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Japanese Cucumber Salad

Japanese Cucumber Salad
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This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

Prep: 15 minutes | Total Time: 15 minutes
  • 2 medium
    cucumbers, or 1 large English cucumber
  • 1/4 cup
    rice vinegar
  • 1 teaspoon
  • 1/4 teaspoon
  • 2 tablespoons
    sesame seeds, toasted
  1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
  2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutritional Information
Serving Size: 1 cup

Makes: 4
  • Calories46
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium147 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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