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–+ servings
Japanese Cucumber Salad

Crisp Japanese Cucumber Salad for a Refreshing Summer Bite

Enjoy a refreshing Japanese Cucumber Salad that's perfect for summer, featuring crisp cucumbers and a tangy dressing.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers Slicing cucumbers recommended
  • 2 tablespoons Scallions Finely sliced, optional to swap with chives
  • 1 tablespoon Sesame Seeds Optional but recommended for garnish
For the Dressing
  • ¼ cup Soy Sauce or Tamari Use soy sauce for traditional flavor
  • ¼ cup Rice Vinegar Apple cider vinegar can substitute
  • 2 tablespoons Sesame Oil Can substitute with canola or sunflower oil
  • 1 tablespoon Sugar Consider honey or agave syrup for a healthier option

Equipment

  • Knife
  • mandoline slicer
  • mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Begin by thoroughly washing your cucumbers. Slice them thinly using a sharp knife or mandoline slicer.
  2. In a separate bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Whisk until smooth.
  3. Drizzle the dressing over the sliced cucumbers and gently toss to coat.
  4. Sprinkle sesame seeds and scallions on top for garnish.
  5. Chill the salad in the refrigerator for at least 15 minutes before serving.
  6. Serve the chilled salad in individual bowls or on a platter.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 10gProtein: 2gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 900mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days. Avoid freezing as cucumbers may become mushy.

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