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–+ servings

Japanese Cucumber Salad

A fresh and light appetizer or side dish. So easy to prepare with crunchy cucumbers packed with flavor!
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Course: Appetizer, Salad, Side Dish
Cuisine: Japanese
Keyword: cucumber salad, easy, quick, summer
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

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.

Notes

Soy sauce may be used instead of coco aminos. If using soy sauce, you may need to adjust or omit the salt.
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