Japanese Cucumber Salad

Published October 15, 2012 by jenmatteson

You may or may not know that my garden was only partially successful this summer.  Granted, it was my first go around, so I’m satisfied with what I ended up with.  I’m still a bit disappointed in my tomatoes though.  I ended the season with a bushel of green tomatoes.  I attempted to ripen though following some online instructions I found, but they just ended up rotting and smelling terrible.  This might be due to the fact that I picked them after the first frost and that was frowned upon in these ripening instructions.

But, I did have tons and tons of cukes.  I made quickle salad for most of the summer, and this recipe is quite similar, with a slight twist.  We were just excited to try something new.  I have a mandolin with one of those silly saftey sliders, so it’s unusable without it, and I couldn’t fit a whole cucumber in the saftey zone, so I ended up just using a vegetable peeler.  It worked just fine, just a little cumbersome.

Japanese Cucumber Salad

Source: The Way to His Heart
Servings: 6


2 medium cucumbers, halfed and seeded
1/4 cup rice wine vinegar
1 tsp sugar
1/4 tsp salt
2 tbsp seasame seeds, toasted


1. Slice cucumbers lengthwise very thin.  I found a vegetable peeler works best.  Place sliced cucumbers in a paper towel and gently squeeze out excess moisture.

2. In a small bowl, whisk together vinegar, sugar, salt and sesame seeds.  Adjust seasoning to taste.  Add cucumber slices and toss to coat.

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