Japanese Cucumber Salad

Japanese Cucumber Salad is a light, crisp, and refreshing side dish that highlights the simple yet delicious flavors of traditional Japanese cuisine. Made with thinly sliced cucumbers tossed in a tangy rice vinegar dressing and finished with sesame seeds, this easy salad is both healthy and satisfying. Known as Sunomono in Japan, this classic recipe is perfect for serving alongside sushi, grilled fish, teriyaki chicken, rice bowls, or any Asian inspired meal.

One of the reasons this salad is so popular is its fresh taste and quick preparation. With only a handful of ingredients, you can create a flavorful side dish in less than twenty minutes. The cucumbers stay crisp while absorbing the sweet and tangy dressing, creating a refreshing balance that complements rich main dishes. Whether you are preparing a weeknight dinner or hosting a dinner party, Japanese Cucumber Salad is a simple recipe that always impresses.

Ingredients List

For the Salad

• 2 English cucumbers, thinly sliced
• 1 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger, optional
• 1 teaspoon toasted sesame seeds
• 1 tablespoon chopped green onions
• Red pepper flakes, optional

Serving Prep Time Cooking Time Calories

• Servings: 4 servings
• Prep Time: 15 minutes
• Cooking Time: No cooking required
• Resting Time: 10 minutes
• Total Time: 25 minutes
• Calories: Approximately 75 calories per serving

Why You Will Love This Recipe

Japanese Cucumber Salad is fresh, light, and packed with flavor while using only a few simple ingredients. The crisp cucumbers, tangy rice vinegar, and nutty sesame oil create a delicious combination that pairs well with almost any meal.

Another reason to love this recipe is its versatility. It can be served as a side dish, appetizer, or healthy snack. It is naturally low in calories and easy to prepare ahead of time, making it perfect for meal prep and busy weekdays.

Step By Step Instructions

Wash the cucumbers thoroughly and slice them into very thin rounds using a sharp knife or mandoline.

Place the sliced cucumbers in a bowl and sprinkle them with salt. Toss well and let them sit for ten minutes to draw out excess moisture.

After resting, gently squeeze the cucumbers to remove the extra liquid and pat them dry with paper towels.

In a small bowl, whisk together the rice vinegar, granulated sugar, soy sauce, sesame oil, and grated ginger until the sugar dissolves.

Place the cucumbers in a clean serving bowl and pour the dressing over them.

Toss gently until every slice is evenly coated.

Sprinkle with toasted sesame seeds and chopped green onions.

Add a pinch of red pepper flakes if you prefer a little heat.

Refrigerate for ten to fifteen minutes before serving for the best flavor.

Serve chilled.

Variations To Try

Add thinly sliced radishes for extra crunch and color. Mix in cooked shrimp or imitation crab for a heartier salad. Sprinkle crushed roasted peanuts or sliced almonds on top for additional texture. Add wakame seaweed for a traditional Japanese variation or include thinly sliced carrots for extra sweetness and color.

Freezing Or Restoring

Japanese Cucumber Salad is best enjoyed fresh and should not be frozen because cucumbers lose their crisp texture after thawing.

Store leftovers in an airtight container in the refrigerator for up to two days. Stir gently before serving, as the cucumbers may release additional liquid during storage.

Recipe Notes

English cucumbers work best because they have fewer seeds and a thinner skin. Salting the cucumbers before mixing removes excess water and helps keep the salad crisp. Toast the sesame seeds before adding them for a richer, nuttier flavor. Adjust the amount of sugar or vinegar to suit your taste. Serve the salad well chilled for the most refreshing flavor.

Japanese Cucumber Salad

Recipe by Mian waqar

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

75

kcal

Ingredients

• For the Salad

• 2 English cucumbers, thinly sliced

• 1 teaspoon salt

• 2 tablespoons rice vinegar

• 1 tablespoon granulated sugar

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger, optional

• 1 teaspoon toasted sesame seeds

• 1 tablespoon green onions, thinly sliced

• 1/4 teaspoon red pepper flakes, optional

Directions

• Wash the cucumbers thoroughly and slice them into very thin rounds using a sharp knife or mandoline.
• Place the cucumber slices in a bowl and sprinkle with the salt.
• Toss well and let them rest for 10 minutes to draw out excess moisture.
• Gently squeeze the cucumbers to remove the extra liquid and pat them dry with paper towels.
• In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger until the sugar has dissolved.
• Place the cucumbers in a clean serving bowl.
• Pour the dressing over the cucumbers and toss gently until evenly coated.
• Sprinkle with toasted sesame seeds and sliced green onions.
• Add red pepper flakes if you like a little heat.
• Refrigerate for 10 to 15 minutes before serving for the best flavor.
• Serve chilled.

Recipe Video

Notes

• English cucumbers are ideal because they have fewer seeds and a thinner skin.
  Salting the cucumbers helps remove excess moisture and keeps the salad crisp.
  Toast the sesame seeds before using them for a richer, nuttier flavor.
  Adjust the sweetness by adding more or less sugar to suit your taste.
  Add wakame seaweed, thinly sliced radishes, or shredded carrots for extra texture and flavor.
  Store leftovers in an airtight container in the refrigerator for up to 2 days.
  This salad is not recommended for freezing, as the cucumbers will lose their crisp texture.
  Serve with sushi, grilled salmon, teriyaki chicken, rice bowls, or other Japanese inspired dishes for a refreshing side.

FAQs

Can I make Japanese Cucumber Salad ahead of time?

Yes. Prepare it a few hours ahead and refrigerate until ready to serve.

Do I need to peel the cucumbers?

No. English cucumbers have tender skin that works perfectly in this recipe.

Can I use regular cucumbers?

Yes. If using regular cucumbers, peel them and remove the seeds before slicing.

Is this salad healthy?

Yes. It is low in calories, refreshing, and made with fresh ingredients.

What dishes pair well with Japanese Cucumber Salad?

It pairs perfectly with sushi, grilled salmon, teriyaki chicken, fried rice, ramen, rice bowls, and grilled vegetables.

Conclusion

Japanese Cucumber Salad is a simple yet flavorful side dish that combines crisp cucumbers with a sweet and tangy rice vinegar dressing for a refreshing bite every time. Easy to prepare and naturally light, it is the perfect addition to Japanese inspired meals, summer dinners, and healthy lunches. Once you try this classic salad, it is sure to become one of your favorite quick and refreshing recipes.