Japanese Style Cucumber Salad Recipes

JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)

Japanese Cucumber Salad Recipe (Sunomono) image

This beautiful cucumber salad coming from Japan is sweet, tangy, and crunchy. Can be served as an appetizer or a side dish!

Provided by CookingTheGlobe

Time 10m

Number Of Ingredients 6

Ingredients

1 large English cucumber or 2 Japanese cucumbers
1/2 tablespoon salt
1/2 tablespoon sugar (, or more)
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 teaspoon white sesame seeds

Steps:

Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

Nutrition Facts : Calories 48 kcal, ServingSize 1 serving

JAPANESE CUCUMBER SALAD

Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

Ingredients

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

SUNOMONO (JAPANESE CUCUMBER SALAD)

Sunomono (Japanese Cucumber Salad) image

This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.

Provided by Jessie Price

Categories Healthy Cucumber Salad Recipes

Time 15m

Number Of Ingredients 5

Ingredients

2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Steps:

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g

JAPANESE CUCUMBER SALAD

Japanese Cucumber Salad image

Make and share this Japanese Cucumber Salad recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.

JAPANESE RESTAURANT CUCUMBER SALAD

Japanese Restaurant Cucumber Salad image

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.

Provided by MARYLAUREN

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Steps:

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.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

ASIAN CUCUMBER SALAD

Asian Cucumber Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

JAPANESE STYLE CUCUMBER AND RADISH SALAD

Japanese Style Cucumber and Radish Salad image

Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!

Provided by katie in the UP

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 sweet onion, thinly sliced
8 radishes, sliced
1 English cucumber, halved lengthwise and sliced
1/4 cup rice wine vinegar
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds, toasted

Steps:

Combine onion, radishes and cucumber in a medium bowl.
Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
Drizzle vinegar mixture over cucumber mixture, tossing to coat.
Cover and chill 15 minutes.
Sprinkle with sesame seeds before serving.

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