Japanese-Style Cucumber Salad With Sesame Dressing

READY IN: 10mins




  • Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
  • Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
  • Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
  • Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
  • Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
  • Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don’t need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
  • If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
  • This sesame dressing is very versatile. Try it with any number of vegetables. It’s great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.