4.5 from 70 votes
Japanese Cucumber Salad
Japanese Cucumber Salad features crisp cucumbers prepared with a traditional itazuri technique to remove rough skin, then thinly sliced and lightly salted to draw out moisture. It includes rehydrated wakame seaweed and crabmeat, all tossed in a tangy dressing of rice vinegar, sugar, soy sauce, salt, and dashi, creating a refreshing salad with delicate umami notes and varying textures.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
45 kcal
Course:
Salad
Cuisine:
Japanese
Ingredients
- 2 cucumber or use ⅔ English cucumber, Japanese or Persian varieties
- kosher salt Diamond Crystal brand
- 1 Tbsp dried wakame seaweed
- 4 crabmeat skip for vegan/vegetarian; I used imitation crabmeat since I‘m allergic to crab, or imitation crabmeat
- white sesame seeds optional, toasted
For the Dressing
- 3 Tbsp rice vinegar unseasoned
- 1 Tbsp sugar
- ½ Tbsp soy sauce
- ¼ tsp kosher salt Diamond Crystal brand
- 2 Tbsp dashi use standard Awase Dashi, dashi packet or powder, or Vegan Dashi, Japanese soup stock
Instructions
- If you are using Japanese cucumber, this step called itazuri is necessary. Wash 2 Japanese or Persian cucumbers and sprinkle them with Diamond Crystal kosher salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and helps absorb the dressing.
- Alternate peeling ½-inch (1.3-cm) strips of skin lengthwise and leaving strips of skin intact. With this striped pattern, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumbers into thin slices, about ⅛-inch (3 mm) thickness (or even thinner).
- Sprinkle with Diamond Crystal kosher salt and rub the cucumber slices gently with your hands. Let it rest for 5 minutes or so until they are wilted. Then, quickly rinse the cucumber slices under cold water. Squeeze the cucumber to get rid of the water.
- Put 1 Tbsp dried wakame seaweed in a small bowl and soak in water for 10 minutes to rehydrate. Squeeze dry to get rid of the water.
- Cut 4 real or imitation crabmeat sticks in half and shred it with your hands.
- In a small saucepan, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 1 Tbsp sugar, ½ Tbsp soy sauce, ¼ tsp Diamond Crystal kosher salt, and 2 Tbsp dashi (Japanese soup stock). Mix well. Then, heat until the sugar is dissolved. Remove from the heat and set aside.
- In a large bowl, combine the cucumber, wakame, and shredded crab sticks. Pour the dressing on top and mix together. Sprinkle toasted white sesame seeds and enjoy the salad at room temperature or chilled.
Cup of Yum
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for a day. However, the crispness of the cucumbers will be lost and the seasoning may become diluted due to moisture released from the cucumber.
Nutrition Information
Calories
45kcal
(2%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
264mg
(11%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 45
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 264mg | 11% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.