Japanese Cucumber Salad Recipe
Japanese Cucumber Salad Recipe is light, refreshing and full of flavor. It is crisp, tangy, and slightly sweet.
Ingredients
- 2 Japanese cucumbers or 1 large English cucumber
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds optional
- 1 small pinch red pepper flakes optional
Instructions
Slice the Cucumbers
- Wash cucumbers. Slice thinly using a knife or mandoline. Place in a mixing bowl.
Sprinkle Salt
- Add salt to cucumber slices. Toss gently. Let sit 5 minutes to draw out water.
Prepare Dressing
- In small bowl, combine rice vinegar, sugar, soy sauce and sesame oil. Whisk until sugar dissolves.
Rinse Cucumbers
- After 5 minutes, rinse cucumbers with cold water. Pat dry with paper towel.
Toss with Dressing
- Pour dressing over cucumber slices. Toss gently to coat evenly.
Add Optional Toppings
- Sprinkle sesame seeds and red pepper flakes if desired. Mix lightly.
Chill Before Serving
- Place salad in fridge for 10–15 minutes. This makes it more refreshing.
Serve and Enjoy
- Transfer to serving plate or bowl. Serve chilled as side dish.
Notes
- Use thin slices for crisp texture.
- Add thinly sliced onions for extra flavor.
- Use mirin instead of sugar for authentic Japanese taste.
- Sprinkle seaweed flakes for more umami flavor.
- Adjust soy sauce to taste for saltiness.
- Chill longer for colder, refreshing salad.
- Add a few drops of lemon juice for extra freshness.