Description
This Japanese cucumber salad is light, crisp, and refreshing, made with thinly sliced cucumbers tossed in a sesame-soy vinaigrette. Ready in just 5 minutes, it’s the perfect side dish for weeknights, cookouts, or potlucks. The balance of tangy rice vinegar, savory soy sauce, nutty sesame oil, and a touch of spice makes it a versatile pairing for everything from grilled meats to noodle bowls.
Ingredients
-
3 mini Persian cucumbers, thinly sliced (about 3 cups / 360 g)
-
30 ml (2 tbsp) low sodium soy sauce
-
30 ml (2 tbsp) rice vinegar
-
5 ml (1 tsp) sesame oil
-
4 g (1 tsp) light brown sugar, or more to taste
-
1 garlic clove, minced
-
1 g (¼ tsp) crushed red pepper flakes (adjust to taste)
-
Sesame seeds, for garnish
Instructions
-
Wash and dry cucumbers, then slice thinly using a sharp knife or mandoline. Place into a medium mixing bowl.
-
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, and red pepper flakes.
-
Pour dressing over cucumbers and toss gently to coat evenly.
-
Transfer to a serving dish, garnish with sesame seeds, and serve immediately—or chill for 10–15 minutes for a stronger flavor.
Notes
Slice cucumbers thinly for maximum flavor absorption.
Don’t over-marinate—cucumbers release water quickly.
Adjust flavor: add sugar if too tangy, more chili flakes for heat.
Add-ins: sliced onions, chili oil, or fresh herbs for variety.
Best enjoyed fresh; store leftovers in fridge up to 24 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Entrées / Side Dish
- Method: No-Cook
- Cuisine: Japanese