Japanese Cucumber Salad


  • 4 cups Japanese or Persian cucumbers, thinly sliced
  • 2 teaspoons salt
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame seeds, for serving


  1. In a large bowl, add the cucumbers and the salt and toss to combine.

  2. Let the cucumbers stand for 10 minutes.

    Step 3 –In a small bowl, add the rice vinegar, the sugar, and the soy sauce and whisk to combine.

    Step 4 –Pour the cucumbers into a colander and pour the excess liquid out of the bowl.

    Step 5 –Use your hands to squeeze the remaining liquid out of the cucumbers.

    Step 6 –Return the cucumbers to the large bowl and pour the vinegar mixture over top. Toss to combine.

    Step 7 –Let the salad stand at room temperature for 10 minutes.

    Step 8 –Serve the salad sprinkled with the sesame seeds.

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