Japanese Restaurant Cucumber Salad

Japanese Restaurant Cucumber Salad

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MARYLAUREN 0

"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."
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Ingredients

45 m servings 55 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  • Prep

  • Ready In

  1. 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.

Reviews

22
  1. 32 Ratings

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Most helpful positive review

This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up, and I was lucky to find this recipe! Thank you!

Most helpful critical review

I normally love sesame oil, but it doesn't work for me in this recipe. The rest of the family liked it though

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This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up, and I was lucky to find this recipe! Thank you!

This is a winner! Made with our fresh garden cucumbers, it is light, crunchy, refreshing with a little kick at the end. It's really good!!

I reduced the servings to 2 and found it a little dry so I doubled up on the rice vinegar, sugar, and chile. Using the called for amount of sesame oil was too much, the flavor overpowering every...

i like the recipe and make cucumber salads often. i changed it slightly. i used apple cider vinegar rather than the rice vinegar (i did have rice vinegar). i also put a little lime juice and ses...

I normally love sesame oil, but it doesn't work for me in this recipe. The rest of the family liked it though

This is so authentic and tasty! The flavor of the sesame oil is incredible. I used one large English cucumber and because I did not have chili paste, I used chili garlic sauce instead. My you...

So simple and so yummy, I followed the recipe exactly in this case.

What an excellent recipe. I made it with the ingredients as written but do not measure as a chef I just eyeball them. I did use a great chili garlic sauce by Schiriachia and it was outstanding ...

Excellent as written and one of our favorites as a salad or a snack. I add a dimension by tossing the cucumber slices with about 1 Tablespoon of Kosher salt, making sure it is well mixed. Allo...

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