Japanese Cucumber Salad
Oriental Cucumber Salad Recipe
My husband is of Japanese ancestry and over the years his family has introduced me to many delightful entrees. This recipe is one of the easiest you will ever prepare. The oriental style cucumbers are longer and thinner and have less seeds than the traditional western style veggie and they are the perfect choice for this cucumber salad recipe.
This delectable side dish can be eaten any time of the year, but it is definitely a refreshing served in the summer months. Whichever cucumbers you use you'll be happy to discover with this salad mixture you won't have those awful cucumber burps an hour after eating. (Don't ask me why.....it just is what it is.) :) A nice bonus when eating cucumber salad though, don't you think? ;)
(Photo credit Pam Irie)
Ingredients
Cook Time
Prep Time:
Total Time: 5 to 10 min
Serves: 6 to 8
Ingredients
- 2 oriental style cucumbers
- 3 Tbsp white sugar
- 2 Tbsp rice vinegar
- 1 Tbsp lemon juice
- 1 tsp salt
Instructions
- Follow the steps below to make this salad.
Basic Utensils and Implements to Prepare Cucumber Salad
You probably already have the simple kitchen tools needed to make this recipe, but just in case.....I wanted to share this mixing set. Can't ever have too many of these!
Two things I love about this set. All the bowls are clear glass so you can see the contents in the refrigerator without opening the lid. And, of course, the lid is the second great thing about this set. Mix and serve in the same bowl!
Step 1
To prepare the sauce, put all ingredients (except the cucumbers) into a bowl and mix very well using a whisk. You need to make sure the sugar is thoroughly dissolved.
Note: Always use the rice vinegar in this cucumber salad recipe.
(Photo credit Pam Irie)
Step 2
Wash cucumbers well.
Slice off the ends. (Do not remove peel).
Now slice each cucumber in half lengthwise.
Using a small spoon, gently scrape out any seeds and discard
.
Turn the face side down on a cutting board and begin making slices no bigger than 1/4 inch width. (1/8 inch is better if you have a good knife).
Step 3
Add cucumber slices to the vinegar mixture in bowl and stir well until all slices are coated. Japanese cucumber salad should be chilled (and stirred occasionally) until ready to serve.
The vinegar sauce keeps very well in the refrigerator. If you have sauce left over after your meal, you can always add another cucumber to the mixture for the next day or the day after.
(Photo credit Pam Irie)
Japanese Food Recipes - What is your favorite Japanese food to eat?
Tempura is my favorite. This salad is so simple and tasteful. Unbelievable:=)
Great recipe. I've had a Japanese cucumber salad before and really enjoyed it.
Sounds pretty delicious to me - personally, I love sushi best of all! Blessed by a SquidAngel!
Simple and yummy - thank you for a great recipe!
Sushi. But, this cucumber salad looks yummy.
Always nice to learn about other types of salads. Nice lens!
I've never learned to really like cucumbers, but my hubby does so I might try this on him one day.
I love just about all Japanese food. Tempura is probably my favorite!
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