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Japanese Cucumber Salad Recipe

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4.3 from 6 reviews

A refreshing and vibrant Japanese Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy soy and rice vinegar dressing, enhanced with toasted sesame oil, garlic, and a hint of chili heat. Finished with finely crushed roasted peanuts, fresh cilantro, and a sprinkle of red chili flakes, this salad is perfect for a light appetizer or side dish, ready in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 8 servings

Ingredients

Dressing

  • 3 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp chile oil
  • 1 tsp toasted sesame oil
  • 1 clove garlic, finely minced

Salad

  • 12 ounces small cucumbers
  • 1/3 cup roasted peanuts
  • Fresh cilantro leaves, for garnish
  • Red chile flakes, to taste

Instructions

  1. Prepare the dressing: Whisk together the soy sauce, rice vinegar, sugar, chile oil, toasted sesame oil, and finely minced garlic in a bowl. Taste and adjust the ingredients to your preference, balancing the tanginess, sweetness, and spiciness.
  2. Crush the peanuts: Finely grind the roasted peanuts using a food processor with short pulses ensuring they become very fine without turning into peanut butter. Alternatively, place the peanuts in a zip lock bag and crush them with a rolling pin or pounder until finely broken.
  3. Slice the cucumbers: Thinly slice the small cucumbers on the diagonal to create attractive slices. Optionally, remove part of the peel by running a zesting tool or the tines of a fork down the sides to create a decorative edge.
  4. Toss salad components: Place the sliced cucumbers in a large bowl and toss with enough dressing to coat all pieces evenly. You may not need all of the dressing depending on your taste.
  5. Assemble and serve: Add the crushed peanuts to the dressed cucumbers and gently toss to combine. Sprinkle red chile flakes on top to add heat, then garnish with fresh cilantro leaves. Serve immediately or refrigerate and serve within a few hours for best flavor. The salad can be kept overnight but is freshest when served soon after preparation.

Notes

  • This salad is best served chilled but not soggy; toss with dressing just before serving if preparing in advance.
  • Adjust the chili oil and red chile flakes to your preferred spice level.
  • Using small Japanese or Persian cucumbers enhances the texture and flavor.
  • For a nut-free version, omit the peanuts and substitute with toasted sesame seeds.
  • To make peeling easier and decorative, use a fork to create ridges on the cucumber skin.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Vegetarian

Find it online: https://iamstarved.com/japanese-cucumber-salad-recipe/