Japanese Cucumber Salad makes a fresh and light appetizer or side dish. So easy to prepare with crunchy cucumbers that are packed with flavor!
This soy-free Japanese Cucumber Salad is flavorful and fresh. A great appetizer, side dish or can also be added to rice dishes. It would pair well with my Udon Noodles with Tofu. It’s vegan, gluten-free, and so delicious!
What is Japanese Cucumber Salad?
Sunomono salad which means vinegared things is a vinegar-base salad. Typically served as an appetizer or side dish. Made with rice vinegar and soy sauce. For this recipe, we will be using coco aminos for a soy-free version.
Ingredients
What Cucumbers to use?
Thin-skinned, mild-tasting cucumbers such as Persian, Japanese, or English can be used.
How to Make Japanese Cucumber Salad
- Thin slice the cucumbers. Add to a medium sized bowl.
- In a small bowl, mix rice vinegar, sesame oil, coco aminos, chili paste, sugar, salt, and sesame seeds.
- Pour liquid mixture over cucumbers. Toss to coat.
- Serve immediately or refrigerate until ready to serve.
Can you Make it Ahead?
You can make it a few hours ahead. However, if you make it too far in advance the cucumbers will lose their crunch.
What to Serve with Cucumber Salad?
- Seafood
- Sushi
- Noodle dishes
- Asian Steak
- Pork Burger
- Add to a rice bowl
- Chicken katsu
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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More Easy and Fresh Side Dishes
Japanese Cucumber Salad
Equipment
- sharp knife and cutting board
- medium bowl
- small bowl
Ingredients
- 2 cups cucumbers (Persian, Japanese, or English) thin-sliced
- 2 tbsps rice vinegar
- 1½ tbsps coco aminos
- 1 tbsp sesame oil
- ½-1 tsp chili paste depending how spicy you want it
- 1 tsp sugar or brown sugar sub pure maple syrup
- ¼ tsp salt
- 1 tsp sesame seeds
Instructions
- Thin slice the cucumbers using a sharp knife or a mandoline.Place sliced cucumbers in a medium bowl.
- To a small bowl, add vinegar, coco aminos, sesame oil, chili paste, sugar, salt, and sesame seeds. Mix to combine.Pour mixture over cucumbers. Toss to coat.Serve immediately or refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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