Japanese cucumber salad

Japanese cucumber salad

This Japanese cucumber salad is the right bit of tangy and sweet goodness. So simple and quick to make once you start eating this you won't be able to stop.
Course Appetizer
Cuisine Japanese
Keyword sushi appetizers, sushi side dish
Prep Time 12 minutes
Refrigerate 2 hours
Total Time 12 minutes
Servings 4
Calories 58kcal
Author Glitter and Graze


  • 2 cucumbers sliced thin
  • 2 TBSP sesame seeds regular or black or both
  • 1/2 cups rice vinegar
  • 1 TSP soy sauce
  • 2 TSP sugar
  • 1/4 TSP salt


  • Slice cucumbers with a mandoline slicer or in food processor or by hand in thin slices
  • Mix together rice vinegar, soy sauce, sugar, salt, and sesame seeds and stir until sugar and salt is dissolved.
  • Lay cucumbers flat in a shallow pan and pour mixture over top
  • Stir around the cucumbers in the mixture and cover and refrigerate
  • Refrigerate for 2 hours stirring every 30 minutes



  • For cutting the cucumbers I suggest using a mandoline slicer or food processor. This makes this step a lot faster. If you don't have either just hand slice the cucumbers really thin.
  • Make sure the sugar and salt is dissolved before adding it to the bowl of cucumbers. Achieve this by stirring the mixture until dissolved.
  • If you want the cucumbers to marinate more evenly refrigerate them in a shallow large dish, such as a casserole dish so the marinate can cover as many cucumbers as possible.
  • Don't forget to stir the cucumbers a couple times while marinating.


Serving: 1g | Calories: 58kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 233mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 4.8mg | Calcium: 65mg | Iron: 1mg