Best Japanese Cucumber Salad

Best Japanese cucumber salad has become one of my favorite ways to add something refreshing and crunchy to any meal. One summer afternoon after coming home from the farmers market with a big bag of crisp cucumbers I wanted to make something light and quick so I sliced them up and tossed them with a simple dressing inspired by my favorite Japanese flavors and when I took that first bite it felt like a cool breeze on a hot day.

Ever since then this salad has been my go-to for potlucks quick lunches or as a side to grilled dishes because it’s so simple to make but always impresses with its bright tangy taste and beautiful presentation so now I always keep cucumbers on hand just to make this salad whenever I need something that feels fresh and special.

Ingredients

• Here’s what I use for this recipe. Feel free to adjust the seasonings to match your taste!
• Japanese or Persian cucumbers – The star of the dish with crisp texture and mild sweetness.
• Rice vinegar – Adds a gentle tangy punch without overpowering.
• Soy sauce – Brings savory depth and umami flavor.
• Sesame oil – Gives a rich nutty aroma that makes the salad shine.
• Sugar – Balances the acidity and ties the flavors together.
• Salt – Draws out excess water and seasons the cucumbers perfectly.
• Green onions – Add a mild sharpness and fresh bite.
• Sesame seeds – Bring a toasty crunch and beautiful finish.

Tools You’ll Need

• Sharp knife – Essential for slicing cucumbers thinly and evenly.
• Cutting board – Keeps your workspace neat and safe.
• Mixing bowl – Perfect for tossing the cucumbers with the dressing.
• Spoon – Helps mix everything gently and evenly.
• Small whisk – Great for blending the dressing ingredients smoothly.

Instructions

Step 1: Prepare the cucumbers

I start by washing the cucumbers and slicing them into thin rounds. I like them about 1/8-inch thick so they stay crunchy but soak up the dressing.

Step 2: Salt the cucumbers

I place the slices in a bowl, sprinkle them with salt, and let them sit for about 10 minutes. This helps draw out water so the salad doesn’t get watery.

Step 3: Make the dressing

In a small bowl, I whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely.

Step 4: Rinse and squeeze

After salting, I rinse the cucumbers under cold water and gently squeeze out the excess liquid with my hands or a clean towel.

Step 5: Toss with dressing

I add the cucumbers to a mixing bowl, pour the dressing over them, and toss gently to coat every slice.

Step 6: Add toppings

I stir in sliced green onions and sprinkle sesame seeds on top for that final touch.

Step 7: Serve

I enjoy this salad right away or chill it for 10–15 minutes so the flavors meld beautifully.

Tips

For extra crunch, I sometimes add thinly sliced radishes or carrots. You can also make it spicy by adding a few slices of fresh chili or a pinch of red pepper flakes. If you want to make it ahead, keep the cucumbers and dressing separate until just before serving.

Ways to Serve

I love serving this Japanese cucumber salad alongside sushi, grilled fish, or teriyaki chicken. It also makes a refreshing side dish for summer barbecues or a light snack on its own.

Frequently Asked Questions

Can I make best Japanese cucumber salad in advance?

Yes! It’s best to mix just before serving to keep it crunchy, but you can prep the cucumbers and dressing a few hours ahead.

What type of cucumbers work best for best Japanese cucumber salad?

Japanese or Persian cucumbers are ideal because they’re seedless and have tender skin, but you can also use English cucumbers if that’s what you have.

Is best Japanese cucumber salad healthy?

Definitely! It’s low in calories, hydrating, and full of fresh, simple ingredients.

See You in the Kitchen

I hope you give this best Japanese cucumber salad a try soon! It’s crisp, tangy, and such a joy to make and eat. I’d love to see your creations and hear your favorite ways to enjoy it, so don’t forget to share!

Happy Cooking!

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