Japanese-Style Cucumber Salad

Daily Inspiration S


A great side dish to go with your favorite meat dish.


★★★★★ 6 votes

15 Min
No-Cook or Other


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english cucumbers
2 Tbsp
lemon juice
2 Tbsp
rice vinegar
2 Tbsp
soy sauce
pinch of dashi stock granules (optional)
2 tsp
1 tsp
sesame oil
3-4 Tbsp
toasted sesame seeds
pinch of salt (to taste)

How to Make Japanese-Style Cucumber Salad


  • 1Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumbers into bite-sized pieces.
  • 2Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate.
  • 3Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil.
  • 4Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

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About Japanese-Style Cucumber Salad

Course/Dish: Other Salads, Dressings
Main Ingredient: Vegetable
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy

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