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Best Easy Zesty Japanese Cucumber Salad Recipe

zesty Japanese cucumber salad - featured image

A quick, refreshing cucumber salad with a zesty ginger dressing. Perfect for hot summer days, this no-cook side dish is crisp, tangy, and addictive.

Ingredients

Scale
  • 2 large English cucumbers (about 1 lb or 450g)
  • 1 teaspoon kosher salt
  • 2 green onions, thinly sliced on the diagonal
  • 1 tablespoon toasted sesame seeds, plus more for garnish
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry cucumbers. Trim ends. Slice into thin rounds, about ⅛-inch (3mm) thick, using a sharp knife or mandoline.
  2. Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss to coat. Let sit for 10 minutes to draw out excess moisture.
  3. Transfer cucumbers to a colander and rinse under cold water to remove excess salt. Gently squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
  4. In a small bowl or jar, combine rice vinegar, soy sauce, toasted sesame oil, sugar, freshly grated ginger, and red pepper flakes (if using). Whisk or shake until sugar is dissolved.
  5. Place squeezed cucumbers in a clean, dry bowl. Add sliced green onions and 1 tablespoon toasted sesame seeds. Pour dressing over top and toss gently to coat.
  6. Serve immediately for best crunch, or chill for 15-20 minutes to let flavors meld. Garnish with additional sesame seeds and green onion slices before serving.

Notes

The ‘sweating’ step is crucial for a non-soggy salad. Do not skip salting and squeezing the cucumbers. For best texture, serve immediately. Leftovers keep for 1-2 days in the fridge but will soften. To make ahead, prep cucumbers and dressing separately and combine just before serving.

Nutrition

Keywords: Japanese cucumber salad, zesty cucumber salad, quick cucumber salad, no-cook side dish, summer salad, vegan, gluten-free