Japanese Cucumber Salad Easy Recipe

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

Rating: 5/5(19)
Total Time: 30 mins
Category: Lunch/Snacks
Calories: 42 per serving
1. If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
2. In a large bowl, combine cucumbers, salt and pepper, mix well.
3. Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
4. Sprinkle with sesame seeds and mix.

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Step 2. Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least …

Rating: 5/5
Total Time: 2 hrs 10 mins
Servings: 4
Calories: 91 per serving
1. Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
2. Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

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Japanese Cucumber Salad or Sunomono Salad is a crunchy, sweet, and tangy Asian salad requiring only a few simple ingredients. It is great …

Rating: 5/5(19)
Total Time: 10 mins
Cuisine: Japanese
Calories: 48 per serving
1. Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
2. In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
3. Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

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Slice cucumbers as thin as possible – between ¼ to an ⅛-inch thin, then sprinkle with ¼ teaspoon of salt and let sit for 10 minutes. Rinse cucumbers with cold water, drain, wrap in a towel, and squeeze out as much water as possible.

Cuisine: Japanese
Total Time: 15 mins
Category: Side Dish
Calories: 37 per serving

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Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes. …

Ratings: 3
Calories: 49 per serving
Category: Cucumber Salad
1. Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

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Sunomono (Cucumber Salad) is a perfect small side dish. It’s easy to make, healthy to eat, and very refreshing to accompany any main dish. It’s …

Servings: 4
Total Time: 15 mins

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5. Japanese Pickled Cucumbers. Cucumber, salt, sugar, and Japanese hot mustard (optional) are all you need for this recipe. It couldn’t be any easier! 6. Daikon and Cucumber Salad with Shio Koji. Shio koji is a magical Japanese seasoning made of malted rice, salt, and water that can do wonders in enhancing flavors.

Estimated Reading Time: 3 mins

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Japanese Salad Dressing Copykat Recipes. white miso, cooking wine, toasted sesame oil, garlic, mayonnaise and 4 more. Japanese Cucumber Salad. Mama Loves Food. toasted sesame seeds, English cucumbers, water, rice vinegar and 1 more.

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Japanese cucumber salad recipe With crisp Japanese cucumbers, flavorful rice wine vinegar, and crunchy sesame seeds, this cool side dish has an excellent combination of flavors and textures. This simple recipe takes minutes to make, and you’ll be grateful for the easy and nutritious addition to your lunch.

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Japanese Cucumber Salad (Sunomono) is a crunchy salad that makes a refreshing side dish to Asian recipes, sandwiches, burgers, etc. These healthy sweet and sour …

Rating: 5/5(9)
Calories: 56 per serving
Category: Salad
1. Whisk the dressing together and be sure to taste it to adjust anything you like.
2. Finely grind the peanuts in a food processor using the pulsing button. You want them to be very fine but be careful not to go too far and turn them into peanut butter!
3. Thinly slice the cucumbers on the diagonal. If you would like to remove part of the peel first, you can run a zesting tool down the sides, or simply run the tines of a fork down the sides to create a decorative edge.
4. Put the cucumbers in a bowl and toss with enough dressing to coat thoroughly, you may not need all of it. Toss with the crushed peanuts, sprinkle with chile flakes,and top with cilantro leaves. Serve immediately or chill until ready to serve. I like to serve this within a few hours of making, but it will keep overnight.

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Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers. Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 …

Rating: 4.8/5(18)
Total Time: 20 mins
Category: Salad, Side Dish
Calories: 30 per serving
1. Combine all Amazu ingredients in a small bowl, stir them, and set aside.
2. Wash and slice the cucumbers 2mm(0.078inch) thick.

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A nice marinated salad. Very authentic tasting. Use a light soy sauce, not dark, for a more delicate flavor. The seaweed in this dish is optional. I usually make it without. The prep …

Rating: 5/5(3)
Total Time: 30 mins
Category: Japanese
Calories: 59 per serving
1. Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
2. Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
3. Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
4. Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.

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Another cucumber salad recipe which is easy to make. Great, easy with lots of flavor, this Japanese Cucumber Salad is crunchy and very satisfying . RECIPE IS

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Instructions. Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes. In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.

Cuisine: Japanese
Total Time: 20 mins
Category: Recipes
Calories: 86 per serving

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This Easy Japanese Cucumber Salad recipe was born out of a random Instagram story I watched several weeks ago – it struck me with inspiration and I just knew I …

Rating: 5/5(3)
Total Time: 10 mins
Category: Salad, Side Dish
Calories: 39 per serving
1. Thinly slice the cucumber using a mandoline if you have one. If not, simply slice by hand as thin as you can using a sharp kitchen knife.
2. Add the cucumber slices to a large mason jar.
3. Pour the rice vinegar, sesame oil, sea salt and sesame seeds into the mason jar.
4. Place the lid on tightly and shake well to combine.

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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. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Cuisine: Japanese
Category: Vegetables
Servings: 4

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Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes. Then rinse the cucumbers …

Rating: 5/5(17)
Total Time: 10 mins
Category: Appetizer
Calories: 42 per serving
1. Slice all the cucumbers very thin and transfer to a medium sized bowl.
2. Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
3. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can (don't be afraid!).
4. Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.

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