Learn how to make Japanese cucumber salad with a ginger soy dressing. A full recipe, as well as a video with step-by-step instructions is in the post.
I am pumped to share this recipe to all of you! This cucumber salad recipe has been passed to many family members who have made this for their families as well. It was one of the first recipes I had posted on my blog years ago, and now it’s back revamped with a video, my very first overhead video (below)! If you love what you see, PLEASE subscribe to my channel.
Why you will love Japanese-inspired salad?
It is a refreshing salad with crunchy cucumbers that are soaked in an incredible soy based dressing!
Cucumbers are a perfect medium for soaking up the dressing. The cucumbers are marinated in a sweet soy sauce with a hint of ginger, making each cucumber slice super tasty and addictive to eat. The cucumbers also stay crunchy! The leftover dressing is also a great marinade for fish and chicken making it a versatile dressing to learn.
Japanese Cucumber Salad
What kind of cucumbers should I use?
Using mini cucumbers or Japanese cucumbers make the presentation of the dish more appealing, and I find that it has fewer seeds than the English or field cucumbers. Use what you can get a hold of, as the final results using any type of cucumbers will be similar.
Looking for other salad ideas?
Japanese Cucumber Salad with a ginger soy dressing
Ingredients
- 5 Japanese cucumbers Thin slivers about 2 mm thick. Discard the seeds
- 1/4 tsp black sesame seeds
- 1/4 tsp white sesame seeds
Dressing
- 3 tsp soy sauce
- 1 tsp sugar
- 1 tsp rice wine vinegar
- ¼ tsp of sesame oil
- 1 tsp of grated ginger
- 1/2 tsp oyster sauce
Instructions
Finely grate the ginger. Set aside.
Cut off the tips of each cucumber end.
Create thin slivers of the cucumbers using a mandolin or a peeler. Keep peeling until you reach the core and discard the core that contains most of the seeds. Place the cucumbers into a bowl or container.
In a separate bowl, add the ingredients in the dressing and mix well. Add the dressing to the cucumbers. Place the lid on the container and shake until the dressing is well distributed.
Keep the cucumbers in the fridge for 1 to 3 hours.
Plate the cucumbers and add the desired amount of dressing/marinade on the cucumbers. Sprinkle the cucumbers with black and white sesame seeds.
Recipe Notes
The core of the cucumbers contains too much water which is why it is discarded. The water from the seeds would dilute the dressing. If you do not have a mandolin, use a peeler.
Overhead video of how to make the Japanese cucumber salad with a ginger soy dressing. Please subscribe to my channel!
YouTube link to the Japanese Cucumber Salad!
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Japanese Cucumber Salad
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Asian cucumber salad with sriracha soy dressing | Mary's Happy Belly
April 29, 2014 at 12:36 pm[…] few weeks back I did a recipe for a cucumber salad with ginger soy dressing and it was a hit, so I wanted to do another post with a delicious twist with sriracha dressing. The […]