Japanese Cucumber Salad
This Japanese cucumber salad is delightfully tangy with a touch of sweetness! Light, crunchy, and refreshing - this restaurant-quality side dish comes together in just 15 minutes.
Servings 4 servings
- 2-3 Japanese cucumbers see Notes
- ½ teaspoon salt divided
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon toasted sesame oil optional
Slice cucumbers as thin as possible – between ¼ to an ⅛-inch thin, then sprinkle with ¼ teaspoon of salt and let sit for 10 minutes.
Rinse cucumbers with cold water, drain, wrap in a towel, and squeeze out as much water as possible.
Add the remaining salt, soy sauce, rice vinegar, sugar, and sesame oil to a bowl and mix to combine, then toss in the cucumbers to coat.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
- Japanese Cucumbers: If you can't find Japanese cucumbers, you can use either Persian or English cucumbers instead.
- Make it Paleo: Use coconut aminos in place of both the soy sauce and sugar in this recipe. Coconut aminos have a naturally sweet flavor, so no extra sugar is necessary!
Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using 3 Japanese cucumbers. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving: 1serving | Calories: 37kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1046mg | Potassium: 91mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg | Net Carbs: 4g