Japanese Cucumber Salad
Crisp, refreshing, and delightfully tangy, this Japanese Cucumber Salad is the perfect blend of simplicity and flavor. Made with thinly sliced Japanese or English cucumbers, this quick dish gets its bright, umami-packed taste from a delicate dressing of rice vinegar, soy sauce, and a hint of sugar. Enhanced with the crunch of toasted sesame seeds and optionally paired with rehydrated wakame seaweed for a touch of oceanic flair, this no-cook salad comes together in just 15 minutes. Ideal as a light side dish or palate-cleanser, this recipe highlights the art of balance and minimalism in Japanese cuisine. Whether served fresh or lightly chilled, this cucumber salad adds an elegant, refreshing touch to any meal.
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Recipe Information
Ingredients
- 2 pieces Japanese cucumbers (or English cucumbers)
- 1 teaspoon Salt
- 4 tablespoons Rice vinegar
- 1 teaspoon Soy sauce
- 2 teaspoons Sugar
- 1 teaspoon Sesame seeds (toasted)
- 1 tablespoon Optional: Wakame seaweed (dried)
Instructions
Slice the cucumbers thinly into rounds using a sharp knife or mandoline. Aim for even slices for a consistent texture.
Place the sliced cucumbers in a bowl and sprinkle with salt. Mix gently to distribute the salt evenly and let sit for 10 minutes to draw out excess water.
If using dried wakame seaweed, rehydrate it by soaking in water for 5 minutes, then drain and chop into bite-sized pieces. Set aside.
After 10 minutes, rinse the salted cucumbers under cold water to remove excess salt. Squeeze the cucumbers gently with your hands to remove as much water as possible, then pat dry with paper towels.
In a mixing bowl, combine rice vinegar, soy sauce, and sugar. Stir well until the sugar has dissolved completely.
Add the prepared cucumbers (and wakame, if using) to the dressing. Toss to coat evenly.
Transfer the cucumber salad to a serving dish and sprinkle with toasted sesame seeds as a garnish.
Serve immediately for the crispiest texture, or refrigerate for up to 1 hour to chill before serving.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 18.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
