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

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on October 16, 2010

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

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    • on September 14, 2007

      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.

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    • on April 23, 2012

      I loved this recipe! I have been trying to perfect a cucumber salad for a long time now and I had never thought to add sesame oil.
      The only thing I did different from this recipe was reduce the soy sauce by half and eliminate sugar. I have tried making cucumber salad with sugar but I don't really care for the sweet taste. From reading some of the reviews, I thought it would be better not to because soy sauce can really have an overpowering, salty taste. The saltiness overall was perfect for me.
      Also, I think the key to this is to have a really good sesame oil. The one I have has a great aroma and taste (even just by itself) so I think that really helped to make this salad taste better.

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    • on April 01, 2012

      Love this recipe. I used 1/2 the amount of salt, and toasted the sesame seeds. Awesome...will definitely use this recipe again. It's a winner!

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    • on May 15, 2011

      I wasn't really a fan. It was missing the tanginess that it usually has in restaurants. Maybe I should have prepped it earlier and let it sit to meld together?

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    • on October 18, 2010

      We love this recipe! I add less sugar, because I don't like mine that sweet. But a big hit!

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    • on July 22, 2010

      Loved it, I added mirin and less sugar. The family gobbled it up!

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    • on May 04, 2010

      LOVE cucumber salad and this one did not disappoint. I used Splenda instead of sugar and the "after taste" was undetectable thanks to the other bold flavors. I threw in some carrot shreds and some chives for color. So tasty!!! Thanks for sharing!

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    • on August 20, 2008

      This is a very nice salad. I used a naturally brewed soya sauce and dark sesame oil. I found this to be a bit too sweet for my taste and would add less sugar next time. Thanks for posting.

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    • on April 13, 2008

      This was good, but both my boyfriend and I thought the soy sauce taste was stronger than what we get in Japanese restaurants (maybe Japanese soy sauce would make it more authentic, we just used Kikkoman). Next time think would reduce the soy sauce or try a Japanese soy sauce. But overall very good!

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    • on March 03, 2008

      Easy and tasty -- an unbeatable combination! I served this at a dinner party with international guests (from Cameroon and China), and there wasn't a morsel left at the end of the meal. It was a real hit, and I'll definitely be making it again. Thanks for posting this!

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    • on September 30, 2006

      This was very easy to put together and tasty too! I used 2 small cucumbers which equaled 2 cups and toasted my sesame seeds in the micro for about a minute stiring every 20 seconds. It was a little salty for me so next time I will eliminate the salt and just use the soy sauce. Thank you Sharon!

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    • on May 15, 2008

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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

    Detailed Nutrition Values About Nutrition Info
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