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Japanese Cucumber Salad

  • 15 m
  • 15 m
Jessie Price
“This Japanese-inspired cool, crisp salad is as elegant and well balanced as it is simple.”


    • 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)


  • 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.
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