Japanese Cucumber Salad

Total Time
30mins
Prep
10 mins
Cook
20 mins

Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.

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Ingredients

Nutrition
  • 2 cups thinly sliced cucumbers (Japanese, English, or regular)
  • 12-1 teaspoon salt (to taste)
  • 14 teaspoon pepper
  • 1 tablespoon sugar (or slightly less honey)
  • 1 tablespoon soy sauce
  • 14 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds

Directions

  1. If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  2. In a large bowl, combine cucumbers, salt and pepper, mix well.
  3. Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
  4. Sprinkle with sesame seeds and mix.
  5. Let marinate for 20 minutes before serving.
  6. Adjust seasonings before serving.
Most Helpful

5 5

This was delicious. I didn't even use the sugar or honey. Made for Sharon123 Cookathon 2010.

5 5

These were very tasty. I think I may have sliced my cucumbers too thin. I'll try slicing them thicker next time. Not too thick though but not as thin as paper. I tried toasted sesame seeds I had on hand and I think I'd rather have the regular ones. I'll be making this one often.

5 5

Love this salad--I always used to order it at sushi restaurants, but it's so fast and easy, I now make it all the time at home. I doubled the recipe, using about a teaspoon of sugar, and it was just right. Also, I used coconut aminos instead of soy sauce (lower in sodium and soy free)-- this is a great summertime side-dish.