Japanese Cucumber Salad

"A nice marinated salad. Very authentic tasting. Use a light soy sauce, not dark, for a more delicate flavor. The seaweed in this dish is optional. I usually make it without. The prep time includes the time to soak the seaweed. If you omit the seaweed, prep time goes down to 10 minutes. This is from the book Japanese Cuisine for Everyone from the Quick and Easy series. I got this book 20 years ago, but saw it for sale in an upscale Japanese store just the other day."
photo by Diana Adcock photo by Diana Adcock
photo by Diana Adcock
Ready In:




  • Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
  • Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
  • Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
  • Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.

Questions & Replies

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  1. Jostlori
    Just right! I've had so many versions of this and they're always either too sweet or too tangy. Not these - my search is over! Thanks for posting - made for Culinary Quest 2015!
  2. LifeIsGood
    I loved this. The marinade is perfect with just a hint of sweetness. The cucumbers retain their crunch, too. Thank you! Made for Culinary Quest 2 - Japan.
  3. Diana Adcock
    This is so nice and refreshing. I loved the hint of soy sauce as well as the sweet/sour of the sugar-vinegar! My husband asked that I not use sesame seeds (tooth issues) so I added a few drops of sesame oil to the marinade. Love this and I will be making it a lot as cukes come in over the summer! Made for Culinary Quest 2015.


<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
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