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This Japanese-style cucumber salad is a perefect refreshing snack for any cucumber lover!




  • 2 teaspoons sesame seeds

  • 2 English cucumbers

  • 2 teaspoons salt

  • 1/3 cup rice vinegar

  • 1 tablespoon sugar

  • 1/2 teaspoon low sodium soy sauce

  • 1 teaspoon fresh ginger root, grated

  • 1/4 cup shredded carrot


  1. Toast sesame seeds in a 325oF oven until lightly browned. Set aside.

  2. Slice cucumbers very thinly with a knife or mandolin. Place in colander over a bowl. Sprinkle with salt and mix well. Allow to sit 30 minutes.

  3. In a small bowl combine vinegar, sugar, soy sauce and ginger.

  4. Rinse cucumbers in cold water to remove excess salt. Drain well then gently

    squeeze in a clean towel to remove additional water.

  5. Toss cucumbers with dressing. Cover and refrigerate at least one hour or until

    thoroughly chilled.

  6. Serve in individual small bowls topped with shredded carrots and toasted sesame seeds.

Serves 6. 


Nutrition Facts  
Servings Per Recipe: 6  
Amounts Per Serving  
Calories: 32  
  % Daily Value
Total Fat: 1 g 1%
Saturated Fat: Trace Amounts 0%
Cholesterol: 0 mg 0%
Sodium: 729 mg 30%*
Carbohydrate: 6 g 2%
Dietary Fiber: 2 g 6%
Protein: 2 g 3%
Vitamin A 32%
Vitamin C 11%
Folacin 0%
Calcium 2%
Iron 1%
Potassium 1%

*Sodium content does not reflect discarded salt included in soaking water. Actual sodium content will be less.


The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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