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Asian Cucumber Salad


  • 1 tablespoon sesame seeds
  • 1 pound cucumbers
  • ½ teaspoon salt
  • 1/3 cup seasoned rice vinegar
  • ¼ teaspoon instant Dashi granules optional; available in many grocery stores
  • 1 teaspoon sesame oil or to taste


  • In a dry heavy skillet, toast sesame seeds over moderate heat, shaking skillet, until golden. Let cool.
  • Cut cucumbers into very thin slices. Sprinkle with salt and drain in a colander 10 minutes.
  • In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat.
  • Serve at room temperature or chilled, sprinkled with sesame seeds.


Seasonal Cook’s Notes: You can use any variety of cucumber for this salad, but the long, thin Japanese or English cucumbers have thin skins, and fewer seeds.