Japanese Restaurant Cucumber Salad

Japanese Restaurant Cucumber Salad

11 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    45 m
MARYLAUREN
Recipe by  MARYLAUREN

“Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

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Reviews (11)

Rate This Recipe
Marianne
63

Marianne

This is a very good recipe--just like what you get in a restaurant! I had some Persian cucumbers that needed to get used up, and I was lucky to find this recipe! Thank you!

Reed
54

Reed

This is a winner! Made with our fresh garden cucumbers, it is light, crunchy, refreshing with a little kick at the end. It's really good!!

Cheepy
35

Cheepy

I reduced the servings to 2 and found it a little dry so I doubled up on the rice vinegar, sugar, and chile. Using the called for amount of sesame oil was too much, the flavor overpowering everything. Next time I'll just add a tsp. of that. Otherwise, this is exactly what I was looking for. Thank you! :o)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 55 cal
  • 3%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 10.5 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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