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–+ servings

Japanese Cucumber Salad

Sally Thompson
Fresh, crisp, and packed with bold flavor, this Japanese Cucumber Salad is the perfect quick side dish for busy weeknights, healthy lunches, light dinners, and refreshing snacks. Thinly sliced cucumbers are tossed in a savory sesame ginger dressing with hints of soy sauce and rice vinegar, creating an easy recipe that tastes vibrant and satisfying in every bite. This refreshing cucumber salad works beautifully as a healthy snack, quick appetizer, lunch side, or dinner companion. Whether you need simple food ideas for meal prep, easy dinner sides, or fresh summer recipes, this Japanese-inspired salad delivers crunchy texture and balanced flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Course Salad
Cuisine Japanese
Servings 4 servings
Calories 110 kcal

Ingredients
  

  • 4 medium Japanese cucumbers thinly sliced
  • 1 teaspoon salt
  • 2 cups baby spinach or mixed greens
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove minced
  • 1 teaspoon mirin
  • 1 teaspoon chili oil or red pepper flakes optional
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon black sesame seeds

Instructions
 

  • 1. Wash the cucumbers thoroughly and slice them thinly using a sharp knife or mandoline slicer.
  • 2. Place the cucumber slices in a colander and sprinkle with salt. Let them sit for 10 to 15 minutes to draw out excess moisture.
  • 3. Rinse the cucumbers lightly under cold water and pat them completely dry with paper towels.
  • 4. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, garlic, mirin, and optional chili oil until fully combined.
  • 5. Toast the sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant.
  • 6. Transfer the cucumbers to a large mixing bowl and add the baby spinach or mixed greens.
  • 7. Pour the dressing over the cucumbers and toss gently until evenly coated.
  • 8. Add the toasted sesame seeds and mix lightly.
  • 9. Refrigerate the salad for 10 to 15 minutes before serving for the best flavor.
  • 10. Garnish with black sesame seeds and serve chilled.

Notes

Salting the cucumbers before mixing helps remove excess moisture and keeps the salad crisp instead of watery.
Toasting the sesame seeds enhances their nutty flavor and adds extra depth to the salad.
For stronger flavor, chill the salad for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 110kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 420mgFiber: 2gSugar: 4g
Keyword Asian cucumber salad, cucumber salad recipe, dinner ideas, easy side dish, healthy salad, healthy snack, Japanese cucumber salad, quick lunch, refreshing salad
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