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Soy Sesame Cucumber Salad

Soy Cucumber Salad So Easy, You'll Make It Every Week

I grew up eating this light and refreshing salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, and the combination so simple yet so satisfying.

The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you — cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers.

Sesame-Soy Cucumber Salad

Sesame-Soy Cucumber Salad

Soy Cucumber Salad


4 large Japanese or Persian cucumbers, washed and plunged in an ice bath
1/2 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil


  1. Prep the cucumbers: Remove the cucumbers from the ice bath. Chop the ends off the sides of each cucumber; peel cucumbers, leaving alternating green stripes of skin. Halve the cucumbers lengthwise; use a small spoon to remove and discard cucumber seeds. Slice crosswise into half-moon-shaped segments, each 1/2-inch thick.
  2. Transfer chopped cucumber to a medium-sized mixing bowl; add salt.
  3. After 10 to 15 minutes, pour out excess water, and dry cucumber pieces with a paper towel.
  4. Add white vinegar, soy sauce, and sesame oil; stir to combine, and allow to marinate for 15 minutes.
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Anna-Monette-Roberts Anna-Monette-Roberts 3 years
I want these pickled cucumbers SO badly!
justanerd1975 justanerd1975 8 years
thanx for sharing Yum!
nylorac nylorac 8 years
i had no idea that this was also a japanese dish--they have varieties in china and korea too. the chinese version is my favorite though. it involves saving the labor of cutting out the seeds and keeping them in, ditto with the skin--it makes it crunchier, juicier, and more fulfilling than yumsugar's version (though hers looks great!). also, adding red pepper to the mix adds a kick too.
CurlyGrrrl CurlyGrrrl 8 years
Re: Soy sauce - just use the "lite" soy sauce. It doesn't taste any different, but also doesn't make you all puffy from so much salt. Several of my favorite sushi places ONLY offer lite soy sauce. I made this and added a finely sliced small yellow onion and a dash of garlic chili sauce. YUM. My husband suggested finely sliced red bell pepper to help with the color, which I'll try next time!!! AWESOME recipe that I can easily make with all local produce! Thanks!!
margie-tucker margie-tucker 8 years
This looks simple enough for me to try. I think I can do this. I love salt and vinegar and it will add to our birthday dinner tommorrow with BBQ. Thanks! Margie Tucker
shoneyjoe shoneyjoe 8 years
I'm with danaruth - I prefer rice vinegar. However, you do need to add a little more of it because the acidity levels in rice vinegar are lower. I'm also a sucker for adding some chopped chilies.
Little-Pepper Little-Pepper 8 years
I hope there isn't too much salt! soy sauce is quite salty...
danaruth danaruth 8 years
I make the same salad, but instead of white vinegar, I use rice vinegar, add a teaspoon of sugar and about 1-2 tablespoons of sesame seeds - mmmm!
nancita nancita 8 years
I'm so obsessed with cucumbers, it's really a crime I haven't tried to make this.
sumbum sumbum 8 years
LOVE LOVE cukes! My family eats them all the time in the summer..we're Japanese so we just eat them w/ some shoyu (soy sauce) and a little salt (when my mom isn't looking, my dad will throw in some MSG..I know, he's bad). Also a good dipping sauce for cukes (and other veggies) is a little mayo w/ some shoyu mixed just add enough so the sauce is light brown...OISHII!!
Jude-C Jude-C 8 years
Mmm! Here's a salad I'd be happy to eat! :D
lolococo lolococo 8 years
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