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Chopsticks serving a portion of Japanese cucumber salad.

Japanese Cucumber Salad

This Japanese cucumber salad is a light and refreshing blend of thinly sliced cucumbers tossed in a homemade dressing and garnished with sesame seeds. A quick and easy side dish that pairs well with a wide variety of main course options!
Course Salad
Cuisine Asian
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 4
Calories 37kcal
Author Sara Welch


  • 4 cups cucumbers thinly sliced, I prefer to use Japanese or Persian cucumbers
  • 2 teaspoons salt
  • 1/4 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame seeds


  • Place the cucumbers in a large bowl. Add the salt and toss to combine. Let the cucumbers stand for 10 minutes.
  • Place the rice vinegar, sugar and soy sauce in a small bowl. Whisk to combine.
  • Transfer the cucumbers to a colander. Pour the excess liquid out of the bowl.
  • Use your hands to squeeze any remaining liquid out of the cucumbers.
  • Place the cucumbers back into the bowl. Add the rice vinegar mixture and toss to combine.
  • Let stand at room temperature for 10 minutes. Sprinkle with sesame seeds, then serve, or refrigerate for later use.


  1. For a more authentic flavor, use Japanese cucumbers if you can find them. If you can't get Japanese cucumbers, I recommend using Persian cucumbers which are available in many stores and have a similar flavor and consistency. You can also make this with traditional waxy cucumbers, but I recommend peeling them and removing the seeds.
  2. You can use a mandoline to easily cut your cucumbers into very thin slices.
  3. This salad can be made up to 6 hours before you plan to serve it. Leftovers will stay fresh in the refrigerator for up to 3 days.


Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1333mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg