Best Japanese Cucumber Salad Recipes

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JAPANESE STYLE CUCUMBER AND RADISH SALAD



Japanese Style Cucumber and Radish Salad image

Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!

Provided by katie in the UP

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 sweet onion, thinly sliced
8 radishes, sliced
1 English cucumber, halved lengthwise and sliced
1/4 cup rice wine vinegar
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds, toasted

Steps:

  • Combine onion, radishes and cucumber in a medium bowl.
  • Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
  • Drizzle vinegar mixture over cucumber mixture, tossing to coat.
  • Cover and chill 15 minutes.
  • Sprinkle with sesame seeds before serving.

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

Make and share this Japanese Cucumber Salad recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  • In a large bowl, combine cucumbers, salt and pepper, mix well.
  • Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
  • Sprinkle with sesame seeds and mix.
  • Let marinate for 20 minutes before serving.
  • Adjust seasonings before serving.

SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)



Sunomono (Japanese Cucumber and Seafood Salad) image

Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.

Provided by xerxes2695

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

1 large English cucumber, peeled and thinly sliced
1 teaspoon salt
1 (8 ounce) package imitation crab sticks, halved
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, or to taste

Steps:

  • Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
  • Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
  • Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING



California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

  • Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
  • Combine all ingredients except flower confetti and refrigerate.
  • Whisk together all ingredients and refrigerate.
  • Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING



Japanese-Style Cucumber Salad With Sesame Dressing image

Make and share this Japanese-Style Cucumber Salad With Sesame Dressing recipe from Food.com.

Provided by momaphet

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 long english-style cucumbers
2 tablespoons lemon juice
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
2 tablespoons soy sauce
dashi stock, granules (a pinch , leave out if not available)
2 teaspoons sugar (or equivalent sweetener of your choice)
1 teaspoon sesame oil
3 -4 tablespoons toasted sesame seeds
1 pinch salt (optional, to taste)

Steps:

  • Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
  • Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
  • Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
  • Mix 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 (or you can just drizzle on the sesame oil when you assemble the salad).
  • Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
  • Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
  • If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
  • This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

JAPANESE RESTAURANT CUCUMBER SALAD



Japanese Restaurant Cucumber Salad image

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Provided by MARYLAUREN

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Steps:

  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

JAPANESE CUCUMBER & BEAN SPROUT SALAD



Japanese Cucumber & Bean Sprout Salad image

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Provided by mysticchyna

Categories     Japanese

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Steps:

  • Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  • Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
  • NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

JAPANESE CUCUMBER SALAD - SUNOMONO



Japanese Cucumber Salad - Sunomono image

Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 medium cucumbers, peeled, and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1/4 teaspoon gingerroot, grated fresh

Steps:

  • Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
  • Let stand at room temperature for 30 mins, or until cucumbers are softened.
  • Drain, and squeeze out excess liquid.
  • Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
  • Add cucumbers, and mix well.
  • Chill thoroughly before serving.

JAPANESE CUCUMBER SALAD (SUNOMONO)



Japanese Cucumber Salad (Sunomono) image

A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!

Provided by Celsia

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 6

5 cucumbers
2 teaspoons salt
½ cup lemon juice
½ cup white sugar
1 tablespoon white wine vinegar
¼ cup toasted sesame seeds, or to taste

Steps:

  • Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
  • Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
  • Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g

JAPANESE CRUNCHY CUCUMBER AND RADISH SALAD



Japanese Crunchy Cucumber and Radish Salad image

A quick and easy side to a Japanese meal.

Provided by Mikekey *

Categories     Other Salads

Time 10m

Number Of Ingredients 4

1 cucumber
1 bunch radishes
1 tsp vegetable oil
2 tsp rice vinegar

Steps:

  • 1. Thinly slice the cucumber and radishes, and arrange on a plate.
  • 2. Whisk together the vegetable oil and rice vinegar in a glass, and drizzle over the vegetables to serve.

JAPANESE NOODLE AND CUCUMBER SALAD



Japanese Noodle and Cucumber Salad image

Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.

Provided by _Pixie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 ounces dry vermicelli or 6 ounces bean thread noodles
6 tablespoons rice wine vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
1 medium cucumber, chilled
1 tablespoon thinly sliced green onion
1 1/2 teaspoons sesame seeds

Steps:

  • Cook the noodles in boiling water until barely tender.
  • Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
  • Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
  • Stir well.
  • Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
  • Peel and seed the cucumber.
  • Cut into quarters lengthwise, then into thin sticks.
  • Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

JAPANESE-STYLE POTATO SALAD WITH DAIKON AND CUCUMBER



Japanese-Style Potato Salad with Daikon and Cucumber image

Categories     Salad     Onion     Potato     Appetizer     Side     Steam     Mayonnaise     Cucumber     Bell Pepper     Carrot     Radish     Escarole     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Dressing
1 cup mayonnaise
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
Salad
2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
1 large carrot, peeled, cut into 1/8-inch-thick rounds
8 large escarole leaves, torn into 1-inch pieces
1 cup very thinly sliced red onion
1 cup very thinly sliced white onion
3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper

Steps:

  • For dressing:
  • Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
  • For salad:
  • Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
  • Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
  • *Available at some supermarkets and at Asian markets.

SUNOMONO (JAPANESE CUCUMBER SALAD)



Sunomono (Japanese Cucumber Salad) image

This is a cool and tangy salad that can compliment any Asian themed meal. Especially with things like Tempura or other dishes that don't already include a substantial amount of vegetables. Also very quick and simple to make!

Provided by Amy H.

