This Healthy Japanese Cucumber Salad is crunchy, refreshing, and full of light flavors. It’s made with thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, a touch of soy sauce, and a sprinkle of sesame seeds. The crisp cucumbers and the bright dressing make it a perfect side dish, especially when you want something cool and simple on the table.
I love making this salad when I want a quick and easy snack or side that feels fresh and satisfying without being heavy. The best part is how quick it comes together—just slice, mix, and let it sit for a bit so the flavors can blend. Sometimes I add a little chili flake for a tiny kick, but it’s just as good without it.
One of my favorite ways to serve this salad is alongside grilled chicken or fish, especially on warm days when I’m aiming for a light meal. It also makes a great addition to a bento box or a casual lunch, adding a burst of color and crunch. I always find myself going back for a second bite because it’s that good!
Key Ingredients & Substitutions
Cucumbers: English cucumbers are my favorite for this salad because they have fewer seeds and a thin skin. If unavailable, Japanese cucumbers or Persian cucumbers work well. Avoid regular slicing cucumbers that are bitter or watery.
Rice Vinegar: This gives the salad its bright, tangy flavor. If you don’t have rice vinegar, apple cider vinegar can be a mild substitute, but the flavor will be a little stronger.
Soy Sauce: I use low-sodium soy sauce to keep the salad light on salt. Tamari is a great gluten-free option, and coconut aminos work well for soy-free diets.
Sesame Oil: This adds a nutty aroma. Toasted sesame oil is best, but if you don’t have it, a light drizzle of olive oil can also work, just note the flavor changes.
Honey or Maple Syrup: Optional and just a touch to balance the tartness. You can skip this if you prefer a more tangy salad or want to keep it sugar-free.
How Can I Keep My Cucumber Salad Crisp and Not Watery?
Cucumbers have a lot of water, which can make the salad soggy. Here’s how I keep it crunchy:
- Salt the cucumbers lightly and let them sit in a colander for 10 minutes. This draws out excess water.
- Gently squeeze the cucumber slices to remove any released moisture, then pat dry with paper towels.
- Toss cucumbers with the dressing just before serving or let it marinate briefly in the fridge (15-30 mins) so it softens slightly but stays crisp.
This simple step helps the salad stay fresh and crunchy, perfect for a light and refreshing bite!
Equipment You’ll Need
- Sharp knife – makes slicing cucumbers thin and even a breeze.
- Cutting board – provides a stable surface for safe and easy cutting.
- Mixing bowl – for tossing cucumbers with dressing without spills.
- Whisk or fork – helps blend the dressing ingredients smoothly.
- Colander or sieve – handy if you want to salt and drain cucumbers to keep them crisp.
- Measuring spoons – for accurate vinegar, soy sauce, and oil amounts.
Flavor Variations & Add-Ins
- Add thinly sliced red onion for a mild bite and extra crunch.
- Stir in chopped fresh herbs like cilantro, mint, or shiso for freshness.
- Sprinkle toasted nori flakes or furikake for an umami boost.
- Mix in thin carrot ribbons for color and a touch of sweetness.
Healthy Japanese Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium English cucumbers (or Japanese cucumbers), thinly sliced
For the Dressing:
- 1 tablespoon rice vinegar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup (optional for sweetness)
For Garnish:
- ½ teaspoon toasted sesame seeds
- Pinch of red pepper flakes (optional)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus about 15 minutes of marinating time. It’s quick to make and perfect when you want a refreshing, healthy side dish ready in no time.
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Slice the cucumbers into thin rounds, about 1/8-inch thick. If you want extra crispness, sprinkle the slices lightly with salt and place them in a colander. Let them sit for 10 minutes to release excess water, then gently squeeze them dry and pat with paper towels.
2. Make the Dressing:
In a mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey or maple syrup until well combined and smooth.
3. Toss and Marinate:
Add the cucumber slices to the bowl with the dressing. Toss gently to coat all slices evenly. Then cover and refrigerate the salad for at least 15 minutes to let the flavors mingle.
4. Serve and Garnish:
Before serving, sprinkle toasted sesame seeds and red pepper flakes (if using) over the salad. Serve chilled for a light, crisp, and refreshing side dish.
Can I Use Regular Cucumbers Instead of English Cucumbers?
Yes, you can use regular cucumbers, but they tend to have thicker skin and more seeds, which can make the salad a bit watery and bitter. To reduce this, peel the cucumbers and scoop out the seeds before slicing.
How Long Can I Store This Salad in the Fridge?
This salad is best enjoyed the same day or within 1-2 days. Keep it in an airtight container in the refrigerator. The cucumbers may release water over time, so toss gently before serving to refresh the texture.
Can I Make This Salad Ahead of Time?
Absolutely! It actually tastes better after marinating for at least 15 minutes or up to 1 hour. Just prepare it ahead and refrigerate, then garnish right before serving.
What If I Don’t Have Sesame Oil?
You can substitute with a mild olive oil or leave it out entirely, but the distinctive nutty flavor of sesame oil adds a great depth to the dressing, so it’s worth picking up if you enjoy Asian flavors.
