Japanese Cucumber Salad

Japanese Cucumber Salad

20 Reviews
From: EatingWell Magazine, June/July 2005

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 medium cucumbers, or 1 large English cucumber
  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons sesame seeds, toasted (see Tip)


  • Active

  • Ready In

  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
  • Nutrition Bonus: Iron (39% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

Reviews 20

August 24, 2016
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By: zimmernb
LOVE this recipe! I add cooked shrimp and eat it as a main dish. Can't get enough of it!
June 05, 2016
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By: Cathy
Very easy and tasty. I took some of the advice of previous reviewers and added a bit more sugar. It was very easy to make and served it with the Asian marinated pork tenderloin, steamed broccoli,and rice. It's a keeper of a recipe. Pros: Quick and easy Cons: None
September 23, 2015
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By: EatingWell User
Close to Japanese restaurants I doubled the rice vinegar & salt & used 2.5 tablespoons of sugar. Made it a little sweeter but not too much. I like the vinegar flavor but 1 tablespoon of sugar left a slight aftertaste. The changes above left for no odd aftertaste. Pros: easy to make Cons: needed a little tweaking
May 16, 2015
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By: EatingWell User
This salad is refreshing paired with anything Asian. I used black sesame seeds - beautiful.
April 25, 2015
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By: EatingWell User
needs more sugar!!! Made the mistake of not tasting the vinegar mix before dumping on my cucumbers. Japanese cucumber salad is supposed to be sweet!!! This is not. 1tsp of sugar is horribly inadequate to sweating 1/4C of vinegar. Wish I would have tasted first!! Adjust the sugar and I think it'd be great. Pros: easy Cons: not authentic
July 28, 2014
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By: EatingWell User
Incredibly delicious Exactly like at sushi resturaunts!! SOOOOO YUMMY!!!!! I'm addicted!! Pros: Just like at sushi resturaunt a Cons: None
July 27, 2014
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By: EatingWell User
The perfect light cucumber salad. Exactly the recipe I've been looking for. Still great without the sesame seeds, and improves in flavor and crispness after refrigeration.
December 05, 2013
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By: EatingWell User
Faulty nutritional info? lovely salad but I don't see how one gets 35%DV of iron in a half tablespoon of sesame seeds per serving
July 23, 2013
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By: EatingWell User
Refreshing and easy A wonderful simple salad. Refreshing easy side for any BBQ, it went over well at a potluck. Only thing I do differently is slice the cucumbers in half-moon shapes rather than making the ribbons, as I find that to be easier.
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