Description
Looking for a crisp, refreshing, and flavor-packed side dish? This Japanese Cucumber Salad is a light and zesty recipe that balances tangy rice vinegar, salty soy sauce, and toasty sesame oil with fresh cucumber crunch. It’s a quick side dish, perfect for summer meals, Asian-inspired dinners, or healthy snacks. If you’re browsing for food ideas, easy recipes, or quick dinner side dishes, this one hits the spot. Whether you’re meal prepping, packing lunch, or setting out a party spread—this salad brings bright, bold flavors with minimal effort.
Ingredients
2 Japanese cucumbers
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon sesame seeds
4 slices red chili (optional)
1 tablespoon chopped mint or shiso (optional)
Instructions
1. Slice cucumbers into thin rounds or diagonal pieces. Salt lightly if desired and let rest for 10 minutes. Pat dry.
2. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic.
3. Add the cucumbers and toss to coat in the dressing.
4. Sprinkle in sesame seeds and red chili slices. Toss again.
5. Chill in the fridge for 15–30 minutes before serving.
6. Garnish with mint or shiso just before serving.
Notes
Lightly salting cucumbers beforehand helps them stay extra crisp.
Make ahead and chill for 30 minutes to let the flavors soak in beautifully.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Japanese cucumber salad, quick salad, healthy snack, Asian side dish