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    You are in: Home / Recipes / Japanese Cucumber Salad Recipe
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    Japanese Cucumber Salad

    Japanese Cucumber Salad. Photo by JanuaryBride

    1/4 Photos of Japanese Cucumber Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharon123's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups thinly sliced cucumbers (Japanese, English, or regular)
    • 1/2-1 teaspoon salt (to taste)
    • 1/4 teaspoon pepper
    • 1 tablespoon sugar (or slightly less honey)
    • 1 tablespoon soy sauce
    • 1/4 cup rice wine vinegar
    • 1 teaspoon sesame oil
    • 2 teaspoons sesame seeds

    Directions:

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

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    Ratings & Reviews:

    • on October 16, 2010

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Japanese Cucumber Salad

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 41.5
     
    Calories from Fat 17
    41%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 543.3 mg
    22%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 4.0 g
    16%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    rice wine vinegar

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