Best 8 Japanese Style Cucumber Salad With Sesame Dressing Recipes

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**Japanese-Style Cucumber Salad with Sesame Dressing: A Refreshing and Flavorful Summer Dish**

The Japanese-style cucumber salad is a refreshing and flavorful side dish that is perfect for summer. Made with thinly sliced cucumbers, a tangy sesame dressing, and a sprinkle of sesame seeds, this salad is light, healthy, and packed with flavor. It is a popular dish in Japanese cuisine and is often served as a side dish with grilled or fried foods. This article provides three variations of the classic Japanese cucumber salad recipe, each with its own unique twist. The first recipe is the classic version, made with a simple sesame dressing. The second recipe adds a bit of heat with the addition of chili oil, and the third recipe uses a creamy sesame dressing for a richer flavor. No matter which variation you choose, you are sure to enjoy this delicious and refreshing salad.

Check out the recipes below so you can choose the best recipe for yourself!

SUNOMONO (JAPANESE CUCUMBER SALAD)



Sunomono (Japanese Cucumber Salad) image

This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.

Provided by Jessie Price

Categories     Healthy Cucumber Salad Recipes

Time 15m

Number Of Ingredients 5

2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Steps:

  • Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  • Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This healthy and refreshing Japanese Cucumber Salad recipe is simple to throw together and packed with a ton of flavor despite its simple ingredients.

Provided by Kelley Simmons

Categories     Salad     Side Dish

Time 5m

Number Of Ingredients 8

3 mini Persian cucumbers, sliced (about 3 cups)
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp light brown sugar, or more if you like it sweeter
1 clove garlic, minced
1/4 tsp crushed red pepper flakes, or more if you like it spicy
sesame seeds

Steps:

  • Combine soy sauce, rice vinegar, sesame oil, sugar, garlic and crushed red pepper flakes in a small bowl. Whisk to combine.
  • Pour asian dressing on to the cucumbers and toss to combine. Serve with extra crushed red pepper flakes on top and sesame seeds for garnish!

Nutrition Facts : Calories 47 kcal, Carbohydrate 7 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 274 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

ASIAN CUCUMBER SALAD



Asian Cucumber Salad image

This is a really delicious, light salad.

Provided by sandradxb

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

2 cucumbers - halved lengthwise, seeded, and sliced
2 teaspoons salt
½ cup rice vinegar
¼ cup white sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
4 fresh red chile peppers, sliced

Steps:

  • Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
  • Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
  • Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g

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 CUCUMBER SALAD (SPIRAL-CUT WITH SESAME DRESSING)



Japanese Cucumber Salad (Spiral-Cut with Sesame Dressing) image

This Japanese Cucumber Salad is made using an Asian technique - spiral cut the cucumbers so they turn into long curls and the dressing creeps into all those slices and crevices. It's a fun way to prepare cucumbers that creates unique textures and flavors, plus it's quick, easy, and super refreshing.

Provided by ChihYu

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 9

12 oz Japanese or Persian cucumbers (6 mini cucumbers)
1 tsp coarse sea salt
Sprinkle toasted black and white sesame seeds, (optional)
1 tbsp white sesame seeds
4 tbsp mayonnaise
1.5 tbsp rice vinegar
3 tbsp coconut aminos
½ to 1 tsp toasted sesame oil
2 tsp tahini

Steps:

  • Rinse and pat dry the cucumbers. Trim the tip ends.
  • Place one cucumber between two chopsticks that you don't mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
  • Make thin straight cuts on the top, about 2mm slices.
  • Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
  • Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
  • In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
  • In the meantime, make the salad dressing by following the instructions here.
  • Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
  • Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if using. Serve cold.

Nutrition Facts : ServingSize 1 cucumber, Calories 36 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 495 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC



Chinese Smashed Cucumbers With Sesame Oil and Garlic image

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Provided by Julia Moskin

Categories     salads and dressings, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

  • Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  • On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
  • Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
  • Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  • When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

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.

Tips:

  • Use fresh, crisp cucumbers for the best flavor and texture.
  • Slice the cucumbers thinly and evenly so that they cook evenly.
  • Don't overcook the cucumbers or they will become mushy.
  • For a sweeter salad, use a sweeter variety of cucumber, such as a Persian cucumber.
  • For a spicier salad, add a pinch of red pepper flakes or a dash of Sriracha sauce to the dressing.
  • Serve the salad immediately or chill it for later.

Conclusion:

Japanese-style cucumber salad is a refreshing, flavorful, and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your own taste preferences. Whether you like it sweet, spicy, or somewhere in between, this salad is sure to please. So next time you are looking for a light and refreshing side dish, give this Japanese-style cucumber salad a try. You won't be disappointed!

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