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SideChef
Recipes
Japanese Cucumber Salad
Recipe

7 INGREDIENTS • 7 STEPS • 30MINS

Japanese Cucumber Salad

4.2
5 ratings
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.
30MINS
Total Time
$1.02
Cost Per Serving
Ingredients
Servings
2
US / Metric
Rice Vinegar
1/4 cup
Soy Sauce
1 Tbsp
Sesame Oil
1 tsp
Sesame Oil
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Nutrition Per Serving
VIEW ALL
Calories
63
Fat
2.6 g
Protein
1.6 g
Carbs
10.0 g
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Japanese Cucumber Salad
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Cooking InstructionsHide images
step 1
Vertically score the sides of the English Cucumber (1).
step 1 Vertically score the sides of the English Cucumber (1).
step 2
Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.
step 2 Then very thinly slice and transfer the slices to a colander or strainer basket sitting in the sink.
step 3
Sprinkle with Kosher Salt (1 Tbsp), tossing the cucumber slices to coat (this will draw out the moisture). Allow to sit for 20 minutes.
step 3 Sprinkle with Kosher Salt (1 Tbsp), tossing the cucumber slices to coat (this will draw out the moisture).  Allow to sit for 20 minutes.
step 4
Rinse the cucumbers well under cold water, making sure to remove all of the excess salt. Allow to drain in the colander while you work on the vinegar mixture.
step 4 Rinse the cucumbers well under cold water, making sure to remove all of the excess salt.  Allow to drain in the colander while you work on the vinegar mixture.
step 5
In a medium bowl, add the Rice Vinegar (1/4 cup), Soy Sauce (1 Tbsp), Granulated Sugar (1/2 Tbsp), and Sesame Oil (1 tsp). Stir well to combine.
step 5 In a medium bowl, add the Rice Vinegar (1/4 cup), Soy Sauce (1 Tbsp), Granulated Sugar (1/2 Tbsp), and Sesame Oil (1 tsp). Stir well to combine.
step 6
Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 Tbsp).
step 6 Add the cucumber slices to the vinegar mixture and sprinkle with the toasted Toasted White Sesame Seeds (1 Tbsp).
step 7
Gently toss and keep refrigerated until ready to serve.
step 7 Gently toss and keep refrigerated until ready to serve.
Tags
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Appetizers
Dairy-Free
Shellfish-Free
Vegan
Vegetarian
Japanese
Side Dish
Vegetables
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