Japanese Cucumber Salad
A refreshing salad tossed in a tangy sesame dressing with fresh scallions and toasted sesame seeds.
Cost: 
Ease: 
Health Benefit:
Cookware Needed:
Cutting board
Chef’s knife or mandoline
Mixing bowls
Whisk
Measuring spoons
Substitutions:
Substitute maple syrup for honey to make the recipe vegan.
Use tamari or coconut aminos in place of soy sauce for a gluten-free option.
Add shelled edamame for extra protein.
Mix in thinly sliced radishes, shredded carrots, rehydrated wakame seaweed, or sliced avocado for additional flavor and texture.
Ingredients:
2 English or Persian cucumbers, thinly sliced
½ tsp kosher salt
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
2 tsp toasted sesame oil
1–2 tsp honey (or maple syrup)
1 tsp grated fresh ginger (optional, but delicious)
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
Optional: pinch of red pepper flakes or a drizzle of chili crisp
Step-By-Step Directions
Step 1
Thinly slice the cucumbers using a knife or mandoline.
Step 2
Toss the cucumber slices with the kosher salt and let sit for 10–15 minutes.
Step 3
Gently squeeze out the excess liquid and pat the cucumbers dry.
Step 4
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and grated ginger.
Step 5
Toss the cucumbers with the dressing until evenly coated.
Step 6
Top with toasted sesame seeds and sliced scallions. If desired, add a pinch of red pepper flakes or a drizzle of chili crisp.
Chill for 15–30 minutes before serving to allow the flavors to develop.