Japanese Cucumber Salad
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Japanese Cucumber salad is a light and delicious salad made with cucumbers, soy sauce, and rice vinegar.
I pretty much love all foods Asian. And one of my favorite treats is the Japanese cucumber salad our local sushi place makes. It’s light, refreshing, and yummy yummy.
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But I can’t always get out for sushi just because I have a pickle craving, so tonight I set out to make my own. I hope you enjoy this Japanese Cucumber Salad as much as we do!
Japanese Cucumber Salad
Japanese Cucumber Salad Ingredients
2 – 3 english cucumbers
1 cup filtered water
1/4 cup soy sauce
3 tablespoons rice vinegar
toasted sesame seeds, to taste
Japanese Cucumber Salad, Directions:
Thinly (very very thinly) slice cucumbers. (I wanted mine all fancy-like for the pictures, so I cut them in half, dug out the seeds, and then used a vegetable peeler to make spirals. Next time I will just use my mandolin or spiralizer.
Pack cucumber slices into a lidded container.
In a separate bowl, combine water, soy sauce, and vinegar. Taste brine and make adjustments as necessary.
Pour brine into cucumber container shake to make sure cucumbers are all wet.
Serve immediately or refrigerate for up to a few hours.
Serve with toasted sesame seeds sprinkled over top. Enjoy!
More Side Salads
More Cucumber Recipes
More Asian Inspired Recipes
Suggested Tools
- Mandolin slicer – Make pickle slices, or scalloped potatoes. French fries, and shaved onion. You won’t get a better or quicker thin slice than with this mandolin. Just make sure to use the safety guard, no one *actually* wants a knuckle sandwich!
- Spiralizer – Even if the only thing I ever made with this was zoodles (zucchini noodles), it would be 100% worth the cabinet space. Thankfully though, it’s not the only thing I make. My kids love spiralized apples, and hubby and I are partial to curly fries!
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
How to Make Japanese Cucumber Salad
Japanese Cucumber Salad
Ingredients
- 2 - 3 english cucumbers
- 1 cup filtered water
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- toasted sesame seeds to taste
Instructions
- Thinly (very very thinly) slice cucumbers. (I wanted mine all fancy-like for the pictures, so I cut them in half, dug out the seeds, and then used a vegetable peeler to make spirals. Next time I will just use my mandolin. Unless my husband finally takes a hint and buys me a spiralizer.)
- Pack cucumber slices into a lidded container.
- In a separate bowl, combine water, soy sauce, and vinegar. Taste brine and make adjustments as necessary.
- Pour brine into cucumber container shake to make sure cucumbers are all wetted.
- Refrigerate for at least one hour (or up to two weeks).
- Serve with toasted sesame seeds sprinkled over top. Enjoy!
Notes
Nutrition
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Yum! This sounds amazing–I love the Japanese-style cucumber salads as well!
I love cucumber in any form and this sounds delicious. I just happen to have an English cucumber on hand that needs to be used, so I am printing this and making immediately. Thanks.