Japanese Cucumber Sesame Salad Recipes

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

SESAME JAPANESE CUCUMBER SALAD

Steps:

• In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
• Stir until completely combined.
• Thinly slice your cucumbers.
• Combine the cucumbers and dressing mixture.
• Sprinkle with toasted sesame seeds.

JAPANESE CUCUMBER SALAD

Steps:

• If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
• In a large bowl, combine cucumbers, salt and pepper, mix well.
• Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
• Sprinkle with sesame seeds and mix.
• Let marinate for 20 minutes before serving.
• Adjust seasonings before serving.

JAPANESE CUCUMBER SALAD (SPIRAL-CUT WITH SESAME DRESSING)

Steps:

• Rinse and pat dry the cucumbers. Trim the tip ends.
• Place one cucumber between two chopsticks that you don't mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
• Make thin straight cuts on the top, about 2mm slices.
• Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
• Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
• In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
• In the meantime, make the salad dressing by following the instructions here.
• Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
• Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if using. Serve cold.

JAPANESE CUCUMBER SESAME SALAD

Steps:

• Place all ingredients in a large mixing bowl.
• Toss to combine well.
• Add salt, if needed, to taste (you probably won't need any).
• Cover and chill at least 1 hour.
• Serve chilled or at room temperature.

JAPANESE-STYLE CUCUMBER SALAD WITH SESAME DRESSING

Steps:

• Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon.
• Cut up the cucumber into bite sized pieces. Bash them up a bit with the side of your kitchen knife - this allows the dressing to sink into them.
• Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate (if you leave them in the pan they may get burned).
• Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil (or you can just drizzle on the sesame oil when you assemble the salad).
• Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.
• Note: If you're using small Japanese cucumbers any other small, immature cucumber, you don't need to de-seed them. Just cut them up and bash a bit. (This bashing thing, is a real cooking method in Japanese cooking. It helps the flavors to penetrate the bashed up vegetable better.).
• If you use white balsamic vinegar instead of the rice or white wine vinegar, you can decrease or even omit the sugar.
• This sesame dressing is very versatile. Try it with any number of vegetables. It's great on a leafy green salad. You can increase the sesame oil if you want it to have a richer sesame flavor. Add some chili pepper flakes to make it spicy, and/or some grated garlic for a more Korean-tasting twist.Add some shredded poached chicken breast to the cucumbers for a more substantial salad.

ASIAN SESAME-CUCUMBER SALAD

Steps:

• Peel and seed cucumbers and cut on the diagonal into thin slices.
• Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
• Toast white sesame seeds in a dry skillet until they're golden brown.
• Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
• Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels.
• Toss the cucumbers with the dressing and toasted sesame seeds and serve.