Japanese Cucumber Salad

Japanese Cucumber Salad

I love the cucumber salads at sushi restaurants, and a while back, made a copycat version at home. After recently buying an English cucumber for another recipe (which I can’t even remember now), I thought about making this super simple and yummy side dish again tonight. And when I say simple, I mean one of the easiest dishes you can make. If you like cucumbers, and enjoy vinegar flavor, you will love this refreshing salad.


  • 2 medium cucumbers, or 1 large English cucumber
  • 1/4 cup rice vinegar
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 2 tbsp. sesame seeds, toasted *


  1. Rinse cucumber(s) and pat dry. (I like to keep the skin on, but you can take it off, if you’d like.)
  2. Slice thinly using a food processor or sharp knife.
  3. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  4. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve.
  5. Add the cucumbers and sesame seeds; toss well to combine.
  6. Serve immediately.

* To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

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