Categories     Other Salads

Time 10m

Number Of Ingredients 6

3 cucumbers
1/4 tsp salt
3 Tbsp rice vinegar
2 1/2 Tbsp sugar
1 Tbsp soy sauce
1 tsp sesame seeds

Steps:

  • 1. Wash cucumbers and peel if desired. (I peel stripes on mine.) Slice cucumbers paper thin using a mandolin. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
  • 2. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture and sesame seeds to prepared cucumbers and toss gently.

SESAME JAPANESE CUCUMBER SALAD



Sesame Japanese Cucumber Salad image

I don't really remember where I got this recipe; off the internet somewhere, I'm sure. This tasty little salad is just the thing to cool you off in the summer; very refreshing, and so quick and easy. Just remember if you're sensitive to cucumbers (I am) try to use the "burpless" varieties.

Provided by Kay D.

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons white vinegar
1 tablespoon sesame oil
1/8 teaspoon dry mustard
1/4 cup soy sauce
1/4 teaspoon Tabasco sauce
2 cucumbers
1 tablespoon toasted sesame seeds

Steps:

  • In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
  • Stir until completely combined.
  • Thinly slice your cucumbers.
  • Combine the cucumbers and dressing mixture.
  • Sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 85.5, Fat 5.3, SaturatedFat 0.8, Sodium 1011.1, Carbohydrate 7.5, Fiber 1.4, Sugar 2.9, Protein 3.5

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

Try something new with our Japanese Cucumber Salad recipe. Our tangy Japanese Cucumber Salad includes carrots, peanuts and a touch of lime juice.

Provided by My Food and Family

Categories     Asian

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

6 baby English cucumbers, cut into 1/4-inch-thick slices
1/2 cup slivered red onions
1/2 cup shredded carrots
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. unseasoned rice vinegar
1 Tbsp. fresh lime juice
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
1 Tbsp. sesame seed

Steps:

  • Combine vegetables in large bowl.
  • Whisk dressing, vinegar and lime juice until blended. Add to vegetables; mix lightly.
  • Sprinkle with nuts and sesame seed.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

JAPANESE CUCUMBER SALAD WITH MISO DRESSING



Japanese Cucumber Salad with Miso Dressing image

Categories     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 tablespoons grapeseed oil or vegetable oil
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 Japanese cucumbers, cut into 1/2-inch-wide sticks
4 radishes, thinly sliced
1 teaspoon toasted sesame seeds
cup dried shaved bonito flakes (optional)

Steps:

  • Whisk first 4 ingredients in small bowl to blend.
  • Divide cucumber sticks among plates in single layer.
  • Drizzle dressing over cucumbers, then divide radishes, sesame seeds, and bonito flakes among salads, and serve.

JAPANESE STYLE CUCUMBER SALAD



Japanese Style Cucumber Salad image

Once upon a time I had a similar recipe from Cooks Illustrated, but can't seem to find it. This is the closest I can come from memory. It's pretty good (pat on back...) but something is not quite the same. The amount of red pepper is for average heat - adjust to your taste! COOKING TIME IS REFRIGERATION TIME.

Provided by Jostlori

Categories     Japanese

Time 1h7m

Yield 2 serving(s)

Number Of Ingredients 8

1 cucumber, about 8 inches
3 tablespoons rice wine vinegar
1 tablespoon water
2 teaspoons sugar
1 tablespoon mirin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh mint leaves

Steps:

  • Wash cucumber very well, or peel it.
  • Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
  • Thinly slice cucumber and place in a glass bowl.
  • Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
  • Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks.
  • Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
  • To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top.

JAPANESE CUCUMBER SALAD WITH VINEGAR



Japanese Cucumber Salad with Vinegar image

Categories     Salad     Appetizer     No-Cook     Quick & Easy     Vinegar     Cucumber     Summer     Gourmet     Fat Free     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4 as a side dish

Number Of Ingredients 9

3 heaping tablespoons bonito flakes* (optional)
1/4 cup Sherry vinegar or rice vinegar
1 tablespoon dark soy sauce
2 English cucumbers or 4 regular cucumbers
1 tablespoon coarse salt
1 tablespoon sugar, or to taste
Garnish:
Garnish: a 1- by 2-inch piece toasted nori* (dried laver) from one 8- by 7 1/2-inch sheet (optional)
*available at Japanese markets and some specialty foods shops.

Steps:

  • If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
  • Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
  • Serve salad garnished with nori strips.

JAPANESE-STYLE CUCUMBER SALAD



Japanese-Style Cucumber Salad image

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

Provided by Daily Inspiration S

Categories     Other Salads

Time 15m

Number Of Ingredients 9

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

Steps:

  • 1. Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumbers into bite-sized pieces.
  • 2. Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate.
  • 3. Mix 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.
  • 4. Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.

JAPANESE CUCUMBER SESAME SALAD



Japanese Cucumber Sesame Salad image

Make and share this Japanese Cucumber Sesame Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb cucumber, peeled and sliced into 1/4-inch slices
3 scallions, chopped
2 tablespoons sesame seeds, toasted
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
1/4 teaspoon ginger
1/2 teaspoon sugar
1/2 teaspoon pepper
salt, if needed to taste

Steps:

  • Place all ingredients in a large mixing bowl.
  • Toss to combine well.
  • Add salt, if needed, to taste (you probably won't need any).
  • Cover and chill at least 1 hour.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 81.7, Fat 5.8, SaturatedFat 0.8, Sodium 138, Carbohydrate 7.1, Fiber 1.5, Sugar 2.8, Protein 2

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