Japanese Cucumber Salad Recipe

Introduction

This Japanese Cucumber Salad is a crisp, refreshing side dish perfect for warm days or as a light accompaniment to any meal. The tangy vinegar dressing paired with toasted sesame seeds creates a delightful balance of flavors and textures.

Ingredients

• 1 English Cucumber
• 1 tablespoon Kosher Salt
• 1/4 cup Rice Vinegar
• 1 tablespoon Soy Sauce
• 2 teaspoons Granulated Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Toasted White Sesame Seeds

Instructions

1. Step 1: Vertically score the sides of the English cucumber to create ridges, then very thinly slice the cucumber.
2. Step 2: Transfer the slices to a colander or strainer set in the sink and sprinkle with kosher salt. Toss the slices to coat evenly and let sit for 20 minutes to draw out moisture.
3. Step 3: Rinse the salted cucumber slices thoroughly under cold water to remove excess salt, then allow them to drain well in the colander.
4. Step 4: In a medium bowl, whisk together the rice vinegar, soy sauce, granulated sugar, and sesame oil until the sugar dissolves.
5. Step 5: Add the drained cucumber slices to the vinegar mixture and sprinkle with toasted white sesame seeds.
6. Step 6: Gently toss everything together, then refrigerate until ready to serve for the best flavor.

Tips & Variations

• Use a mandoline slicer for uniformly thin cucumber slices to ensure even seasoning and texture.
• Substitute rice vinegar with apple cider vinegar for a slightly different tang while keeping the salad light.
• For extra crunch and heat, add a pinch of red pepper flakes or thinly sliced fresh chili.
• To make it vegan, double-check that your soy sauce is free from any animal-derived additives.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but will maintain good flavor chilled. Stir gently before serving if separated. Reheating is not recommended as this salad is served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but reduce the quantity by about half since regular salt is finer and stronger in flavor. Taste to adjust accordingly after rinsing.

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead and refrigerate. The flavors deepen over time, but be aware the cucumbers may become softer if left too long.

Japanese Cucumber Salad Recipe

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★★★★★

4.6 from 147 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A refreshing and crisp Japanese Cucumber Salad featuring thinly sliced English cucumber marinated in a tangy mixture of rice vinegar, soy sauce, and sesame oil, garnished with toasted white sesame seeds. Perfect as a light appetizer or side dish, this easy-to-make salad balances savory, sweet, and nutty flavors with a delightful crunch.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 English Cucumber

Seasonings and Condiments

• 1 tablespoon Kosher Salt
• 1/4 cup Rice Vinegar
• 1 tablespoon Soy Sauce
• 2 teaspoon Granulated Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Toasted White Sesame Seeds

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Instructions

1. Score the cucumber: Vertically score the sides of the English cucumber to create ridges, which adds texture and allows better absorption of the dressing.
2. Slice the cucumber: Very thinly slice the scored cucumber and transfer the slices to a colander or strainer basket placed over the sink.
3. Salt the cucumber: Sprinkle the cucumber slices evenly with 1 tablespoon kosher salt and toss to coat thoroughly. This process helps draw out excess moisture from the cucumber. Let it sit for 20 minutes to release water.
4. Rinse and drain: Rinse the salted cucumber slices well under cold running water to remove excess salt. Allow them to drain completely in the colander to remove all moisture.
5. Prepare the dressing: In a medium bowl, combine 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons granulated sugar, and 1 teaspoon sesame oil. Stir well until the sugar dissolves and the dressing is well mixed.
6. Combine and garnish: Add the drained cucumber slices to the vinegar dressing and sprinkle with 1 tablespoon toasted white sesame seeds. Gently toss to coat evenly.
7. Chill and serve: Refrigerate the salad until ready to serve to enhance the flavors and keep it crisp and refreshing.

Notes

• For best results, use an English cucumber as it has fewer seeds and a thinner skin than regular cucumbers.
• Ensure to rinse and drain cucumbers thoroughly after salting to prevent the salad from becoming too salty.
• To toast sesame seeds, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
• This salad is best served chilled and consumed within 24 hours for optimal freshness.
• Optionally, add thinly sliced red chili or a pinch of red pepper flakes for a spicy kick.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese

Keywords: Japanese Cucumber Salad, Cucumber Salad, Japanese Salad, Easy Salad Recipe, Gluten-Free Salad, Healthy Side Dish, Vegetarian Salad