Japanese Cucumber Salad Recipe

Introduction

Japanese Cucumber Salad is a refreshing and light dish perfect for warm days or as a crisp side with your meals. It features thinly sliced cucumbers dressed in a tangy, slightly sweet rice vinegar dressing with subtle Asian flavors. Quick to prepare and full of texture, this salad is a wonderful way to enjoy fresh cucumbers.

Ingredients

• 2 medium-sized Japanese or English cucumbers
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sesame seeds (toasted, optional)
• 1/4 teaspoon sesame oil (optional)
• Thinly sliced seaweed such as wakame or nori (for garnish, optional)

Instructions

1. Step 1: Wash the cucumbers thoroughly. You may peel them if you prefer, but leaving the skin on adds nice texture and color.
2. Step 2: Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. Alternatively, cut into julienne strips or use a spiralizer for a different look.
3. Step 3: Place the cucumber slices in a medium bowl and sprinkle with salt. Toss well to coat evenly, then let them sit for 10–15 minutes to draw out excess moisture.
4. Step 4: Drain any water by gently squeezing the cucumbers or patting them dry with paper towels.
5. Step 5: Add rice vinegar, sugar, and soy sauce to the cucumbers, stirring until the sugar dissolves. If using, add sesame oil and toss to combine thoroughly.
6. Step 6: Sprinkle toasted sesame seeds over the salad for extra flavor and texture.
7. Step 7: Garnish with thinly sliced seaweed such as wakame or nori for a traditional Japanese touch, if desired.
8. Step 8: Refrigerate the salad for at least 15–20 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

• For a spicier kick, add a pinch of red pepper flakes or a few drops of chili oil.
• Use white vinegar if rice vinegar is unavailable, but reduce the quantity slightly for balance.
• To keep cucumbers extra crunchy, avoid over-salting and drain well before dressing.
• Try adding thinly sliced red onion or radish for additional flavor and color.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh or within a day. When ready to serve, give it a gentle toss. This salad is best served chilled and should not be frozen.

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 ahead or the day before. However, cucumbers may become softer and release more liquid, so drain excess water before serving to maintain crispness.

What if I don’t have Japanese cucumbers?

English cucumbers or other thin-skinned cucumbers work well as substitutes. Avoid cucumbers with thick, waxy skins as they can be bitter and tough.

Japanese Cucumber Salad Recipe

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★★★★★

4.4 from 138 reviews

This refreshing Japanese Cucumber Salad features thinly sliced cucumbers tossed in a tangy dressing made with rice wine vinegar, sugar, and soy sauce. Enhanced with optional toasted sesame seeds, sesame oil, and seaweed garnish, this salad offers a crisp, light, and flavorful side dish perfect for warm weather or as a complement to Japanese meals.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cucumbers

• 2 medium-sized Japanese or English cucumbers

Dressing

• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon sesame oil (optional)

Garnish

• 1/2 teaspoon toasted sesame seeds (optional)
• Thinly sliced seaweed such as wakame or nori (optional)

Instructions

1. Wash cucumbers: Start by washing the cucumbers thoroughly. Peeling is optional; leaving the skin on adds texture and color to the salad.
2. Slice cucumbers: Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler for even slices. Alternatively, cut into julienne strips or use a spiralizer for different presentation styles.
3. Salt cucumbers: Place the cucumber slices in a medium bowl, sprinkle them evenly with salt, and toss to coat well. Let them sit for 10-15 minutes so the salt can draw out excess moisture.
4. Drain cucumbers: After resting, drain any excess water by gently squeezing the cucumbers or patting them dry with paper towels to avoid watery dressing.
5. Mix dressing and toss: Add rice wine vinegar, sugar, and soy sauce to the cucumbers, stirring until the sugar dissolves. If desired, add sesame oil for extra flavor and toss the cucumbers so they are evenly coated with the dressing.
6. Add garnish: Sprinkle toasted sesame seeds over the salad for added nutty flavor and texture. Garnish with thinly sliced seaweed like wakame or nori for a traditional Japanese touch.
7. Chill and marinate: Refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld beautifully for a refreshing taste.

Notes

• Peeling cucumbers is optional; skin adds color and texture.
• Salt draws out moisture to keep the salad crisp and prevent sogginess.
• Use toasted sesame seeds for enhanced nutty flavor.
• Seaweed garnish is optional but adds authentic Japanese flavor.
• The salad can be prepared ahead and refrigerated for up to 24 hours.
• Adjust sugar and soy sauce quantities to suit taste preference.

Keywords: Japanese cucumber salad, cucumber salad recipe, no-cook salad, easy Japanese salad, sesame cucumber salad, wakame cucumber salad