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–+ servings
Japanese Cucumber Salad

Japanese Cucumber Salad That's Refreshingly Simple & Crisp

Discover a vibrant, gluten-free Japanese Cucumber Salad that combines simple ingredients for a refreshing dish, perfect for warm days.
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Prep Time 15 minutes
Chill Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: Japanese
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups pickling cucumbers Sliced thinly
  • 2 tablespoons scallions Chopped
For the Dressing
  • 3 tablespoons rice vinegar Can substitute with apple cider vinegar
  • 2 tablespoons soy sauce Use gluten-free if needed
  • 1 tablespoon sesame oil Can substitute with canola or sunflower oil
  • 1 teaspoon sugar Can use honey or agave syrup as alternatives
For the Garnish
  • 1 tablespoon sesame seeds Can substitute with chopped nuts

Equipment

  • knife
  • mandoline
  • mixing bowl
  • Whisk
  • Plastic Wrap
  • Spatula

Method
 

Step-by-Step Instructions
  1. Wash cucumbers thoroughly and slice them thinly, ideally about 1/8 inch thick. Place slices in a medium bowl.
  2. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until well combined.
  3. Pour dressing over cucumbers and gently toss to coat each slice in the dressing.
  4. Cover with plastic wrap and chill in the refrigerator for at least 10 minutes to allow flavors to meld.
  5. Before serving, sprinkle sesame seeds and chopped scallions on top.
  6. Serve chilled, ideally alongside grilled meats or rice bowls.

Nutrition

Serving: 1bowlCalories: 60kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best enjoyed fresh, but can be made ahead and stored for up to 1 day in the fridge.

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