Japanese Cucumber Salad

Whenever I need a quick appetizer or side to go with an Asian main course, I turn to cucumbers. These slick, crunchy workhorses of the kitchen are always reliable when you need that last-minute “something extra.” Sure, you can pickle cucumbers, jar them, and save them for the future, but my favorite way to eat them is raw, in a quick salad.

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

Japanese Cucumber Salad Recipe


4 servings
  • 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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 46 calories;2 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 72 IU vitamin A; 3 mg vitamin C; 14 mg calcium; 7 mg iron; 147 mg sodium; 137 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1/2 fat

Source:  www.eatingwell.com

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