Japanese-Style Cucumber Salad

Japanese-Style Cucumber Salad
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.

SERVING SIZE: ½ cup (60 grams)
PREP TIME: 15 minutes


  • 4 mini cucumbers or 1 English cucumber
  • ¼ teaspoon iodized salt, divided
  • 1 medium carrot, peeled
  • 2 teaspoons (10 milliliters) mirin
  • 2 teaspoons (10 milliliters) rice vinegar
  • 1 teaspoon (5 milliliters) less sodium soy sauce
  • ½ teaspoon sesame seeds


  1. Thinly slice cucumber (about ⅛-inch thick) and spread on a cutting board.
  2. Sprinkle half the salt onto cucumber slices.
  3. Turn slices over and sprinkle the rest of the salt on top.
  4. Let sit for 10 minutes.
  5. Use a vegetable peeler to create carrot ribbons.
  6. In a small bowl, whisk together mirin, rice vinegar and soy sauce.
  7. Using clean hands, squeeze water out of cucumbers and place slices in a large bowl.
  8. Add carrot ribbons.
  9. Pour dressing over vegetables, then sprinkle sesame seeds on top.

Cooking note: One teaspoon agave nectar can be substituted for 2 teaspoons mirin.

NUTRITION PER SERVING: 18 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 99mg sodium, 4g carbohydrate, 1g fiber, 2g sugar, 1g protein, N/A potassium, N/A phosphorus

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Melissa Altman-Traub
Melissa Altman-Traub, MS, RDN, LDN, is an assistant professor of dietetics and freelance writer and speaker. Connect with her on her website, Melissa's Food, and on Instagram and Twitter.