Japanese Cucumber Salad is a light and refreshing dish that perfectly balances sweetness, tang, and umami. The crisp cucumbers soak up the flavorful dressing, making each bite a delightful combination of crunch and zest. It’s a wonderful side dish that complements almost any meal, especially during warm weather when you crave something cool and refreshing.
I love preparing Japanese Cucumber Salad as a quick, healthy addition to our family dinners. It’s a dish that comes together in minutes but never fails to impress with its vibrant flavors. The combination of rice vinegar, soy sauce, and sesame seeds gives the salad an authentic taste of Japan, and it’s a recipe I keep coming back to whenever I want something simple yet satisfying.
Japanese Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds toasted
- 1 tablespoon fresh dill or cilantro chopped (optional)
Instructions
- Prepare the cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle with salt and let them sit for about 5 minutes to draw out excess water. Afterward, gently squeeze the cucumbers to remove any remaining liquid.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves and the dressing is well combined.
- Toss and serve: Pour the dressing over the cucumbers and toss to coat evenly. Sprinkle with toasted sesame seeds and chopped dill or cilantro, if desired. Serve immediately or let it chill in the fridge for an even more refreshing taste.
Notes
- Calories: 45
- Total Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 6%
- Vitamin K: 15%
- Iron: 2%
- Calcium: 2%
- Potassium: 4%
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Cuisine: Japanese
Ingredients:
- 2 large cucumbers, thinly sliced
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fresh dill or cilantro, chopped (optional)
Equipment/Utensils:
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Serving dish
Preparation Steps:
- Prepare the cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle with salt and let them sit for about 5 minutes to draw out excess water. Afterward, gently squeeze the cucumbers to remove any remaining liquid.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves and the dressing is well combined.
- Toss and serve: Pour the dressing over the cucumbers and toss to coat evenly. Sprinkle with toasted sesame seeds and chopped dill or cilantro, if desired. Serve immediately or let it chill in the fridge for an even more refreshing taste.
Nutritional Information (per serving):
- Calories: 45
- Total Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 6%
- Vitamin K: 15%
- Iron: 2%
- Calcium: 2%
- Potassium: 4%
This Japanese Cucumber Salad is a fantastic way to add a burst of flavor to your meal without much effort. It’s perfect as a side dish, a light snack, or even as a topping for your favorite rice bowl. Enjoy the refreshing taste of Japan with every bite!
