Japanese Cucumber & Bean Sprout Salad

READY IN: 1hr 15mins
Recipe by mysticchyna

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Top Review by Shalabhanjika

I loved this fresh-tasting and easy-to-make salad. I didn't brine the veggies first, though, as my husband doesn't like that, and removed the seeds from the cucumber. I also added some thinly sliced scallions and celery. I think that 1 cucumber would not be enough for the dressing. Thanks for the recipe! I plan on repeating it often.

Ingredients Nutrition


  1. Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  2. Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
  3. NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

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