Japanese Cucumber Salad (Spiral-Cut with Sesame Dressing) Recipe
This Japanese Cucumber Salad features spiral-cut mini cucumbers dressed in a creamy sesame dressing, combining refreshing crunch with rich umami flavors. Perfect as a light appetizer or side dish, it highlights traditional Japanese ingredients like rice vinegar, sesame seeds, and coconut aminos for a tangy, nutty, and slightly sweet profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Cucumbers
- 12 oz Japanese or Persian cucumbers (6 mini cucumbers)
- 1 tsp coarse sea salt
- Sprinkle toasted black and white sesame seeds (optional)
Sesame Dressing
- 1 tbsp white sesame seeds
- 4 tbsp mayonnaise
- 1.5 tbsp rice vinegar
- 3 tbsp coconut aminos
- ½ to 1 tsp toasted sesame oil
- 2 tsp tahini
Instructions
- Prepare Cucumbers: Rinse and pat dry the cucumbers. Trim off the tips at both ends.
- Spiral-Cut Technique: Place one cucumber between two chopsticks to prevent cutting through. Make thin, straight slices about 2mm thick along the top lengthwise.
- Diagonal Slices: Flip the cucumber so the unsliced side is facing you and make thin diagonal slices at a 45-degree angle to create a spiral effect.
- Optional Cutting: For easier serving and eating, cut the spiral-cut cucumbers in half or leave them whole for a striking presentation.
- Salt the Cucumbers: Place the cucumbers in a large bowl, sprinkle with coarse sea salt, and gently rub the salt into the cucumber pieces with your hands, being careful not to break them. Refrigerate for 15 minutes to draw out excess moisture.
- Prepare Dressing: While cucumbers rest, combine white sesame seeds, mayonnaise, rice vinegar, coconut aminos, toasted sesame oil, and tahini in a bowl to create the creamy sesame dressing.
- Rinse and Dry: After 15 minutes, rinse the cucumbers under cold tap water 3-4 times to remove excess salt. Pat dry thoroughly with a clean kitchen towel.
- Toss and Serve: Toss the drained cucumbers with the prepared dressing just before serving. Optionally, sprinkle toasted black and white sesame seeds on top for added texture and flavor. Serve chilled.
Notes
- Using chopsticks when slicing prevents cutting all the way through and helps create a beautiful spiral texture.
- Refrigerating the salted cucumbers helps to remove excess water for a crispier salad.
- You can adjust the amount of toasted sesame oil from ½ to 1 teaspoon based on how strong you want the sesame flavor.
- For a vegan version, substitute mayonnaise with vegan mayo.
- Serve immediately after dressing to maintain cucumber crunchiness.
