Salad, side/appetizer

Japanese Cucumber Salad


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

Japanese Cucumber Salad
Prep time 15
Cook Time 0
Total Time 15

Nutritional Information

Makes: 4 Servings
Serving size: about 1 cup
Calories 46kcal
Fat 2g
Saturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 147mg
Carbohydrates 4g
Dietary Fiber 1g
Added sugars 1g
Total sugars 2g
Protein 1g
Potassium 137mg


STEP 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.
STEP 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.
© Meredith Corporation. All rights reserved. Used with permission.


2 medium cucumbers or 1 large English cucumber

¼ cup rice vinegar

1 teaspoon sugar

¼ teaspoon salt

2 tablespoons sesame seeds , toasted

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