Japanese Restaurant Cucumber Salad Recipe - Allrecipes.com
Japanese Restaurant Cucumber Salad Recipe
  • READY IN 45 mins

Japanese Restaurant Cucumber Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2012

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
Jun 19, 2012

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

 
Aug 19, 2012

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!!

 
Feb 05, 2013

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 everything. Next time I'll just add a tsp. of that. Otherwise, this is exactly what I was looking for. Thank you! :o)

 
Sep 09, 2012

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 sesame seeds on top. the chili paste is very tasty in this.

 
Feb 26, 2013

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 young children loved it as a side and I mixed some of these cucumbers with romaine lettuce and shredded rotisserie chicken. I then used the sauce as a dressing and sprinkled with toasted sesame seeds. Delicious! I will definitely be making this again.

 
Apr 07, 2015

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

 
Apr 26, 2015

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 Thanks for a great idea

 

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Nutrition

  • Calories
  • 55 kcal
  • 3%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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