Japanese Cucumber Salad That Doesn't Get Watery — Finally
A crisp, tangy Japanese cucumber salad that never gets soggy. The secret? A simple salt-and-squeeze method that removes excess water, keeping cucumbers crunchy for days.
Equipment
- Colander
- Mixing Bowl
- Cutting Board
- Knife
- Paper towels
Ingredients
- 1 lb Japanese or English cucumbers
- 1 teaspoon kosher salt
- 3 tablespoons unseasoned rice vinegar
- 1 teaspoon sugar
- 1 teaspoon soy sauce (or tamari)
- 1 teaspoon toasted sesame seeds
Instructions
- Slice cucumbers into 1/4-inch rounds, toss with kosher salt in a colander, and let drain for 30 minutes.
- Rinse cucumbers briefly under cold water, then grab handfuls and squeeze out excess liquid firmly.
- Spread cucumbers on a clean towel or paper towels and blot completely dry.
- In a bowl, whisk together rice vinegar, sugar, and soy sauce until sugar dissolves. Taste and adjust sweetness if desired.
- Add cucumbers to dressing, toss to coat, and let sit 5–10 minutes to absorb flavors.
- Sprinkle with toasted sesame seeds (and any optional additions like wakame or togarashi) before serving. Serve cold or at room temperature.
Notes
For the best crunch, do not shortcut the 30-minute salt rest and squeeze the cucumbers with real muscle. Store in an airtight container in the fridge for up to 4 days—it stays crisp. Freezing is not recommended; if prepping ahead, salt and rinse the cucumbers, then dress up to 30 minutes before serving.