’re craving a salad-pizza combo.
Spicy Ranch Taco Dip — A zesty, creamy appetizer that brings boldness to your table.

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And let me know in the comments how yours turned out! Did you go heavy on the garlic? Add some extra chili? Or maybe tossed in pickled radish for crunch?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Find more of my daily creations over on Pinterest @Americanrecipesbyheart.

Japanese Cucumber Salad

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Author: Kate Walton
Total Time: 10 minutes
Yield: 4 servings

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Description

This Japanese Cucumber Salad recipe is crisp, refreshing, and full of vibrant Asian flavors. With rice vinegar, sesame oil, and garlic, it’s a light and healthy side dish perfect for sushi nights, summer meals, or as a simple make-ahead appetizer. Ideal for low-calorie, clean eating, and easy meal prep.