Japanese Cucumber Salad Recipe

I absolutely love this cucumber salad recipe because it’s refreshingly simple yet packs a punch of flavor with the perfect balance of tangy rice vinegar, umami soy sauce, and nutty sesame oil. Plus, it’s super quick to whip up, and the optional scallions and ginger add a fun twist that’s so Instagram-worthy!

I adore the revitalizing and crispy Japanese Cucumber Salad. This dish partners beautifully with any meal.

Crisp cucumbers are the mainstay here, of course. Toss them together with a tangy marinade of rice vinegar and soy sauce, a little sugar for balance, and some sesame oil (that’s right—the good, toasty, nutty stuff that you will find in any self-respecting Japanese kitchen) and what you’re left with is a Japanese Cucumber Salad that makes the perfect companion for any meal.

Ingredients

Japanese or Persian Cucumbers:
Having few calories, packed with water, and loaded with vitamins.

Rice Vinegar:
Provides a low-calorie digestive aid that adds a light, tangy flavor.

Soy Sauce:
Delivers umami flavor, is a protein source, and provides sodium.

Sugar:
Sweet, simple carbohydrates balance the flavor.

Sesame Oil:
Improves nut flavor, making it a source of healthy fats and antioxidants.

Toasted Sesame Seeds:
Delivers a satisfying crunch and serves up healthy fats and protein.

Sliced Scallions (Optional):
Offers a slight onion essence, packed with nutrients.

Grated Ginger (Optional):
Imparts warmth and spice, aids in digesting.

Ingredient Quantities

• 3 Japanese or Persian cucumbers
• 1/2 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• Optional: 1 tablespoon sliced scallions
• Optional: 1 teaspoon grated ginger

Instructions

1. Thoroughly wash the Japanese or Persian cucumbers under cold water. This removes any dirt or residues from the surface of the cucumber.

2. Cut the cucumbers into thin slices, using a sharp knife or a mandoline. The finished product should look like rounds of cucumber that are approximately 1/8-inch thick.

3. Put the cucumbers, sliced, into a large bowl and sprinkle with 1/2 teaspoon of salt.

4. Gently mix the salt into the cucumbers, and then let the mixture sit for about 10 minutes. This will help with the excess moisture. Make sure the cucumbers are cut so they are nice and thin. Half-moons work well if you are slicing them lengthwise. Also, be advised to mix the salt with the cucumbers generously. This mixture is not intended to be part of the final dish. After 10 minutes, drain the cucumbers and then rinse them well.

5. As the cucumbers remain lying in wait, ready to be transformed into the ideal pickles, the dressing is prepared by combining 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1/2 teaspoon of sesame oil in a small bowl or jar. Stir or shake until the sugar is fully dissolved.

6. Let the cucumbers stand for 10 minutes. If necessary, remove extreme amounts of moisture, by gently squeezing the cucumbers, from any excess liquid that remains.

7. Over the drained cucumbers, pour the dressing that you’ve firmly prepared to coat evenly and to toss as if you’ve joined a group of salads.

8. To prepare the salad, gently fold in 1 tablespoon of toasted sesame seeds.

9. If you wish, you can add 1 tablespoon of sliced scallions and 1 teaspoon of grated ginger to enhance the flavor.

10. Let the salad sit in the refrigerator for a minimum of 10 minutes before serving so the flavors can mingle. Serve cold and enjoy!

Equipment Needed

1. Kitchen sink
2. Cutting board
3. Sharp knife or mandoline
4. Large bowl
5. Small bowl or jar
6. Spoon or small whisk
7. Measuring spoons
8. Refrigerator

FAQ

• Can I use regular cucumbers instead of Japanese or Persian cucumbers?You can definitely utilize standard cucumbers; just ensure they are peeled and de-seeded beforehand—this serves to both reduce bitterness and excess water content.
• Can this salad be made ahead of time?Enjoy it fresh, but prepare it a few hours in advance if you desire. Store it in the refrigerator, and just before serving, sprinkle it with sesame seeds.
• Is there a substitute for rice vinegar?Apple cider vinegar and white wine vinegar can be used as substitutes, though you may notice a slight difference in flavor.
• How do I toast sesame seeds?In a dry skillet, over medium heat, place them and toast, stirring
  often, until golden and fragrant, about 3-5 minutes.
• What is the purpose of salting the cucumbers?Adding salt to the cucumbers helps pull out extra moisture, which sharpens their crisp texture and flavor.
• Can I make this salad gluten-free?Substitute a gluten-free soy sauce or tamari to make the salad gluten-free.

Substitutions and Variations

Rice vinegar: Substitute with apple cider vinegar or white vinegar for a different tang.
Tamari: Use this for a gluten-free option, as it’s made without wheat. For a very similar flavor, use liquid aminos.
Sweeteners: Substitute honey or maple syrup for sugar as a natural sweetener.
Olive oil: Use in place of sesame oil or omit for a lighter version.

Pro Tips

1. Chill the Cucumbers Before beginning the recipe, chill the cucumbers in the refrigerator for a couple of hours. This will make them extra crisp and refreshing when served.

2. Adjusting the Sweetness If you prefer a less sweet or a more tangy salad, adjust the sugar according to your taste. Start with half the recommended amount and gradually increase it until you reach your desired flavor.

3. Enhance Flavor with Marination Allow the cucumbers to marinate in the dressing for at least 30 minutes in the refrigerator. This will enhance the flavor and help the cucumbers absorb the dressing more effectively.

4. Use Fresh Sesame Seeds Toast sesame seeds just before use for a fresher, nuttier flavor. You can toast them in a dry pan over medium heat until they’re golden and fragrant.

5. Add a Touch of Spice If you enjoy a bit of heat, consider adding a small pinch of red pepper flakes or a few drops of chili oil to the dressing for an extra kick.