Description
Cool, crisp, and full of tangy sesame flavor, this Japanese Cucumber Salad is an easy recipe you can make in minutes for a quick lunch side, healthy snack, fresh dinner idea, or light food idea for rice bowls, noodles, grilled chicken, salmon, or sushi night.
Ingredients
4 Persian cucumbers, thinly sliced
1/2 teaspoon fine sea salt
3 tablespoons rice vinegar
1 tablespoon low sodium soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
1/4 teaspoon red pepper flakes, optional
Instructions
1. Wash and dry the cucumbers, then slice them into thin, even rounds.
2. Add the cucumber slices to a bowl, sprinkle with salt, toss gently, and let them rest for 10 minutes.
3. Drain off the liquid and gently pat the cucumbers dry with a clean towel.
4. In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and toasted sesame oil until the sugar dissolves.
5. Add the drained cucumbers to the dressing and toss gently until evenly coated.
6. Fold in sesame seeds, green onions, and red pepper flakes if using.
7. Chill for 10 to 15 minutes, then toss once more and serve cold.
Notes
Use Persian, Japanese, or English cucumbers for the best crisp texture and thin skin.
Do not skip the salting step because it removes extra water and keeps the dressing bright.
Serve the salad the same day for the freshest crunch, or store it for up to 24 hours in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Japanese cucumber salad, cucumber salad, easy recipe, healthy snack, quick lunch, dinner ideas, side dish, sesame cucumber salad, food ideas