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–+ servings
Japanese Cucumber Salad

Japanese Cucumber Salad: Refresh Your Summer Meals Today

Enjoy a refreshing Japanese Cucumber Salad, perfect for summer gatherings and low in carbs.
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Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Japanese or English Cucumbers Substitute with Persian or Armenian cucumbers if desired.
  • 1 teaspoon Salt Adjust to taste.
For the Dressing
  • 1/4 cup Rice Wine Vinegar Apple cider vinegar can be used as a substitute.
  • 1 tablespoon Sugar Consider a sugar substitute for a lower-calorie option.
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free.
  • 1 teaspoon Sesame Oil Substitute with olive oil if needed.
For the Garnish
  • 1 tablespoon Toasted Sesame Seeds Optional garnish.
  • 1 tablespoon Thinly Sliced Seaweed (Wakame or Nori) Optional for traditional touch.

Equipment

  • Sharp knife
  • Mandoline
  • Mixing Bowl
  • tongs

Method
 

Step-by-Step Instructions
  1. Start by washing the cucumbers under cold water and slice them thinly.
  2. Place sliced cucumbers in a bowl, sprinkle with salt, and toss gently. Let them rest for 10-15 minutes.
  3. Drain excess moisture by gently squeezing or patting dry with a towel.
  4. In a separate bowl, whisk together the rice wine vinegar, sugar, soy sauce, and sesame oil until combined.
  5. Add the drained cucumber slices to the dressing and toss gently to coat.
  6. Sprinkle with toasted sesame seeds and sliced seaweed if desired.
  7. Refrigerate the salad for 15-20 minutes before serving.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 20mg

Notes

For the best taste, consume the salad the same day as preparation. Avoid freezing it.

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