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–+ servings

Japanese Cucumber Salad

A refreshing and light dish that adds a burst of flavor to any meal, perfect for warm days or as a side dish for Asian cuisine.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Japanese
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4–5 pieces Persian cucumbers (thinly sliced; or 1–2 English cucumbers) Thinly sliced
  • 3 tbsp unseasoned rice vinegar
  • 1–1½ tbsp low-sodium soy sauce (or tamari)
  • 1–2 tsp sugar or honey (to taste)
  • 1 tsp toasted sesame oil
  • 1 small garlic clove (very finely minced or grated, optional)
  • 1 pinch red pepper flakes or chili oil (optional, to taste)
  • 1–2 tsp toasted sesame seeds
  • 1–2 tbsp thinly sliced scallions (green parts only)

Method
 

Preparation
  1. Use a sharp knife or mandoline to cut cucumbers into very thin rounds (1–2 mm).
  2. Toss the sliced cucumbers with ½–¾ tsp fine salt. Let them sit in a colander for 10 minutes, then gently press or squeeze to remove excess moisture.
  3. Rinse if needed and pat dry.
Dressing
  1. In a small bowl, whisk together rice vinegar, soy sauce, sugar or honey, sesame oil, and minced garlic and chili flakes if desired.
  2. Adjust sweetness or saltiness to taste.
Assembly
  1. Toss the cucumbers with the dressing.
  2. Sprinkle sesame seeds and sliced scallions on top.
  3. Serve immediately, or chill for 10–15 minutes to let the flavors deepen.
Final Touch
  1. Before serving, taste the salad. If needed, add a splash of vinegar, a pinch of sugar, or a drop of sesame oil.

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 300mgFiber: 2gSugar: 2g

Notes

Use a sharp knife or mandoline for the best slicing results. For extra crunch, consider adding other veggies like carrots or radishes. Store leftovers in an airtight container in the refrigerator and consume within a day or two.

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