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.
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
Instructions
1. Slice the cucumbers thinly using a sharp knife or mandoline.
2. Toss the slices with salt and let sit in a colander for 10 minutes to remove excess moisture.
3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and chili flakes (if using).
4. Pat cucumbers dry and place them in a mixing bowl. Pour the dressing over them and toss well.
5. Transfer to a serving dish and top with toasted sesame seeds. Garnish with sliced red chili or herbs if desired.
6. Chill for 15–30 minutes before serving for best flavor infusion.
Notes
Use Japanese or Persian cucumbers for best texture and flavor.
Don’t skip salting and draining — it’s key to keeping cucumbers crisp.
Letting the salad rest before serving enhances the overall flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2g
- Sodium: 330mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg