Japanese Cucumber Salad

3.8 (465)
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This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

Yield: 4 servings, about 1 cup each
Active Time: 15
Total Time: 15


  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)


  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Tips & Notes

  • Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.


Nutrition Per Serving

calories 46
fat 2 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 4 g
protein 1 g
fiber 1 g
sodium 147 mg
potassium 137 mg

Nutrition Bonus Iron (35% daily value).

Carbohydrate Serving

Exchanges 1 vegetable, 1/2 fat

From EatingWell June/July 2005