Japanese Cucumber Salad is a refreshing, quick, and incredibly versatile side dish that’s perfect for any meal. This recipe demystifies creating this popular Japanese classic at home, offering a healthy and delicious option.
Key Ingredients for Japanese Cucumber Salad
- 1 English cucumber (about 10-12 inches long)
- 1/4 teaspoon salt, plus more for salting the cucumber
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low-sodium preferred)
- 1 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon sesame seeds (toasted for extra flavor, optional)
- Pinch of red pepper flakes (optional, for a touch of heat)
How to Make Japanese Cucumber Salad
This Japanese Cucumber Salad is wonderfully simple to prepare, making it an ideal weeknight side dish. Its crisp texture and perfectly balanced sweet and tangy dressing are incredibly satisfying. Expect to spend just 15 minutes from start to finish!
Step-by-Step Instructions
- Prepare the Cucumber: Wash the English cucumber thoroughly. Trim off both ends. For this recipe, peeling is optional, but if your cucumber has a tough skin or you prefer a softer texture, you can peel it using a vegetable peeler.
- Slice the Cucumber: Slice the cucumber thinly. A mandoline slicer is excellent for achieving uniform, paper-thin slices, which absorb the dressing beautifully. If you don’t have a mandoline, a sharp knife and a steady hand will work perfectly. Aim for slices that are about 1/16 to 1/8 inch thick.
- Salt and Drain the Cucumber: Place the thinly sliced cucumber into a medium-sized bowl. Sprinkle 1/4 teaspoon of salt (or slightly more, depending on your preference for saltiness) evenly over the cucumber slices. Gently toss to coat. Let the cucumber sit for about 10-15 minutes. This crucial step draws out excess water, preventing a soggy salad and making the cucumber more receptive to the dressing.
- Rinse and Squeeze: After 10-15 minutes, you’ll see water has accumulated in the bowl. Drain this water well. Then, gently squeeze handfuls of the cucumber slices to remove as much remaining moisture as possible. Discard the excess liquid. This step is vital for achieving that signature crispness in your Japanese Cucumber Salad.
- Prepare the Dressing: While the cucumber is resting, whisk together the dressing ingredients in a small bowl. Combine the rice vinegar, soy sauce, granulated sugar, and toasted sesame oil. Stir until the sugar is completely dissolved. If you enjoy a hint of spice, add a pinch of red pepper flakes to the dressing at this stage.
- Combine and Toss: Add the drained and squeezed cucumber back into the medium-sized bowl (or a clean bowl of your choice). Pour the prepared dressing over the cucumber. Gently toss everything together, ensuring each slice of cucumber is evenly coated with the dressing.
- Add Sesame Seeds (Optional): If you are using sesame seeds, sprinkle them over the salad now. For an extra layer of nutty flavor, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them. Toss again lightly to distribute the seeds.
- Chill and Serve: For the best flavor, allow the Japanese Cucumber Salad to chill in the refrigerator for at least 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve cold as a refreshing side dish.
Why You’ll Love This Japanese Cucumber Salad
You’ll adore this Japanese Cucumber Salad for its vibrant, palate-cleansing crispness – it’s like a burst of cool, refreshing flavor in every bite. Making this at home is incredibly cost-effective compared to purchasing pre-made salads at Japanese restaurants, allowing you to enjoy authentic taste without breaking the bank. The magic truly lies in the simple yet impactful dressing, a perfect marriage of tangy rice vinegar, savory soy sauce, and a hint of nutty sesame oil, enhanced by the optional whisper of heat from red pepper flakes.
This salad is far more refreshing than a creamy potato salad and offers a delightful textural contrast to richer mains like tempura or teriyaki chicken. Whether you’re looking for a light starter or a zesty accompaniment to your favorite sushi or grilled meats, this Japanese Cucumber Salad delivers. Give this incredibly easy and satisfying recipe a try tonight – your taste buds will thank you!
Storing and Reheating Tips
To keep this delicious Japanese Cucumber Salad fresh, store any leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 1 to 2 days. As time passes, the cucumbers can release more liquid and lose some of their crispness, so it’s ideal to consume it fairly soon after preparation.
Freezing is generally not recommended for this salad, as the cucumbers’ texture will become mushy upon thawing. Since this salad is best served cold and requires no reheating, you can simply enjoy the leftovers chilled straight from the refrigerator. For optimal flavor and texture, it’s best to make this salad ahead of time and let it chill before serving.
Final Thoughts
This Japanese Cucumber Salad is a testament to how simple ingredients can create something truly delightful and refreshing. We encourage you to whip up a batch today and experience its bright, clean flavors firsthand.
Japanese Cucumber Salad
Ingredients
Equipment
Method
- Wash the English cucumber thoroughly. Trim off both ends. For this recipe, peeling is optional, but if your cucumber has a tough skin or you prefer a softer texture, you can peel it using a vegetable peeler.1 English cucumber English cucumber (about 10-12 inches long)
- Slice the cucumber thinly. A mandoline slicer is excellent for achieving uniform, paper-thin slices, which absorb the dressing beautifully. If you don’t have a mandoline, a sharp knife and a steady hand will work perfectly. Aim for slices that are about 1/16 to 1/8 inch thick.1 English cucumber English cucumber (about 10-12 inches long)
- Place the thinly sliced cucumber into a medium-sized bowl. Sprinkle 1/4 teaspoon of salt (or slightly more, depending on your preference for saltiness) evenly over the cucumber slices. Gently toss to coat. Let the cucumber sit for about 10-15 minutes. This crucial step draws out excess water, preventing a soggy salad and making the cucumber more receptive to the dressing.1 English cucumber English cucumber (about 10-12 inches long), 1/4 teaspoon salt
- After 10-15 minutes, you’ll see water has accumulated in the bowl. Drain this water well. Then, gently squeeze handfuls of the cucumber slices to remove as much remaining moisture as possible. Discard the excess liquid. This step is vital for achieving that signature crispness in your Japanese Cucumber Salad.1 English cucumber English cucumber (about 10-12 inches long)
- While the cucumber is resting, whisk together the dressing ingredients in a small bowl. Combine the rice vinegar, soy sauce, granulated sugar, and toasted sesame oil. Stir until the sugar is completely dissolved. If you enjoy a hint of spice, add a pinch of red pepper flakes to the dressing at this stage.2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon toasted sesame oil, 1 pinch red pepper flakes
- Add the drained and squeezed cucumber back into the medium-sized bowl (or a clean bowl of your choice). Pour the prepared dressing over the cucumber. Gently toss everything together, ensuring each slice of cucumber is evenly coated with the dressing.1 English cucumber English cucumber (about 10-12 inches long)
- If you are using sesame seeds, sprinkle them over the salad now. For an extra layer of nutty flavor, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them. Toss again lightly to distribute the seeds.1/2 teaspoon sesame seeds
- For the best flavor, allow the Japanese Cucumber Salad to chill in the refrigerator for at least 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve cold as a refreshing side dish.