This Japanese Cucumber Salad comes together in about 30 minutes and is perfect for a quick meal that your family will love! It’s fresh, light, and makes a fantastic side dish for any dinner or even as a solo snack on a hot day. The best part is, you can easily switch up the ingredients to suit your taste, or just use whatever you have on hand, making it a perfect “clean out the fridge” meal option!
Ingredients to Make This Salad Shine
2 large cucumbers
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon chili flakes (optional)
Sesame seeds for garnish
Chopped green onions for garnish
Let’s Get Cooking!
Step-by-Step Instructions
Slice the Cucumbers : First things first! Thinly slice the cucumbers and place them in a bowl. I like to slice them about 1/4 inch thick so they’re nice and crunchy! (About 5 minutes)
Sprinkle with Salt : Toss in a pinch or two (or a teaspoon) of salt over the cucumbers. Let them sit for about 10 minutes. This step is crucial, it draws out the water from the cucumbers, making them super crispy and flavorful!
Mix Up the Dressing : While the cucumbers are doing their thing, whisk together the rice vinegar, soy sauce, sugar, and sesame oil in a separate bowl. If you’re adding chili flakes, toss them in now! The dressing should be slightly sweet, tangy, and oh-so-savor-savory. (About 5-10 minutes)
Drain the Cucumbers : After the cucumbers have sat for 10 minutes, drain any excess water they’ve released. You know, all that liquid that’s just hanging out in the bottom of the bowl? Bye-bye! (About 2 minutes)
Combine and Toss : Pour the dressing over the cucumbers and give it a good stir, mixing everything together well. Look at all those gorgeous colors, yum! (About 3-5 minutes)
Let It Marinate : For the best flavor, let the salad marinate in the fridge for at least 20 minutes. It really lets the flavors meld together. But honestly, if you’re short on time, you can eat it right away!
Garnish and Serve : Right before serving, sprinkle with sesame seeds and chopped green onions. This adds a lovely crunch and freshness! Serve it up, and watch your family devour it! (About 2 minutes)
Why I Love This Japanese Cucumber Salad
This is my go-to recipe when I need a quick, light side dish that doesn’t require a lot of effort! I’m a real sucker for anything that brings a fresh, vibrant crunch to my meals, and this cucumber salad nails it every time. It’s a fantastic family favorite that pairs perfectly with grilled meats or even as a topping for rice bowls. The best part is, you can use whatever you’ve got on hand, carrots, radishes, or even bell peppers can be tossed in for a twist. Plus, it’s genuinely comforting; I could eat it straight from the bowl on a hot summer afternoon and feel totally satisfied!
If you loved this Japanese Cucumber Salad, be sure to check out my Japanese Pork Curry, my Delicious Hibachi Steak, or my Japanese Sweet Potato Crème Brûlée!
Why This Recipe Works
Quick & Easy
No one wants to spend hours in the kitchen after a long day. This salad comes together in under 30 minutes, making it the perfect option for busy weeknights!
Minimal Cleanup
With only a couple of bowls required, one for the salad and another for the dressing, cleanup is a breeze. Seriously, I love a good one-bowl meal, don’t you?
Customizable
Like I mentioned earlier, feel free to switch up the ingredients based on what you have! Got a leftover carrot? Slice that up! A bell pepper? Toss it in!
Budget-Friendly
This salad uses affordable, everyday ingredients you can find at any grocery store. Nothing fancy needed here!
Make-Ahead Friendly
You can prep this salad hours, even a day in advance. Just keep it in the fridge, and it’s ready to go when you are!
Serving Suggestions
How to Serve This Salad
This Japanese Cucumber Salad is incredibly versatile. It’s the perfect side dish to accompany grilled chicken, rice bowls, or even barbecued meat. Here are some ideas for what to pair it with:
Grilled salmon or chicken : The crispy, fresh salad balances out the rich, smoky flavors beautifully.
Sushi rolls : Honestly, it’s a match made in heaven! It adds that extra crunch and freshness.
Rice bowls : Top off your rice bowl with this salad to bring a colorful and delicious contrast!
Storage and Reheating
Storage: This salad can be stored in the fridge for up to 3 days. Just keep it in an airtight container, and it’ll stay fresh, crispy, and flavorful.
Reheating: This dish is best served cold or at room temperature, so there’s no need to reheat it. Just take it out, give it a quick stir, and serve!
Freezer Friendly: Nope! This salad does not freeze well; it’s best enjoyed fresh!
Final Thoughts
One of the best things about this Japanese Cucumber Salad is its fresh flavor and the refreshing crunch it brings to the table. It’s a fantastic, quick, and easy side dish that your whole family will love, especially the kids! Plus, with its versatility, it can easily fit into any meal. So, whether you’re looking to make a light lunch or simply need a refreshing side for dinner, this salad is the way to go. You’ll want to keep this recipe in your back pocket for all those busy weeknights and warm summer days!
Oh, and before I forget! If you’re like me and want to experiment a little, don’t hesitate to mix in some of your favorite veggies. This salad is all about flexibility, adapt, change, and enjoy!
Let me know how yours turns out. Happy cooking!
And there you have it! Your new favorite Japanese Cucumber Salad recipe, transformed into an inviting and practical dish for all to enjoy! For more Recipes Follow Us in our Pinterest.
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Japanese Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and light cucumber salad perfect as a side dish or snack, easily customizable to your taste.
Ingredients
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional)
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Thinly slice the cucumbers and place them in a bowl. (About 5 minutes)
- Toss in a teaspoon of salt over the cucumbers and let them sit for about 10 minutes.
- In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil. Add chili flakes if desired. (About 5-10 minutes)
- Drain excess water from the cucumbers. (About 2 minutes)
- Pour dressing over cucumbers and mix well. (About 3-5 minutes)
- Let the salad marinate in the fridge for at least 20 minutes.
- Sprinkle with sesame seeds and chopped green onions before serving. (About 2 minutes)
Notes
For best flavor, allow the salad to marinate in the fridge. This salad can be customized with additional vegetables like carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
