Japanese Inspired Cucumber Salad
Crisp, refreshing, and bursting with umami, this Japanese-Inspired Cucumber Salad is the perfect side dish for any meal. Thinly sliced English or Persian cucumbers are lightly salted to release their natural water, then tossed in a tangy-sweet dressing made with rice vinegar, soy sauce, sugar, and nutty sesame oil. Toasted sesame seeds and thinly sliced green onions add a delightful crunch and pop of flavor, while a pinch of optional red chili flakes brings a subtle kick for spice lovers. Ready in just 10 minutes, this no-cook dish is as easy to prepare as it is delicious. Serve it chilled for a cooling appetizer or pair it with your favorite Japanese-inspired main courses for an elegant, healthy addition to your meal. Perfect for busy weeknights or dinner parties, this cucumber salad is a quick and versatile recipe that highlights its fresh, simple ingredients.
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Recipe Information
Ingredients
- 2 pcs cucumber (English or Persian)
- 0.5 tsp salt
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp sesame seeds (toasted)
- 1 stalk green onion (sliced thinly)
- 0.25 tsp red chili flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds, approximately 1/8-inch thick. You can peel the cucumbers partially or fully if desired.
Place the cucumber slices in a bowl and sprinkle with salt. Toss gently to coat and let them sit for 10 minutes to release excess water.
While the cucumbers are resting, prepare the dressing by whisking together rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until the sugar is dissolved.
After 10 minutes, drain the cucumbers and gently pat them dry with a paper towel to remove any remaining moisture.
In a mixing bowl, combine the cucumbers with the dressing. Add the sliced green onions, sesame seeds, and red chili flakes, if using. Toss gently to coat all the ingredients evenly.
Transfer to a serving dish and garnish with additional sesame seeds or green onion slices, if desired.
Serve immediately or let the salad chill in the refrigerator for 15 minutes to enhance the flavors before serving.
Nutrition Facts
Calories |
84 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.5 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 214 mg | 5% | |
*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.
