5 from 68 votes
Japanese Cucumber Salad
Japanese Cucumber Salad features thinly sliced small cucumbers tossed in a tangy dressing made from soy sauce, rice wine vinegar, sugar, chile oil, toasted sesame oil, and finely minced garlic. Roasted peanuts provide a crunchy texture alongside fresh cilantro leaves and a sprinkle of red chili flakes for added heat. This salad offers a crisp, refreshing balance of spicy, savory, and nutty flavors, ideal as a side or light dish.
Prep Time
15 mins
Total Time
15 mins
Servings:
8
Calories:
56 kcal
Course:
Salad
Cuisine:
Japanese
Ingredients
dressing
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 1 tsp sugar
- 1 tsp chile oil
- 1 tsp sesame oil toasted
- 1 clove garlic finely minced
salad
- 12 ounces cucumber small
- 1/3 cup peanuts roasted
- cilantro fresh leaves
- red chili flakes to taste
Instructions
- Whisk the dressing ingredients together and be sure to taste it to adjust anything you like.
- Finely grind the peanuts in a food processor using the pulsing button. You want them to be very fine but be careful not to go too far and turn them into peanut butter! Alternatively you can use a rolling pin to crush the peanuts: just place them in a zip lock baggie and pound or roll over them.
- Thinly slice the cucumbers on the diagonal. If you would like to remove part of the peel first, you can run a zesting tool down the sides, or simply run the tines of a fork down the sides to create a decorative edge.
- Put the cucumbers in a bowl and toss with enough dressing to coat thoroughly, you may not need all of it. Toss with the crushed peanuts, sprinkle with chile flakes,and top with cilantro leaves. Serve immediately or chill until ready to serve. I like to serve this within a few hours of making, but it will keep overnight.
Cup of Yum
Notes
- Do not peel cucumbers entirely; thin skin adds texture and helps hold shape.
- Partially peel cucumbers by scoring edges with a zesting tool or scraping with fork tines for decorative effect.
- Slice cucumbers diagonally to increase surface area for dressing absorption and visual appeal.
- Prepare cucumbers up to one hour ahead to retain crispness; longer storage post-slicing may soften them.
Nutrition Information
Calories
56kcal
(3%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
404mg
(17%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
45IU
(1%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 56
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 404mg | 17% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.