Japanese Cucumber Salad Recipe
If you’re craving something bright, refreshing, and absolutely packed with flavor, look no further than Japanese Cucumber Salad. This tangy, crisp salad delivers that perfect balance of sweet, salty, and umami in every bite, and you only need a handful of simple ingredients. It’s my go-to side for nearly any meal—from summer barbecues to cozy weeknight dinners—and always leaves folks asking for the recipe. Let’s dive into the crunch and zing of this irresistible Japanese classic!
Ingredients You’ll Need
You wouldn’t believe how a few everyday ingredients can transform into something so fun and satisfying! Every item in this list brings out a unique quality in the Japanese Cucumber Salad—crunch, brightness, savory notes, even a touch of nuttiness.
- Japanese or English cucumbers: These varieties are extra crisp and have fewer seeds, giving the salad its signature crunch and refreshing quality.
- Rice wine vinegar: This light and slightly sweet vinegar brightens the cucumbers and gives that unmistakable tang.
- Sugar: Just a touch is all you need to mellow the acidity and round out the flavors.
- Soy sauce: A splash brings saltiness and umami depth, elevating the whole dish.
- Salt: Essential for drawing out water from the cucumbers and enhancing their flavor.
- Sesame seeds (toasted, optional): These add an aromatic crunch and subtle nuttiness—it’s totally worth toasting them briefly!
- Sesame oil (optional): Just a drop adds a rich and toasty aroma, making the salad even more inviting.
- Thinly sliced seaweed (such as wakame or nori, optional): A sprinkle of seaweed as garnish gives the salad a lovely, authentic Japanese touch.
How to Make Japanese Cucumber Salad
Step 1: Wash and Prep the Cucumbers
Begin by giving the cucumbers a good wash under cold water. You can peel them for a softer look, but I love leaving the skin on for extra color and crunch. It’s totally up to you!
Step 2: Slice the Cucumbers
Thin slices are key for the perfect Japanese Cucumber Salad. A sharp knife, mandoline, or even a veggie peeler all work beautifully. You can go classic with rounds, or get playful with julienne strips or gentle spirals if you’re feeling creative.
Step 3: Salt and Rest
Toss the cucumber slices in a bowl with the salt, making sure each piece gets coated. Let them sit for 10-15 minutes—this step pulls out extra moisture, keeping your salad crisp and bright instead of soggy.
Step 4: Drain and Dry
Once the cucumbers have rested, you’ll notice they’ve released some liquid. Gently squeeze them or pat dry with paper towels to remove the excess moisture. This helps the dressing cling to every slice.
Step 5: Mix the Dressing
Combine rice vinegar, sugar, and soy sauce in a bowl, stirring until the sugar dissolves. If you love a richer flavor, add a little sesame oil. Pour the dressing over your cucumbers and toss to coat everything evenly.
Step 6: Add Sesame Seeds and Seaweed
Sprinkle toasted sesame seeds over the salad, and if you like, add thinly sliced seaweed like wakame or nori. These touches give the salad even more aroma and a hint of ocean flavor.
Step 7: Chill and Marinate
Let your Japanese Cucumber Salad rest in the fridge for 15-20 minutes. This quick marinate helps the flavors mingle beautifully, making each bite truly irresistible.
How to Serve Japanese Cucumber Salad
Garnishes
For that classic restaurant look, scatter extra toasted sesame seeds and a few pieces of shredded nori or wakame on top. You can also add a few sprigs of shiso or mint for a touch of freshness. These little details make the salad pop both in flavor and appearance.
Side Dishes
Japanese Cucumber Salad pairs flawlessly with just about anything—think teriyaki chicken, grilled salmon, or steaming bowls of ramen. It also shines alongside summer barbecue dishes, or as a crisp contrast to spicy foods like Korean BBQ or Szechuan stir-fries.
Creative Ways to Present
Try serving Japanese Cucumber Salad in small glass cups for elegant starters, arrange slices into artful fans on a platter for gatherings, or tuck a little salad into sushi hand rolls. You can even add a scoop to bento boxes for a vibrant, crunchy bite between heartier dishes!
Make Ahead and Storage
Storing Leftovers
Your Japanese Cucumber Salad will keep beautifully in an airtight container in the fridge for up to two days. Just know the cucumbers soften a bit as they sit, soaking up more dressing and getting extra flavorful!
Freezing
Unfortunately, this salad isn’t freezer-friendly—cucumbers do not enjoy thawing out, and lose that wonderful, crisp bite. It’s always best enjoyed fresh or chilled from the fridge.
Reheating
No need to reheat! Japanese Cucumber Salad is meant to be served cold or at room temperature. If it’s been in the fridge for a while, just give it a gentle toss before serving to redistribute the dressing.
FAQs
Can I use regular cucumbers instead of Japanese or English cucumbers?
Yes! If you’re using standard cucumbers, just peel them and scoop out most of the seeds. They’ll still yield a tasty and crunchy salad, though Japanese and English cucumbers give a more delicate texture and flavor.
Is Japanese Cucumber Salad vegan?
Absolutely! All the ingredients are plant-based. Just double-check your soy sauce if you’re strict about additives, but otherwise this recipe is naturally vegan.
Can I add other vegetables?
You sure can! Try tossing in thin slices of radish, carrot, or even a bit of red onion for color and extra crunch. Just keep the overall balance so the dressing still shines.
How far in advance can I make this salad?
You can prepare Japanese Cucumber Salad up to a day ahead. It keeps its crunch for several hours and even mellows, picking up more flavor as it sits.
What type of rice vinegar should I use?
Opt for unseasoned rice vinegar if you have it. If you only have seasoned rice vinegar, go easy on the added sugar or salt in the dressing to avoid it getting too sweet or salty.
Final Thoughts
There’s something magical about the simplicity and zing of Japanese Cucumber Salad—every time I make it, it transports me! I hope you’ll give this a try and make it a summer staple or year-round favorite in your kitchen. Here’s to happy crunching!
Print
Japanese Cucumber Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Japanese Cucumber Salad is a refreshing and light side dish that pairs perfectly with any Asian-inspired meal. Crisp cucumber slices are tossed in a tangy rice vinegar dressing with hints of soy sauce and sesame, creating a flavorful and vibrant salad.
Ingredients
Cucumber Salad:
- 2 medium-sized Japanese or English cucumbers
Dressing:
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sesame seeds (toasted, optional)
- 1/4 teaspoon sesame oil (optional)
- Thinly sliced seaweed (such as wakame or nori, for garnish, optional)
Instructions
- Wash and Prep Cucumbers: Start by washing the cucumbers thoroughly. Optionally peel them, or leave the skin on for added texture and color.
- Slice Cucumbers: Slice cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. Julienne strips or spiralize for different presentations.
- Salt Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, toss to coat evenly, and let sit for 10-15 minutes to draw out excess moisture.
- Drain Cucumbers: After resting, drain excess water by gently squeezing or patting dry with paper towels.
- Make Dressing: In a bowl, mix rice vinegar, sugar, soy sauce, and sesame oil. Add the dressing to cucumbers and toss to coat.
- Add Sesame Seeds: Sprinkle toasted sesame seeds over the salad for flavor and garnish.
- Garnish: Optionally top with thinly sliced seaweed for a traditional touch.
- Chill and Serve: Refrigerate the salad for 15-20 minutes to allow flavors to meld before serving.
Notes
- This salad tastes best when served chilled.
- You can adjust the sweetness or saltiness of the dressing to suit your taste preferences.
- Experiment with different garnishes like chopped peanuts or cilantro for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese Cucumber Salad, Cucumber Salad Recipe, Asian Cucumber Salad
