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Japanese Cucumber Salad

Japanese Cucumber Salad


Salting the cucumbers before making the salad, draws out some of the water and intensifies the flavor.  The end result is a crisp, cool, faintly salty cucumber salad.



  • 1/3 cup unseasoned rice vinegar
  • 1/4 teaspoon instant dashi
  • 1 teaspoon sesame oil.
  • 1 tablespoon sesame seeds, toasted
  • 1 English cucumber, washed & unpeeled
  • Salt



Combine rice vinegar and dashi in a medium bowl.  Stir until dashi is dissolved.  Stir in sesame oil and sesame seeds into the bowl with the vinegar and dashi.  Set aside.

Slice cucumber very thin – use a mandoline to slice them if you have one.  Otherwise, a sharp knife will work. Place sliced cucumbers in a colander and sprinkle in layers with salt.  Stir to combine.  Let sit in colander for 20 minutes.  Make sure the colander is placed over a large bowl or in the sink.  After 20 minutes, shake colander to remove excess water and add to the bowl with the remaining ingredients.

Let sit for about 1 hour for flavors to combine.  Enjoy!



Instant dashi is available at Asian market or Amazon.  I use the Hondashi brand.