Japanese Cucumber Salad

June/July 2005

Your rating: None Average: 3.9 (395 votes)

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

"Great combination of sweet and sour from the rice vinegar. The toasted sesame seeds are essential, so make sure you have 'em on hand :) YUM. "
Japanese Cucumber Salad

Makes: 4 servings, about 1 cup each

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Total Time:


  • 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.


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

Nutrition Bonus: Iron (35% daily value).

Exchanges: 1 vegetable, 1/2 fat

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